Thread Number: 36941
Breakfast meat |
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Post# 549499 , Reply# 1   10/15/2011 at 09:41 (4,548 days old) by appnut (TX)   |   | |
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Post# 549502 , Reply# 2   10/15/2011 at 09:47 (4,548 days old) by xraytech (Rural southwest Pennsylvania )   |   | |
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Well, my breakfast meat of choice is Ham, I like it as a breakfast sandwich or fried and served with a side of fried potatoes. My second favorite meat is sausage, but it must be a sausage pattie that is rather thin, no links or thick patties for me. My sausage of choice comes to me via the Fredricktown Butcher Shop, it is a Hungarian garlic sausage that when fried up goes great with fried potatoes and italian toast, and it also makes a great sausage gravy. I am also partial to sage sausage, I dont care for the other flavors |
Post# 549506 , Reply# 3   10/15/2011 at 09:56 (4,548 days old) by mrb627 (Buford, GA)   |   | |
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Post# 549583 , Reply# 5   10/15/2011 at 16:30 (4,547 days old) by appnut (TX)   |   | |
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chuck, I think I am supposed to make this. I jsut returned from the store. I usually get those pre-cooked, froen in a bag patties and nuke/reheat them and make me a breakfast sammich. I was going to compare the price/pound. Well sir, I couldn't find my sausage patties anywhere. So I eneded up buy .04 lb. shy of 3 pounds of ground pork and it was $1.99 pound. I do not know what the fat % is though, wasn't labeled. so looks like I'll be making this. Not sure if I'll pan fry or roast/bake a big batch in the oven and then freeze. Just for grins, I might substitute some smoked paprika for the red pepper flakes and see about the taste. Thanks Lawrence, I love that stuff!!! |
Post# 549587 , Reply# 6   10/15/2011 at 16:46 (4,547 days old) by joeekaitis (Rialto, California, USA)   |   | |
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Post# 549599 , Reply# 7   10/15/2011 at 18:08 (4,547 days old) by rapunzel (Sydney)   |   | |
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...served on toast with scrambled eggs, fried tomatoes and melted cheddar cheese. Now that's the way to start the day. |
Post# 549785 , Reply# 9   10/16/2011 at 12:38 (4,547 days old) by xraytech (Rural southwest Pennsylvania )   |   | |
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Post# 549793 , Reply# 10   10/16/2011 at 13:34 (4,547 days old) by golittlesport (California)   |   | |
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Post# 549821 , Reply# 11   10/16/2011 at 15:44 (4,546 days old) by 58limited (Port Arthur, Texas)   |   | |
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Basically, I like anything with pork fat in it with breakfast!
Chuck, To answer your question to Olav, I drizzle the maple syrup over the bacon when I first put the raw bacon into the skillet. Fry the bacon until done, the syrup caramelizes and tastes wonderful. It can get a little smokey while cooking, though. |
Post# 550422 , Reply# 13   10/19/2011 at 11:29 (4,544 days old) by firedome (Binghamton NY & Lake Champlain VT)   |   | |
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I love 'em all, but bein' from Baltimore: SCRAPPLE!! Gotta be RAPA brand (Ralph And Paul Adams) from Delaware... I get it shipped in dry ice to NY (see the RAPA website for instructions). All 3 grown kids like it best for breakfast too! Sliced 1/4" thin, fried crispy brown outside in a cast iron pan, served on English muffins with slabs of real butter, or as a side with waffles or French toast and VT Maple Syrup...add good black coffee... heaven!! The good thing is it's about 1/3 corn-meal, so ther's some fiber, and less fat actually than pork sausage and bacon. A regional favorite.
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Post# 550433 , Reply# 15   10/19/2011 at 12:15 (4,544 days old) by yogitunes (New Jersey)   |   | |
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"Sausage"......
I love to get it ground up.....fried in the pan with peppers and onions, usualy just salt and pepper.....then add scrambled eggs and stir until mixed and fluffy, top with cheddar cheese until melted, and served over croisants/biscuits as a sandwich..... getting hungry just thinking about it! |
Post# 550530 , Reply# 17   10/19/2011 at 18:07 (4,543 days old) by yogitunes (New Jersey)   |   | |
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Post# 551244 , Reply# 18   10/22/2011 at 10:37 (4,541 days old) by polkanut (Wausau, WI )   |   | |
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Post# 551283 , Reply# 20   10/22/2011 at 15:30 (4,540 days old) by StrongEnough78 (California)   |   | |
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Post# 551302 , Reply# 21   10/22/2011 at 18:19 (4,540 days old) by kimball455 (Cape May, NJ)   |   | |
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Post# 551358 , Reply# 23   10/23/2011 at 04:13 (4,540 days old) by chestermikeuk (Rainhill *Home of the RailwayTrials* Merseyside,UK)   |   | |
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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!! CLICK HERE TO GO TO chestermikeuk's LINK |
Post# 551359 , Reply# 24   10/23/2011 at 04:17 (4,540 days old) by hoovermatic (UK)   |   | |
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the best you can get CLICK HERE TO GO TO hoovermatic's LINK |
Post# 551360 , Reply# 25   10/23/2011 at 04:31 (4,540 days old) by chestermikeuk (Rainhill *Home of the RailwayTrials* Merseyside,UK)   |   | |
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Post# 551361 , Reply# 26   10/23/2011 at 05:06 (4,540 days old) by hoovermatic (UK)   |   | |
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Every morning is a good morning with that on a plate :-P |
Post# 551447 , Reply# 28   10/23/2011 at 18:21 (4,539 days old) by whirlcool (Just North Of Houston, Texas)   |   | |
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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? |
Post# 551450 , Reply# 29   10/23/2011 at 19:26 (4,539 days old) by westie2 ()   |   | |
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The Australian Toad in the Hole us what my wifes family (and mine now) calls Gas House's. |
Post# 551513 , Reply# 30   10/24/2011 at 07:17 (4,539 days old) by polkanut (Wausau, WI )   |   | |
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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. CLICK HERE TO GO TO polkanut's LINK |
Post# 551517 , Reply# 31   10/24/2011 at 07:36 (4,539 days old) by polkanut (Wausau, WI )   |   | |
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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. CLICK HERE TO GO TO polkanut's LINK |