Which breakfast meat do you prefer?

Breakfast meat of choice:

  • bacon (pork, turkey or chicken)

    Votes: 14 35.9%

  • sausage

    Votes: 14 35.9%

  • ham

    Votes: 4 10.3%

  • bogalona

    Votes: 1 2.6%

  • steak

    Votes: 2 5.1%

  • Spam / Klick / etc

    Votes: 1 2.6%

  • corned beef

    Votes: 0 0.0%

  • fish

    Votes: 0 0.0%

  • other meat

    Votes: 2 5.1%

  • vegetarian alternatives

    Votes: 1 2.6%

  • I don't eat breakfast

    Votes: 0 0.0%
  • Total voters
    39
It's obviously Northumberland Sausage, containing amongst other sausagey things pork, lamb and leeks.
Although Craster Bacon which is smoked in the centuries old kipper smokers is sublime. It's on the coast near here.
But a full Scottish takes it to another level. Together with your sausage and bacon there would be the dreaded haggis slice and not forgetting the pigs blood pudding on the side. If you visit Scotland take your Rennie's.
Upt.
 
ToddC said:
Jimmy Dean sausage........
Click to expand...
Sage flavor.

Groceries-Express.com Product Infomation for Jimmy Dean premium sage ...
 
Upt' North said:
It's obviously Northumberland Sausage, containing amongst other sausagey things pork, lamb and leeks.
Although Craster Bacon which is smoked in the centuries old kipper smokers is sublime. It's on the coast near here.
But a full Scottish takes it to another level. Together with your sausage and bacon there would be the dreaded haggis slice and not forgetting the pigs blood pudding on the side. If you visit Scotland take your Rennie's.
Upt.
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I never could 'develop' a 'taste' for blood pudding - the rest of it I liked very well!
I happened to enjoy haggis, tatties and neeps ... ;)
 
Speaking of sausage, get a pound of sage-flavored sausage and a can of Pillsbury crescent roll dough (they sell a sheet without the triangular perforations). Unroll the dough into a single large rectangle on foil, and spread the sausage out on the dough, out to the sides, and leaving about an inch at each end.

Then roll up the dough and sausage into a jelly-roll, roll it up in the foil, twist the ends, put in the freezer about an hour to harden and make it easier to cut. Preheat oven to instructions on dough, cut roll into 1/2"-3/4" slices, bake on cookie sheet until dough is golden brown, melt cheddar on top, enjoy!

1737050442121.png
 
Upt' North said:
It's obviously Northumberland Sausage, containing amongst other sausagey things pork, lamb and leeks.
Although Craster Bacon which is smoked in the centuries old kipper smokers is sublime. It's on the coast near here.
But a full Scottish takes it to another level. Together with your sausage and bacon there would be the dreaded haggis slice and not forgetting the pigs blood pudding on the side. If you visit Scotland take your Rennie's.
Upt.
Click to expand...
You can’t go far wrong with blood pudding!!
Why only one choice??
WB
 
Larry Fine said:
Speaking of sausage, get a pound of sage-flavored sausage and a can of Pillsbury crescent roll dough (they sell a sheet without the triangular perforations). Unroll the dough into a single large rectangle on foil, and spread the sausage out on the dough, out to the sides, and leaving about an inch at each end.

Then roll up the dough and sausage into a jelly-roll, roll it up in the foil, twist the ends, put in the freezer about an hour to harden and make it easier to cut. Preheat oven to instructions on dough, cut roll into 1/2"-3/4" slices, bake on cookie sheet until dough is golden brown, melt cheddar on top, enjoy!

1737050442121.png
Click to expand...
Before you roll it, try grating your favor cheese over the sausage so it is rolled up in the dough with the sausage.
I never twisted the ends and smeared the stuff all the way out to the edges - just figured I'd get more 'slices' if I did that. ;)
BTW, I found placing parchment paper on the cookie sheet keeps the slices from sticking - and I usually cut mine about 1/4" thick.
I use 1 pound of sausage per can of crescent rolls, warming the sausage in the microwave a little bit to make it easier to spread.
 
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