On 6/2/2022 at 7:42 AM, rotuts said:
nice ref. to Neese's
seeing all that stuff Id like , and can't get ...
JimmyDean for me seemed to fatty
I use Jones , in the roll
I completely agree : sage is a requirement for breakfast sausage
and sausage you put in Stuffing.
I don't know the difference between ' Souse ' and ' Scrapple '
seems Souse does not have corn/wheat fillers
i.e. cardboard. love to try it some day.
have you tried Souse ?
I haven't ever tried the Jones roll of sausage - I've added it to my shopping list and will try it next week. I grew up on the Jones link sausages (the raw ones, not the precooked ones) but they are impossible to find, at least in my area. I have never tried souse. I'm ashamed to say that the look of it gives me the shivers. My granddaddy used to eat it - cold. Gave me the horrors as a child. Scrapple, on the other hand, seems normal and is something I want to try. We are planning to go to Philadelphia at some point in our future and I was saving my first taste of scrapple for Reading Market!
This morning:
English muffin – butter and strawberry preserves, and some pre-cooked Jimmy Dean sausage. As I’m sure I’ve mentioned before this sausage was a winner on one of the ATK tastings and I actually like it a lot.
