For those who love small streams, wild trout, and life...in their simplest form
Friday, April 19, 2019
Virginia sausage and other stuff...
In a past post I mentioned Virginia sausage. Well now I'm going to give you some details on one of my pleasures. I use a pork butt, grind it up using a small to medium plate. You want the pork to have a good fat to lean ratio, I like it to be about 40% fat. The exact seasonings I can give you but the amounts are give and take according to you taste. The sausage has course salt, sage, ample black pepper and cayenne pepper. As the creator of this sausage relayed to me and I quote "you can never have enough pepper in good Virginia sausage"....a patty is made, fried in a pan. Another must is it has to be browned and have crispy edges. I put a slice of American cheese, but you can put whatever you like on it. Place it on a nice biscuit and enjoy.
Out and about on a nice spring day.
A stream where I was asked to leave. A new neighbor and a couple of convincing dogs made the request.
Before the request to leave was made I photographed several "trout lillies" in bloom.