NEVER Fry Your Sausage and Peppers Again — Try This Old TEXAS FARM Trick

Everything I know in one place. The Cookshack Book: https://earlhargrove.shop/ Turn over the package of smoked sausage in your icebox and read the back. Nonstick skillet, medium heat, turn it often. Those directions were written to warm one sausage by itself. Pile three peppers and an onion on top and you don't get a fry, you get a steam bath. My daddy Roy fed thirteen men sausage and peppers at a cattle working in October of 1963, and not one bite of it saw a frying pan. Two pans out of my mother's oven. I carried them. I'm Earl Hargrove. Eighty-four, cattle and a little field in Gonzales County, Texas. Forty years cooking for working crews out of one pan. In this one: SMOKED vs FRESH, and why the package decides your time and your safety — why you never cut COINS before the heat — the PEPPER is nine parts water, and water can't brown — ONION WEDGES through the root — SALT right before the heat, never ahead — ONE LAYER or two pans — the HOT IRON in a 450 oven — and the eighth piece, Roy's, where the sausage goes and when. In a skillet, the sausage cooks in the peppers. In Roy's pan, the peppers cook in the sausage. Safety, said plainly in the video: fresh sausage goes to 160 degrees in the thickest link, checked with a thermometer, not by looking. And a 450-degree iron handle takes a dry mitt, never a wet towel. Did your daddy fry his or put it in the oven? Tell me his name and what county he cooked in. I read every one.