Tucked into the foothills of the Smoky Mountains in Eastern Tennessee, Blackberry Farm is part hotel, part restaurant, part working farm, part artisan food maker. If you were to stay the night at the farm, the next morning you might be served some of their breakfast sausage. If a vacation in rural Tennessee isn't in the cards right now, cooking this sausage up at home is the next best thing.
Made with pork from the heritage breed Black Duroc pigs they raise themselves and sage from their own gardens, the sausage is smooth and savory with a well-balanced flavor that keeps you coming back for more. There's a bit of sage, a bit of salt (though it's less salty than Broadbent breakfast sausage
), just a little heat in the finish, but none of it overpowers the depth of the pork's flavor.
Form the ground sausage into patties and fry it up at home to make the best egg-and-sausage sandwich you’ve ever tasted. Or use it as the base for a killer gravy to pour over biscuits.