In a mixing bowl, whisk together the anchovy paste, egg yolk, dijon mustard, salt, pepper, and Worcestershire sauce
Unless you request otherwise, I will back this with one piece of box cardboard (to help prevent the Post Office from bending it), wrap it in plastic wrap (to help protect the item from moisture or torn packaging), then send inside a manila envelope when sent via First Class Mail with Delivery Confirmation
Smoked Sausage Stuffing with Caramelized Onions Ingredients 1 pound bulk spicy Italian pork sausage 2 tablespoons unsalted butter 1 medium onion, chopped (roughly 2 cups worth) 10 sage leaves, chopped (about cup loosely packed) 10 sprigs thyme, chopped (about 1 teaspoon) 6 cups day old/dried cornbread, chopped into 1-inch cubes, (this works with regular or gluten-free cornbread) cup dried cranberries cup heavy whipping cream 1 cup chicken stock, (may need more or less, see notes) 1 egg teaspoon kosher salt teaspoon pepper, (or a few twists of fresh ground pepper) Instructions Smoke Sausage Pre-heat smoker to 225 degrees using fruit wood
Im just under 54 so I had to have the gown shortened at the shoulders and the hem
