![]() ![]() Slightly beat eggs, milk, mustard, and salt. Place 7 slices of bread in large, oblong greased baking dish. Nothing is better than the smell of fried pork sausage.ġ. 14 slices white bread (trimmed and slightly buttered).It literally takes about 10 minutes to put together, and the best part is you can make it a whole day in advance.īreak the mold with me! Make this next Sunday for your family. I decided to break the mold and make my mom’s breakfast casserole in July-a whole five months before the annual breakfast casserole feeding. They’re so easy to make and unbelievably tasty…so why do we only delegate a few days out of the year for them? ![]() It’s usually only served over the Christmas holiday. I don’t understand why we don’t make breakfast casseroles more often. ![]() My mom’s hearty breakfast casserole she makes every Christmas? Jimmy Dean, of course. Sausage balls with Velveeta and Bisquick? Jimmy Dean. Sausage patties with fried eggs and toast? Jimmy Dean. Breakfast sausage, on the other hand, can never be anything but Jimmy Dean. I can eat just about any brand of hot links. I can never get enough of hot links-those fire truck red, burn-your-mouth spicy links of pork sausage. Since sausage is such an influence on my family’s cuisine, I’ve become quite picky about sausage. Sometime I’ll get my hands on that sausage recipe. It was a fantastic piece of culinary history for our family from the Motherland, and I cherish the traditional recipes my family has inherited and then handed down from generation to generation. Her brother, my great-uncle, was a butcher and wild game processor that always made the sausage for the whole family. Our usualy sausage breakfast day was on Sunday mornings. My grandmother always dipped it in yellow mustard after frying the whole spiral-snail-shell shaped log of sausage in a gigantic pan for breakfast. My family’s German Sausage is of the grey-brautwurst variety, with a heavy emphasis on ground black pepper. Back before refrigerators were found in every household, farmers and frontiersmen would make pounds and pounds of sausage and then put them in a big pot or barrell of lard to keep them preserved so their family could eat all winter. A simple meal for the poor made out of ground lower-class pork cuts & organs plus a handful of spices (mainly pepper and sage) and then wrapped inside of pig intestines. Sausage was born out of poverty and economic challenges facing peasants centuries ago. There are a lot of tiny towns in North Central Texas that have a rich German heritage, and sausage plays an integral part in everyday life. I’ve never tried my hand at it, but ever since I was born my uncles have made a sausage known simply as “German Sausage”.Ī small town (Windthorst) outside of my hometown in Texas makes a sausage similar to my family’s, but not nearly as good as ours. Being of German decent, we both love and make homemade sausage. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |