"Pandora" > said:

> "Damsel" wrote:
> > A friend of mine who makes her own sausages says that the casings smell
> > like, "ass."
>
> "Ass" like animal or something like holes... )))

Like a rectum. <EG> (For those who know her, this was Hag)

> Somehow, I can't bring myself to use them since hearing her
> > say that. LOL! When I make sausage, it's loose. I either form patties
> > or meatballs. Or just fry it the way it is, into crumbles.
>
> Yes. It should be like that! But if you have a sausage's machine you could
> make a sausage!

I usually remove my store-bought fresh sausages from their casings and make
patties. To me, they're easier to cook that way, and you get a nice,
crispy edge over the whole surface.

> The fact is that a fresh sausage need, IMHO, a little seasoning. Don't you
> think so?

Definitely. I make my own "Italian" sausage for pizzas. Recipe below.

> Any way I tell you an annedoct: Bismarck said that: "Politic is like
> sausages: better don't look closely at how they are made".
> Nice and true annedoct! Isn't it?

I think I'm allergic to politics. ;-)


* Exported from MasterCook *

Italian Sausage

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : sausage

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
3/4 teaspoon fennel seeds
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1 teaspoon salt

Combine ingredients thoroughly.

Cuisine:
"Italian"
Yield:
"1 pound"

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