A Homage to Pork!
OK, I admit it. I love pork. I like all kinds of pork. I decided it was time to do a dish that reflected my love of pork in all its forms. Welcome to Quatre Cochons de Montagne (Four Mountain Pigs). Of course, one of the best ways to cook pork is in the smoker, so the Louisiana Grills Pellet Smoker was the chosen tool. Continue reading Quatre Cochons de Montagne
OK, you have made PWE Maple Sausage. Then you made Sourdough Cheese Biscuits. How can you not make A Breakfast Sausage Biscuit? There is no way. It must be done. Enough said.
The Old Fat Guy
Catastrophe! I went to the freezer and there was no breakfast sausage left. I had to make more immediately! I have posted my go to breakfast sausage recipe, PWE Breakfast Sausage. As usual, I just can’t resist trying something new. I decided to add maple syrup to the recipe and made Passing Wind Estates Maple Sausage. Continue reading PWE Maple Sausage
I love Chicken Cordon Bleu. The salty of the ham and the gooey cheese. How could you possibly improve it? Sounds like a challenge to me. I substituted sausage for the ham, used a chunk of cheese instead of slices and did an easier breading. Then I baked it instead of deep frying which is messy. Welcome to the creation of Chicken Mountain Bleu! Continue reading Chicken Mountain Bleu
She Who Must Be Obeyed and I usually spend a quiet night together on New Years Eve. It must be a sign of my age. Just because we don’t do a big party doesn’t mean we don’t want some delicious appetizers to ring in the New Year. I had left over pastry from my mincemeat tarts and I was out of breakfast sausage so fate decreed I would make sausage rolls. Continue reading Sausage Rolls
This is the second part of my first attempt at making sausage on my Louisiana Grills Pellet Smoker. In the prior post I showed the way I made Smokehouse Summer Sausage. I made this bologna at the same time using a mix from LEM products called Backwoods Trail Bologna. I bought the kit version that includes the sausage casings. Continue reading Backwoods Trail Bologna
I really like making my own sausage. So, I had to give it a try in my new Louisiana Grills Pellet Smoker. I made Trail Bologna and Summer Sausage. I will show the Summer Sausage in this post and the Trail Bologna in the next. Continue reading Smokehouse Summer Sausage
The latest thing amongst smokers are burgers formed around the bottom of a can and stuffed. They look great but I thought you could do the same with a small amount of breakfast sausage and made a great appetizer. Sausage Cups are the result. Continue reading Sausage Cups
I love sausage for breakfast. However, most of the breakfast sausage you buy in the supermarket is bland and looks like mystery meat to me. So I make my own breakfast sausage. Continue reading PWE Breakfast Sausage
We had company coming over for dinner and needed a tasty appetizers. Sliders are an obvious choice. However, why settle for one kind when it is just about as easy to make three different sliders with a bit of preparation. Continue reading Sliders Three Ways