Hickory smoked sausage is a southern tradition. Unlike fresh sausage, smoked sausage has a red coloring. The red coloring comes from our unique blend of pork, seasoning and hickory smoke. It is hung in our smokehouse and smoked the old fashioned way with hickory sawdust. This gives it a wonderful smoky flavor. Also unlike fresh sausage, smoked sausage does not have sage in it. Hickory smoked sausage is most commonly used as breakfast meat. It is usually sliced and fried or crumbled in eggs or gravy. It can remain out of the refrigerator at a mild temperature for up to two weeks. It will need to be refrigerated after that. Smoked sausage can be used instead of fresh sausage in all of your favorite recipes. It will add a wonderful smoky flavor to any dish. Enjoy!
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Source: Tennessee Crossroads
Title: Rice's County Hams
Al Voecks travels to Mt. Juliet to visit the "king of hams." Source: Live Green TN
Title: Tennessee Cured Ham
In many ways living green simply means revisiting simpler times and smoke-cured country hams have been a tasty tradition in Tennessee since pioneer days.