Where To Buy Jc Potter Sausage?

Regular (16 oz) J.C. Potter Premium Pork Country Sausage Nutrition Facts Related Products Nutrition Facts Customer Service

What region produces JC Potter Sausage?

Welcome to J.C. Potter Sausage Company, a proud manufacturer of bacon, specialty meats, and premium-quality pork sausage. Our company, which has its headquarters in Durant, Oklahoma, has been in the business of offering consumers in the Southwest premium, tasty products for more than 50 years.

The quality standards established by Mr. J.C. Potter more than 50 years ago are still in place today, despite the fact that our company has developed and expanded over the years. We continue to use his tried-and-true recipes, blending all-natural ingredients to suit the preferences of our clients.

Please check back soon, look for J.C. Potter in your neighborhood grocery store, and always keep in mind that “Potter Packs the Flavor” in all of our creations.

Does JC Potter Sausage contain no gluten?

High-quality country-made roll sausage with heartier tastes and less fat was the foundation of J.C. Potter’s success. The sausage is made using the Potter family recipe, which calls for all-natural spices, pure pork, and no MSG or preservatives. Every bite is high-quality and fresh. J.C. Potter makes that promise.

If any of the aforementioned item details are incomplete or inaccurate, please let us know.

Report inaccurate product information

How is JC Potter Bacon made?

Young J.C. Potter enjoyed producing tasty country sausage on his family’s farm in the early 1920s. His desire to manufacture premium quality pork sausage for the general public using the same premium cuts of meat and flavor-rich spices was inspired by the flavor and freshness of that “homemade” sausage.

J.C. and his wife Alta started producing homemade “whole hog” sausage for their neighbors in the late 1940s. Overnight, their door-to-door company transformed into shop deliveries. As he started distributing sausage in his diminutive 1950 model truck with the proud assurance “Quality & Purity Guaranteed, 100%” painted on the side, J.C. Potter’s goal was coming true.

Rapid growth was seen in the company throughout time. To meet demand, the business expanded operations and buildings during the 1960s, 1970s, and 1980s. J.C. Potter started producing pre-made sausage patties, breakfast and supper link sausages, bacon, hot links, and breakfast sandwiches in addition to premium roll sausage. These goods gave consumers high-quality options in the quickly growing market for quick, tasty, microwaveable meals.

The South and Southwest of the US are served by the speciality meat businesses that make up Atlantic Premium Brands. With the help of this partnership, J.C. Potter was able to develop and grow even further.

Williams Country Sausage is owned by who?

Williams Sausage, a second-generation sausage manufacturer in Union City, Tennessee, declared earlier this year that construction will begin on a brand-new, cutting-edge factory there. A new sandwich line, a new 180,000-square-foot facility, 226 new employment, and a $3 million improvement in the old facility are all products of the $37 million investment in the new plant.

According to the company’s president, Roger Williams, the company’s continuous growth has nearly reached the capacity of its current plant.

“Our sales of breakfast sandwiches have significantly increased. Currently, we produce roughly 60 million sandwiches annually “He continues by stating that the capital expenditures will increase its capacity to produce sandwiches.

According to Williams, the new plant will be situated around 8 miles from the current one. Initially, the company intended to increase the size of its current plant, as it has done multiple times previously, but instead, it chose to search for a new site that would be positioned closer to the highway for simpler distribution.

In 1958, Harold and Hazel Williams founded Williams Sausage. Today, the firm is managed by their sons Roger and Doug, as well as by the third generation of the family. By cooperating with state and local authorities, the company was able to remain in Tennessee.

Tennessee Governor Bill Haslam remarked, “Generation after generation, Tennessee has produced some of the best-known and most reputable food brands in the world. “I’m glad Williams Sausage Company chose to establish a second facility in Union City since it is a part of this illustrious history. Williams Sausage’s significant expansion will generate hundreds of new jobs for citizens of Obion County and move us one step closer to our objective of elevating Tennessee to the top spot in the Southeast for high-caliber employment.”

Williams Sausage located its new location in a Union City industrial park that is under construction after looking in surrounding states.

The state of Tennessee and Obion County stepped through and provided us with some pretty good incentives to keep the facility here, according to Williams, when it came time to try to restrict the field of candidates.

The company’s sandwich-making activities, corporate headquarters, and freezer and refrigerator space will all be housed in the new building. The business’s existing location will receive an upgrade once that facility goes online in 2018.

“Once the sandwich processing is moved out of the way, it will free up some space in our current facility, and we’re going to produce more raw sausage products like chubs and patties, to hopefully grow our business more,” Williams says, adding that the company will also increase its capacity to slaughter from 500 sows per day to 750.

Williams Sausage is well recognized for its breakfast sandwiches and private-label and branded sausage products. A 500-mile radius around the company’s home is covered by the distribution of its branded goods. Williams believes that the organization will have the ability to expand its reach even further thanks to the growth.

Where is the sausage manufactured by Williams?

Right here in Tennessee, since 1958, we have been family-run businesses. We produce the same tried-and-true original recipes that are certain to gratify devoted families who have grown to anticipate the enhanced flavor that Williams Sausage provides.

Rudy’s Farm Sausage is owned by who?

Rudy’s Farm, where the Rudy Sausage Company originally called home, has been a family business since 1881. On a farm off Lebanon Road in Nashville, Daniel Rudy produced and marketed his own sausage. Jacob Ludwig, his son, carried on the sausage business and instructed his own sons, Frank and Dan Rudy. The hogs were killed, processed into sausage, and transported to different merchants in wooden tubs throughout the chilly winter months. The sausage was measured out using a wooden paddle. Despite local rivalry and challenging economic conditions in the early 1930s, the family’s commitment allowed this modest business to maintain profitability. After Jacob Rudy passed away in 1936, his sons Frank and Dan took over the farm’s obligations and costs, gradually modernizing and growing it into a sizable producer of sausage and other pork products.

The Rudy family increased their farming operations during World War II by cultivating 1200 acres, occasionally with the help of German POWs. Dan and Frank Rudy incorporated the company in 1945. Dan was in charge of making the sausages, and Frank oversaw the actual hog kills. They hired a sales manager, bookkeeper, secretary, and refrigerated truck as the company expanded. By the end of 1950, the Rudys had constructed a 2,700 square foot sausage factory and were producing roughly 5,000 pounds of sausage each month. To meet the requirements for U.S. government inspections, a new plant was constructed in 1962. Eventually, Rudy’s employed roughly 175 employees to produce hundreds of thousands of pounds of sausage.

A subsidiary of Consolidated Foods, now known as the Sara Lee Corporation, Kahn’s Meats in Cincinnati, Ohio, acquired Rudy’s Farm thanks in large part to Milton Schloss of Kahn’s Meats. The former Rudy Sausage Company plant was physically relocated to Newbern in Dyer County at the beginning of 1990. The Sara Lee Corporation now oversees the business there.

Williams Sausage Company’s owner?

Williams Sausage Company is owned and run by Roger Williams, his brother David, and other family members. In the city where the Williams Sausage Company has been headquartered since its foundation by their parents, Harold and Hazel Williams, in 1958, he said he is pleased to announce the expansion.

Are the hot links from JC Potter fully cooked?

Prepare JC Potter hot links in the microwave, on the stove, or in the oven and they will be thoroughly cooked and ready to enjoy. It’s ideal for grilling on a hot summer day thanks to its spicy tastes and natural hickory smoke. To serve your complete family, it is packaged in a family-size container.

Does Ole South sausage contain no gluten?

The product should contain no eggs, no msg, no artificial colors, no artificial flavors, no sugar, no artificial components, no nuts, no dairy, no gluten, and no soy.

What distinguishes hot links from Italian sausage?

Surprise! The pork sausage you add to pasta sauces is called Italian sausage. It is available in an Italian sweet (also known as mild) variant that is largely flavored with fennel and garlic. The same seasonings are present in hot Italian sausage, but a dash or two of chile pepper has been added.

Are Evergood hot links made in advance?

It really appeals to the masses! Fully Prepared: All that is required to reheat this fully cooked entrée. 5 to 8 minutes of grilling, baking, barbecuing, or simmering

Texas hot links: what are they?

The Holy Trinity of Texas barbecue—brisket, ribs, and guts—is embodied in smoked sausage.

Texas Hot Links, also known as Texas Hot Guts or simply Guts for short, are so named because the ground meat and spices are packed in natural intestine casings, typically made of pork but occasionally lamb. They are also served hot, not necessarily because they are very hot, though some are. There is a little heat in my recipe.

German and Czech immigrants who arrived in central Texas and established meat stores are the ancestors of Texas sausage. No culture is more focused on sausage as theirs, it may be argued. The small town of Elgin, which is close to Austin and has a harsh “G” sound like “girl,” is the hub of Texas’ sausage culture. Southside Market, which opened in 1882, and Meyer’s are the two most well-known locations in Elgin (1949). Below are sausages from Southside Market, whose tagline is “Momma, don’t let your sausages grow up to be weenies!”

A “typical” Texas Hot Guts flavor profile is extremely difficult to define because no two butchers prepare it the same way. There isn’t a norm.

However, most are pure beef, some are mixtures of beef and pork, and only occasionally are they pure pork. The trimmings from brisket and ribs are frequently used by butchers. Others use chicken. I’ve even had goat-based cabrito sausage. Black pepper predominates most frequently, and the sausages are post-oak smoked. The Spicy Pork from Mikeska Brands in Taylor is my fave. I find that too many of the beef-based sausages crumble and taste like hamburger.

Tim Mikeska responded when I enquired about his recipe “Although I can’t offer you the recipe, I can tell you a few things. Once someone did it, and not long after, he vanished. Black pepper, salt, cayenne (or another red pepper with at least 40,000 heat units), garlic, and both finely ground and coarsely ground varieties of black pepper are required. You want pork that is as fresh as possible and has at least 20% fat. You may prepare this without a binder if you use lean pork. Although I loathe binders, they are a necessary evil when making beef sausage. Without a binder, the beef in a beef sausage link will merely fall out when cut. Many people use beef brisket, beef plates, or beef navels with dehydrated milk or bull flour as the binder to make beef sausage. [Note: bull flour is a mixture of finely crushed grains, often some combination of corn, wheat, rye, oats, and/or rice.] A 34 to 35mm natural hog casing is what I always use. Stuff them tightly and smoke them for two to three hours using thick oak wood. Indirect heat is required. Tell me how it turns out. I could have told you too much if I don’t answer back.”

Who creates the most popular hot links?

The Schwab Hot Link, our best-known product and top seller, is regarded by many as “the best hotlink they’ve ever had.” We began manufacturing our hot links in the 1950s using only the best lean beef and pig, and we’ve been modifying and enhancing our recipe ever since. You can rely on our hot link to make you the star of your upcoming backyard barbecue because it contains NO FILLERS and authentic hardwood hickory smoke. A CERTAIN MUST TRY!

Shared Goods

Your very finest hotlinking experience! Our best-selling product, Schwab Hot Links, is popular for a reason. We use the best lean beef and pork to manufacture them. They are complete with genuine hardwood hickory smoke and include no fillers. For a family BBQ, our hot links are ideal. You may be guaranteed to have a great time if you fire up the grill.