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A guide to the best Italian meats and how to make them at home. 

 Italian meats are often known for their juicy, savory, sweet flavor and a lot of flavor, but the best way to enjoy them is by cooking them.

I was lucky enough to have access to a kitchen and grill to make grilled meats for my husband and I at home, and I think the results were fantastic.

I made my own beef and pork sausage (recipe below), which we both enjoyed, but I used a lot less than the recipe suggests.

The meat I used was one of my husband’s favorite, and it was delicious.

I think I should have included a little salt to it, but this is just a suggestion.

The pork was cooked perfectly and the sausage was tender and flavorful.

I also like the sweet bread it comes in, which is a great way to use up all that extra meat, as well as to make a quick and easy snack.

Grilled meat recipe for two: Pork sausage and sweet bread: I used a pork sausage that was sauced with a little garlic and a little onion.

I also added a few strips of sweet bread to the meat, which made it a great choice.

The sauce made it an excellent base for the sausage.

For the bread, I used bread crumbs and butter.

It made a good base for both the meat and the sauce.

Meat sauce: 2 cans beef broth (recipt below) 1 can tomato sauce (recipped below) 2 cloves garlic, peeled and minced 1/2 tsp.

kosher salt 1/4 tsp.

black pepper 1/8 tsp.

cayenne pepper 1 Tbsp.

olive oil 1/3 cup beef bouillon cubes (or 1 1/5 cups all purpose flour) 1 cup water 3 cups breadcrumbs, plus more for brushing top of meat (I used 1/6 cup breadcrumb mixture) 1/10 cup chopped fresh parsley For the sweetbread: 1/16 cup plain sugar (about 1/32 cup) 1 large egg 1/7 cup milk (I use skimmed) 1 tsp.

vanilla extract (optional) Instructions For the meat sauce: In a large bowl, combine the broth, tomato sauce, garlic, salt, and pepper.

In a separate bowl, whisk together the flour, flour, milk, and egg.

Stir in the bouillon and the water.

Pour the batter into a large saucepan, over medium heat, stirring occasionally, until the flour is incorporated and the mixture thickens.

Remove from the heat, cover the pan with foil, and let it simmer for 10 minutes.

While the sauce is simmering, prepare the bread crumb mixture.

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg and the vanilla extract until stiff peaks form.

Pour it into the flour mixture and beat until it forms stiff peaks, about 10 minutes (don’t overbeat it).

Pour the beaten egg mixture over the flour and mix until combined.

Spread the mixture evenly into an even layer.

Brush the meat over the top of the breadcrumbles, then sprinkle the parsley on top.

For the sweet-bread sauce: Add the bread to a medium saucepan and bring to a simmer over medium-low heat.

When the meat is done, remove from the pan and let cool.

Brush each side of the meat with the sauce mixture.

Sprinkle with the remaining parsley.

Serve immediately or refrigerate for up to 2 days.

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