Dinner with Weis indian sausage tortelloni
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PASTA: ENRICHED DURUM WHEAT SEMOLINA (ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PASTEURIZED WHOLE EGGS, WATER. FILLING: SAUSAGE (PORK, WATER, SALT, STEAK SEASONING [SPICES (BLACK PEPPER, CRUSHED CHILI, GROUND BAY LEAVES CORIANDER, CARAWAY)], DESHYDRATED ONIONS, VEGETABLE OIL [CANOLA]), ONION POWDER, GARLIC POWDER, GROUND FENNEL GROUND ROSEMARY, GROUND BLACK PEPPER, GROUND CHILI (SPICES, VEGETABLE OIL [CANOLA]), TOASTED WHEAT CRUMBS (WHEAT FLOUR, YEAST), CANOLA OIL (CANOLA OIL, CITRIC ACID), WHITE WINE (SALT, SULPHITES), PARMESAN CHEESE (PASTEURIZED COW'S MILK, SALT, POWDERED CELLULOSE, LIPASE, MICROBIAL ENZYME, BACTERIAL CULTURE).
Weis, pasta by shape & type, serving 110 g, package 20 oz/567 g. Ingredients as printed on the label.
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Cooks as sausage. Half of it left? Use up the sausage.