Raw Breakfast Sausage Links Disappearing

It's getting harder in my area (CT-suburban NYC) to find frozen raw breakfast sausage links or patties. Most now are per-cooked. I much prefer raw to pre-cooked because the pre-cooked have a rubbery texture. I especially like the raw 2oz. links that I now only see in diners. My brother, who lives in GA, says this is not an issue in the south. Why do you think they mostly only offer pre-cooked around here? Are people too hurried/lazy to cook from raw or they just don't notice much difference?