I don’t do breakfast sausage very often, but lately I have found that the Meijers and Clifty Farms brands have been a bit on the "Lean" side also. I grew up with the fatty sausage that shrunk to quarter-sized pieces when cooked, so I kinda like it extra lean. We keep a bottle of Bacon grease available to add when the sausage starts to dry up!
The Country Ham bits are Outstanding…now to get the time to try a pound of the bacon.[:p]
I cooked some of Mr. Benton’s breakfast sausage, the smoked version in the cloth sack. The flavor is good, but this is the first breakfast sausage I’ve had that didn’t have sufficient fat. The cooked sausage was totally dry, and the flavor isn’t enough to overcome this deficiency. Were Mr. Benton to ask my opinion, I would suggest that he increase the fat content by 5 to 10 %. I stand by my assertion that Broadbent still reigns supreme. ( …and so, from Kitchen Stadium…)
Benton’s of Madisonville
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