ok now back to the patties vs the casings, i am not a huge fan of link
sausage of any kind other than on a very occasional basis. i do like both
smoked and not smoked sasuage, so what would be the process for doing
patties/loose sausage or is that even possible, i have never even considered
making sausage and probably won't ever do it so this is a rehtorical
question, Lee
"Omelet" > wrote in message
news
> In article >,
> Janet Bostwick > wrote:
>
>> >One of the things I like best about home making sausage is that, not
>> >only do you get to control the spicing, you get to control the amount of
>> >salt and fat, and make them sugar free! Read most sausage packages and
>> >you will find sugar or HFCS in nearly every one of them. Boar's head is
>> >a regular exception.
>>
>> thanks Om. I appreciate the insight. It's something I've wanted to
>> do but am skittish about attempting. Is it better to do in the summer
>> when you may have access to a smoker? Or better in the winter when
>> the temps are more moderate?
>> Janet US
>
> It does not matter... Not all sausage is smoked! This batch of Roast
> garlic/basil sausage that is in the plans is a good example. The stuff
> is amazing both plain and smoked. I'm only going to smoke 1/2 the
> batch. I plan to share the outcome with sis' and her family. They have
> yet to criticize my sausage and she'd not hesitate as she knows I have
> no objection to constructive criticism and suggestions!
>
> It depends a lot on your personal tastes.
>
> I don't really like to smoke much in the summer as I'm not fond of being
> out in the heat, but planning it at night or early morning (depending on
> your lifestyle) can fix that.
>
> Not all sausage is smoked! If all else fails and you don't want to stand
> around and mess with a smoker, liquid smoke has it's uses. Just be sure
> to use it drop-wise and experiment before you commit a large batch of
> meat to the final recipe!
>
> Don't be skittish. :-) If you don't have the equipment to grind, start
> with patties first! Purchase some pre-ground meat, play with the
> spicing/flavorings by weighing a set amount of pre-ground meat from the
> store, then go from there.
>
> I started out because I detested (and dad did too) most commercial
> sausage as it was too salty! I'd purchase some pre-made loose (not in
> cases) sausage and mix it 1 lb. sausage to 2 lbs. fresh ground
> unflavored meat and make that into patties.
>
> That and the on sale grinder at Cabela's during a 3 hour Black Friday
> sale got me going. <g>
> --
> Peace, Om
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> "Politics is supposed to be the second oldest profession. I have
> come to realize that it bears a very close resemblance to the first."
> -- Mark Twain