PEGGY’S PIG EGGS

It’s September everyone! That means crisp, fresh air and the smells associated with the season. I sure do love the Autumn season, so I pulled out one of my favorite recipes this time of year from Ernest Matthew Mickler’s amazing cookbook WHITE TRASH COOKING. Grab a copy and enjoy a walk through time with recipes that have been perfected over many decades. This month’s recipe comes from North Carolina. Please comment and let us know what you think of the recipes you each month.

Your company won’t believe their eyes when they cut them open.
— Peggy Lou Dawson

RECIPE:

  • 6 hard-boiled eggs (peeled)

  • 2 eggs, beaten

  • 1 lb. of loose sausage meat (GR recommends Revival Butchery in Greenville, SC)

  • 1 cup of breadcrumbs or cornmeal

Mix 1/2 of the beaten eggs with the sausage meat. Pat the meat around the outside of the boiled offs until it’s even all the way round. Then smear the rest of the beaten eggs on the meat-covered eggs and roll them in the breadcrumbs. Now you should have something that looks like 6 large eggs goose eggs. Fry these in a heavy iron skillet with 1/2 inch of oil in the bottom until golden brown. Make sure ou roll them round while they’re frying so as to brown them evenly. Drain on a brown paper bag to get rid of the extra grease, and then chill them overnight before using.