On Wednesday, March 12, 2014 5:22:12 AM UTC-5, Ophelia wrote:
> "tert in seattle" > wrote in message
>
> ...
>
> > 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
>
>
>
> Ahhh now that is my kind of sausage I gave up buying sausage a long time
>
> ago. The ingredient list is dreadful. Like you, I put in what I like and
>
> nothing else
>
Show an example of a "dreadful" list of ingredients. There is a
stereotype about British sausages being "dreadful," and some of us
are curious.

--B