This product is not for everyone. It is high in fat and is perhaps a little too salty for many on a restricted diet.
For those of us who grew up in the south in the 40's through the 70's, this was a staple at the breakfast table. We did not have it everyday but when we did it was a treat.
The secret to making this sausage taste right is in how you prepare it. First, don't use a pan that will allow the sausage to stick. Use either a well seasoned cast iron skillet or a non-stick frying pan. Heat it until the sausage turns light brown and starts to stiffen. Basically, cook most of the moisture out of it. If you are going to scramble eggs into the cooked sausage, mix between 4 and six into the pan. Don't over stir the eggs or they will be mealy or crumbly. Again, the secret is too brown the sausage for the best taste.
Lastly, this sausage may not be meant for everyone.
PORK, MECHANICALLY SEPARATED CHICKEN, WATER, MODIFIED CORN STARCH, SALT. CONTAINS 2% OR LESS OF: VINEGAR, NATURAL FLAVORS, SODIUM NITRITE.
