As I started writing this post, I wanted to share something with you that is really Southern. I have a Country Living Recipe book published by Southern Living in 1982 and as I was browsing through it, I saw the recipes I am sharing with you today. In the fall and winter here in this part of the state, many people butcher their hogs and sell their fresh sausage. It isn’t something I run across every day but I will say there is nothing better than that fresh sausage. It is not very greasy and has such a wonderful flavor.
When I look at these recipes, I see how they can be so versatile and so delicious especially if you are lucky enough to have fresh ground sausage. In one of the recipes you use link sausage and I have never seen fresh link sausage. However, I do use Jimmy Dean Sausage for most of my recipes. Of course, I was very happy to see grits included in two of the recipes.
As I do my weekly shopping today, I think fresh ground sausage will be added to my list of “must haves.” I know our culture has moved to meatless meals and I do make at least one of those every week. However, butchering hogs and preparing the meat for the family to eat was a method of survival for the first people that would be known as Southern. It is good to know that tradition is still a part of our Southern culture.