Italian Sausage

I’m sure I’ve mentioned how bad the food is here in the Netherlands. I didn’t think it was possible, but our company cafeteria recently reached a whole new level of awfulness. Seriously, they even serve terrible soup. So, I’ve been cooking at home more often to make sure I have leftovers to take to work.

One dish that always makes good leftovers is lasagna. While living in Chicago I learned that the best way to make lasagna is with Italian sausage rather than just hamburger. It really gives the lasagna a whole different (and yummy) dimension. But, Italian sausage is not available here and nobody seems to know what it is. Maybe it’s really an American thing or maybe the Dutch haven’t figured out Italian food yet.

Just as I thought I would have to wait until I got back to the US for good lasagna, I realized that I know how to make Italian sausage! Yes, at my last job, we occasionally developed Italian sausage seasonings and had to test them by making the actual sausage. The seasoning itself is not difficult – just a blend of salt and spices. The sausage is fresh, so it’s just a matter of blending the seasoning into ground pork. The seasoned meat does not even need to be stuffed into a casing. In fact, most of the time when I’m cooking sausage for pizza topping or lasagna, I squish it out of the casing anyway.

It took me a couple of tries to perfect the recipe, but I finally got a version that I really like.

Italian Sausage

1 ½ tsp salt
1 tsp garlic powder
1 tsp black pepper
½ tsp cayenne pepper
½ tsp. ground anise
1 tsp whole fennel seeds
½ tsp sugar
1 slice of white bread
¼ cup milk to make the bread soggy
1 lb ground pork or beef

Mix the dry ingredients together in a small dish. In a mixing bowl, soak the slice of bread with the milk. Add the ground pork and the seasoning. You can mix it by hand or with a mixer, just make sure to get the bread broken up and the seasoning evenly mixed. You can cook it in a frying pan and break it up into pieces for lasagna or pizza. You can also make patties or meatballs and fry them. Or you can push it into a meatloaf pan and bake it.

The other challenge here is cookies – I mean the ooey gooey chocolately chippy yummy American cookies. While many of the Dutch cookies are tasty (because they are made with real butter) they tend to be rather hard and dry. Of course, the main ingredient for these cookies is chocolate chips. Yes, it is nearly impossible to believe that the people who invented Dutch cocoa do not have chocolate chips, but it’s true. You can’t get them here. Fortunately, they do sell good semi-sweet chocolate bars that can be chopped up into pieces. That makes a pretty good substitute, especially if I can get Dennis to do the cutting. Baking soda has to be purchased at the drug store – a tip I found on the expat forums. My favorite cookies are Knapsack cookies, with oatmeal, rice crispies, and coconut. I know some stores sell Rice Krispies here because my coworkers know what they are, but I’ve not been able to find them in any of my neighborhood stores. And they don’t sell the sweetened coconut like we get in the US – only the dry flakes stuff for Indonesian food. So, I have my coworkers and my Mom send me the cereal and coconut for my cookies. Everyone at work loves the cookies. Some have asked for the recipe, but I don’t think anyone has succeeded at making them yet. Maybe you guys will have better luck!

Knapsack Cookies

1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
½ tsp. baking powder
2 cups quick cooking oats
2 cups rice crispies cereal
1 cup coconut
12 oz. chocolate chips

Preheat oven to 350°F.

In a large mixing bowl, cream the butter and sugars. Add the eggs and mix well. Combine the flour, baking soda, and baking powder and add to the sugar mixture. Stir in the remaining ingredients.

Scoop the dough by the heaping tablespoon onto un-greased cookie sheets. Bake at 350°F for 12-15 minutes and cookies look golden brown on the edges.