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<blockquote data-quote="Dannyalcatraz" data-source="post: 7955599" data-attributes="member: 19675">No saveloys as such in common distribution, but there’s all kinds of cuisines in the USA, so I would be surprised to find something like thrm.&nbsp; I mean, in the South, the corny dogs are pretty common. And state fairs- especially the one here in Texas- are infamous for culinary experiments.Pigs in a blanket, kolaches, pepperoni rolls and other sausage-stuffed breads are common. There’s a new cooking series on PBS called Somewhere South, and the first episode “American as hand pie” details all kinds of hand pies, including some of the ones I mentioned.One topping I’ve found that works with almost any savory sausage is Lebanese garlic spread,&nbsp; At its simplest, it’s raw garlic emulsified in vegetable oil, with a bit of salt and/or pepper to taste.&nbsp; (I don’t season mine at all.). The creamy texture plus the bite of the garlic can be a revelation.</blockquote>

[QUOTE="Dannyalcatraz, post: 7955599, member: 19675"] No saveloys as such in common distribution, but there’s all kinds of cuisines in the USA, so I would be surprised to find something like thrm. I mean, in the South, the corny dogs are pretty common. And state fairs- especially the one here in Texas- are infamous for culinary experiments. Pigs in a blanket, kolaches, pepperoni rolls and other sausage-stuffed breads are common. There’s a new cooking series on PBS called [I]Somewhere South[/I], and the first episode “American as hand pie” details all kinds of hand pies, including some of the ones I mentioned. One topping I’ve found that works with almost any savory sausage is Lebanese garlic spread, At its simplest, it’s raw garlic emulsified in vegetable oil, with a bit of salt and/or pepper to taste. (I don’t season mine at all.). The creamy texture plus the bite of the garlic can be a revelation. [/QUOTE]

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