taylor ham on a toasted croissant... mmmmmmmmmmmmmmm pork goodness
Now that's a breakfast of champions! My folks were in town from NJ this weekend, and since we were running low on PR stock (only one 3lb roll in the freezer) they were kind enough to reload us. Mrs. Nurburgringer took care of vacuum packing half of it while I fried up some extra thick slices for homemade egg mcmuffin sammies with tots on the side. PS: PR is an aphrodisiac Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
by the way, I love how the label reads READY TO EAT OR Fry, Boil, Bake or Broil. Similar to other Pork cuts - such as smoked ham. I'm definitely going to try slicing some right off the roll and onto bread for lunch today, but who would BOIL pork roll, and why? Maybe with kraut? And just in case anyone's confused about what it is, the oh so helpful "Similar to other Pork cuts" comment. I miss good ol Tren-in
pork roll or taylor ham? it depends on what part of jersey you're from. this photo shows the mason-dixon line of the best damn breakfast meat on the planet! (blue denotes taylor ham and red denotes pork roll) Image Unavailable, Please Login
Not really to me..........but some probably think so. They are the same thing just different brand names.
The quintessential jersey breakfast sandwich: pork roll, egg and american cheese. Image Unavailable, Please Login
I didn't have any rolls on hand so I did something a bit different. I cut up some potatoes, shallots, and peppers, and tossed in some chunks of Taylor ham. Fried it all up to a nice crispy brown then scrambled in a couple eggs and some cheddar. Topped it all off with some hot sauce and a side of toast. Very tasty for something a little different!!
Being from Princeton, about 10 miles from the source, I'd say the stuff added 10lbs and shortened my life by 10 years. Hoagie Haven makes a great pork roll egg and cheese. They have enough volume that the ingredients are fresh and they get fresh rolls each morning from the Italian People's Bakery (Trenton) each morning - tough to beat. For being the armpit of the nation, NJ has a lot going for it. Regard, Art S.
That's another thing I miss about NJ/PA, italian rolls. Just can't find the same thing out here... Last week made up a yummy PR sammy on a decent (for Milwaukee) roll with muenster, yellow mustard and relish, just like I did way back when. This morning I'm frying up NJ scrapple and eggs for breakfast Image Unavailable, Please Login