On Wed, 12 Mar 2014 05:59:06 -0700 (PDT), Bryan-TGWWW
> wrote:

>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.

Contains MYSTERY MEAT = DREADFUL
(ANY meat not ground oneself IS mystery meat)