Elder wrote:
> In article >,
> says...
>> I didn't consider my description of "Bulk" sausage as well as I could have.
>>
>> It's pretty much just ground u0p and seasoned as other sausage, just not
>> put into a casing.
>>
>> But I do practice what you were describing with putting it into the
>> freezer long enough to make slicing easier and consistently sized.
>>
> http://en.wikipedia.org/wiki/Sliced_sausage
>
> This is Lorne sausage (the reddy brown squares in the picture),
> delicious and very traditional in scotland.
>
> You buy it made normally, but what I described is a simple version.
>
> The loaf tin is just to shape it into "Squares" for the traditional
> shape. You could indeed roll it into patties.
Thanks for the information Elder. I can use this as the one thing I I
learned today.

Bob