On Mon, 24 May 2021 08:26:20 -0400, Gary > wrote:

>On 5/23/2021 5:22 PM, wrote:
>> On Sunday, May 23, 2021 at 5:21:26 AM UTC-5, Gary wrote:
>>>
>>> On 5/22/2021 10:27 PM, wrote:
>>>
>>>> On Saturday, May 22, 2021 at 3:39:49 PM UTC-5, Sqwertz wrote:
>>>>>
>>>>> And some sausage made from old folks.
>>>>>
>>>>> https://i.postimg.cc/8cGRsVyg/Old-Folks-Sausage.jpg
>>>>>
>>>>> -sw
>>>>>
>>>> That brand is sold here but I must admit I've never had it. I need to
>>>> pick up a one pound roll next week and give it a try.
>>>>
>>> I haven't noticed that brand but I like the name. heheh
>>> I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
>>> "mild" or "hot." I like the "hot" version.
>>>
>> I haven't seen that brand here, but it may be just because I haven't really
>> paid any attention as I always buy Tennessee Pride. But I will look this
>> Wednesday when I shop. Tomorrow I have a return for Walmart and if
>> I remember I'll peruse their sausage case.
>
>Actually, my 'carolina' brand might just be called "Carolina Pride."
>That sounds familiar. If that's the case, probably made by the same
>company and named for the state it's sold in.

Carolina/Texass Mystery Meat.

I don't like breakfast sausage, too sagey. I much prefer Italian
Saw-Seege. I form it into patties by hand, same as I do burgers (wet
hands don't stick). I weigh the meat mixture, usually 6 ounces for
saw-seege... beef burgers typically 12 ounces... they are rightfully
called chopped steak... olde tyme NYC diners had them on the menu...
served with mashed, gravy, and a veggie or a cup of soup du jour, no
burger bun, often called a blue plate special.