Pigging Out

(Published on surfKY News on March 1, 2012)

I have had many animals in my lifetime. I have had gold fish which eventually went belly up and were buried in a swirl of a flush of the toilet. I have had many cats and dogs, pygmy goats and chickens. I currently live in between two farms, one with cows and one with horses. I have close friends that have several reptiles, including snakes, bearded dragons and a gecko. And then I have some friends that have two pet pigs.

Radio, born on Valentine's Day five years ago, had a twin brother named Forrest Gump, but Forrest did not live very long. My friend says that Radio and Forrest were victims of inbreeding and they just could not give up on saving Radio. Their other pig, Porkchop, turned one this past November. Radio and Porkchop live in a Pig Condo with lots of sweet feed and comfortable bedding. Radio prefers straw bedding but Porkchop has a favorite blanket that he has to get just right before he lies down.


One time, my friends had to be out of town for several days so they left their young grandson in charge of the Pig Condo. Radio enjoyed the grandson so much, he convinced him to give him extra sweet feed. Grandson kept feeding Radio more and more sweet feed until he was nearly sick. When the grandson was asked why he kept feeding Radio extra sweet feed, he said, “I thought he was depressed.” Needless to say, Radio has been placed on a food ration and has been told not to pretend to be depressed anymore.

March 1 is National Pig Day, the day we celebrate this intelligent and clever animal. Many people are not aware that pigs are very intelligent, can be taught to do tricks and make wonderful pets.

Here are some great recipes using sausage. By no means am I saying we should eat Radio or Porkchop, they have a great life living in their Pig Condo.
 

CRESCENT SAUSAGE ROLLS

●8 oz crescent dinner rolls (refrigerated)
●1 lb sausage (bulk)
●4 oz cream cheese

Brown sausage and drain. Add cream cheese and stir until melted. Unroll crescent rolls into rectangles. Spread sausage filling onto rectangle and roll up lengthwise and slice. Place on baking sheet, cook at 375°F for 13 minutes or until golden brown.
 

SWEET ITALIAN SAUSAGE CASSSEROLE WITH APRICOT PRESERVES

●1 pound sweet Italian sausage, casing removed
●1 medium onion, chopped
●4 garlic cloves, chopped
●4 – 6 potatoes, unpeeled and cubed
●1 t rosemary
●1 t salt
●½ t pepper
●1 ½ c corn
●2 eggs
●2 ½ c milk
●3 t baking soda
●2 ½ c flour
●3 T sugar
●4 T olive oil
●1 tsp. salt
●2 c of your favorite shredded cheese
●1 T butter, melted
●3 T apricot preserves

In a large skillet, brown the sausage (bulk or removed from the casings) with the chopped onion and garlic cloves until you have broken up the sausage a bit (should be somewhat crumbly, but not completely cooked). Add the potatoes and sprinkle with the rosemary, salt, and pepper. Cover and continue cooking, stirring and breaking up the sausage, until the potatoes are tender. Add the corn and cook for 5 minutes more. In a mixing bowl, whisk together the egg, milk, soda, flour, sugar, oil, and salt. In a large lightly-oiled baking dish, layer the sausage/potato mixture on the bottom, cover with the cheese, then pour the egg/milk mixture over the top. Bake at 400 degrees for 30 – 40 minutes or until golden brown on the top, be careful not to burn.

Immediately after removing from the oven, brush the tablespoon of melted butter over the top. Put the apricot preserves on the top and spread it around as it melts. Let sit for 10 minutes prior to serving.

 
PAN-FRIED SAUSAGE CASSEROLE

●1 lb good-quality pork sausages
●½ lb bacon, diced
●½ lb onion, diced
●1 garlic clove, crushed
●6 oz mushrooms
●½ tsp dried thyme
●1 tsp all-purpose flour
●1 bay leaf
●1 cup red wine
●Salt and pepper
●Vegetable Oil

Heat vegetable oil in frying pan and brown the sausages, then remove from pan. Add the bacon, onion and garlic and cook until the bacon pieces are browned. Sprinkle with flour and stir well. Then add the wine, sausages, thyme, bay leaf and season well. Bring to a quick boil, then reduce temperature, cover and simmer for about 30 minutes.

In another frying pan, brown the mushrooms with a bit of oil and add to the sausage mixture. Continue cooking until the casserole is piping hot and the sausages are cooked through.
 

NEXT WEEK—My New Interest  

Remember......Life is short. Eat Dessert first!!