- Jun 12, 2014
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Founding Member
It’s Conecuh. We buy it pretty regular. Really like the little links, hot or mild, on the grill. Never too dry like some smoked sausage and pretty reasonably priced. Register’s, Bradley’s, and Fason’s are the big sausage names around my parts, and they’re good, but I’d really rather have the Conecuh. Now when I get a hankering for fresh, pan or link, Jones’ Meats in Climax Ga is the best going. Pore ol’ Jimmy Dean May as well be making potted meat.@cover, is that sausage coyacan (sp)?
Absolutely love it. Just wish I could spell it.