Our lowest fat & calorie sausage. Nearly half the fat and calories compared to our Hickory & Applewood, we still add nitrate-free bacon we just substitute all the pork with Gap 2 certified chicken white meat tenderloins. A great all around cooking or on-a-bun sausage, perfect for adding flavor to any dish with vegetables, pasta or gain dishes, soups, and stews.
Big Fork makes craft bacon sausage. We work with small family farmers in Iowa who raise 100% Berkshire Hogs outdoors without the use of antibiotics. We use the best tasting bacon on the planet, its nitrate-free, uncured, and hardwood smoked. We grind the bacon with antibiotic-free pork shoulder, a touch of brown sugar and sea salt. Then we naturally encase it and smoke it using a combination of hickory and applewood hardwoods. Our sausage is made the traditional smokehouse way, with one difference; we stuff as much bacon into every encased meat that we make. On the premise that bacon makes everything better, we’re making sausage better with BACON.
Ingredients: Antibiotic-free gap 2 certified Chicken tenders, uncured hardwood smoked bacon, water, corn flour, sea salt, brown sugar, natural flavors, and celery powder.