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Eastern North Carolina Barbecue Sauce

Ingredients

¾ gallons apple cider vinegar
⅛ cup salt
¼ cup ground black pepper
¼ cup red pepper flakes
1 cup molasses
2 cups honey

Eastern North Carolina Barbecue

Ingredients

80 pound pig (butchered and head removed)
salt
40 pounds charcoal (for charcoal cooking option)
Your favorite “Vinegar based Eastern NC sauce”.

Beef wrapped in bacon - Erdélyi zsiványpecsenye

Ingredients

675 g fillet steak, cut into 5 mm slices
1 tablespoon paprika
Pinch each of salt and pepper
225 g smoked middle bacon, thinly sliced
2 tablespoons lard

Method

Using a meat mallet, gently flatten the fillet steak slices.
Sprinkle them with the paprika, salt and pepper on one side only.
Roll the slices tightly, lengthways into 'sausages' and wrap them with the bacon slices.
Melt the lard in a frying pan to a high temperature.
Quickly seal the meat on all sides.
Reduce heat, cover and cook at a very low temperature until the meat juices evaporate and the meat cooks in its own fat, by which time it should be properly cooked.
Serve with vegetables and small Potato dumplings.

Bangers and Mash Pies

Ingredients

Potato Filling

2/3
cup hot water
1
tablespoon butter or margarine

1/4
teaspoon salt
2/3
cup mashed potato flakes
2
tablespoons milk
1
tablespoon chopped fresh parsley, if desired

Meat Filling

1/2
lb ground pork sausage
1/4
cup chopped onion 
1
tablespoon dry brown gravy mix (from 0.75-oz package)
1/3
cup water

Pie Crust

2
boxes Pillsbury™ refrigerated pie crusts, softened as directed on box 
1
egg, beaten

Method

1
Heat oven to 425°F. Heat 2/3 cup hot water, butter and salt to boiling in 1-quart saucepan. Remove from heat. Stir in dry potatoes, milk and parsley just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.

2
In 8-inch skillet, cook sausage and onion over medium heat, stirring occasionally, until meat is no longer pink. Drain if necessary.
3
In small bowl, mix 1 tablespoon gravy mix and 1/3 cup water. Add to skillet. Simmer until mixture thickens, stirring constantly. Set aside to cool.
4
Unroll pie crusts. With 3 1/2-inch round cutter, cut 7 rounds from each crust. Spoon about 1 tablespoon mashed potatoes in center of each of 14 rounds; press to flatten slightly. Top potatoes on each with about 1 tablespoon meat mixture. Brush edges of topped pastry with water. Place remaining pastry rounds on top of meat mixture. Pinch edges to seal.
5
Place on ungreased cookie sheets. Using sharp knife, cut 3 slits in top of each pastry. Brush tops with beaten egg.
6
Bake 9 to 12 minutes or until golden brown.

Sausage and Apple Slaw Muffin

Ingredients

6 debbie&andrew’s perfect pork sausages
4 large English muffins (use gluten free option if preferred, Udi's GF White Rolls)
4 tablespoons mango chutney




For the slaw:

¼ head of white cabbage, sliced super thin
1 granny smith apple, cored and julienned
1 teaspoon cider vinegar
1 tablespoon mayonnaise (use Dairy Free option if preferred)
2 tablespoon soured cream (use Dairy Free option if preferred)
½ teaspoon curry powder
Salt and pepper
Oil for frying

Method

Remove sausage meat from skins.
Shape into 4 flat equal burger patties, cover with cling film and chill until needed.
Mix the slaw ingredients. Cover until needed.
Heat a frying pan with a dash of oil and add the patties, cooking for two to three minutes each side, and cook through in a hot oven for 5 minutes. Rest on a plate for 5 minutes.
Pull apart the muffins with a fork instead of cutting with a knife and toast to your liking.
To assemble, on one half of a muffin, spoon on a tablespoon of mango chutney, add a patty, then a heaped tablespoon of the slaw and top with the remaining muffin half. Repeat with remaining muffins.