2 sm Saucepans lg Spoon Cutting board Knife Carrot peeler Tongs or slotted spoon Paper towels Shallow serving dish With an adult's help, empty the cans of beans into a saucepan and add worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside. With an adult's help, slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle. With the round tip of a carrot peeler, carefully h Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the saucebubbles and thickens slightly. Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers. Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
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Instant Pot Pig Snout Jelly | No Pressure | Extra Crispy
A pig snout is a brilliant thing when it's crisped, but I don't always quite feel like frying. It's also a perfect base for a pot of soup, beans, or greens, but sometimes, I'm more in the mood for a snack than a big old batch of something. So how about a terrine? The fat and cartilage of pig snout bring just the right wiggle, and I have periodic cravings for red-cooked pork. A meld of the two is just the ticket.
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Instant Pot Pig Snout Jelly | No Pressure | Extra Crispy
Pork snout stew peas with a prank ????????????
The parts of meat our grandmas cooked and we still need to keep the tradition
Snout's Kitchen: Beans on Toast
This week Snout is cooking up a classic dish beans on toast. Feel free to leave a comment and subscribe. Thank you.
Diner enjoy a unique meal, from snout to tail
(Boston Globe) At the Citizen Public House, diners can feast on a whole roast pig. Video by Yoon S. Byun/Globe Staff, produced by Lauren Frohne/Globe Staff