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Oct 12, 2012 on FoodNetwork.com
“I used some nice cheap, fatty pork sausage and chicken stock as the base with lots of sage, a bit of marjoram and garlic. Not Amish, but it came out fantastic! Fried it with butter and served with over easy eggs. No pigs eyes and snouts (who actually knows for sure) but a nice wannabe breakfast delight!
And thanks Guy for breaking down the...”