country sausage
See also: sausage
Also known as: Country Sausage (not hot)
A coarsely ground, well-seasoned fresh pork sausage in the American Southern breakfast style, sold loose in bulk or formed into patties rather than stuffed into casings and links. It's raw and must be fully cooked, typically browned in a skillet.
Buying guidance
Check whether the package is labeled hot or mild, since the sage-and-pepper seasoning level varies a lot by brand within that label. Buy it very cold and close to when you plan to cook it -- fresh ground pork sausage is one of the more perishable meats in a case.
Substitutions
- Bulk Italian sausage, seasoned to taste with sage, black pepper, and a little cayenne -- similar coarse texture, moved toward the Southern breakfast flavor with a few added spices.
- Ground pork mixed with sage, black pepper, and a pinch of cayenne -- a close approximation built from scratch.
Tips & common mistakes
Because it's sold loose rather than in a casing, it cooks more like ground meat than a link sausage -- break it into small pieces as it browns rather than trying to keep patties intact, since the loose grind falls apart easily once it hits the heat.
Storage
Raw sausage is one of the more perishable fresh meats in the case, more so than a whole cut like a roast or chop -- use it within a day or two of purchase or freeze it right away. Cooked and crumbled, it freezes especially well, since the rendered fat helps protect it from freezer burn.