Btw, that wasn’t quite as snarky as it sounded. As a low-carb diabetic, I actually eat some Fake Foods That Try Really Hard to Fool You Into Believing They’re Real Foods, like sugar-free chocolate bars. Most of them are awful, but when you’re jonesing for something, anything, even vaguely chocolate-like, they’re better than nothing. I can see the same with vegetarians who do miss meat, and want something, anything, even vaguely meat like every now and then. But at least sugar-free chocolate bars have some cocoa in them, whereas vegetarian/vegan meat substitutes do not have any meat at all in them. Therefore, they’re not “breakfast meats.”
Sure we can. Just drop the things that are included in a category that could combine two or more items.
Just an example: Fried lunch meats (could include bologna and salami and any other “lunch meats” that are cooked as breakfast meats).
Are bratwurst and liverwurst eaten uncooked, for instance? (I don’t remember ever having either in any form.)
Could kielbasa and Polish sausage go as one category?
Bangers and link sausage?
Since my choices in the original poll were bacon, sausage, pork chop and poultry (I like chicken breast biscuits), I have little to no opinion on other items beyond ham, hash and an occasional steak. I must rely on you folks to help make the list as complete and as non-trivial as we can get it.
BTW, silenus, I did see the and return one to you.
Black & white pudding seem very sausage-like to me in texture and flavor, but I can definitely understand wanting more votes for them before you include them.
Scrapple is sometimes very sausage-like in texture, and sometimes chunkier more like a country pate. I am not sure if I feel as strongly about scrapple as a “sausage” as I do b&w pudding.
Did you see my post #18, where I propose we go ahead and combine the “sausage” group with the other areas that aren’t getting many votes, so as to blur the lines between sub-groups and allow voters choices that cover “mystery meat,” “lunch meat,” and pudding?
Just because I’m not personally familiar enough with specific items is no reason to exclude them from consideration.
They also make a link sausage that doesn’t seem to have a casing. It’s very rough on the outside. Dennys uses that kind of link sausage with their Grand Slam.
It’s probably not worth a voting category. But, there is a difference in texture. The one with a casing are less soggy.
