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Neese’s Country Sausage

Melanie Wong Apr 25, 2011 08:29 AM

This morning I made my own breakfast. A slice of Neese’s Country Sausage, cooked according to the package instructions, fried up golden brown and crunchy on each side. Nuanced spicing, just the right amount of fat for my taste, a softer and finer grind, and no chewy/gristly bits. Nice local product, glad I had a chance to try it.


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  1. meatn3 RE: Melanie Wong Apr 25, 2011 09:54 AM

    Their products are great! I love sage, so usually go with the extra sage country sausage. Nice thrown into a bean soup too.

    It's sometimes hard to find the full line of their products, but worth looking for:


    3 Replies
    1. re: meatn3
      quazi RE: meatn3 Apr 25, 2011 11:11 AM

      I find food lion stores or in the Triad the farmers market by the airport have the widest variety and the lowest prices. The new extra hot is almost too hot

      1. re: quazi
        mpjmph RE: quazi Apr 25, 2011 01:02 PM

        I was going to suggest Foodlion in the Triangle area as well, they're always a good source for sausage, Southern style cured meats, and offal/odd cuts of meat. Many times Foodlion has more local/regional products than the "nicer" stores in town.

        1. re: mpjmph
          Naco RE: mpjmph Apr 25, 2011 05:21 PM

          Ditto to all of this, especially the loca/regional stuff. Especially if I need local/regional condiments/marinades like Scott's or Dale's.

    2. t
      Thomas Nash RE: Melanie Wong Apr 25, 2011 11:31 AM

      I always bring home a package or 2 or 3. Both spicy and regular.

      1. a
        arbyunc RE: Melanie Wong Apr 26, 2011 04:55 AM

        Neese's makes the best liver pudding, too! ;)

        4 Replies
        1. re: arbyunc
          rockycat RE: arbyunc Apr 26, 2011 06:23 AM


          My favorite stop at the State Fair!

          1. re: rockycat
            Sue in Mt P RE: rockycat Apr 26, 2011 07:38 AM

            +2. Neese's Liver Puddin' is the best.

            1. re: Sue in Mt P
              chazzer RE: Sue in Mt P Apr 26, 2011 11:58 AM

              +3, and Sue it is very good on a bagel.

              1. re: chazzer
                Sue in Mt P RE: chazzer Apr 26, 2011 12:32 PM

                LOL! I shall now swoon......

        2. b
          bbqme RE: Melanie Wong Apr 26, 2011 10:02 PM

          It's nice to look at their package and only see ingredients like pork, salt, spices and nothing that I can't pronounce. Sadly, it's a rarity outside of a farmers markets.

          5 Replies
          1. re: bbqme
            slotmansc RE: bbqme Apr 27, 2011 07:31 AM

            A few years ago when I was in the food brokerage business, I had the opportunity to meet Mr. Neese at a Food Lion food show. He seemed like a nice, down-to-earth guy. I'm glad his company and products are so well thought of.

            1. re: bbqme
              Melanie Wong RE: bbqme May 2, 2011 10:52 PM

              That's something I was struck by as well when I saw the wrapper. I'm sorry I had no more space in my luggage to bring some home with me.

              1. re: Melanie Wong
                arbyunc RE: Melanie Wong May 3, 2011 05:48 AM

                Melanie, I was curious so I checked Neese's web site: http://www.neesesausage.com/default.htm

                It says they sell online (see the bottom of the page under the "About Neese's" tab). But it looks like it's not functional yet--there's a "Country Store" link on the "Our Products" page, but it says "coming soon". So if you check back later it may be working. Or better yet, just email them. I'm sure they'd gladly ship you some. By the way, I was reminded by their website that they sell C-loaf as well. You don't often see it in the grocery stores--probably for good reason, as the "C" stands for chitlins. Getcha some! :)

                1. re: arbyunc
                  Naco RE: arbyunc May 3, 2011 06:03 AM

                  The first rule of chitlin loaf is you don't talk about chitlin loaf!

                  1. re: Naco
                    arbyunc RE: Naco May 3, 2011 06:32 AM

                    Oops, I let the secret out! But I haven't mentioned a thing about head cheese or souse meat, so we still have that. :)

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