The Good Taste Collection, one of the cookbooks my Go-Go wrote. Page 46 (cinnamon rolls and bread sausage) is the most used page.
I never made it in Idaho because I can't get good sausage here. My family always made sausage out of pork and venison, with a few chili pequins for spice--yum, again. On a recent trip to "town," I found some sausage that looked sufficient--it turns out it was, and the bread sausage was a hit on a yurt trip.
|Though not the same as in South Texas, this sausage was good enough to use again.|
|I thought the Guadalupe cup towel my mom made me might help my dough rise--it couldn't hurt...|