Has anyone tried to make the Cracker Barrel smoked sausage patties -it tastes sorta like ham, has a slight reddish tint — different from a fresh sausage patties? It’s not just a seasoning issue — there is something different to the curing to make it taste like ham and to have that slight pink coloring. They serve two types of patties - what they call smoked sausage and their other is turkey sausage. I can’t find this smoked patty to buy anywhere. I have written to Cracker Barrel to encourage them to make to sell retail but they just say they will take it under advisement. I have written to others across the country — and all I get back is we sell smoked link sausage or fresh sausage. Everyone knows what I’m talking about and most have had Cracker Barrel’s but no one seems to know how to make or they don’t make it to sell. Must be something to making it that’s difficult or everyone would make it. It’s so awesome. I love it on biscuits with brown mustard, really any mustard. I have bought a couple of patties home and crumbled in small amount of northern beans, really good. My uncle raised bogs and made lots of fresh sausage, smoked hams, ham hocks, fresh and sweet type ham, all kinds of link type sausages but nothing like those Cracker Barrel patties.