Breakfast meat

[perc-o-prince]

Yes, Yogi- a compliment for sure!!!

Hey Tim,

You are in the pork (and cheese) capital of the country, aren't you? Bound to get some good stuff there!

I've heard sausage like this can be made with other ground meats, but I don't know. I think turkey would need plenty of added fat, as would most cuts of venison I've experienced. Could be a way to use up some scraps after the butchering, though. Elk sausage? Bear sausage? Maybe those would be better suited for dinner.

Chuck

 

[strongenough78]

Bacon all the way. I do like sausage and ham is a close second, but nothing compares to real bacon.

 

[kimball455]

SCRAPPLE

Firedome has it right! Yes, that regional favorite, SCRAPPLE. Or, as a good friend always said:' Whole Hog Pate'. Cooked slowly in a cast iron pan, served crisp with maple syrup. YUM!!! Watch out for the places that deep fry it, that gives a different texture and taste.

 

[whirlcool]

I love scrapple as well. Whenever I was in PHL I always ordered it with breakfast. I have heard that we can find it here in the better grocery stores. Probably HEB Central Market would have it.

The Toad in the Hole my British grandmother used to make for me when I was little was sausages in a light bread. It was delicious! I've never seen it made with an egg in the middle before.

 

[chestermikeuk]

Always

Bacon & Eggs from the local farm shop, do like a good rustic sausage, so will try the recipe, we dont usually see "Sausage patties" usually sausage in the Skins & Links...

"Toad In The Hole" is a traditional dish of Yorkshire Pudding batter with the cooked sausages places in, usually served with mashed potatoes & lashing of gravy!!

http://www.bbc.co.uk/food/recipes/toadinthehole_3354

 

[hoovermatic]

and don't forget to add a slice of Black Pudding to that

the best you can get

http://www.bluepigcompany.com/index.php/sausages/black-pudding.html?gclid=CJbM_Pe7_qsCFUsZ4QodlgI80g

 

[chestermikeuk]

Oh Yes

Morning Paul, its sunday what else!!!

 

[hoovermatic]

Salivates all over the laptop.....

Every morning is a good morning with that on a plate

 

[perc-o-prince]

we dont usually see "Sausage patties" usually sausag

Hey Mike,

I used to do the stuffing for links, but they've gotten a little harder to find, very expensive for what they are (unless you buy the collagen ones that feel like parchment paper- blech!) and my stuffer broke! I'm sure we have one that fits on one of the many mixers et al we have here, but I've gone the lazy way with the patties! Nothing like getting the skins on the links all nice and brown/crispy, though!

That plate of yours looks grand! Now I'm thiking I might have to take the corned beef out of the freezer and throw it in the slow cooker for the rest of the day, have some for dinner, then make hash out of the rest!! I'll have to run it by Rich!

Chuck

 

[whirlcool]

That looks more like the toad in the hole I am used to seeing, however the bread completely encased the sausage so you couldn't see it from the outside. Maybe the British Toad In The Hole is sausage and the Australian Toad In The Hole is made with egg?

 

[westie2]

The Australian Toad in the Hole us what my wifes family (and mine now) calls Gas House's. 

 

[polkanut]

Chuck,

Yes, this is the nation's cheese capitol, and we're also noted for our ethnic sausages.  We have an excellent butcher shop in town (Zillman's Meats) that sells quite a variety of homemade smoked meats, as well as fresh cuts.  Their smoked ham is killer.  They will also custom process just about any game or fish for you too.  We usually get a whole deer and have them process it for us.  We have some roasts made, but the majority is ground into hamburger.  Beats any of the crap available in the grocery store!  I've included a link to their Facebook page, and they do ship certain items via UPS.

http://www.facebook.com/pages/Zillman-Meat-Market/167426086607157

 

[polkanut]

Here is a link to a cheese factory south of Wausau, located in "downtown" Knowlton, WI.  Sorry, they don't do mail order cheese sales at this time.

http://www.mullinscheese.com/