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/ck/ - Food & Cooking

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17058420 No.17058420 [Reply] [Original]

My fellow Americans: what's your favorite tube of breakfast sausage? Jimmy Dean has good flavor, but it's got very little fat. Is the Kroger brand any good? I'm gonna go to Kroger when they open and get some sausage and eggs. Might get some tater tots and tortillas and make burritos. If you're nice, I will post the productionals.

>> No.17058860
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17058860

>>17058420

>> No.17058886

>>17058420
JimmyDean spicy is my go-to. I don't get it, but that sausage tastes fucking amazing.

>> No.17058976

Can non-Americans who live in Ameriland and enjoy breakfast sausage have a say? I like Jimmy Dean's regular or sage. I don't mind its relative leanness, but if you want a fattier one, you could make it yourself quite easily. Asian grocers have the cheapest pork mince at about $1.50/lb or so and due to the cheap price, it's quite fatty. I use it for making homemade hotdogs.
Anyway, but the mince, plop it into a bowl, add seasonings and massage it all together. Fry up a small piece to test to see if the flavour is to your liking and, if so, store it in the freezer in bakery bags if you don't plan to eat it all soon. If not, adjust seasoning and try again.

>> No.17058983

>>17058420
Yeah Jimmy Dean seems to be best of what's really available in my area. I pretty much only use it for sausage gravy and I always add in some bacon at the start which helps with the lack of fat issue.

>> No.17058998
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17058998

These are pretty good. So is the one with a piggy face on it. That's a tough call. Picking a favorite child is easier than picking a favorite country sausage.

>> No.17059003
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17059003

>>17058886
>I don't get it
You mean you don't get why it's amazing, or you don't buy it? I'll have to try it sometime. Thanks.

>>17058976
Of course, friend, I just limited it to Ameriland because I can't buy products that aren't available in my country (without shipping and I'm not going to that trouble).

I used to cut a pork shoulder into cubes, toss it with seasoning, and then grind it. It came out better than anything I've ever had. BUT...it was a disgusting operation even with nitrile gloves and a bleach solution to soak everything. Made the entire kitchen feel unclean. I'd wipe everything down multiple types with rubbing alcohol. My mental health isn't that great, I won't lie. I'll see if I can find some good, fatty ground pork like you suggested.

Since it took so long for replies, I went ahead and bought a roll of the Kroger regular breakfast sausage, and then I got these Smithfield skinless links that are like 53% lean apparently. They were extremely fatty and some of the best sausages I've had in a long, long time.

>> No.17059014

>>17058983
Yeah, sometimes I'll add a dab of butter for the roux. Biscuits and gravy are so fucking good, bros.

>>17058998
I think I may have bought a bad batch of this once. I've been scared to buy it since. I'm going to give it another try, because it'd be stupid not to.

>> No.17059114

>>17058420
Tennessee Pride

>> No.17059172

>>17058420
jimmy dean natural is my go to, but owens natural is a close second

>>17059003
since my grinder is just a kitchenaid attachment it makes any job over 2 pounds a pain to deal with.

>> No.17059185
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17059185

>>17058420
OP if you can find pic, I highly recommend it if you want a smoked breakfast sausage.

>> No.17059202
File: 51 KB, 500x461, 26C5F173-4848-4922-A596-AD035E07A69C.jpg [View same] [iqdb] [saucenao] [google]
17059202

>>17059185
Forgot to add, I regularly find that Mayo’s sausage in Kroger.
Pic is another good brand I find there.

>> No.17059226

>>17059172
>since my grinder is just a kitchenaid attachment it makes any job over 2 pounds a pain to deal with.
Same.

>>17059185
Looks premium. I'd love to be able to find this.

>>17059202
I think I've seen this before. I'll try it.

>> No.17059280

>>17059003
>using whole shoulder and grinding it yourself
I miss having a grinder. Really takes the guesswork out of seasoning. Cut into 5cm/2inch cubes, toss it with seasoning until the cubes feel dry and grind that shit. When I had a grinder, I used a mix of shoulder and belly for most sausages since the butcher I used to go to inexplicably trims the fucking skin and excess fat off before sale. I didn't complain since the shoulders were ridonkulously cheap, like 79¢/lb. Lean shoulder + fatty belly = near perfect starting fat content. Nowadays, I just stick with the Asians and their fatty-ass, low-grade mystery pork.

>> No.17059523
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17059523

Neese's, frank corriher's or bass farms is what I buy. but it's all highly regional so if you don't live in eastern NC you probably have to look for something local

>> No.17061228

>>17058420
i live in new england and i can't find any breakfast sausage that isnt jimmy deans at my local groceries. feelsbadman. just wanna make some biscuits and gravy namsayin