When discussing entrally-based breakfast foods, don't leave out livermush! I'm up to 23 brands now that I've sampled, counting the regular, hot, and liver pudding variations. This delicacy is ubiquitous in North Carolina, findable in Southern Virginia, common in Upstate South Carolina, and occasionally run across in Georgia.
The more common brands are Jenkins and Mack's from Shelby, N. C.; Jamison's from Charlotte; and Neese's from Greensboro, N.C. Also finable are brands from Marion, N.C.; Greenwood, S. C.; and Kannapolis, N. C. - the others are strictly locally obtainable where they're made.
In Central South Carolina (not the town Central, up by Greenville, though!), one runs across Counts' Liver Pudding from Prosperity, S. C. and Harvin Liver Pudding from Sumter, S. C.
Since I love livermush and scrapple, I've gotta try Goetta. A good source of supply is Kroger stores. Although the ones here (Athens, Georgia) don't seem to carry it, some in the Atlanta area do.
Thanks for the mention. I'll get to soutisso sausage from Valdese, North Carolina another time.
Hungrily (As Always!) Submitted, Ort. Carlton.
P. S. Livermush is made with cornmeal as an adjunct, South Carolina liver pudding uses rice, and goetta employs oats.