Homemade Sausage Making

Last week I made some breakast sausage and left it in loose bulk. Tonight I fried up abou a 1/3 of a pound in chunks and added onions, green pepper and mushrooms. I spread that mix in a pie shell and added about 4 ounces of Jarlsburg and pepper jack cheese. I beat 3 eggs with some salt and pepper and added a cup of milk. I baked it at 375 until the milk egg mix was no longer liquid and the pieshell was browned and called it supper.
Now comes my question: is sausage making an end unto itself or is it just a step towards better meals?

I think that the title of your post and the final question of your post would be answered differently. Looking at the title I would say that sausage would definitely be considered an end product, fully a meal in itself. However, there's nothing wrong with using your sausage as an ingredient in other meals, in your case quiche and in my house often house-made italian sausage with red sauce over spaghetti.

But when looking at your final question, "...is sausage making an end unto itself or is it just a step towards better meals?" I guess I'd still have to answer yes. Sausage can be an end unto itself but regardless of whether your encased meat is eaten as a stand-alone product or as an ingredient in a more involved preparation it'll definitely be a better meal because of the addition of homemade sausage.

My intent is to get a discussion started. There are no right or wrong answers.

Today i made by the book 3 1/2 pounds of Russian sausage but didn't case or smoke it. Instead I used it for a stuffing in freah pork.
tied into a roll.
Seasoned with salt, course pepper, and Italian herbs.
Fresh from the oven.
And finally table ready. enough for four people from a 1 1/2 pound roast . The butt cost me 1.59 per pound.

That looks just marvelous ol' timer! Very well done. What did Nancy have to say about it?

Very nice!

Nancy thinks that it will sevre for the meat course for our holiday dinner at Christmas. But I will probably try some other flavor combinations.

Ross, just curious... when did you last sharpen your grinder blades? Are you putting a little pressure against the plate?

Not in the last ten pounds. Do you see something in the raw sausage? I have noticed that I get some long strands. Maybe it is time to spend some more time with them. The grind was through a 3/8 plate.

A few long strands. Are you getting any sinew wrapping around the auger just behind the knives?

Yes. A few. Time for some grinding of a grittier sort me thinks.

Ross, that looks absolutely delicious!

I searched the forum for "Russian sausage" and could not find the result. Is it made from pork?

This sister web site needs more attention from the members it is terrific. http://www.wedlinydomowe.com/sausage-re ... hot-smoked

Thank you, I have saved the link and will read a lot on there.