ADVERTISEMENT
- Real Recipes from Real People -

Penrose Sausage

Misc.

I live in Georgia and in the canned meat section you can buy Penrose pickled
sausage or YUCK! Pigfeet. The sausages are great! They are just little link
sausages in a reddish seasoned vinegar.


MsgID: 201100
Shared by: Laura
In reply to: ISO: Laura -- what is Penrose sausage?
Board: Canning and Preserving at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Hot Cucumbers in Cream Sauce
  • HOT CUCUMBERS IN CREAM SAUCE 1 large garlic clove, minced 1 tbsp olive oil 2 cucumbers (about 1 lb total), peeled, seeded, and cut into 2-inch strips 1 tbsp white wine vinegar 2 tsp heavy (whipping) cream 1 1/2 tbsp s...
  • Alex's Favorite Rosemary Roasted Chicken
  • ALEX'S FAVORITE ROSEMARY ROASTED CHICKEN "Alex loves it with roasted potatoes and simple steamed broccoli." 1 whole broiler/frying chicken, 3 to 3-1/2 lbs. 1/2 tbsp. olive oil 1 tbsp. dried sage 1 tbsp. dried rosemar...
  • Dill Batter Bread (no-knead yeast bread)
  • DILL BATTER BREAD "A casserole dish is a very homey way to bake and serve a "batter bread". A batter bread refers to a softer dough that requires no kneading and is poured and spread into a baking dish to rise before b...
  • Tarragon Honey Salmon En Papillote
  • TARRAGON HONEY SALMON EN PAPILLOTE 1 pound Copper River Salmon fillet (skin & pin bones removed) FOR THE MARINADE: juice of 1/2 lemon 2 tablespoons honey 2 tablespoons fresh chopped tarragon 2 cloves garlic, minced 1 ...
  • Meatballs in crockpot
  • Hi Tanya - I have done the frozen big bags of meatballs many times in the slowcooker. They turn out wonderfully. I have done them with the marina sauce, a whole jar and also put in some peppers and onions along with it...
ADVERTISEMENT
  • Strawberry Kiwi Fruit Pops (blender or food processor)
  • STRAWBERRY KIWI FRUIT POPS 2 kiwifruit, peeled and cut into quarters 1 cup fresh strawberries, cleaned and hulled 1/4 cup water 1 tablespoon sugar (or to taste) One drop vanilla extract Puree kiwi and strawberries in...
  • Tomato Chutney (using canned tomatoes, Gourmet 1994)
  • TOMATO CHUTNEY 1 (28 to 32 ounce) can whole tomatoes with juice, chopped 1 large onion, chopped (about 1 cup) 1/2 cup sugar 1/2 cup cider vinegar 1/3 cup dried currants Zest of 1 lemon, removed with vegetable peeler a...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Penrose Sausage
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!