Look, there’s no wrong answer here. Both are pork, both are delicious, and both can be ruined by overcooking (RIP, pork hockey pucks). But next time you’re in the meat aisle, ask yourself: Do I want a blank check, or a pre-written love poem?
Me? I’m grabbing one of each. Because the real secret? Mix them together. Half ground pork for texture, half spicy Italian sausage for flavor. You’ll thank me later. (And no, I don’t take credit—I’m just a friendly neighbor with a greasy stove.)
