By: Eric Velasco
The scent of hickory smoke drifts up to your nose after slicing open a packet of Conecuh Sausage.
The pork links, an inch thick, have flecks of bright red pepper, lending that just-right bite of spice. Cut into perfect rounds that hold their size when rendered in a cast iron skillet, Conecuh sausage requires minimal cooking — just a few minutes on the grill or stove.
Alabama’s favorite sausage can flavor a pot of simmering beans, get scrambled with eggs or simply just hog the spotlight on a dinner plate. It may be “chunked” over griddled shreds of hash-brown potatoes, used to top a pizza, wrapped within a bun or substituted for cracklings in a pan of cornbread.
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