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OK...here's an easy one I serve on Christmas morning right after Mass:

SAUTEED SAUSAGE AND APPLES

(Serves 4; just double if you need more)

* One pound bulk pork sausage, defrosted if necessary, and cut into ¼-inch slices.
* One large (or two small) Granny Smith or other tart
apple, peeled, cored and sliced.
* Real maple syrup
* Appropriate portions of french toast or waffles (your
choice)

1) Place sliced sausage into large skillet and cook
until browned. Remove to warm platter or dish.
2) Saute the apple slices in the rendered sausage fat
until softened and caramelized.
3) Return the cooked sausage to the skillet and warm
through.
4) Serve with french toast or waffles and pour maple
syrup over all.

If that doesn't raise your cholesterol enough, I have a great recipe for Peas with Salt Pork and Onions...

Merry Christmas!

Wonderful VermiciousKnid....yummmmmm With all the talk about Christmas morning, this is what we did on Christmas Eve.....
Yo gumbas, does this sound familiar...

The Seven Fishes Of Christmas Eve

Many of an Italian family follow the tradition of preparing seven fishes for Christmas Eve. The tradition dates back centuries, all the way back to the days of the Roman Empire. The significance and the reasons for 7 has many different explanations, each with compelling arguments (not that Italians like to argue... LOL), and I won't take sides, except to say it has livened up many a Christmas Eve. The most important fact that everyone agrees with, is that it was sure great fun eating all of that wonderful fish!!
I have taken the opportunity to include these recipes for you to enjoy. So, here are a few of the dishes that my family prepared, baccalà, baked shrimp, fried calamari, pasta with anchovies, pesce a la padella, sandy eels and steak fish. Try to image young kids tasting these great recipes for the first time, and the scent of fish filling the old Italian neighborhoods, it meant that all was well, and that Christmas morning was just hours away.... Buon Natale!

BACCALÀ ALLA REGGIO

Baccalà is better known in the States by the name "salt cod", and has been the preserved fish of choice for both landlocked and coastal Europeans since the 16th century. The smell until it is prepared may take getting used to, but it is a great recipe.
There are as many recipes for baccalà in Italy, and America, as there are cooks. This one is a bit different with its exact measurements of whole garlic, which vary from cook to cook. This dish is often served in northern Italian homes with baked polenta, but our southern Italian rooted folks preferred the simplicity of grilled bread.

1 pound baccalà, soaked 48 hours in 4 changes of water
1/4 cup plus 1 cup extra virgin olive oil
2 baker potatoes, peeled and cut into ½ inch dice
4 salted anchovies, filleted and soaked in milk 4 hours
2 med. cloves garlic, peeled and left whole
1/2 cup dry white wine
3 cups milk, plus more if necessary
2 bunches Italian parsley, finely chopped to yield ½ cup
1 cup toasted bread crumbs

1) Cut the soaked baccalà into 2 inch squares and check for any bones.
2) Preheat the oven to 425 F.
3) Place baccalà, ¼ cup olive oil, potatoes, anchovies, garlic, milk and wine into a pot over high heat and bring to a boil. Immediately lower the heat and simmer 1 hour, or until bacilli easily falls apart and potatoes are very soft. Buzz with an immersion blender until smooth, all the while drizzling in the remaining olive oil.
4) Divide the mixture evenly among four 4 ounce ramekins, dust with bread crumbs and set aside until ready to serve. Place the ramekins on a cookie sheet and bake until very hot, about 8 to 10 minutes. Remove from the oven and serve with grilled bread.