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

I tried some breakfast sausage recently from a good butcher and was
underwhelmed - too salty, fatty, and pricey. That's why I roll my own.