Recent content by pigskins

Click Nutritional Information on this page and you'll see the ingredients. SAUSAGE - Premium Pork Sage Sausage

Hi Andy! She's used the Jimmy Dean and/or Bob Evans sage-flavored sausage rolls. They aren't sold as breakfast sausage, and the package ingredients aren't much help. They come in a 1 pound tube, frozen.

The wife usually makes the Thanksgiving stuffing and it's really good! It's got sage-flavored sausage and herb croutons, etc. I'm on this kick where I want to make as many things from scratch as possible so I've asked her not to buy the bagged croutons or sage sausage roll yet until I see if...

Hello, I am going to try the following recipe and it appears the "toughest" part might be rolling the dough out as flat as possible. Could I try laying the dough out on one baking sheet, then covering with parchment, then taking a second baking sheet and pressing really hard on top of the first...

Want to make some rye bread, for the first time. Poking around online I see that some places suggest ground caraway in the dough mix then whole caraway seeds on top. However most if not all of the recipes I've been finding just mention caraway seeds and I assume whole. What do you suggest? And...

Hi buckytom, I am in western NY (near Rochester). Very few if any places around here call them heroes or baguettes. :) All of the deli and sandwich shops call them subs. Thanks everyone for the helpful advice!

I might consider getting something like that. But what is the proper method to take a ball of dough and elongate it into the proper hoagie shape?

Around here we call them sub rolls but hoagie rolls seems to be what the "universal" term is. I am fairly new to breadmaking and have been working on my rolls. Sandwich or burger style rolls aren't too bad, flattening, folding, then rolling/shaping into round balls. But I can't seem to make a...

My next attempt came out much better!! Nice round, smooth loaf, quite tasty. Thanks for the help!! Now I need to find out how the breads different Italian bakeries around here can have such different flavors. I mean, there's only so many ingredients in Italian bread!

Thank you, can't wait to try another loaf! Approximately how many times would I fold the edges into the center? I guess I don't expect a number but I would assume more than just a couple or few?

Tried making a nice round loaf of Italian bread. I used a dough recipe from the book that came with my bread maker. And the end of the 70 minute cycle it had me put the dough in a greased bowl and let it rest for 25 minutes, then it said to punch it down and then form a round ball, then let that...

Sure will! This was my first attempt and so far all reviews are positive. The ratio for the dry cure I used is: 1 TBS Tender Quick 1 TBS brown sugar or Turbinado sugar 1 tsp onion powder 1 tsp granulated garlic all per pound of meat. I've seen similar recipes that add black pepper, that use no...

I finally did it! Something I've been wanting to do for some time now is make Canadian bacon (I've since learned it's really "back bacon" but around here it's what you get if you order Canadian bacon at a diner or buy it at the store). When I learned how easy it was it was just a matter of...

It was pretty good, kids ate it so it can't be all bad!

Nice work! I have an idea what's in the freezer... But a list is a good idea and would help plan meals.