From Nittany Meats. Way too bland. I don’t mean “not hot,” I mean indistinguishable from ground pork. This seems to be a sausage-challenged area.
And it’s too lean. You put sausage in a cold pan with no fat or oil, turn the heat on low, and let it cook. That’s the way you’re supposed to cook sausage (or bacon). That’s what I did, and this sausage stuck to the pan.
Haven’t tried the bacon yet. But I’ll be going back to Jimmy Dean sage sausage. They’ve come out with a new flavor, “intense,” and it’s good, but I like the sage. Sausage is supposed to have lots of sage in it. That’s what makes it taste like sausage, instead of ground pork.
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