While I was travelling to Butte, Montana for a curling bonspiel, I found a nice whole pork butt. This was fortuitous as I was wanting to make a Coppa (look for a future post) which involves a cut of the pork butt. However, it left me with a lot of pork still attached to the butt. I couldn’t let it go to waste so I made some Maple Breakfast Sausage. Continue reading Maple Breakfast Sausage, Leftover Pork!
Episode 24 of my community TV show, You Can Make It, on Shaw Spotlight has me making OFG Breakfast Sausage, Mashed Potato Casserole, and Chopping Onions.
I have done a previous video of my breakfast sausage and a complete post with the recipe. This video is a remake for my community TV show that I thought I would share with you.
I have done lots of videos of bacon cooks on the blog but I needed one for my Community TV show. Here it is!
I have posted the recipe for Caramel Apple Rolls and done a video before but I did a higher quality video for my Community TV Show, You Can Make It. I thought you might like to have a look so here it is!
The Old Fat Guy
Most commercial bacon is made with a brine that is injected into pork. I prefer dry cured bacon. It is a little firmer and cooks up with a better texture in my opinion. That being said, my preference is based on personal choice. Many people prefer the softer wet cure bacon. They are not wrong, they just prefer the texture and taste. Continue reading Back (Canadian) Bacon – Wet Cure Method
Episode 18 of You Can Make It, my community TV program on Shaw Spotlight, Cranbrook has my Rib Tips, Broccoli Salad and Cheese Muffin recipes.
The Old Fat Guy
I love breakfast sausage. I make great breakfast sausage (see OFG Breakfast Sausage). How could it possibly be better? Add some maple syrup! Continue reading Maple Breakfast Sausage
I make all my own breakfast sausage but noted I hadn’t done a video about how I do it. So, here is a video of my previously posted recipe for OFG Breakfast Sausage.
I have done a video of me making a prior post, my Croissants!
The Old Fat Guy