First Big Daddy Sausage Experience

I have been hearing and reading about Big Daddy Sausages for quite some time but have never partaken. Today I picked up a package of the Spicy Italian at SuperLake. I am preparing a pasta dish to take to a pot luck tomorrow. I removed the casings and diced the sausage. I could do this because the inside is not all mushy with fat. In fact, I had to add a little olive oil as I browned the meat. I took the meat out of the pan and added my chopped vegetables. That is when the trouble began. I sampled a bit of the sausage and it was delicious! The spiciness was perfection for me, not scorching but leaving a pleasant little after burn in my mouth. I ate another. Then another. I added it to my sauce sooner than I would normally just so I would stop nibbling it. Hats off to Big Daddy´s Spicy Italian Sausages!

Welcome aboard the Big Daddy express.........

We finally got some of his smoked salmon, inhaled it, and now truly understand what addiction is all about. Oh and BTW, if that sneaky sausage meister ever offers you a 'free' baggie of beef jerky don't take it because in the end, it ain't!

I remember, RB. "The first one´s always free."

Thanks so much for your support.

We now have our Reduced Fat Sausages available. We have reduced the fat by 70% and also reduced the salt in our new sausages.

And they still taste great.

Try them out at the Wednesday Tianguis with LiL MaMa. She is there now.

We have the Polish Kielbasa, Spicy Italian and Cajun Andouille.

You can check out the difference between our regular and fat reduced sausages.

Thanks,

Big Daddy

Reduced fat and salt?....give me a break BD....what are trying to create..."hell on earth"?
Don't s%#* on your faithful addicts.

Big Daddy: Are you saying you now have BOTH regular AND reduced fat types? Huh? I hope so.

I suppose it would too much to ask for "increased salt and fat types"

BD how thoughtful of you to reduce the fat. There are those who like the flavor of sausages but can not deal with the fat content and therefore due without. Not blowing smoke up your ass, Thank you for giving an option to enjoy the flavor.

Oh maaaaaaaaaan!!! The smoked salmon is to die for, as well as the chicken Italian meat balls, the chicken apple sausage, etc etc Everything is really good!

And now, less fat and salt. . .mmmmmmmm, even better BD! Gracias.

Maybe we should insure his recipes with Lloyds of London. . .hell, lets just insure him and Lil MaMa.

gringal wrote:Big Daddy: Are you saying you now have BOTH regular AND reduced fat types? Huh? I hope so.

We are trying to make a more healthier sausage and at the same time have exceptional taste.

Both fat and salt add flavor to the sausage. However, by reducing the fat and salt and rough grinding the meat, you can get an exceptionally tasting authentic old world sausage.

They are different than the sausages you find in Butcher stores that are full of scraps of any meat and bad fat.

We will have samples at the new Market on Saturday at the Hole In One.

We will still continue to carry our regular sausages that are full of fat and loaded with salt that some people just love. LOL.

Our hams will be ready next week too.

We also have a few smoked turkey breasts available by the piece or sliced.

Thanks,

Big Daddy