My husband brought home a couple of pounds of the outside of proscuitto skin, can I use it in stock or render the fat or anything with it?
I sent my husband out to get smoked sausage and he came home with two pounds of boring turkey sausage in casings. I put them in the freezer and I'm cleaning it out for winter and I need something to make with them that is flavorful and AWESOME. I've already considered Chili but I'm hoping for some more elevated suggestions...please?
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