l not -l wrote:
> While I am certain some of you eat all manner of sausage types at breakfast,
> I'd like to narrow this inquiry to the sausage made from pork, sold in chubs
> or bulk. The most widely available brands seem to be RB Rice's, Farmland,
> Bob Evans, Jimmy Dean, et al - that should reasonably well define the type I
> mean. What "flavor" is your preferred? More often than not, I choose
> Sage; for sausage gravy though, I prefer Mild, but Hot will do if that is
> what is already open.
>
> Until recently, I had never tried Maple; but, picked up a pound of Jimmy
> Dean Maple on sale just to see what I had been missing. Not much, as it
> turns out. I've had fried patties a couple of mornings and wished I had
> another flavor - any other flavor. The only use I found I liked was as
> stuffing for a small acorn squash.
>
> What pork breakfast sausage flavors do you like? Don't like?


I grind pork shoulder and mix in some sage, granulated garlic, and salt