CollingsBob
Certified JB Welder
Back bacon or Cumberland sausage.
And you have to cook the entire pound so you still have some left when you sit down to eat.
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!
They asked what 'meat'.What no Scrapple? Scrapple is by far my favorite but bacon or sausage will do too.
.... the pigs blood pudding on the side. ....
What no Scrapple? Scrapple is by far my favorite but bacon or sausage will do too.
Still don't get why one could pick only one item in that inquiry...
And you have to cook the entire pound so you still have some left when you sit down to eat.
Turner Ham.Taylor Ham
Kinda like corn beef hash or Goetta.Since it's got added cornmeal & flour, I figured it's more like a breakfast meatloaf