All stews are better if you make them the day before and let them sit in the refrig over night. Everything seems to blend in. I just made a big batch of sausage gravey for biscuits and gravey in the morning. Will be much better then with the garlic, hot pepper and onion pieces blending their tastes.
I'm batching it this week and have my brother and a couple other guys coming up to the farm for the night. We are going to the local tavern for "Bacon Night". All you can eat bacon for $5. A bunch of different kinds cooked up different ways. Heart attack on a plate!
Last edited by rod44; 12/04/12.
