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Fixin' to Eat: Southern Cooking for the Southern at Heart Campaign

http://www.amazon.com/gp/product/B077YT6C6T

Are you really ready to enjoy southern cooking recipes from a Southern Cooks kitchen? If, so get ready for a real cooking experience. Duplicating cooking success have never been easier with our recipes that teach you all about southern cooking.  Look no further for the recipes you grew up own and love to eat.
If you're looking for southern recipes that produce mouthwatering results, you've come to the right place. I have compiled a nice selection of recipes for folks who appreciate southern cooking, right here on this website for your immediate use.
The instructions are easy to follow, so even if you have no experience in southern cooking you'll be okay.  Really, no cooking experience is required.
With the recipes that follow, you can easily recreate foods that exceed restaurant quality in the comforts of your home. Try one of my southern recipes today and experience restaurant quality cuisine in the comfort of your home.

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Easy Sausage Making: Essential Techniques and Recipes to Master Making Sausages at Home

byWill Budiaman

I'm not an expert on sausages, only eating the vegetarian kind myself, but why not just let the butcher do all the hard work? Whenever one of Dad's deer breaks itself he shoots it and takes it along to the butcher with strict instructions on the content of the sausages.

You needn't spend a fortune on equipment: you can start off with small, manual meat grinder or a food processor, a basic hand funnel (essentially unchanged since ancient Roman times) for under $10.00, or a 3-lb "pump handle" push stuffer for under $50.00. The sausages you make with the least expensive equipment will be every bit as "professional" and delicious as the sausages you make with the most expensive equipment… You just won't be able to churn out 100 lbs in a single, day-long session without the fancier gear.

You'll need some supplies and some tools before you embark on your Sausage Adventure. First off, you need some pork. That's right — pork — not beef, lamb, venison, chicken, turkey or wallaby. Pork is the only meat worth using for sausage. Unfortunately, our obesity-conscious culture has made fat a dirty word, so today's pork is much leaner than the pork of yesteryear. To be decent, sausage needs at least 20% fat: with too little fat, sauage will not slice, but will crumble like dry breadcrumbs and taste like cotton. So avoid lean (but pricey) cuts, like loin, and go for the cheaper cuts. Pork shoulder, a.k.a. Boston butt, Boston blade or simply "pork butt," is one of the fattier cuts. We buy it in 70-80 lb. cartons at Costco, where the carton is sold at a slightly discounted price per pound.

Making your own sausage sounds like the kind of weekend cooking project it takes a whole week to recover from. But truth is, there's no need to mess with meat grinders and sausage casings. And you definitely don't need a lot of time. After all, delicious sausage is all about the filling—and that filling is just seasoned ground meat. Stick to patties rather than links, and you're just minutes away from sausage, for breakfast, lunch, or dinner.


Just 10 minutes and a bowl is all you need to make your own homemade sausage patties, spiced just how you like them.