Meat Of The Month!!

Smoked SausageThe meat of September is smoked sausage!! We are very proud to offer different varieties of our smoked sausage, and always welcome others to make their own.

You need to know how to smoke sausage if you want to consider yourself an accomplished home sausage chef.

Like most other things in sausage making, the procedure isn’t that tough but

there are some general rules that you need to follow if you want to turn out the best sausage possible.

The most important rule of all is:

Rule Number One

  • If you plan to smoke your sausage you must use a CureSome folks may try to tell you different, but take my advice and ignore them.If you smoke uncured sausage you create the very real risk of encouraging the development of botulism (nasty stuff). It’s easy to avoid, so don’t take the chance.

The rest of sausage smoking can be broken down into several easy steps.

Click on these links to get full instruction.

 

    • For how to prepare the sausage for the smoker, Click Here .

 

 

 

 

  • To learn how to handle the sausage once the smoking is done, Click Here .

 

It’s also really useful to have a bit of knowledge about different kinds of wood you can use to produce your smoke.

 

The wood species you choose can make a big difference in the taste of your final product.

Once you have a good grasp of the basics of how to use your smoker, there is a whole new world of great sausage recipes that opens up for you.

Good Eating!

Source: Lets-Make-Sausage.com

BONELESS PORK CHOPS!!

Skillet Pork Chops Florentine Recipe  We have Boneless Pork Chops on sale for only $2.99 per pound!! Take advantage of this Labor Day sale while it lasts!!

 
  • READY IN 35 mins

Skillet Pork Chops Florentine

Recipe by Campbell’s Kitchen

“Juicy pork chops are sauteed to perfection and served with an appealing sauce made with marinara Italian sauce, frozen chopped spinach and onion, then topped with shredded mozzarella cheese.”

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • 2 tablespoons olive or vegetable oil

  • 6 (4 ounce) boneless pork chops, 3/4-inch thick

  • 1 medium onion, thinly sliced

  • 1 (24 ounce) jar Prego® Marinara Italian Sauce

  • 1 (10 ounce) package frozen leaf spinach, thawed and well drained

  • 4 ounces shredded mozzarella cheese

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  • PREP

    5 mins

  • COOK

    30 mins

  • READY IN

    35 mins

Directions

  1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Add the pork chops and cook until the chops are well browned on both sides. Remove the pork chops and set them aside.
  2. Reduce the heat to medium and add the remaining oil. Add the onion. Cook and stir until the onion is tender-crisp. Stir the sauce and spinach into the skillet and heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook until the chops are cooked through. Sprinkle with the cheese.

Kitchen-Friendly View

Footnotes

  • Recipe Tips:
  • Tip: To thaw spinach, microwave on for HIGH 3 minutes, breaking apart with a fork halfway through heating.

Family Tradition!

Readfield Meats & Deli

In 1960 John Ruffino and his wife Virginia opened the Readfield Meat Company in Bryan, Texas. By 1968 Readfield Meat Company was a neighborhood full-service butcher shop and deli. In 1970 After John R. Ruffino passed away, his sons Richard, Larry and Roland took over management of Readfield Meats. Present day, Readfield Meats and Deli is still serving the Brazos Valley with their gourmet shop with a hometown feel.

SOURCE: Brazos Valley Insight