jmcquown wrote:

> Nexis wrote:
>
>>"Janet Bostwick" > wrote in message
...
>>
>>>"Nexis" > wrote in message
>>>news:7Fv2g.173718$bm6.81284@fed1read04...
>>>
>>>>Why is it whenever I find something I like, it disappears from
>>>>store shelves? Take for example:
>>>>I finally found a breakfast sausage that tastes like the sausage of
>>>>my youth. I don't eat it often, for health reasons, but when I do,
>>>>I want it to taste good. I like Johnsonville original recipe
>>>>sausage links. Tasty, easy to make. But then they had to go and
>>>>come out with maple syrup (ewww) and brown sugar (double eww)
>
> (snippage)
>
>>>I've had tremendous luck getting on the Johnsonville web site and
>>>emailing them direct about the product I liked and had disappeared.
>>>It was less than a month and the regional sales manager made sure
>>>the smoked bratwurst were available almost everywhere in town. It's
>>>ridiculous that you can't get the Johnsonville original and you tell
>>>them so.
>>>Janet (from the home of Johnsonville brats)
>>
>>Thanks for the advice! I'm e-mailing them tonight. I don't see what
>>the big hooha is over maple syrup in a sausage anyway! lol
>>
>>kimberly
>
>
> I'm the same way with "maple-cured" bacon. I don't want to taste maple. If
> I did, I'd pour maple syrup over my bacon!
>
> I concur, either contact Johnsonville directly or talk with the store
> manager or both. Sometimes stores get so hung up on these *new* items they
> forget there was nothing wrong with the original.
>
> Jill
>
>

Actually, maple syrup dipped bacon is FAR superior to maple cured
bacon..... There is a world of difference.

I'm sure you've had pancakes, eggs and bacon and ended up with a bit of
syrup on the bacon?

Deeeeeeelicious!

At least I think so. <G>

Can't stand maple cured bacon, or maple added to sausage.

It's disgusting.

Om