Omelet > wrote:
> (Steve Pope) wrote:
>> And here I thought that Italian sausage is a form of pork sausage,
>> and references to pork sausage in an Italian recipe are references
>> to what Americans call Italian sausage.
>It's a matter of spicing, not the meat.
Yeah, although both include fennel as the predominating spice.
To me, pork mixed with just fennel (along with salt and pepper)
impresses as "Italian sausage", whereas American pork sausage
seems to have some other flavor (tarragon?), and in addition
is usually made with a lower quality, gristly meat. Maybe it also
has filler in it. It is more likely to remain in large lumps.
Steve