Calling All Southern Yanks - it doesn't get better than this!!!

OK, I just want to profess my love, here and now, for this miraculous woman and her amazing food blog. If you ever want to know how to make Southern style breakfast sausage, biscuits, tortillas, migas, homemade chorizo, chess pie, or even your own homemade white cheese, this is the lady to go to. However, when I found this just now, I realised she was truly after my heart:

http://homesicktexan.blogspot.com/2008/10/making-corny-dogs-at-home.html

Oh yes, they will be mine!!!! As many of you know, I've been pining away for a corny dog for circa 15 months now. One day soon, we will be together at long last! 

I've used that site several times--it's great! 

I had serious cravings for the longest time after moving her for corn dogs--mmm, tastes of home!  I finally gave up and made my own, and they weren't half bad!

One tip: LIDL has bottles of sausages that are pretty darn close to American hot dogs--much better than those little, skinny, rubbery things you get in a tin!

When MeShell first posted about that site, i had a look and was impressed!
I'm not a Texan, but i confess to a liking for her sort of food.   

Homesicktexan is a great blog, I've used it a few times and the recipes are great and easy to follow

I'm always trying to pick up recipes like this, so my texan doesn't get too homesick

I have a new-found addiction to food blogs, and her's is my favourite so far. The corny dog thing, though, just took me over the top.  I am definitely going to try this on Sunday if I can find some sticks or skewers of some sort. Where do you look for those?

Jewlz, you can find skewers pretty easily in the section where they have tin foil, cling film, etc., I think.

But WOW, I have bookmarked that blog immediately...the breakfast sausage has me salivating.  I would practically cry for some good breakfast tacos I didn't have to make myself!!

I’m not a southerner, but I also love Southern Plate, her recipes are always really homely and comforting. Try her Apple Dapple cake!

Jewlz, you can find skewers pretty easily in the section where they have tin foil, cling film, etc., I think.

But WOW, I have bookmarked that blog immediately...the breakfast sausage has me salivating.  I would practically cry for some good breakfast tacos I didn't have to make myself!!

I was thinking of making the sausage this weekend, along with her biscuit recipe, but I might be too tied up frying corn dogs.  The migas on there look so good, too. *droooooool*

omg, biscuits with breakfast sausage covered in cream gravy.  I think my husband would pass out from bliss!!

omg, biscuits with breakfast sausage covered in cream gravy.  I think my husband would pass out from bliss!!

I probably would, too! 

Hey, I'm making some cornbread tonight and the recipe calls for 2 cups of buttermilk, but I think the little container I bought is just over one cup. Do you guys think I can just sub whole milk or even half whole milk / half creme fraiche for the other cup of buttermilk? I could do the lemon in milk substitute thing, but I'm not sure I will be able to find a lemon or white vinegar on short notice.

I'm surprised that Lemons are hard to find in your area...  if your getting more ingredients anyway why not get another tub of buttermilk?

If you can't find any of the above then all of your other options would work really just be aware what they bring to the sauce.  Buttermilk is quite thick and slightly sour/tart, milk is thinner and not tart so you may need to add extra thickening and maybe something to add some sourness (if you like that,) creme fraiche is thicker and tarter than buttermilk so you may need top go in the opposite direction.

I've had buttermilk issues. I actually had success by subbing in plain whole yogurt.  It kept the tangy taste and didn't affect the texture at all! I was also making cornbread.  YUM. I make skillet cornbread and chilli about once a month.

I'm surprised that Lemons are hard to find in your area...  if your getting more ingredients anyway why not get another tub of buttermilk?

If you can't find any of the above then all of your other options would work really just be aware what they bring to the sauce.  Buttermilk is quite thick and slightly sour/tart, milk is thinner and not tart so you may need to add extra thickening and maybe something to add some sourness (if you like that,) creme fraiche is thicker and tarter than buttermilk so you may need top go in the opposite direction.

Well, I live in a small village in Northumberland, there are a few shops here, but none of them have buttermilk (I bought this at the supermarket a few villages over from here last weekend -  I actually just found it after 15 months of searching!) I plan to walk to the small shop on the corner and see if they have a lemon or some vinegar, but I was trying to decide on a plan B if they don't. I do have a tub of the Fage Greek yoghurt so I suppose that or the creme fraiche would work if I mixed in a bit of milk to thin it out, or I could just buy a tub of plain yoghurt (the non-strained stuff) at the corner shop. Hmmm.... decisions! 

Just a thought; with the amount of vinegar you need to sour some milk the type doesn't really matter that much from a flavour point of view (although I'd stay away from Balsamic.)  I guess American recipes call for white spirit vinegar but you can get away with whatever you have (white wine, cider etc.)

Just a thought; with the amount of vinegar you need to sour some milk the type doesn't really matter that much from a flavour point of view (although I'd stay away from Balsamic.)  I guess American recipes call for white spirit vinegar but you can get away with whatever you have (white wine, cider etc.)

I only have red wine vinegar and balsamic vinegar, but I could see what they have at the corner shop. They might have something. If not, I will just use yoghurt or whatever I can find.