Our blended mushroom & bacon sausage that’s incredibly addictive. We use roasted diced portabella mushrooms in at 20% of the entire recipe. Winner of the Gourmet Retailer’s Editors Pick. A great all around on-a-bun and cooking sausage, perfect to chop an toss into eggs, sauté into pasta, or enjoy whole on a bun.
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, portabella mushrooms, corn flour, sea salt, brown sugar, natural flavors, and celery powder.