Bradley's Country Store

Bradley's sausage is made from a recipe developed over a century ago by Grandma Mary Bradley, seasoned with black pepper, red pepper, sage, and salt. No preservatives or additives are used. The store sources top-quality hogs from producers it knows and trusts, occasionally supplementing supply with 4-H hogs purchased from regional fairs. Smoked sausage is stuffed into natural casings and hung in a smokehouse to cure using oak and green hickory smoke. Bradley's Country Milled Grits are ground coarse in the same building and by the same method used since the 1920s, with the extra-coarse grind preserving the robust flavor of the corn.