01-31-2021, 12:00 PM
(01-31-2021, 11:49 AM)SunsetBengal Wrote: Leaner sausage will rend less grease in the pan. Bass Farms is one of my regional favorites around here. They seem to use decent meat and flavoring, with a perfect fat content for gravy. They cost a little more than most, but I feel like it's worth it. If my aim is to make biscuit sandwiches, I typically opt for a leaner brand to cook patties with. Cheaper brands often have a higher fat content, which makes for some flavorful gravy, but the meat cuts that they use are often junk and upset my stomach.
So I am a pork fiend, and am willing to pay extra for good quality pork, so I understand what you're saying. But, I also eat everything but the squeal, so there isn't a cut I have a problem with. I'll have to experiment with some of the local hog farmers' stuff around here. It will be such a hardship.
I have a few different ones in the area. I'm actually right down the road from Joel Salatin's place (the local Boy Scout camp for my council where I spent my summers working is literally a few properties away from it), and if it isn't his stuff I'm getting, it's one of the number of people he has had work at his place that have set up something similar for themselves in the area.
"A great democracy has got to be progressive, or it will soon cease to be either great or a democracy..." - TR
"The test of our progress is not whether we add more to the abundance of those who have much; it is whether we provide enough for those who have too little." - FDR
"The test of our progress is not whether we add more to the abundance of those who have much; it is whether we provide enough for those who have too little." - FDR
