first off, I am just a househusband who likes to help out
by fixing breakfast before school/work, so I don't know
too much.

I like to fry up a little patty sausage to put in the gravy
when making biscuits and gravy. If I fry it as a patty, and
then try to break it up, it's just a time consuming task to
tear it into little tiny bits, as it does not fall apart like
hamburger. If I try to break it up before cooking, it's the
same thing, time consuming and messy. The other day I
thought it to be smart and try to mix it with a bit of flour
and mix it together, thinking it would break up easier.
Wow, did I have a sticky mess.....lol I could hardly get
the goo off my hands. Anyone have a trick to make it
easier to get small chunks of sausage outside of the time
consuming task of breaking it bit by bit. thank you in
advance.....

"nefletch" > wrote in message
scommunications...
> first off, I am just a househusband who likes to help out
> by fixing breakfast before school/work, so I don't know
> too much.
>
> I like to fry up a little patty sausage to put in the gravy
> when making biscuits and gravy. If I fry it as a patty, and
> then try to break it up, it's just a time consuming task to
> tear it into little tiny bits, as it does not fall apart like
> hamburger. If I try to break it up before cooking, it's the
> same thing, time consuming and messy. The other day I
> thought it to be smart and try to mix it with a bit of flour
> and mix it together, thinking it would break up easier.
> Wow, did I have a sticky mess.....lol I could hardly get
> the goo off my hands. Anyone have a trick to make it
> easier to get small chunks of sausage outside of the time
> consuming task of breaking it bit by bit. thank you in
> advance.....
>

Make your own. Buy some ground pork, season, fry away. Breakfast sausage
is fairly simple or you can buy a pre-mixed seasoning and just add it to the
meat.

I make sausage gravy often. Buy it by the pound, put it in the
skillet, add 1/4 c flour and mash it out while frying with the back of
a cooking fork. When it is done frying, you already have the thickener
for the gravy cooked, just add milk and stir well to thicken and get
the flour off the bottom of the pan. Try some nutmeg, cinnamon and a
little cayenne for a different flavor. And bless you for helping in
the kitchen. Nan

nefletch wrote:
> first off, I am just a househusband who likes to help out
> by fixing breakfast before school/work, so I don't know
> too much.
>
> I like to fry up a little patty sausage to put in the gravy
> when making biscuits and gravy. If I fry it as a patty, and
> then try to break it up, it's just a time consuming task to
> tear it into little tiny bits, as it does not fall apart like
> hamburger. If I try to break it up before cooking, it's the
> same thing, time consuming and messy. The other day I
> thought it to be smart and try to mix it with a bit of flour
> and mix it together, thinking it would break up easier.
> Wow, did I have a sticky mess.....lol I could hardly get
> the goo off my hands. Anyone have a trick to make it
> easier to get small chunks of sausage outside of the time
> consuming task of breaking it bit by bit. thank you in
> advance.....

In article
munications>,
"nefletch" > wrote:
> the goo off my hands. Anyone have a trick to make it
> easier to get small chunks of sausage outside of the time
> consuming task of breaking it bit by bit. thank you in
> advance.....

Try using bulk sausage instead of compressed patties.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

On Jan 20, 12:57�pm, Melba's Jammin' >
wrote:
> In article
> munications>,
>
> �"nefletch" > wrote:
> > the goo off my hands. � Anyone have a trick to make it
> > easier to get small chunks of sausage outside of the time
> > consuming task of breaking it bit by bit. �thank you in
> > advance.....
>
> Try using bulk sausage instead of compressed patties.

The bulk sausage stuffed into those plastic chubs is probably as
compressed or more compressed than pattys... it's obviously best to
grind your own... but I'd think using sausage in casings is best, just
cut open the casings and skin em back. An dusing low heat will make
it easier to mash sausage meat into bits

In article
munications>,
"nefletch" > wrote:

> first off, I am just a househusband who likes to help out
> by fixing breakfast before school/work, so I don't know
> too much.
>
> I like to fry up a little patty sausage to put in the gravy
> when making biscuits and gravy. If I fry it as a patty, and
> then try to break it up, it's just a time consuming task to
> tear it into little tiny bits, as it does not fall apart like
> hamburger. If I try to break it up before cooking, it's the
> same thing, time consuming and messy. The other day I
> thought it to be smart and try to mix it with a bit of flour
> and mix it together, thinking it would break up easier.
> Wow, did I have a sticky mess.....lol I could hardly get
> the goo off my hands. Anyone have a trick to make it
> easier to get small chunks of sausage outside of the time
> consuming task of breaking it bit by bit. thank you in
> advance.....

I just mash it up with a fork DURING the cooking/frying process.

Works for me. <shrugs>
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

In article
>,
Sheldon > wrote:

> On Jan 20, 12:57?pm, Melba's Jammin' >

> > Try using bulk sausage instead of compressed patties.
>
> The bulk sausage stuffed into those plastic chubs is probably as
> compressed or more compressed than pattys.

I didn't think of bulk in chubs; I use bulk on a meat tray. :-P
Using low heat to make the smashing easier is spot on. I think people
often rush that and wind up grumbling.

When I make my tourtiere at Christmas, I do not want any chunks and give
the cooked meat a quick buzz in the food processor. Sue me.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

On Jan 21, 9:56�am, Melba's Jammin' >
wrote:
> In article
> >,
>
> �Sheldon > wrote:
> > On Jan 20, 12:57?pm, Melba's Jammin' >
> > > Try using bulk sausage instead of compressed patties.
>
> > The bulk sausage stuffed into those plastic chubs is probably as
> > compressed or more compressed than pattys.
>
> I didn't think of bulk in chubs; I use bulk on a meat tray. �:-P � �

Minnesotans probably have different sausage products, I've never seen
breakfast sausage loose in trays around here, only 'talian, and not
regularly, most folks just undo the natural casing fresh sausage.

> Using low heat �to make the smashing easier is spot on. �I think people
> often rush that and wind up grumbling. � �

Right, cooking over high heat doesn't give the fat enough time to
render out and makes the protein seize... forms a crust and then won't
break apart... same with ground beef . Once the meat is all separated
then raise the heat to brown.

> When I make my tourtiere at Christmas, I do not want any chunks and give
> the cooked meat a quick buzz in the food processor. �Sue me.

Before I'd fercockt up a food processor may as well just grind up your
own pork for sausage... it's very easy to prepare sausage meat, I
rarely stuff casings.

Melba's Jammin' wrote:

> When I make my tourtiere at Christmas, I do not want any chunks and give
> the cooked meat a quick buzz in the food processor. Sue me.

I do the same thing when I've cooked ground beef for tacos and it isn't
as loose as I'd like. Just a pulse or two and it is nice and even. Over
process and you get something pasty.

On Jan 21, 12:10*pm, Goomba > wrote:
> Melba's Jammin' wrote:
> > When I make my tourtiere at Christmas, I do not want any chunks and give
> > the cooked meat a quick buzz in the food processor. *Sue me.
>
> I do the same thing when I've cooked ground beef for tacos and it isn't
> as loose as I'd like. Just a pulse or two and it is nice and even. Over
> process and you get something pasty.

Ah, I see you've been to Taco Bell. Their food always seems pre-
chewed
to me.

Cindy Hamilton

Cindy Hamilton wrote:
> Goomba wrote:
> > Melba's Jammin' wrote:
> > > When I make my tourtiere at Christmas, I do not want any chunks and give
> > > the cooked meat a quick buzz in the food processor. �Sue me.
>
> > I do the same thing when I've cooked ground beef for tacos and it isn't
> > as loose as I'd like. Just a pulse or two and it is nice and even. Over
> > process and you get something pasty.
>
> Ah, I see you've been to Taco Bell. �
> Their food always seems pre-chewed to me.

"Always" implys you go often, why?!?!?

On Jan 21, 2:19*pm, Sheldon > wrote:
> Cindy Hamilton wrote:
> > Goomba wrote:
> > > Melba's Jammin' wrote:
> > > > When I make my tourtiere at Christmas, I do not want any chunks and give
> > > > the cooked meat a quick buzz in the food processor. Sue me.
>
> > > I do the same thing when I've cooked ground beef for tacos and it isn't
> > > as loose as I'd like. Just a pulse or two and it is nice and even. Over
> > > process and you get something pasty.
>
> > Ah, I see you've been to Taco Bell.
> > Their food always seems pre-chewed to me.
>
> "Always" implys you go often, why?!?!?

You're correct. I should have written, "Their food seemed pre-chewed
to me".

I believe the last time I went to Taco Bell, they were having some
kind of
promotion involving curly rigid plastic straws with fake eyeballs in
them.
It must have been about 15 years ago. I was able to gag down a Taco
Bell lunch in order to get one of the straws. There was some running
joke at work that related to the straws, but I cannot recall it now.

Cindy Hamilton