Kate Connally > wrote in :

> Okay, now that I can get a Taylor pork roll here in
> Pgh. (I have one on order and will be able to pick it
> up on Friday), what the heck do you do with the damn
> things? I've only had it in a sandwich at a diner in
> Reading a couple of years ago. People were saying that
> they are often eaten at breakfast and lunch so I need to
> know how they are prepared. Sliced and fried instead of
> bacon? Please post recipes and tips.
> Thanks,
> Kate
>

Kate,

I've had TPR once, so no guarantees of authenticity here.

TPR was sliced 1/8" or less thick, fried. Put on a roll with a fried egg,
american cheese and (for Stan) ketchup. I was told that this was a "Jersey
stlye" breakfast sandwich.

Jason