Red Rose imitation smoked sausage was originally produced by the Jackson Packing Company, which from 1945 to 1990 sold processed meats from their plant on South Gallatin Street. Red Rose was marketed under the company’s flagship Magnolia brand, which was purchased by Polk’s Meat Products in Magee. The sausages are sold in 24-ounce packages, usually three links. Red Rose at home is sliced into sections, split, fried or grilled and served with beans or potatoes. Two Jackson eateries, the Beatty Street Grocery and the Big Apple Inn on Farish, serve Red Rose sandwiches.
This recipe comes via friend and neighbor Thomas Price, a man of many parts and infinite goodwill. It’s a riff on the restaurants’ sausage sandwiches, the innovation here combining the cole slaw with the sausage stuffing, which works beautifully. Peel the casings from the sausages, break the filling into a heavy skillet—chopped onion would be a nice option—and cook until heated through and continue cooking until most of the grease is cooked out. Drain thoroughly and add about 4 ounces of cole slaw; that works out to half a large container from KFC, which luckily I had on hand, since it came recommended. Serve warm with a sprinkling of black pepper, buns—Bunny burger or slider—and a Louisiana hot sauce. I recommend Crystal.