GEORGIACOOK1 Recipe Reviews (Pg. 1) - Allrecipes.com (18355937)

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Sauerkraut Onion Bread

Reviewed: Sep. 16, 2014
This is a good recipe but DOES NOT make a 1 1/2 lb loaf. It makes a 2 lb loaf. In many bread machines, you need to pre-set the loaf size or it won't bake correctly. So, if using a bread machine, be aware that this is a 2 lb recipe. Also, in my opinion, the onion salt isn't necessary. 1 to 1 1/4 teaspons of regular salt works fine. The chopped fresh onion will provide plenty of onion flavor. If you have gluten on hand, a tablespoon or two will improve the rise and texture. If using all purpose flour instead of bread flour, you'll definitely need to add at least 2 tablespoons of gluten. I'd recommend 3 tablespoons.
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Homemade Sweet Italian Sausage (Mild or Hot)

Reviewed: Feb. 23, 2014
This is an excellent basic recipe. I've now made it twice. The first time, I followed the directions exactly as written using pre-ground pork from my butcher and the sausage was very good but the texture was a little dry. The second time, I ground my own using 2.5lbs pork shoulder and .5lb added pork back fat. I also used red wine instead of the red wine vinegar and added a couple of ice cubes to chill it and increase the total liquid to about 1/4 cup. I used whole fennel seed, not ground so I doubled the amount to 1 1/2 teaspoons, which I ground in a mortar and pestle with the salt and red pepper flakes. The texture was much better than my first effort due to the added fat and liquid. For a mild Italian sausage, this was everything I'd hoped for. Next time, I plan to try fresh parsley and garlic and perhaps even some chopped green onion tops. I may try adding a little ground anise as well but the recipe is fine as written except that it could use a little more liquid and added fat.
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Breakfast Sausage

Reviewed: Feb. 23, 2014
This is a great basic recipe for a well-seasoned, fairly mild breakfast sausage. I've now made it twice. The first time, I followed the recipe exactly using pre-ground pork from my butcher. It was good but a bit dry. The second time, I ground my own pork using 2.5lbs pork shoulder and 1/2lb. added pork back fat. I also added 1/4 ice water to the mix. I reduced the brown sugar to 2 teaspoons but made no other changes to the seasonings. The taste and texture were perfect for my taste. The salt was fine for me and the red pepper gave it just a little kick without being too spicy for my family members who don't like spicy foods. The small amounts of marjoram and cloves enhanced the flavor of the sausage but weren't noticeable on their own. Of course, the beauty of making your own sausage is that it is so easy to adjust the seasonings to your personal taste. I suggest trying the recipe as written the first time you make it, but reserve 20% of the seasoning mix. Fry up a small sample piece and taste it then adjust the seasonings by adding the rest of the mix or adding individual seasonings as desired.
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Ensalada Rusa

Reviewed: Jul. 18, 2012
I live in Central America and this is one of my favorite salads. It's great as published but even better with a little fresh chopped cilantro added. Please use fresh beets as called for in the recipe. The taste and texture will suffer if you use canned, and don't even attempt it with pickled beets or sweetened (Harvard) beets. If you're looking for a variation on ordinary potato salad, give this a try. You won't regret it.
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