Well, let me tell ya ’bout these breakfast sausage links, the kind they say is raised humane-like. I ain’t no fancy city folk, but I know what tastes good, and I know when somethin’s right, ya know?
First off, they’re pork, mostly. Pork shoulder, they call it, or sometimes that “Boston Butt” thing. Sounds funny, don’t it? But it’s the part that makes the sausage juicy and flavorful. They grind it up all fine-like, and then they add stuff.
- Water, gotta have water.
- Salt, for the taste.
- Then there’s all sorts of sugars. Brown sugar, regular sugar, dextrose, corn syrup even! My grandpappy always said a little sweet makes everything better. I reckon he was right.
And then there’s this maple flavorin’. Now, that’s the good stuff. Some places, they use real maple syrup, the kind you tap from trees. That’s the best, if you ask me. But sometimes, they use that fake stuff, you know, the kind made in a factory. It ain’t quite the same, but it’ll do in a pinch.
I heard tell some sausages got chicken in ‘em too! “Mechanically separated chicken,” they call it. Sounds mighty fancy, but I ain’t so sure about that. I like my sausage to be plain pork, the way the good Lord intended.
Now, about this “humane” business. They say these pigs are raised different. They get to run around outside, not all cooped up in some tiny cage. They eat good food, not that slop they feed some animals. And they treat ‘em kindly, or so they say. I ain’t seen it myself, mind you, but I like to think it’s true. Makes the sausage taste better, knowin’ the pig had a decent life.
And they don’t put none of them nasty chemicals in it. At least, not much. No nitrates or nitrites, they say, except for the kind that’s already in sea salt and such. And no antibiotics neither. That’s important, I reckon. I don’t want no medicine in my breakfast.
Some of them sausages got a whole bunch of other things added, too. Stuff I can’t even pronounce! Sodium lactate, potassium acetate, monosodium glutamate… sounds like somethin’ you’d put in your car, not your stomach! I try to stick to the ones with just the basics. Pork, water, sugar, spices, and that maple flavorin’. That’s all you really need.
You can cook ’em up in a pan, real easy. Just put ’em in with a little bit of water, and let ’em simmer till they’re brown and crispy. Or you can bake ’em in the oven. Either way, they smell heavenly when they’re cookin’. Makes your whole house smell like breakfast.
I like to eat my sausage with eggs and biscuits, maybe some grits on the side. And a big cup of coffee, of course. That’s a breakfast fit for a king, or a farmer, or just a plain old woman like me. It fills you up and keeps you goin’ all mornin’. And it tastes mighty fine, too. Specially when you know them pigs was treated right.
So, there you have it. That’s all I know ’bout these breakfast sausage links. They ain’t fancy, but they’re good and they fill your belly. And if they’re raised humane-like, well, that’s just the icing on the cake, or the maple syrup on the sausage, as it were. Now, go on and get yourself some breakfast. You’ve earned it.
Tags: [breakfast, sausage links, pork, humane, maple, food, ingredients, cooking]
