On Wed, 12 Mar 2014 13:54:04 -0400, Brooklyn1
> wrote:

>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)

I really object to the idea that we kill an animal and use only the
big, pretty parts and consider the rest garbage. I think a ground
preparation like sausage and lunch meat is an ideal place to use them.
Sausage would never be made solely from bits and pieces anyway.
Janet US