Gonna pull up an old advertising word to describe using small amounts of sausage to boost the flavor of dishes: "flavorize". I put in a few years with Old Dutch Foods in St. Paul, MN. On their original potato chip tins (they are collector's items, if you ever see any at an antique store) they claim that Old Dutch Potato Chips are "flavorized". So, I'm going to teach you how to flavorize your meals.
A technique for adding flavor to many recipes that require a sauteed sofrito or battuto (a starting base, usually carrots, onions, and celery; different for every culture) is to add a little bit of minced bacon or about 1/4 lb. of fresh sausage to the sofrito. You'd be surprised how a small amount of breakfast sausage will go a long way towards boosting the final amalgamation of flavors in your dish.
Today's tip is to reserve about 1/4 of a 1 lb. roll of breakfast or Italian sausage each time. Save this for up to a week in a Zip-loc bag. Add it to a sauteed base on a whim. I made breakfast burritos this morning with 1/4 lb. of leftover italian sausage. Delicious. I'll start combing (see the desert scene in Spaceballs) my recipes for other uses. About a million, I think.
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