Sea scallop succotash looks nice and sound yummy.
Re quoted part, this makes a lot of sense. I hadn’t thought about how it might be easily enough cut from frozen, and I have had trouble cutting the slippery fat portions when thawed.
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My arthritic hands have a hard time chopping anything, especially something slippery. I use kitchen shears…so much easier and precise for me.
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From a KC Croatian neighborhood fb page.
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Very interesting. Going to do some searching to see if I can find some examples more toward the Krizman’s all-bacon version.
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Do those taste as good as they look?
Wonderful.
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“One addition to the recipe. Only loosely stuff the casing and be sure to poke holes to let the steam out. How do I know? I forgot to do it today and I have an oven full of modern art“
The sausage maker posted this. 
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