Well said my man, indeed. Thanks again for setting the bar at a new high with the elk sausage strata! Now, did you say bacon? Hmmm…

I was disappointed when I hit the store to find not a single loaf of sourdough. I settled on a loaf called “Seeduction” which contained sesame, millet, pumpkin and poppy seed. While not my first choice, it worked well with the other ingredients. The seeds, when browned, gave off a great smell and added some crunch to the finished dish. I put in a big pinch of thyme and some ground black pepper. Might try herbs de provence next time. I added no salt as I’m in agreement with Juan that most sausage is going to have plenty of salt anyway. I used Strauss nonfat milk instead of cream, and the elk sausage was very lean, so the dish was not quite the gut bomb it could have been.

The sausage was from Bud’s Custom Meats near Penngrove. Everyone needs to go see the friendly folks at Bud’s and look over the immense selection of top quality fleisch.

The important question remains. How would the dish be with the wild mushrooms plus Juan’s homemade sausage? Gonna have to find out and soon.

I have really high hope for this website and look forward to seeing it progress. Sharing food is a really fine way to spend time with friends, family and community. The more local sources of fresh foraged wild food, the more secure our food source. Plus its damn good eating!