On 1/12/20 4:16 PM, wrote:
> On Sun, 12 Jan 2020 17:02:41 -0500, jmcquown >
> wrote:
>
>> On 1/12/2020 2:28 PM, wrote:
>>> On Sun, 12 Jan 2020 13:24:12 -0500, Ed Pawlowski > wrote:
>>>
>>>> On 1/12/2020 12:47 PM, notbob wrote:
>>>>> I jes tried "Beyond" burger's "Hot" Italian links. They were really
>>>>> big, but jes would not brown. I tossed the link I was frying (it
>>>>> tasted OK), but would not brown. I tossed the entire pkg (1 lb).
>>>>>
>>>>> Apparently, they only have "burgers" down, which ARE good and Burger
>>>>> King is now pushing them on TV. Meat is dead!
>>>>>
>>>>> They will improve with the links, with time. You know I'll keep you
>>>>> updated. BTW, I used real prosciutto in my minestrone.
>>>>>
>>>>> nb
>>>>>
>>>>
>>>> Browning aside, a lot of people just toss sausage links in a pot of
>>>> sauce to cook. How do you think they would be that way.
>>>
>>> I always simmer saw-seege in water to get rid of the chems, then brown
>>> in EVOO, and then add to sauce. I'd not consider adding RAW saw-seege
>>> to sauce.
>>>
>> You realize this isn't actually sausage, right?
>>
>> Jill
>
> What's fake about ground pig butt?
> Since I found Gianelli I don't bother making my own.
> https://www.gianellisausage.com/
>

Did you run that tube steak through your grinder? llllollll