I commend Seville & Sons for developing this product as it difficult to find in stores locally. I am using it to develop a dish that's just a fancy sausage McMuffin, a family favorite.
Flavor and quality-wise, it is excellent, supremely juicy, however, and in my humble opinion and with due respect to Seville and their masterful sausage making, I believe American Breakfast Sausages usually tend to have a higher fat content or a finer mince/ground (or both) contributing to a smoother, more tender mouthfeel- a characteristic more conducive to breakfast sandwich structural integrity, as well.
I do intend to de-case the sausage and create patties and in doing so, create the ideal mouthfeel that I seek.
Thanks for reading this! :D
