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*Broadbent's Milder

Hickory Smoked Pork Sausage

2- 2 Lb. Sacks


*Broadbent's Milder <p> Hickory Smoked Pork Sausage</p><p>2- 2 Lb. Sacks
Item Number: S-2
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$33.90
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Detailed Description

Broadbent Milder Flavored Smoked Country Pork Sausage. (2 rolls of sausage, approx. 2LBS each) * This product is currently unavailable in California (Proposition 12 Regulation) & Massachusetts (940CMR36:00 Regulation). 

*Must ship three day select from May-August if you are outside our standard three day delivery area. You can call us with questions at 1-800-841-2202

A time honored recipe of a Savory Blend of Seasonings that's somewhat Milder than Grandma Broadbent's Sausage. Smoked to perfection in old-fashioned cloth sacks, loaded with mouth-watering Hickory Smoked flavor. Approximately 2LBS of Sausage in each roll.  Contains no MSGs or Nitrites.

 

Do Not Be Alarmed If Your Products Arrive Warm.

Broadbent Country Sausage is a dry cured product and will be salty in nature. It is good outside refrigeration for 10 up to days. To achieve the ultimate shelf life and quality of the product, we recommend freezing for up to 9 months. Simply pull a frozen roll and place into the refrigerator to thaw once you are ready to use it. This product will also last 2-3 months in refrigeration. All products are USDA inspected and meet all USDA shipping requirements for safety.

 

How to Open your Cloth Bag of Smoked Country Pork Sausage:

* Sausage is easiest to slice when chilled well- (Use Sharp Knife)

Cut off tie end of sausage bag approximately 1 and 1/2 inch from tie end. Then, slit bag lengthwise and peel cloth bag off sausage with thumb and forefinger. This will allow you to remove your sausage from the cloth bag with very little or no sticking. Now, slice into patties and place in a cold and ungreased skillet over moderate heat, cooking until medium brown on both sides. (The smoking process will cause the meat to want to cling to the bag as the smoke permeates through the cloth and into the meat. The cloth will separate easiest from the bag when the sausage is well chilled or frozen.)

 

Recipe: CORN AND SAUSAGE CHOWDER

INGREDIENTS:

1-pound Broadbent’s Country Pork Sausage (Milder or Hotter can be substituted)

1 large Onion, chopped

3 large Potatoes cubed

2 teaspoons Salt and ½ teaspoon Pepper

1 teaspoon dried Basil

2 cups warm water

1 can cream style corn and 1 can whole kernel drained

1-cup chicken stock

 

Directions:  Brown Sausage in a skillet and drain off fat, then pat dry with paper towel. Put sausage in a soup pot or kettle. Return 2 tablespoons of drippings to skillet and sauté onion. Add onions, potatoes, salt, pepper, basil and water to pot. Cover and simmer 15 minutes, stir in corn, milk, and chicken stock and simmer until potatoes are done.

Serves 6.