kw
Knows what a fatty is.
- Joined
- Jul 12, 2010
- Location
- Owings, MD
All,
I know this isn’t specifically a BBQ question.
Was down at Surf City NC recently, for a good friend’s 70th bday party. The local IGA was selling Neese’s pork sausage.
Seeing it was the extra sage variety, and made in NC, I figured it was worth a try.
That stuff is awesome. So naturally I am now thinking of how to replicate it. Neese’s isn’t available in Maryland, at least I haven’t been able to find it yet.
My question is, has anyone on the board had any success in making something close to this?
Thanks!
I know this isn’t specifically a BBQ question.
Was down at Surf City NC recently, for a good friend’s 70th bday party. The local IGA was selling Neese’s pork sausage.
Seeing it was the extra sage variety, and made in NC, I figured it was worth a try.
That stuff is awesome. So naturally I am now thinking of how to replicate it. Neese’s isn’t available in Maryland, at least I haven’t been able to find it yet.
My question is, has anyone on the board had any success in making something close to this?
Thanks!