Quote:
Originally Posted by OLS
I don't eat breakfast sausage, I just plain don't like the standard blend of spices used to come up with the
general genre. BUT, when I was at Camelia Grill in NO two mornings running, they had some sausage links
that were PHEnomenal. I asked the waiter to ask the chef, and he said it was just a SYSCO deal he thought.
They were an inch thick rather than the standard Bkf Sausage...man were they terriffic. I need to find out
how true that BS was........sysco dot com....lessee.
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You should be able to find a local butcher that can fix you some sausage any way you want it? We get whole hog sausage made every winter. We have half a hog processed with normal cuts then the entire other half made into breakfast sausage and all the bacon is fresh side uncured.....man I'm hungry now!!!
