"tert in seattle" > wrote in message
...
> 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.

Much better and cheaper too. We are not paying for the butcher's overheads
nor are we being sold all his bits and pieces

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