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Father's Smoked Sausage 2-2lb Rolls


Father's Smoked Sausage 2-2lb Rolls
Item Number: F-2
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$34.90
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Detailed Description

Father's Smoked Country Sausage, TWO 2LB Rolls

Made the 'Gatton Family Way' from Father's Country Hams in Bremen, Kentucky, We are honored to carry on the legacy of this legendary smoked sausage at the Broadbent Smokehouse! Made from only the highest quality pork and smoked twice as long as our Grandma Broadbent's Sausage, Father's Country Sausage provides a rich, smoky way to start or end every day.

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: COUNTRY PORK SAUSAGE GRAVY

INGREDIENTS:

8 ounces Father's pork sausage (item F-1)

¼ cup flour (all purpose)

2 1/3 cups milk

Salt and pepper to taste
 

Directions:  Cook sausage in large skillet over medium heat stirring until it crumbles and is no longer pink. Remove and drain, reserving 1 tablespoon of drippings in skillet, whisk flour into drippings until smooth; cook whisking constantly 1 minute. Gradually whisk in milk and cook whisking constantly 5 to 7 minutes until thick. Stir in sausage, salt and pepper to taste. Serve over buttermilk biscuits or grits.