nwltruck
Silver Member
Bulk ground sausage. Whole hog sausage is best. I use 1# package and feed a family of 5 and still have left overs.
Southern English
- Thread starter Soggy Bottom Outdoors
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Bulk ground sausage. Whole hog sausage is best. I use 1# package and feed a family of 5 and still have left overs.
IslandTractor
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I realize I need to research what type of sausage I can get here. Most of our sausage is Italian hot or sweet or Polish Kielbasa or the national branded breakfast links or patty type. Never heard of bulk sausage. Is that different than ground pork?
dave1949
Super Star Member
Best thing you can do is buy pork shoulder or Boston butt from a butcher. Trim the fat to your taste and grind your own into bulk. Then you can flavor it the way you like, or leave it plain. Make patties and freeze them, etc. You won't be sorry.
The ground pork for sale here is in those gas-filled packages. Lord knows how old it is or how much fat is in it.
buickanddeere
Super Member
I must confess. I've only had biscuits and sausage gravy once and that was at a Mississippi McDonalds. Some terrible high calories but tasted pretty good.
kenmac
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Don't know about what they do with sausage up in IT's area, but it always seemed to me that the sausage served in the restaurants around the Poconos (PA), just didn't have enough sage in it. Tasted more like plain ground pork, and I thought it was a regional thing. That wouldn't make very good gravy.
Then you'd have learn how to make good biscuits, a dying art from what I've seen. Thank goodness my wife knows how, cause biscuits and gravy ain't much eating when all you've got is hocky puck biscuits. There's only two kinds of biscuits: good ones and them other things.
Then you'd have learn how to make good biscuits, a dying art from what I've seen. Thank goodness my wife knows how, cause biscuits and gravy ain't much eating when all you've got is hocky puck biscuits. There's only two kinds of biscuits: good ones and them other things.
buickanddeere
Super Member
There are scones as well as biscuits. The definition blurs around the country. The scone is richer with sugar, eggs, oil and dairy.
To to England and a biscuit to them is a cracker or a cookie.
To to England and a biscuit to them is a cracker or a cookie.
nwltruck
Silver Member
Holy high jack. Sorry.
I'll stop after this one. You could always get sausage seasoning on line then buy ground pork and make your own sausage. Here in the widwest we mix ours pretty light compared to other places.
IslandTractor
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Thanks for the tip Gunny. Unfortunately when I entered "sausage seasoning" into Amazon, I got 146 different types of sausage seasoning. Who knew. Some are easy to dismiss (Italian, bratwurst, kielbasa, andouille etc) but I don't even know if there is a generic name for typical Southern sausage used to prepare gravy or if there are lots of regional variations. I will make sure sage is present but am still wondering if there is a generally agreed upon spice mix for Southern sausage.
I'm thinking of ordering ACLegg #10 Pork sausage seasoning. Anyone used it?
