Loose BP Sage Sausage
This sausage came to us the first fall we were open for business. We wanted to make something that could run the gamut from everyday breakfast to holiday stuffing. A couple batches in, we had nailed it. So much so that our neighbors, Barista Parlor, a down-home coffee shop and eatery in Nashville, started using it on their breakfast biscuit, thus the name. This sausage is made with sage, ginger, ground fennel seed, celery, red pepper flakes and garlic; no fillers or flavor additives. And since our pigs have the freedom and opportunity to use their muscles in the woods, the meat develops a deep, incredible flavor.
Our sausages are made with carefully selected trim from the entire hog. We only put lean meat and back fat into our sausages, making sure to trim out all the undesirable bits (ahem, unlike some other links out there). We season them with our own custom blend of herbs, spices, and fresh ingredients to give it great texture and flavor. Ingredients: Pork, salt, sage, fresh ginger, fresh garlic, fresh celery, ground fennel seeds, black pepper, red pepper
The easiest way to cook loose sausage it to crumble it up into a hot pan and cook on high until golden brown. This is great for sausage gravy or your Thanksgiving stuffing.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process