put them in a pan, with a touch of oil, over a lowish flame. Cover and give them the occasional turn. They'll caramelize beautifully. I'm assuming natural casings, BTW...
The Amish just happened to run over the pigs with their horsecarts, right?
I would go with a choucroute garnie, say sausage, sauerkraut, pork chops and Amish road kill with some bay leaf. Prick the sausage all over with a fork. Smother with kraut and pork chop. And that's at least a starting point....
If you search the site, there are several recipes that use pork.
Around here, we like to brown them on all sides, prick them all over with a fork, then add a little water to the pan, cover them, and cook them on low for about 15 minutes.. remove the lid and let the water cook off, then throw in some sliced onion, peppers, garlic, and dried oregano and basil. Serve on hot dog buns topped with the pepper/onion mixture and provolone cheese.
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put them in a pan, with a touch of oil, over a lowish flame. Cover and give them the occasional turn. They'll caramelize beautifully. I'm assuming natural casings, BTW...
I would go with a choucroute garnie, say sausage, sauerkraut, pork chops and Amish road kill with some bay leaf. Prick the sausage all over with a fork. Smother with kraut and pork chop. And that's at least a starting point....
Around here, we like to brown them on all sides, prick them all over with a fork, then add a little water to the pan, cover them, and cook them on low for about 15 minutes.. remove the lid and let the water cook off, then throw in some sliced onion, peppers, garlic, and dried oregano and basil. Serve on hot dog buns topped with the pepper/onion mixture and provolone cheese.