On Jan 21, 9:56�am, Melba's Jammin' >
wrote:
> In article
> >,
>
> �Sheldon > wrote:
> > On Jan 20, 12:57?pm, Melba's Jammin' >
> > > Try using bulk sausage instead of compressed patties.
>
> > The bulk sausage stuffed into those plastic chubs is probably as
> > compressed or more compressed than pattys.
>
> I didn't think of bulk in chubs; I use bulk on a meat tray. �:-P � �

Minnesotans probably have different sausage products, I've never seen
breakfast sausage loose in trays around here, only 'talian, and not
regularly, most folks just undo the natural casing fresh sausage.

> Using low heat �to make the smashing easier is spot on. �I think people
> often rush that and wind up grumbling. � �

Right, cooking over high heat doesn't give the fat enough time to
render out and makes the protein seize... forms a crust and then won't
break apart... same with ground beef . Once the meat is all separated
then raise the heat to brown.

> When I make my tourtiere at Christmas, I do not want any chunks and give
> the cooked meat a quick buzz in the food processor. �Sue me.

Before I'd fercockt up a food processor may as well just grind up your
own pork for sausage... it's very easy to prepare sausage meat, I
rarely stuff casings.