{"id":17338,"date":"2017-10-14T14:57:38","date_gmt":"2017-10-14T19:57:38","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=17338"},"modified":"2017-10-14T14:57:38","modified_gmt":"2017-10-14T19:57:38","slug":"bob-evans-hot-sausage-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=17338","title":{"rendered":"Bob Evans Hot Sausage Review"},"content":{"rendered":"

\"Bob<\/a>I rarely purchase pre-made breakfast sausage; it’s expensive and the available flavors are not always to my liking. Usually I just buy ground pork, which is always very cheap, and season it to my liking.<\/p>\n

But this week I grabbed a one pound chub of Bob Evans \u201cHot.\u201d Bob Evans starting making sausage on his farm in Ohio in 1948, which he’d use at a little 12 seat diner he owned in a nearby town. People liked his sausage and he tried to to sell it to other restaurants, but they weren’t having it.<\/p>\n

Some friends talked him into expanding, and the original restaurant today seats 135, and the chain bearing his name recently sold to a private equity group for more than $500 million.<\/p>\n

The grocery food company remained on its own after the sale, and made a few small acquisitions to add side dishes to their line of foods.<\/p>\n

It’s recently been announced the food company has been sold for $1.5 billion to Post Group, the cereal company. As of October 2017, the deal has not closed, but that’s not unusual. These things take time.<\/p>\n

Below is a picture of the chub, the raw product, and the finished. The ingredients are only pork, water, and some minor spices. I weighed it raw and cooked, and the weight stayed the same. No \u00bd deep pool of fat in the skillet!<\/p>\n

Anyway, I liked it. It’s made in the factory in Ohio (pictured). But it’s still spendy. If I could figure out the ratio of herbs and spices, I’d make my own. Until then, I’ll keep buying this one!<\/p>\n

Find the sausage and side dish products here<\/a>:<\/p>\n

Find the closest Bob Evans restaurant<\/a>.<\/p>\n

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Bob Evans Hot Sausage Review<\/p>\n","protected":false},"excerpt":{"rendered":"

I rarely purchase pre-made breakfast sausage; it’s expensive and the available flavors are not always to my liking. Usually I just buy ground pork, which is always very cheap, and season it to my liking. But this week I grabbed a one pound chub of Bob Evans \u201cHot.\u201d Bob Evans starting making sausage on his… Continue reading Bob Evans Hot Sausage Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,16,26],"tags":[715,3122],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/17338"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17338"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/17338\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17338"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}