On Mon, 26 Oct 2009 09:44:52 -0700 (PDT), aem >
wrote:

>On Oct 26, 2:28 am, "john royce" > wrote:
>> Is there a way of producing meat items similar in taste to sausages, but
>> without getting involved with the extra effort of using sausage skins to
>> contain them?
>
>Bulk sausage. Sausage patties. Sausage formed into links shape and
>grilled or broiled.
>
>The OP is just trying to generate a thread,

And it's nice to see that. At least it doesn't need OT in the subject
line and better than the dumbassed breakfast threads andy the retard
starts with his pathetic attempts at attention.

>but if anyone is actually
>curious about this, you might google cevapcici recipes. These are the
>savory little multi-meat Serbian sausages that are made without
>casings. Quite delicious.

I googled it and it does look good. I found this from Wolfgang Puck
that also looks like it might be good for using on pizza.

http://food.yahoo.com/recipes/wolfga...fennel-sausage

I like pepperoni but Louise like sausage so this might make her happy.
After the recent threads about all the crap in store bought products
were using the meat grinder way more.

Lou