Patty Cake, Patty Cake….

It has been a long time since I have written anything for this blog. That is largely because my life has been VERY BUSY. Most of all, I am trying to concentrate on WRITING. But, whenever I get writer’s block — I COOK.

Today, while struggling with the manuscript for my next book = PARIS IN A POT — I was blocked — BIG TIME. 

And so, I digress….

Last week, my landlady (who lives in SC) came to visit. She arrived with five family members, two of whom were sons — engaged to make repairs on my house. Among many items she brought, including fresh tomatoes and okra from her garden, she presented me with some smoked sausage links that are unavailable in my area.

While she was here, I fried some of those sausages for breakfast, served with scrambled eggs and honey buttered toast. Once she left, I packed a few into potato bread buns and sauced them with mustard and sauteed onions — hoping to achieve a replica of the Chicago Polish sausages I so enjoy.   

With those that were left, I made “zuppa Tuscana” = a traditional Italian soup made with sausage, onion, and kale, seasoned with Italian herbs and sauced with heavy cream.

As I simmered the soup today, I thought about the homemade pan sausage I used to make in France.

Because I could not find a suitable replacement for the Southern fried breakfast sausage I love, I started making my own. The recipe I used came from a friend in Paris (Monique Wells), who migrated from Texas. Her cookbook, Food for the Soul: A Texas Expatriate Nurtures her Culinary Roots in Paris (with a preface by Alain Ducasse no less) saved my Sunday Gospel brunch in Montmartre.

Here is Monique’s modified sausage recipe. You will LOVE it!



2#  ground beef, lamb, pork, turkey or a combination of all
(MUST include fat – or ADD some vegetable oil)


2 tsp sage
1 tsp sugar
1 tsp pepper (coarse black)
1 tsp thyme
1 tsp nutmeg
1 tsp coriander
1 tsp Lawry’s seasoned salt
1 tsp garlic (crushed) 


MIX seasoning into meat
MARINATE for at least one hour
FORM into patties & FRY in oil
REFRIGERATE or freeze portions for long term use


1 Comment

  1. True! said,

    31 July 2014 at 11:03 pm


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