Why make a sausage burger, you may ask. Isn’t a sausage already a self-contained meal? Well, sure, but the recipe for the “Sausage Burgers with Mustard-Thyme Sauce,” from the October 2012 issue of Food and Wine, increased the flavor intensity of sweet Italian sausages, with extra spices and garlic and a tart/bold sauce. These sausage burgers became substantially thick, hearty, filling creations.

Sausage = strong flavors. And then you’re adding ground allspice and ground cloves to this burger mix. I coated my burgers with panko breadcrumbs (extra crispiness), and used my cast-iron skillet on the stove top and then within the oven. The mustard-thyme sauce is yet-another wow factor.

Tis the season for baking potatoes, right? I baked perfect russets at 450 degrees F in one hour, then assembled the “Ham, Cheese & Broccoli Baked Potato,” from the October 2012 issue of Cuisine at Home. I had fun with these ham steaks; they’re quite a tasty treat. You know I used frozen broccoli florets. And the cheese sauce! It was a thick and rich winner: milk, mustard, American cheese. These potatoes were not a precious indulgence. Rather, they were a great, filling, satisfying dish that were too easy to prepare.

Sweet Italian Sausage (24 oz.) = $8.31
Ham Steaks (20 oz.) = $13.26
Russet Potatoes (3) = $1.86

PREP TIMES: less than one hour for sausage sauce/burger prep and cooking; bake potatoes in one hour
strong sausage mixed with garlic, white wine, allspice, cloves and topped with a creamy/bold sauce of mustard and thyme; the salty heartiness of cubed sauteed ham steaks sits atop perfectly baked potatoes, drizzled with an ever-satisfying cheese sauce

Next time, I will make the “Fennel-Crusted Pork Tenderloin with Crisp Pita,” from the October 2012 issue of Everyday Food. This magazine has printed its last issue(!), but will continue as an online presence. Oh well. See my dinner when you come back to my site soon.