OK, sharpen your pitchforks and oil up your torches:

I prefer sausage to bacon.

There, I said it.  All those years of being a pilgrim in an unholy land are finally over.

Look, I like bacon.  Bacon tastes good.  It’s just a bit boring to me.  When I bite into a piece of pork belly, I taste salt, smoke, and pepper.   Maybe every now and then I’ll taste smoke from a different wood, or maybe a little less pepper, but that’s it to me.

Sausage, on the other hand, comes in a myriad of flavors, components, textures, and styles.  I love trying local brands of breakfast sausage almost as much as I like trying local micro-brewed beers.

Come on, how many times have you enjoyed a couple fluffy buttermilk biscuits smothered in bacon gravy?  Every southern woman I know has her own recipe for biscuits and sausage gravy, and they’ve all been wonderful so far.

Like I said, I like bacon.  It’s great as a side with eggs on occasion, it makes a heck of a sandwich with some garden produce, and it’s wonderful on a cheeseburger.

But when it’s breakfast time, for me, it’s sausage time.

So bring it, bacon banditos.  Lay siege to my home as long as you can to get to the heretic.  I have a freezer full of ground up pig, a bucket of lard, baking powder, and flour.  I’ll be fat and happy on biscuits and gravy long after y’all wither away due to lack of salty smoked hog belly.