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Southerners, or well-traveled 'Hounds, what is a "Sock Sausage"?

ipsedixit Sep 25, 2012 10:58 AM

I take it this is a southern specialty?

The only thing I can find about sock sausages (from Google) is this rather oblique reference:

"Doug Freeman of Cadiz, Kentucky, was the king of sock sausage, which is another name for a loose grind of pork and sage and red pepper packed into muslin bags and hung over a smoldering fire of sassafras and hickory. When he quit making it a few years back, Tyler Brown, chef at the Hermitage Hotel in Nashville, took up the cause."

Source: http://www.oxfordamerican.org/article...

Can anyone expound on that, or enlighten me further?

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  1. ipsedixit RE: ipsedixit Sep 28, 2012 08:00 AM

    No one?

    1. m
      mpjmph RE: ipsedixit Sep 28, 2012 10:58 AM

      Lived in the South (NC and VA) my whole life, and never heard of it.

      1 Reply
      1. re: mpjmph
        carolinadawg RE: mpjmph Sep 28, 2012 01:54 PM

        Same here. Plus, I consider Kentucky to be marginally "southern".

      2. JMF RE: ipsedixit Sep 28, 2012 12:12 PM

        That's a new one to me. All references seem to be to that chef. None about the actual product or history.


        1. p
          pine time RE: ipsedixit Sep 29, 2012 11:58 AM

          Originally from Kentucky and even went to school near Cadiz, but have never heard of sock sausage. Learn something new every day.

          1. k
            kengk RE: ipsedixit Sep 29, 2012 12:01 PM

            Have lived in Georgia for 52 years now and have never heard of it.

            1. Will Owen RE: ipsedixit Sep 29, 2012 12:23 PM

              I never heard it called that, but immediately figured it refers to the country-style sausage stuffed into muslin bags instead of casings. There are many brands of it sold throughout the Southeast, some merely smoky and tangy, some so smoky it's like licking an ashtray. Mayo's (a regular market brand) is too smoky for me; Broadbent's (catalog or online) regular is too, but their milder version is excellent. The distinguishing characteristic besides the "sock" is the self-formed layer of dried, more strongly-flavored meat just inside the muslin wrapper. The usual way to cook it as a breakfast sausage is to slice right through everything and peel off the cloth, then fry it. For those who prefer something more akin to mainstream plastic-tube sausage, you can dig the softer meat out and make patties of that.

              However you do it, it makes the best damn sausage cream gravy imaginable.

              1 Reply
              1. re: Will Owen
                JMF RE: Will Owen Sep 29, 2012 01:36 PM

                Now I remember that. It was almost 20 years ago when I lived in Georgia and tried it. Good stuff.

              2. r
                redfish62 RE: ipsedixit Sep 29, 2012 12:45 PM

                I always thought the term referred to something that has nothing to do with food.

                1. Boudleaux RE: ipsedixit Sep 29, 2012 05:46 PM

                  I've never heard it called "sock" sausage either but the sausage in muslin bags is quite common around here in Middle Tennessee and my Dad has always called it "sack" sausage. Are you on twitter? Tyler Brown's restaurant, the Capitol Grille, is on Twitter and is responsive to tweets.

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