Ron Washington Wisdom
A Nice Bread Recipe + Feral Hog Sausage Report
Posted by TFG on November 12th, 2012
Beer Bread
Ingredients:
- 3 cups flour
- 3 tsp baking powder
- 1 tsp salt
- ¼ cup sugar
- 1 beer (standard 12 oz, no tall boys)
- ¼ cup butter (aka half a stick), melted
Directions:
- Preheat oven to 375 degrees.
- Mix dry ingredients and beer in a large bowl.
- Dump into a greased pan.
- Pour melted butter over dough.
- Bake 50 minutes to 1 hour, until crust is golden brown.
I made two of these this weekend, the second one because I tore the first one getting it out of the pan, which I failed to grease well. Not a real fluffy bread, but you’re done in 1.5 hours. Tastes good, too. Open for experimentation with different beers, such as Shiner Bock. My uncle suggested Coors, since it’s unpasteurized. My next one I’m just going to shape it and plop it on a stone. It would be an awesome biscuit dough, if you can fade an hour waiting for biscuits to bake.
I am apathetic about the sausage. First off, it’s way too lean, like Michelle Obama or Michael Bloomberg were looking over their shoulder at the butcher shop. This food nanny bullshit has got to stop. Ergo, there will be no sausage gravy. Second off, it’s ground too fine. I prefer a coarser, looser grind, say one step down from a chili grind. So even if it had the necessary fat, sausage gravy would be odd. Third, it’s too sweet, kind of maple-y or something. This I blame on the continued infantilization of an America which consumes bubble gum vodka instead of good honest brown liquor. So that would make a super-weird sausage gravy. However, the sausage has a good pork taste, thanks no doubt to the fact that it was a mid-size sow at the end of summer. The bottom line is that I’ve learned my lesson with this butcher, and know what to ask for next time around. More fat, coarser grind, and leave out the maple syrup since this is for grown-ups.
There, aren’t you glad you wasted your time here?
5 Responses to “A Nice Bread Recipe + Feral Hog Sausage Report”
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Bread sounds good my mother use to make that sometimes Get a different processor that sausage should be better than that, some know how to make it some do not. Cant go wrong with Kubys here in town. but I do maybe to far I don’t know where you Stay these days.
Yeah, Kuby’s processing would be — how do I say this? — absolutely awesome. But it would send my per-pound costs through the roof. My uncle has all the equipment for processing on the ranch, but it’s not cold enough yet for him. He’s a food handling safety nut, which, him being a doctor, kind of makes me think he’s probably correct.
Well, I just need to learn how to bone and butcher my own self, knock that price down some. I’ve got nothing but time.
TFG – I must be blind because I can’t locate the “shop amazon” link. I see the text but no link. I had it bookmarked but I lost it somehow. Where in the heck did it go?
Amazon4TFG
Click-n-drag to your bookmark bar or folder, or click it and save to your favorites!
Of course, thanks for buying through my link. Thanks for the reminder, too…I need to re-post that. It’s been a big help with all the books I’ve read the last 12 months.
Black Pepper and Jalapenos… lots of black pepper… and um… lots of Jalapenos…
Anything Pig always tastes better to me if it’s spicy.. especially sausage.. and since zombies eat brains (bland) … in case the zombie apocalypse hits early they won’t be stealing your sausage.