Bob Terwilliger wrote:
> Cindy wrote:
>
>> Here in the U.S., I'd expect sausages to be nearly 100% meat content
>> (including fat). The rest would be spices.
>>
>> No filler.
>
> Huh... I heard there's a manufacturer who put a big lump of cornmeal at one
> end of every hot dog they made. When asked about it, a representative said
> that the company wasn't able to make both ends meat.
>
> Bob
>
>
>
Ar, Ar, Ar.....

On Mon, 22 Jun 2009 13:29:36 -0400, Bob Muncie >
wrote:

>Bob Terwilliger wrote:
>> Cindy wrote:
>>
>>> Here in the U.S., I'd expect sausages to be nearly 100% meat content
>>> (including fat). The rest would be spices.
>>>
>>> No filler.
>>
>> Huh... I heard there's a manufacturer who put a big lump of cornmeal at one
>> end of every hot dog they made. When asked about it, a representative said
>> that the company wasn't able to make both ends meat.
>>
>> Bob
>>
>>
>>
>Ar, Ar, Ar.....

That *was* a real knee slapper! I'm going to pass it along to my
favorite bad joke person.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
says...
> In the UK it would be called "sausagemeat" and would be used for
> things like Scotch eggs or roasted in ball form with the Xmas turkey,
> here in France you can buy "chair de saucisse" which would be stuffed
> into things.
>
Look up Lorne or Square Sliced sausage.

Scottish thing, luscious with a full english/scottish breakfast.
--
Carl Robson
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In article >,
says...
> But don't poke at my "bulk" sausage! That just indicates on this side of
> the pond, that is it without a casing and can be shaped like you wish
> :-) Quality has nothing to do with it. Tasty is, Tasty gone.
>
Sounds similar to Lorne or Sliced Sausage in Scotland.

Ground beef and sausage meat, seasoned, then packed into a loaf tin, and
set in the freezer until just firm.

Take it out slice it, bag it, freeze, then defrost and fry/grill when
ever you make a cooked breakfast.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

Elder wrote:
> In article >,
> says...
>
>>But don't poke at my "bulk" sausage! That just indicates on this side of
>>the pond, that is it without a casing and can be shaped like you wish
>>:-) Quality has nothing to do with it. Tasty is, Tasty gone.
>>
>
> Sounds similar to Lorne or Sliced Sausage in Scotland.

A local southern style (American south, cajun, creole etc.) type sausage
place, "Taylor's Sausages" (Oakland Ca.) has a similar product, highly
seasoned, fully cooked and in square loaves. At about $7.00 per pound i
have not tried it yet as their bulk sausage is so good and only about
$2.oo per pound.

I can never remember the name of the dark green herb/spice they ask if
you want 'with' when purchasing the bulk sausage, but i always say yes
and they put a big dose of it on top and you knead it into the sausage
at home before cooking.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

Elder wrote:
> In article >,
> says...
>> But don't poke at my "bulk" sausage! That just indicates on this side of
>> the pond, that is it without a casing and can be shaped like you wish
>> :-) Quality has nothing to do with it. Tasty is, Tasty gone.
>>
> Sounds similar to Lorne or Sliced Sausage in Scotland.
>
> Ground beef and sausage meat, seasoned, then packed into a loaf tin, and
> set in the freezer until just firm.
>
> Take it out slice it, bag it, freeze, then defrost and fry/grill when
> ever you make a cooked breakfast.

I didn't consider my description of "Bulk" sausage as well as I could have.

It's pretty much just ground u0p and seasoned as other sausage, just not
put into a casing.

But I do practice what you were describing with putting it into the
freezer long enough to make slicing easier and consistently sized.

Bob

In article >,
says...
> I didn't consider my description of "Bulk" sausage as well as I could have.
>
> It's pretty much just ground u0p and seasoned as other sausage, just not
> put into a casing.
>
> But I do practice what you were describing with putting it into the
> freezer long enough to make slicing easier and consistently sized.
>
http://en.wikipedia.org/wiki/Sliced_sausage

This is Lorne sausage (the reddy brown squares in the picture),
delicious and very traditional in scotland.

You buy it made normally, but what I described is a simple version.

The loaf tin is just to shape it into "Squares" for the traditional
shape. You could indeed roll it into patties.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

Elder wrote:
> In article >,
> says...
>> I didn't consider my description of "Bulk" sausage as well as I could have.
>>
>> It's pretty much just ground u0p and seasoned as other sausage, just not
>> put into a casing.
>>
>> But I do practice what you were describing with putting it into the
>> freezer long enough to make slicing easier and consistently sized.
>>
> http://en.wikipedia.org/wiki/Sliced_sausage
>
> This is Lorne sausage (the reddy brown squares in the picture),
> delicious and very traditional in scotland.
>
> You buy it made normally, but what I described is a simple version.
>
> The loaf tin is just to shape it into "Squares" for the traditional
> shape. You could indeed roll it into patties.
Thanks for the information Elder. I can use this as the one thing I I
learned today.

Bob