In article >,
"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?

You don't need to make stuff sausages in skins! Just grind and spice the
meat (or spice pre-ground meat), make it into patties and freeze it that
way.

I have a couple of tried and true recipes I've used both ways. Stuffed
and patty sausage...
--
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