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Lou Decruss[_3_]

On Tue, 23 Jun 2009 15:08:56 +0200, (Victor Sack)
wrote:

>Steve Pope > wrote:
>
>> Sometimes. Italian-Americans do it all three ways --
>> in their sauces (which only some call "gravy"; my family
>> did not), the sausages may be whole, or they may be
>> sliced while in their casings, or they may be disgorged
>> from their casings entirely and crumbled.
>
>Indeed - and similar things are done most everywhere, not just by
>Italian-Americans.
>
>> I think the fact that Italian sausage is always sold
>> in casings is mostly a convenience; and historically,
>> in economically stressed times, you might not want to lose the
>> food value (calories) of the sausage fat and the casing allows
>> you to cook them without losing this.
>
>I'd say it is mostly a semantic confusion. "Bulk sausage" appears to be
>semantic nonsense native to America only.

Semantic nonsense is certainly not limited to America.

> "Sausage" seems to be defined
>by its casings everywhere else. There is nothing else that would make
>minced flesh (which needn't be meat), usually but not necessarily
>spiced, "sausage" rather than any of the numerous products/dishes that
>can be made with it.

And so the term "bulk sausage" was born so not to confuse some.

We shopped tonight for the weekend menu. I looked and found several
different types of bulk sausage. I didn't get any and chose a small
fresh ham. I'm going to attempt making my own. If it turns out ok
I'll use if for pizza which is on the weekend plan. There should be
plenty to also make some sausage, egg, pepper, and cheese sandwiches
on french bread.

Oh! BTW, You were 100% correct about freezing the Morels. When
they thawed they were the most disgusting sight one could imagine.
Neither of us had much interest in our first experience with them
being lees than ideal so they became compost. We'll try again next
year.

Lou