Homemade Sausage Making

Most of the time I just make loose sausage and cook it as patties. But I do make linked sausage from time to time. Today for brunch I baked a couple of Chaurice links and sliced them for ease of eating and discovered that we didn't consume even two full links as we no doubt would had I served them whole.

ssorllih wrote:...and discovered that we didn't consume even two full links

Geez Ross, if that happened to me I would be too embarrassed to tell anyone!

I haven't had sausage now for a few days as we are in Panama City. I have been looking for local chorizo, but still haven't found any, other than the ones in the supermarket. But the ceviche, paella and the sea bass that we had, have been a real treat. And when it's 33 out there, the beer sure goes down easy!

And an old saying came to me when I read your confession: "never trust a man who does not eat sausage!"

Well we are rather on the small side of average.

We made some 1 1/2 sticks today off the Kabanosy recipe because we love the spices. What was left in the stuffer we fried up, it was awesome. My 14 year old daughter and my 12 year old boy ate it like it was candy!!! My wife hardly got any, lol.

Capster,
Doesn't that tell you anything? You are going to save money on casings and save time on stuffing. Just mix it up and make patties.
I've got to agree with them, the taste is wonderful.
I would make the patties ready and give them a short cold smoking session, just to up the taste again!!!
Cheers,
Jan.

I have figured that stuffing adds about a dollar per pound to the cost. When I am only paying a dollar and a half for the ingredients adding a dollar for the packaging is not cost effective for my own table.

crustyo44 wrote:Capster,
Doesn't that tell you anything? You are going to save money on casings and save time on stuffing. Just mix it up and make patties.
I've got to agree with them, the taste is wonderful.
I would make the patties ready and give them a short cold smoking session, just to up the taste again!!!
Cheers,
Jan.

But then you would not be eating Kabanosy. You will have to explain that you have made caraway flavouved pork patties.

Quite so! Marianski takes pains to explain the difference between sausage and meatloaf and breakfast patties. If it isn't stuffed into a casing it is not sausage. It is just seasoned ground meat. I use several sausage seasoning schedules for ground pork that I use to stuff into peppers and mushrooms and to wrap in cabbage leaves and also to make into savory meatballs.

ssorllih wrote:Quite so! Marianski takes pains to explain the difference between sausage and meatloaf and breakfast patties. If it isn't stuffed into a casing it is not sausage. It is just seasoned ground meat. I use several sausage seasoning schedules for ground pork that I use to stuff into peppers and mushrooms and to wrap in cabbage leaves and also to make into savory meatballs.

So.... If it is stuffed into a pepper or wraped in a cabbage leaf, it's sausage right?

redzed wrote:

crustyo44 wrote:Capster,
Doesn't that tell you anything? You are going to save money on casings and save time on stuffing. Just mix it up and make patties.
I've got to agree with them, the taste is wonderful.
I would make the patties ready and give them a short cold smoking session, just to up the taste again!!!
Cheers,
Jan.

But then you would not be eating Kabanosy. You will have to explain that you have made caraway flavouved pork patties.

. Oh ya, I didn't have any caraway for my Kabanosy.

Oh ya, I didn't have any caraway for my Kabanosy.

What? What! No caraway? Carpster, you should run right out and buy some immediately. Don't you realize that eating Kabanosy without caraway could cause blindness? Worse yet, you could start losing your memory.