6. 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg), 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg), 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g), 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g), 1 1/4 tsp nutmeg (2.5 g) 2 tbsp nutmeg (12.5 g), 1 1/2 tsp cayenne pepper (3.3 g) 2 1/2 tbsp cayenne pepper (16.5 g), 1 1/2 tsp ground black pepper (3.75 g) 2 1/2 tbsp ground black pepper (18.8 g), 1 1/2 tbsp powdered dextrose (13 g) 1/2 cup powdered dextrose (65.3 g), 2 tbsp rubbed sage (7.8 g) 2/3 cup rubbed sage (39 g), 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml). Made your recipe on 3/19/21, a day in advance of cooking! I had 1.8 pounds of pork so increased ingredients to allow for extra weight! Sonoran Desert living and southwest breakfasts are nice, but your sausage recipe took me back! Darrin Deile, Stan's Super Valu, Store Owner, "Fully retire? 1 tsp mace, ground (2.6 g) 5 tsp mace, ground (13 g) Do not allow the water bath to get hotter than 170F (77C). So rare only a select few know the recipe and it's going to stay that way. finely ground lean pork 3 lb plus 1/2 cup salt 1 lb brown sugar 4 oz black pepper Cut 2 fine bulbs of garlic and cover with hot water in a cup. 6. And Wishek will continue its sausage legacy for years to come. Generally speaking, there is no sugar added; its simply a term used by sausage makers to differentiate between mild Italian and hot Italian sausage. Add wood chips, close vents, gradually raise temp to 170F (77C). It could happen, because my idea of a particular sausage might not be what you had in mind, a problem easily remedied by personalizing the recipe formula. Hello, does the sausage need to be cooked before freezing. Let it hang in a cool place (but don't freeze it) for a day or two, then smoke it. Delicious! This famous variety of sausage is often named the best sausage ever, and when you try it you'll know why. I love the taste of sausage - just not crazy about pork. 1/4 tsp Prague Powder #1 (1.4 g) 1 1/4 tsp Prague Powder #1 (7.0 g) grain for a chewy bite. 2 1/2 tsp coarse black pepper (6.5 g) 1/4 cup coarse black pepper (32.5 g) We'll see how it goes. 1 lb. This will become a staple for my familys breakfast! I really appreciate this recipe that youve provided and look forward to making it! Has anyone made these without the fresh herbs? 1. Add meat strips, cover, refrigerate/cure overnight. RECIPE #1. It's one of my husband's favorite dishes, and he has no idea it's lower in fat. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) Do not allow the water bath to get hotter than 170F (77C). Use casings that you can cook meat in 6 white casings. Well, then I'm so happy you found my blog! The town is known for its annual sauerkraut festival that has been running for nearly a century, but thats not the food that people travel hundreds of miles to visit this town for. 1 1/2 lbs pork butt (680 g) 7 1/2 lbs pork butt (3.4 kg) Since theres really no way to determine the temperature of meat sliced as thin as bacon, it should be cooked until its crispy. Hot pork sausage is great in sausage gravy over biscuits, in omelets, or fried crispy and served with over-easy eggs and rye toast. Do a taste test by cooking a small thin patty, cool patty briefly prior to tasting. I would note there are two places in the recipe where you list the ingredients. Hang kielbasa at room temperature for 1 hour to bloom. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. My kids didn't even notice that it wasn't Jimmy Dean (!). OnlyInYourState may earn compensation through affiliate links in this article. Sausage and Pepper Sandwiches Pick a dark, malty lager for simmering the sausages. Remove finished bacon from smoker refrigerate overnight. Reduce heat to medium-low. Hi, Jeff, and welcome to the forum. 4. Leah moved to North Dakota when she was 12 years old and has traveled from the Red River Valley to the badlands and many places in between. Cut away all visible fat and connective tissue from the beef or venison. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! I'm gonna stick with my story that my sausage is better than pre-packaged big name store bought but you are totally right about quantities. I started with five minutes on each side and checked it after a full 10 minutes of cooking. 2. Please read my. It wasn't the best but it was okay. by removing the links from the smokehouse when they reach an internal temp of 120F (49C). Stuff the sausage very tightly into plastic sausage bags. venison hots drop to 110F (43C). 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) 5 lbs, 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg) Stack between parchment paper; cover and chill, or freeze up to 1 month. How to Cook Sausage the Best Way - Real Simple 4. Sausage is primarily a combination of ground meats and fat laced with measures of salt, herbs, spices, and other ingredients, including sugar or dextrose, and sometimes cure and a binding agent. So, I have no picture capturing leberwurst in a jar to share with you. 5. I realize that if I am again to taste the delicacy, I will have to make it. I hope you enjoy this as much as four generations of our family has over the years. 3. 1. 8. of water anyway.) Basic Country Beef Breakfast Sausage - ndbeef.org Time: 30-60 minutes. Required fields are marked *. Cook in a skillet over medium heat. 4. To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/ . This one is by far the best recipe I have ever used. 3 7/8 (100mm) fibrous casing. Thaw and finish by browning in fry pan before serving. Since 40 pounds is a ridiculous amount of sausage for me to make, I decided to see if I could scale The first "German Sausage" recipe down to a 5-pound batch. Next day, hang sticks in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. Easy Sausage Dinner Recipes Pour over pork mixture and mix until well combined. Combine ground meat/fat with the remaining ingredients; mix well until the mixture is sticky and batter like. If you want to make your own casings, take the pig intestines, empty the contents and use a dull knife to scrape the contents out. 1/2 tsp dry mustard powder (1.15 g) 2 1/2 tsp dry mustard powder (5.75 g) I will be making 20 pounds this weekend and freeze it in 1/4 lb. 5 lbs. Hope that all is well ~. Hunters may use venison in place of beef to make smoked salami. These recipes come from the. 1 tsp liquid smoke, optional (5 ml) 5 tsp liquid smoke, optional (25 ml) Increase smoker temperature to 170F (77C), hold until brisket bacon reaches internal temperature of 125F (52C). 1/4 cup corn syrup solids (54.4 g) 1 1/4 cups corn syrup solids (272 g) This recipe works well with ground turkey and chicken as well. 3. Your Bratwursts are finished. Grill 'em, split 'em and load 'em on toasted buns with garlicky peppers and onions. 1. In the winter monthsthe sausage is shipped to state's all across the country. The recipe was a SECRET! Famous Wishek sausage recipe unchanged since 1909 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) 22-24mm sheep casing/21mm collagen casing. Turn the dough into a landscape position (the longest sides should be at the top and bottom) and begin to roll from the bottom to the top. Travelers who pass through and people who grew up in Wishek but later moved away, no matter how far, will often continue to order Wishek sausage well after they've left. Store bought sausage is fine but I want clean simple food that I can control the ingredients. Even people who don't like broccoli beg me to make this comforting broccoli cheese casserole recipe. Darrin Deile, Stan's Super Valu, Store Owner "It makes it somewhat rareyou can't have it all the time.". I like giving time for flavors to marry, Im glad I did! 6. Depending on meat thickness and the drying method, whole-muscle jerky can take 6-12 hours to dry. 3. I sought out this recipe because I've been completely unable to find, specifically, sage breakfast sausage of any brand at multiple local grocery stores where I liveMaybe due to supply chain issues, the pandemic? Combine Ground Beef and seasonings in large bowl, mixing lightly but thoroughly. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. For the best results, use 75-80% lean venison trim to 25-20% beef fat. Remove 152F (67C) links from smoker; shower with cold water until internal temperature drops to 110F (43C). * 6. Heat the oil in a large saute pan or braiser pan over medium-high heat. Pat dry before slicing. Hunters may use venison in place of the beef chuck to make German bologna. I also add mustard seed (1 jar of the size about 1/4 cup) as well as about 4 good TBS of pepper. 1/2 tsp celery seed, ground (1.35 g) 2 1/2 tsp celery seed, ground (6.75 g) *Stainless steel bacon hangers are available at online sausage and jerky supply stores. Stuff the seasoned sausage batter into prepared 22-24mm sheep casings; twist into 4 (10.2 cm) links. My sister decided that he must be thinking he was dying to turn loose of his recipe. George Just, Stan's Super Valu. Ingredients: My Sage Breakfast Sausage recipe contains the following ingredients that get mixed into the ground pork: 1 tablespoon sage dried or minced fresh 1 teaspoon kosher salt 1 teaspoon brown sugar teaspoon freshly ground black pepper teaspoon red pepper flakes or more if you like heat teaspoon marjoram fresh if you have it Have a few small ones and some medium sized ones. I keep everything super cold. 5. Great for venison/pig! Go to Recipe. 3/4 tsp coriander, ground (1.28 g) 1 1/4 tbsp coriander, ground (6.4 g) 6. But the sausage produced in the butcher shop of Stan's Super Valu in the rural town of Wishek is different from all the rest. 1/2 cup non-fat dry milk (47.3 g)* 2 1/2 cups non-fat dry milk (237 g)* I grind my own pork to use for many things, and your recipe did not disappoint! Beef bacon can be stored safely at 38-40F (3-4C) up to 7 days or vacuum seal and freeze up to 6 months. A German sausage recipe dating back to 1909 lies in the hands of George Just. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) I'm sure you'll agree homemade is so much better! Use a sausage pricker to prick any air bubbles out of the links. Recipes you want to make. Hunters may use venison in place of the beef and pork to produce kielbasa. All breakfast sausage is sage based( sau"SAGE") You were just looking for Jimmy Dean's extra sage sausage I'm guessing. Scoop out -cupfuls of mixture and flatten into about "-thick patties (they will plump slightly when cooled). 1 1/2 tsp onion powder (5.4 g) 2 1/2 tbsp onion powder (27 g) I used to grind my own Hamburger but not so much any more with beef prices. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) Thanks so much!! 3. Chill meat to 31F (-0.55C), slice into 1/4 (0.64 cm) thick strips, cut across the grain for a tender bite or with the. Ive been considering getting my German Russian friends together to partake in the laborious grind thinking that camaraderie would help alleviate the tediousness. 1/2 tsp garlic powder (1.55 g) 2 1/2 tsp garlic powder (7.75 g) These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers. To prepare them, gently poach them in lightly salted water and then fry or grill them. Can't wait to try your recipe. Thanks Ron and drinks. I doubled the recipe, put it all in the bowl of a kitchen aid mixer and ran it on medium speed with dough hook for about 5 minutes. Wipe down the pan and add the butter. It takes about 10 seconds for the temp to be accurately displayed with this unit. enough to alter ingredients in an effort to appease your flavor requirements, but I wouldnt suggest it until after you have completed your first batch of sausage and have a better understanding of how the sausage making process works. 7. Upon the completion of your first batch, you may think the finished sausage is terrific as is or theres too much coriander or fennel seed or not enough pepper to suit your taste. CORN SYRUP - Sweetner I live in Germany and have used another recipe for years. To cook sausage in the oven, here's what I did: I preheated a conventional oven to 350F and sprayed a nonstick baking sheet with canola oil. * 5 lbs. 1 1/2 tbsp red pepper flakes (9.45 g) 1/2 cup red pepper flakes (47.3 g) 2 1/2 tsp ground black pepper (6.25 g) 1/4 cup ground black pepper (31.3 g) For the best breakfast pork sausage, start with pork shoulder as it is flavorful and has the perfect fat-to-meat ratio. Ruth Ann Ruddell, Shelby Township, Michigan Go to Recipe 9. 2. We experiment with more or less sugar and red pepper flakes. Stuff the batter mixture into cellulose casing, twist into 5-6 (13-5 cm) links, tie off each link with a piece of cotton, twine, refrigerate overnight to cure. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) Thank you! Cheesy Cheddar Broccoli Casserole. Bend the test piece into the shape of a horseshoe. Most of these families were originally from the forested regions of Alsace, Wrttemberg and Bavaria and set up "colonies" in various Russian-held areas at the invitation of the ruling Romanov family. USDA recommends that sausage reach an internal temperature of 160F (71C), 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.5 kg). 8. Please read my disclosure policy. Pan fry, grill, broil or bake fresh sausage at medium heat until its brown on the outside and no longer pink inside. 5. I'm on low sodium so I can eliminate the salt if I choose. Only thing I changed was coriander instead of marjoram. Heat a skillet over medium low heat and add the sausage patties. To the uninformed, a product that bears the name of sweet Italian sausage would seem to imply that it has a sugary sweetness about it, when in fact, nothing could be further from the truth. I really need to dip into sausage-making more often - I'm glad you like the German/Czech recipe! 1/2 tsp cardamom (1.4 g) 2 1/2 tsp cardamom (7.0 g) This year will be the 92nd Annual Sauerkraut Day, which has given Wishek the title of Sauerkraut Capital of North Dakota. I like jimmy deans sausage in a hurry. 1 tablespoon sage dried or minced fresh - 2.04 grams (0.0045%) It is better than any other homemade sausage most people will ever try and they can't get enough of it. From you article I can tell you are well intentioned. --------------------------------------------------------------------------. Submerge in a 170F (77C) hot water bath until the internal temperature of the links are 152F (67C). I never saw how leberwurst was made because the butchering process was done when I was in school, which was a good thing because I wouldnt have eaten it if I had observed the squeal to jar process. Hunters may use venison in place of the pork butt for this recipe. 1/4 tsp cayenne pepper (0.55 g) 1 1/4 tsp cayenne pepper (2.75 g) 4. Famous Wishek sausage recipe unchanged since 1909 - Facebook Watch Maple Sausage Patties Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. I'm going to try it later today with ground turkey and also frying up some pancetta first in the pan for the fat and taste. Swedish potato sausage combines equal amounts of venison, ground pork and potato for a traditional sausage that the sausage makers might not even realize has roots in another nation. If you dry jerky in an oven or a dehydrator but you prefer a smoked effect, simply add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each 5 pounds of meat or follow the manufactures instructions. Natural sausage casings have a distinctive curve. This was my first attempt at making my own sausage. 1/2 lb beef fat (227 g) 2 1/2 lbs beef fat (1.13 kg) *The USDA suggests that the internal temperature of smoked sausage reach 160F (70C) when checked with a quick-read digital thermometer. Cooking advice that works. It infused sage flavour to the breast, basted it, and was the treat that everybody competed for over and above the stuffing. Homemade jerky is certainly worth the effort. 1 tsp onion powder (3.6 g) 5 tsp onion powder (18 g) Im not claiming that the following recipe is going to produce the next great Slim Jim, but it has earned good reviews among the folks who were gracious enough to give it a try. Yeah, we love numbers and detail. Every delicious breakfast recipe is even better when accompanied by perfectly cooked tasty homemade sausage! I highly recommend making: This recipe was originally published in July 2018 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Properly dried jerky should keep 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months. If the flavors are too strong after cooking, they will often mellow out with time, but try to err on the side of less seasoning as opposed to too much. Always keep some ground pork in the freezer and you can enjoy this recipe whenever the craving kicks in! Pork sausage is a favorite breakfast indulgence made from coarsely ground pork butt and seasoned with salt, sage, thyme and in this case a healthy dose of crushed red pepper flakes to kick up the heat. Fry the patties on medium heat in a cast iron skillet. Because of the possibility of microorganism contamination, do not reuse the marinade once the venison or beef has been removed. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml) 3 lbs lean venison trim (1.36 kg) 15 lbs lean venison trim (6.80 kg). When he sampled our beef bacon at a recent breakfast get together, he was eager to make his own. Combine ground meat/fat with remaining ingredients; mix together well until the mixture is sticky and batter like. 37 Sausage Skillet Recipes | Taste of Home Thanks for sharing! 2 1/2 lbs beef chuck (1.13 kg) 12 1/2 lbs beef chuck (5.67 kg). Stuff freshly mixed batter into fibrous casings (cut into lengths to fit your smoker), refrigerate overnight to cure. Willis Caldwell , Stan's Super Valu "Everyone knows about it, everyone compliments about it, everybody seems to hear about it, it's a really well known product, that's because of George.". 4. Chill meat/fat to 31F (-0.55C), grind two times through 1/8 (3mm) plate. 1. Can this recipe be prepared, vacuum sealed and frozen to be cooked at a later date? 1 tsp ginger powder (2.3) 5 tsp ginger powder (11.5) Wow, so impressed with all the great comments and suggestions. 1 tsp mace, ground (2.6 g) 5 tsp mace, ground (13 g) 1 1/2 tsp pickling salt (9.75 g) 2 1/2 tbsp pickling salt (48.8 g) If you dry jerky in an oven or a dehydrator but you prefer a smoked effect, simply add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each 5 pounds of meat or follow the manufactures instructions. 2. Thanks so much! Dry meat strips at 145F (63C) in your usual manner until meat is dried to 40-50% of its original/green weight. Add the liquid to the sausage. I will try this with fresh home ground pork, probably pork butt. Delicious as it is versatile, sweet Italian sausage can be grilled over charcoal and served atop a hard roll smothered with sauted onions and bell peppers or served as a breakfast sausage with a side of eggs and hash browns. * Hunters may use lean venison trim in place of the beef chuck to produce first-rate slimm-jimmy sticks. Cheesy Cabbage Soup with Smoked Sausage Another keto and low-carb option, this smoked sausage recipe is a perfect budget-friendly meal. SPICES - maybe pepper, Sage, Marjoram, Thyme, Mace, Cayanne or any other spice that may be in the sausage but does not need to be individually named They're always a treat, but especially alongside pancakes or French toast. These breakfast sausage patties can be made ahead and frozen. Be safe and discard marinade. Gently cook sausages in the same water the pigs head was cooked in for a half hour. batch. 7. George Just. 1/2 tsp celery seed, ground (1.35 g) 2 1/2 tsp celery seed, ground (6.75 g) 5. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Do my rough grind, add spices , mix and then chill, then fine grind. Add to 1 qt of water (most sausage recipes say to add the qt. 1 1/2 tsp onion powder (5.4 g) 2 1/2 tbsp onion powder (27 g) Refrigerate overnight to cure. Hold till internal temp of sticks is 152F (67C).*. 6. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. If it cracks but doesnt break, its dry enough and ready to eat. To reheat, completely thaw in refrigerator and then cook in a pan over low heat until heated through. If the finished product seems too salty for your taste buds, soaking it in cold water for one hour will remove much of the excess salt. The BEST Homemade Breakfast Sausage Recipe - Self Proclaimed Foodie boneless pork shoulder or pork butt 3 teaspoons sage 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons marjoram 1 teaspoons crushed red chili peppers teaspoon savory teaspoon cayenne chili pepper teaspoon nutmeg 1 teaspoon allspice Directions: Drain potatoes; arrange in an ungreased 13x9-in. 8. Combine remaining ingredients in a glass bowl or tub; mix well. * Put in casing and bring slowly to 160 F. Or you can seal in pint jars. They're always a treat, but especially alongside pancakes or French toast. For one rural community in North Dakota it dates back to the turn of the century. Once cased, let the sausage rest for a couple of hours before putting it into the smoker and smoke as instructed above. 1 1/2 tbsp ground black pepper (11.3 g) 1/2 cup ground black pepper (56.3 g) I've been looking for a great German/Czech sausage recipe for years and have found the Mother Lode. Explore other North Dakota small towns with popular eateries that put them on the map. 9. What would I then do with all those body parts? Chill beef/pork to 34F (1C), grind one time through a 1/4 (6mm) plate. 5. Add meat strips, cover, refrigerate/cure overnight. REAL FOOD IS DEFINITELY BETTER (and TASTIER) than processed food for sure!! You can skip the shower altogether and allow the snack sticks to cool at room temperature for about an hour. 1. Do Ahead: Patties can be made 2 days ahead. 1/4 cup honey (84.3 g) 1 1/4 cups honey (422 g). 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg) 2% May not seem like a lot but cheap and poor quality additives like dextrose (causes pathogenic bacterial gut growth in a high sugar diet which the FDA recommends is >35g for men + >25g for women), msg, undisclosed spices (really?! Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Freeze sausage in resealable plastic bags in . If my parents gave you a jar of leberwurst, you were either a close relative or one of their best friends. Famous Wishek sausage recipe unchanged since 1909, UPDATE: Bismarck Police Release re incident at BHS, Judge sets bond for 76-year-old woman accused of killing terminally ill husband, News release from Williston Police Department, Closed Caption Inquiries - (701) 255-5757. The German/Czech sausage recipe here is exactly what I've been looking for. So, I wish you the best and only comment to help educate those who may not know what the list of ingredients really means. 5. Bessarabia, Ukraine, Crimea and the Volga River Valley were some of the main points of settlement; These "Volga Germans" (Wolgadeutsche) and "Black Sea Germans" (. Remove 152F (67C) chubs from smoker, shower with cold water until internal temp drops to 110F (43C). 7. 1 1/2 tsp garlic powder (4.65 g) 2 1/2 tbsp garlic powder (23.1 g) Use 85% lean venison trim to 15% beef fat. C.J. 8. Some fat comes out the ends. Then they would disappear again. 3. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. Im also scared of pressure cookers. CONTAINS 2% OR LESS OF: This is by volume so when you compare 1 pound of meat to the amount of spice it will most certainly be less than 2% of the completed recipe. It's easiest if you use your hands to mix. nutmeg 2 tsp. Twist the sausages into links. I thought I would share some of these sausage recipes with you and see if anyone would like to try them. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. 8. Keep in mind that the recipes are written by chilrden or grandchildren of immigrants, and as such are not perfect, so they might need a little tweaking or modification here and there (eg: modern cure versus "saltpetre" or salt only), but they are an accurate representation of sausages that were made on German immigrant farmsteads all across the region, and the memories that come with those recipes are as useful as the recipes themselves. 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g) Homemade sausage | KELOLAND.com 5. 34 lb. * Combine ground beef/pork with remaining ingredients; mix well until the mixture is sticky and batter like. I love to create the BEST versions of your favorite recipes. SALT - Salt 4. Thanks for sharing your comment too. 2 tbsp paprika (14.4 g) 2/3 cup paprika (72 g) Ad Choices, Grilled Italian Sausage With Fennel Salad. Love it!
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