welcome friends welcome back to the
kitchen welcome back to sunday morning
and the old cookbook show today we're
going to do a recipe out of this 1936
book
magic chef cooking and we're going to
make something called sausage loaf
now for the eagle-eyed amongst you you
may say i've seen that book before on
your show
yes you have so this is the 1928 version
it's called
lorraine cooking and this is the 1936
version called
magic chef cooking and there's quite an
evolution between
these two books they're both put out by
the same company they're both put out to
sell stoves both electric stoves and gas
stoves
that feature the lorraine temperature
controller
and the earlier book really did push the
idea of this temperature controller by
the time you get to the 1936 printing
the temperature controller wasn't as
important they didn't have to explain it
more people knew what it was it was in
more homes
and so when you have a series of
cookbooks like this it's very
interesting to see how
language changes how the recipes change
how foods change
and over the course of this 10 years
there really was a lot of change
in this cookbook so for this sausage
loaf i'm going to start out by using
our homemade texas hot links sausage
meat
and you could definitely use any kind of
sausage meat that you want
to that i'm going to add mashed potatoes
and those are just potatoes that are
boiled and then mashed up a little bit
of salt
some pepper
and some bread crumbs and next in
is some tomato so it calls for a cup of
tomatoes
that's about that much
and so you combine all of these together
and the best way to combine it is with
your hands
so
get right in there and the last thing it
says to add is an egg
well beaten so crack an egg into this
little bowl
and we'll give it a whisk before adding
it to the rest of the mixture
okay so i'm going to pop this into a
loaf pan i have the
oven preheated to 400 degrees fahrenheit
because this book is
all about the temperature control you
get exact temperatures and this is sort
of the earliest cookbook where these
temperatures
show up consistently rather than the old
style where they tell you
a hot oven or a moderate oven and with
those hot ovens or moderate ovens there
really is
a wide range i know people think that
it's a very
very specific temperature but when you
look across
multiple cookbooks there really is a
wide range of what a moderate a fast
or a hot oven was so into the oven i'll
see in a little bit
hi glenn hey jules hi friends sausage
loaf
i think we're gonna need forks and i
have no clue if i can get this
out of the container gracefully
no the first piece is never graceful is
it uh oh not great too bad
not great okay so it's got a red tinge
to it what kind of sausage did you use i
used the
uh the homemade texas hot link sausage
that would make sense when i get down to
the end of the stuffer and there's not
enough to put on a new piece of
stuffing i just put it into containers
and use it for stuff like this
so um i'm going to say
95 of all of the flavor comes from
whatever sausage you use
it's definitely the hotlink sausage it's
got potato in it
right so you put in the you put in that
mashed potato and it makes a little
softer
makes it moister even though it looks
kind of dry
it's not dry no no and with potatoes in
it that means it's
pretty much complete there's some peas
on with it you're good to go i was just
about to say throw some peas on there
and you've got a full meal
i am tempted to put it in a sandwich
though i have to fully admit people love
people love that kind of sandwich later
okay so this is this is kind of an
interesting starting point
and it's a different take on a meatloaf
in that you're using
sausage meat so you can you know your
choices are infinite
really you could do this with chorizo
you do this with
breakfast sausage if you did this with
breakfast sausage let it cool and then
sliced it and fried it alongside your
eggs
yeah that would be really good be like
sausage and hash browns in one
i think that that would be a winning
combo okay
so i i think this is another one of
those recipes that it's a good starting
place to take it other places
thanks for stopping by see you again
soon
you