Our sweetest version, designed for breakfast and brunch; packed with flavor. Using 100% pure maple syrup and dark brown sugar to accent the savory saltiness of our nitrate-free bacon. Think using this sausage with pancakes, waffles, French toast, or eggs. The choice between bacon and sausage has now been made for you.
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 Berkshire pork (24-hour access to the outdoors), uncured hardwood smoked bacon, water, corn flour, brown sugar, REAL maple syrup, natural flavors, sea salt, and celery powder.