Is sausage an ingredient or an end product?

ssorllih · Post by **ssorllih** » Tue Sep 27, 2011 02:47

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?

JerBear · Post by **JerBear** » Tue Sep 27, 2011 04:18

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.

ssorllih · Post by **ssorllih** » Tue Sep 27, 2011 04:44

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

ssorllih · Post by **ssorllih** » Mon Oct 03, 2011 02:08

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.

Chuckwagon · Post by **Chuckwagon** » Mon Oct 03, 2011 03:08

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

JerBear · Post by **JerBear** » Mon Oct 03, 2011 03:27

Very nice!

ssorllih · Post by **ssorllih** » Mon Oct 03, 2011 03:45

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.

Chuckwagon · Post by **Chuckwagon** » Mon Oct 03, 2011 04:00

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

ssorllih · Post by **ssorllih** » Mon Oct 03, 2011 04:42

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.

Chuckwagon · Post by **Chuckwagon** » Mon Oct 03, 2011 06:01

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

ssorllih · Post by **ssorllih** » Mon Oct 03, 2011 13:52

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

Bubba · Post by **Bubba** » Mon Oct 03, 2011 16:46

Ross, that looks absolutely delicious!

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

ssorllih · Post by **ssorllih** » Mon Oct 03, 2011 18:19

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

Bubba · Post by **Bubba** » Tue Oct 04, 2011 01:33

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

Is sausage an ingredient or an end product?

sausage as an ingredient.