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 “Hot.” 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.
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.
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.
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.
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 ½ deep pool of fat in the skillet!
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!
Bob Evans Hot Sausage Review