From The Kitchen Of The Coastal Cook
I remember those great nights at the dinner table with a big cut of my mother’s meatloaf. What made it special was and still is the spicy Neese’s Sausage she added to her recipe. Not too hot, but it brought a zing to what is still today a popular Southern dish. I swear it was even better the next day when I cut off a big piece, put it between 2 pieces of bread, and added a little mustard. I wrapped it in wax paper, put it in my “Batman” lunch box, and headed to school eager for lunch. Give it a try!!!
Sponsored By:
You may be interested
The Last Line of Defense — Choosing the Right Saltwater Fishing Line
Tim Wilson - May 14, 2026It is one of the most overlooked decisions in saltwater fishing, and one of the most consequential. Rods get admired, reels get debated, lures get obsessed over,…
How Fish Find Their Way Home: Navigation, Memory, and Site Fidelity
Tim Wilson - May 14, 2026Every spring, red drum return to North Carolina’s coastal sounds. Not just to the state, but to specific sounds, creek mouths, and even the same stretches of…
Redfishing In The Surf….The Early Summer Species
Tim Wilson - May 14, 2026Early summer on the Carolina coast belongs to the redfish. From the Outer Banks down through the Grand Strand, red drum move into the surf zone as…
Most from this category
