Originally posted by Lucky Bishop
Jimmy Dean, particularly sage (the grey package). Patties only.
Although a good link is the pork and apricot sausage at Sarabeth's in NYC: they come finished with a dollop of a warmed apricot jam on them as well as the dried apricot in the sausage.
I'll second that motion about the Jimmy Dean Sage. I love extra sage in sausage. I also tried the Jimmy Dean Maple flavored sausage. It goes well with pancakes, but is a bit too sweet for eating daily.
I grew up in Seymour,TN and we used Wampler's and Swaggerty's as I recall from my childhood. We did use Jimmy Dean cause Mom loved the hot sausage, but it always cost so much more than the others. I'm sure many people around here also used Lay's sausage or Selecto's(if they had a sausage brand).
I know my mom used Lay's or Elm Hill bacon.
A Few suggestions for biscuit recipes and ease in preparing biscuits.
Here is a recipe for Basic Buttermilk Biscuits from the Martha White Southern Selections Cookbook (1985?)
2 Cups Unbleached Sifted AP Flour or Self Rising( I prefer Unbleached, makes nicer biscuits)Add 1 TBS baking powder and 3/4 tsp of salt.
1/4 cup lard
1 scant cup(thats not quite a full cup) of buttermilk.
Oven Temp 450
Cook 10-12 mins
The secret I've found, so far, to making biscuits, quickly, is
1.) put your doughboard over your kitchen sink,which is filled with hot water. This helps immensely when you want to clean everything up immediately afterwards(but don't scrape excess flour into the sink,it will stop up your drain)
2. Sift your flour into your measuring cup on a sheet of waxed paper. Then excess can be set aside for coating hands. I roll out and cut my biscuits also on the paper.
3. Use pastry blender for cutting fat into flour.
4. I use kitchen parchement for lining baking sheets, no stick.
5. The trickiest thing I've found is how to get them to the right thickness. 1/4 inch rolled out is perfect for a thin sausage biscuit(ie. Rudy's Farm storebought) and about a 1/2 inch gives you a thicker more McDonalds/Hardee's type biscuit.
I think most folks just hate the mess flour makes. Get rid of the flour bag, use a restaurant style(22qt)flour container. Then you don't have to wash the sifter.