6 Southern Chefs On Why They Love Conecuh Sausage—And You Should, Too

Ask any Alabama about Conecuh sausage and they’ll tell you their favorite way to eat it. There’s no wrong way to devour this juicy, smoky sausage. I love it.

Uniquely balanced flavors have a lot to do with it, but so does the story. The company was founded in his 1947 in Evergreen, a small town in the heart of Connecoe County in southern Alabama. Still family-owned and operated, the gift shop attracts travelers with the smell of the car.

“When you go down Interstate 65, you can see hickory smoke dancing across the interstate and into Evergreen,” says Brody Olive, executive chef at Perdido Beach Resort in Orange Beach. . “75 years in business deserves a big round of applause for doing it right and continuing their legacy.”

No longer Alabama’s best-kept secret, Conecuh sausage can now be found in grocery stores nationwide. It’s raw. Run to the supermarket immediately and collect the links.

add great flavor to pastries

Georgia native Kristen Hall, owner of Bandit Patisserie in Birmingham, had never heard of Konek until she moved to Alabama. “I was at a summer backyard party and someone put some on the grill. I remember [eating] Ask some and what I had now,” she says.

One of Conecuh’s Hall’s favorite uses is her flavorful English cream scones. To make them, Hall bakes the sausages in the oven, cools them down, then chops them up in a food processor before adding them to the scone dough along with aged cheddar cheese, cracked black pepper, and herbs. “Conecuh has a very robust flavor and goes well with savory pastries,” she says.

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Kristen Hall

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Rusty’s BBQ

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Grilled Courtesy of The Anvil Pub &

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A breakfast staple worth getting up early for

From breakfast corn dogs to sausage gravy to British “toads” (a popover-like dish), according to Steven Gough, executive chef at Asheville’s Tastee Diner, Conecuh should be added to any morning dish. Nothing gets better. NC His Alabama Hangout His Music After being introduced to sausage at his festival, he now uses sausage in every conceivable way.

“I love Conecuh because it holds the snap better than any other breakfast sausage I’ve used,” he says, because it’s perfectly cooked and very difficult to overcook. , added that it is an ingredient that home cooks can easily play with. For a basic but tasty breakfast, try Gough’s favorites.

offered by Tastee Diner

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Kaitlyn Bensel.Food Styling: Torie Cox

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It’s a good alternative to hot dogs

Once you’ve tried Executive Chef James Balster’s Pepper and Onion-laden Konekoo Dog at The Lodge at Gulf State Park’s Pool Grill in Gulf Shores, you’ll never go back to a regular hot dog. Oscar his Meyer doesn’t compare to the rich, smoky, slightly spicy yet well-balanced flavor of Konekoo. Can’t make it to The Lodge? It’s easy to recreate at home, Balster says.

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