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This ugly hobgoblin floated up in my FaceBook feed today. Not horrified yet? He comes with an earworm. (I swear that video gets more pixelated every time I see it. By next time, it’ll be downright cubist).

I listened to this stupid jingle all my life, but my version doesn’t include Mr Odom’s formula. That one predates me and you can tell it’s Fifties because they’re bragging about putting mystery chemicals in your food.

“We add a dash of X, and a pinch of Z, and for flavor and taste we add Y-9D!”

I wonder if there ever really was a Y-9D?

Anyway, I miss country sausage. There’s nothing really special about it, it’s just very peppery sausage patties, but ubiquitous where I grew up. The nearest it got to nationwide was Jimmy Dean’s Pork Sausage, which was a pretty adequate country sausage. Not like the homemade stuff, but not bad.

Bangers and mash tonight. Okay, bangers and fried potatoes, but close enough.


Comment from Uncle Badger
Time: October 15, 2015, 10:16 pm

Stoopid Weasel!

It’s burgers tonight!

What our hostess does NOT reveal is how she used to smuggle ‘country sausage’ into old Blighty in (by the time they got here) rather lukewarm packages.

Somehow we avoided salmonella and the gang but it always worried me. Now I realise I shouldn’t have worried. The chemicals would have killed any o’ that stuff.

Happy (if somewhat dangerous) days.

Comment from Scubafreak
Time: October 15, 2015, 11:55 pm

Oh, Come Now! What kind of proper British people are you if you aren’t proudly partaking of Toad in the Hole with a side of Spotted Dick? 😉 LOL

Oh, UB. If you want a REAL American experience, have Stoatie make your bangers and mash with real Southwestern Chorizo. Your nose will never be stuffed up again..

Comment from Scubafreak
Time: October 15, 2015, 11:58 pm

There is a small outfit here in Colorado that makes a wild game Chorizo that could make a jalapeno beg for mercy..

Comment from Uncle Al
Time: October 16, 2015, 12:09 am


If you want a REAL American experience…

dip those chorizos in batter and deep fat fry ’em. Although if those things are as hot as you imply, the only ones who’d really enjoy them are those who have given up dipping snuff for dipping cayenne.

Comment from SCOTTtheBADGER
Time: October 16, 2015, 2:35 am

Odom’s Tennessee Pride is now caried by Wal-Mart. I can get it here in Baraboo, WI. It’s Tasty.

Comment from Davem123
Time: October 16, 2015, 5:57 am

Ah, childhood memories. “Take home a package of Tennesseeeeee Pride!”

Frying big patties of sausage for breakfast in a cast iron skillet on camping trips into the wilds of Southern Illinois. I haven’t had any in years. The wife buys Jimmy Dean these days. I’m not sure if they sell Tennessee Pride here in Georgia.

Comment from Subotai Bahadur
Time: October 16, 2015, 6:20 am

Or y’all could make your own:

15 lbs pork, cut up
4 tablespoons salt
3 tablespoons sage
4 tablespoons red chile pequin
1 tablespoon black pepper
3 tablespoons hot sauce, optional
Mix all ingredients really well and then grind in a sausage grinder.

It is a good basic start and can be modified to make it your own. I believe Brit pork is more often from the heirloom breeds, and may be somewhat more flavorful than our more factory raised pigs.

That way, you don’t have to risk having Scotland Yard or the counter-terrorist people thinking that your smuggling is either remnants of a murder, or a germ warfare attack, depending on exactly how long it has been lukewarm.

Subotai Bahadur

Comment from SpongeBobSaget
Time: October 16, 2015, 3:50 pm

Since Tyson bought Jimmy Dean I’m thinking Tennessee Pride is the safest brand to eat.

Comment from mojo
Time: October 16, 2015, 7:21 pm

California is awash in fancy-dan chic sausage grinds and ingredients. Jalapeno/Apricot. Ginger-Carob. Yech.

Pork. Nuthin but. I always liked Jimmy Dean’s.

Comment from Becca
Time: October 16, 2015, 8:25 pm

I’m so provincial the thought that a place exists where one cannot purchase country sausage (I buy either TN Pride or Purnell’s “Old Folks” Sausage …”It’s Gooo-od!”) has never entered my head.

Eech. I feel all rumpled up in my mind now.


Comment from Steamboat McGoo
Time: October 16, 2015, 8:47 pm

Odom’s & Jimmy Deans are good sausage, but since I’ve gotten old and tongue-numb I prefer William’s Country Sausage (hot). It just seems to have more flavor. Who knew?

Comment from Carl
Time: October 16, 2015, 10:06 pm

Swease, some time ago you were suggesting that you hadn’t found any decent UK sausages. Might I humbly suggest Rankin Selection Irish pork sausages from Waitrose (plain, not herb) 85% pork. Sainsburys do a 95% pork but they are not as good.

Also the Black Farmer sausages from Tesco, etc. are very good.

Comment from lauraw
Time: October 18, 2015, 7:32 pm

Making your own sausage could not be easier.
If you’re making breakfast patties you don’t even need to force it into casings.
If you just want to make a couple pounds of country sausage now and then for breakfast, just get a little cheapie grinder like the Norpro off Amazon. Works great.

I got this recipe from Andy, an AOSHQ Moron you may have met in Bwahstun almost ten years ago:

Comment from SDN
Time: October 28, 2015, 1:46 am

Uncle Badger, the entire purpose of sausage is that you can take gamey meat, spice it up, and feed it to people.

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