sf wrote:
> Not sure - do Sicilians call it gravy? I knew "gravy" people at one
> time. Polenta and gravy... yep! I wanted to learn how to make
> polenta from her mom, but I never found the time to do it and didn't
> know them well enough to just drop in "anytime".


One of my Italian friends lives in NJ and she calls it gravy, and the
pasta is macaroni.


Becca

Lou Decruss wrote:

>
>One of my Italian friends taught me his very easy method of
> sausage sandwiches. Put the sausages in a proper sized baking dish
> and cover with sliced onions and julienned banana peppers. Add white
> wine and water to cover about a third of the way up the sausages.
> After doing it a few times I now like to add some garlic and basil,
> thyme and fennel to add to the flavor of the juice you're making.
> Then bake for 45 minutes to an hour, turning a few times to get all
> sides browned. Serve the sausages on french bread or rolls topped
> with the onion and peppers with some of the juice spooned over the
> sandwich.
>


What do you do about the rendered fat?

It occurred to me when I began reading this thread that crumbling the
sausage before cooking it would get rid of a lot more of the fat.
The rest of your dish sounds really good. I've had sausage, onions, and
peppers with white wine and it's a surprisingly good combination.

gloria p

On Tue, 23 Jun 2009 10:54:35 -0500, Lou Decruss
> wrote:

>Thanks for the info. Next time I see pork on sale I'll try making my
>own. Can't be too hard I don't think.

I've made Italian sausage, both bulk and in natural casings. Easy
peasy!

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

On Tue, 23 Jun 2009 12:14:15 -0500, Becca > wrote:

>sf wrote:
>> Not sure - do Sicilians call it gravy? I knew "gravy" people at one
>> time. Polenta and gravy... yep! I wanted to learn how to make
>> polenta from her mom, but I never found the time to do it and didn't
>> know them well enough to just drop in "anytime".
>
>
>One of my Italian friends lives in NJ and she calls it gravy, and the
>pasta is macaroni.
>
Yes! Do you know what part of Italy her family comes from?

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

sf wrote:
> On Tue, 23 Jun 2009 12:14:15 -0500, Becca > wrote:
>
>
>> sf wrote:
>>
>>> Not sure - do Sicilians call it gravy? I knew "gravy" people at one
>>> time. Polenta and gravy... yep! I wanted to learn how to make
>>> polenta from her mom, but I never found the time to do it and didn't
>>> know them well enough to just drop in "anytime".
>>>
>> One of my Italian friends lives in NJ and she calls it gravy, and the
>> pasta is macaroni.
>>
>>
> Yes! Do you know what part of Italy her family comes from?

Her family is from Sicily.


Becca

On Tue, 23 Jun 2009 18:06:34 -0500, Becca > wrote:

>sf wrote:
>> On Tue, 23 Jun 2009 12:14:15 -0500, Becca > wrote:
>>
>>
>>> sf wrote:
>>>
>>>> Not sure - do Sicilians call it gravy? I knew "gravy" people at one
>>>> time. Polenta and gravy... yep! I wanted to learn how to make
>>>> polenta from her mom, but I never found the time to do it and didn't
>>>> know them well enough to just drop in "anytime".
>>>>
>>> One of my Italian friends lives in NJ and she calls it gravy, and the
>>> pasta is macaroni.
>>>
>>>
>> Yes! Do you know what part of Italy her family comes from?
>
>Her family is from Sicily.
>
>
Thanks!

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

"ViLco" ha scritto nel messaggio
> Lou Decruss wrote:

>> The ketchup mayo and mustard sounds strange for Italian sausage.
>
> BTW, how's that "italian sausage" made? The ones I usually find here are >
> just ground pork (part black ground pepper.> Maybe the ones you talk about
> are somehow different?
> --
> Vilco

Even in Umbria they are different. Ours have a lot of salt, a good bit of
pepper, garlic and thyme. You have to take the salt and the garlic into
account when you use sausages in anything.

Lou Decruss wrote:

>> BTW, how's that "italian sausage" made? The ones I usually find here
>> are just ground pork (part fat part lean) with just salt and a
>> little hint of black ground pepper.
>> Maybe the ones you talk about are somehow different?

> Oh yes much different. Some of the things you might find in them
> would be garlic, basil, oregano, rosemary, hot pepper flakes, fennel,
> parsley. And salt and pepper. Some probably have thyme also. IMO
> they don't need any condiments.

Sure they don't, they already have a lot inside. That's the southern italian
way to sausages

> I do sometimes use Chicago style giardiniera but that's about the only
> condiment I'd use. Many places
> also serve a sausage and beef sandwich with red gravy. The beef is
> Chicago style Italian beef sliced very thin. You'd have to be pretty
> good with a knife to do it my hand. It's a tasty sandwich but you
> need a serious appetite to eat one!

Nice sammich!
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

(Victor Sack) wrote in
:


>
>> I think the fact that Italian sausage is always sold
>> in casings is mostly a convenience; and historically,
>> in economically stressed times, you might not want to lose the
>> food value (calories) of the sausage fat and the casing allows
>> you to cook them without losing this.
>
> I'd say it is mostly a semantic confusion. "Bulk sausage" appears to
> be semantic nonsense native to America only. "Sausage" seems to be
> defined by its casings everywhere else. There is nothing else that
> would make minced flesh (which needn't be meat), usually but not
> necessarily spiced, "sausage" rather than any of the numerous
> products/dishes that can be made with it.
>
> Victor

I've been a little confused by some American recipes which refer to
sausage, but then are obviously using a meat product that's not in a
casing. If someone in Australia refers to sausage it's fairly certain
they mean the cased product. They're a very common menu item - and the
range of flavours has been increasing over the years. Even the average
supermarket now has chicken sausages, and various flavoured sausages
(beef and tomato, lamb and rosemary etc.) in addition to the standard
beef and pork. Some specialist butchers get a bit more exotic, coming up
with many different combinations of meats, herbs, spices, nuts etc.

The only product that would perhaps resemble the "bulk sausage" is a
product called sausage mince (as in, mince you might put in a sausage).
It's very finely minced (almost pasty) but is usually not seasoned,or
available in different flavours.It may have some additives - not sure.
Mostly it would only be used for making sausage rolls (pastry wrapped
sausage meat), or for rissoles. I recall my mum used to use it to stuff
a marrow which she would then bake and serve with a tomato and onion
sauce.

I can't imagine anyone would just cook it as they would other mince
(ground meat) or use it in something like a lasagna.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

On Tue, 23 Jun 2009 11:20:38 -0600, "gloria.p" >
wrote:

>What do you do about the rendered fat?

They're making sausage very lean these days. I cooked up a one pound
package of bulk hot italian sausage this week and there was virtually
no fat to drain!

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

On Tue, 23 Jun 2009 11:02:20 -0500, Lou Decruss wrote:

> On Tue, 23 Jun 2009 14:41:10 GMT, blake murphy
> > wrote:
>
>>On Mon, 22 Jun 2009 22:34:35 -0500, Lou Decruss wrote:
>
>>> I don't understand this casing thing. Is bulk sausage hard to find?
>>>
>>> Lou
>>
>>i don't see bulk italian sausage at my store in maryland. but they do have
>>patties, oddly enough, about the size and shape of a typical hamburger.
>
> I'll bet that would make a tasty sandwich. If they were't too big
> they might be good on potabello caps with red gravy and parmesan.
> Maybe some grilled onion. I'm making myself hungry now.
>
> Lou

i'm sure you'd be shocked at the price they're asking for them.

your pal,
blake

blake murphy wrote:
> On Tue, 23 Jun 2009 11:02:20 -0500, Lou Decruss wrote:
>
>> On Tue, 23 Jun 2009 14:41:10 GMT, blake murphy
>> > wrote:
>>
>>> On Mon, 22 Jun 2009 22:34:35 -0500, Lou Decruss wrote:
>>>> I don't understand this casing thing. Is bulk sausage hard to find?
>>>>
>>>> Lou
>>> i don't see bulk italian sausage at my store in maryland. but they do have
>>> patties, oddly enough, about the size and shape of a typical hamburger.
>> I'll bet that would make a tasty sandwich. If they were't too big
>> they might be good on potabello caps with red gravy and parmesan.
>> Maybe some grilled onion. I'm making myself hungry now.
>>
>> Lou
>
> i'm sure you'd be shocked at the price they're asking for them.
>
> your pal,
> blake

Around here the Italian sausage tends to be around $3.50/lb depending on
which store. I haven't checked at the specialty stores, but if they are
priced like the beef products, it's probably 40 ~ 50% more.

Bob

On Tue, 23 Jun 2009 11:20:38 -0600, "gloria.p" >
wrote:

>Lou Decruss wrote:
>
> >
>>One of my Italian friends taught me his very easy method of
>> sausage sandwiches. Put the sausages in a proper sized baking dish
>> and cover with sliced onions and julienned banana peppers. Add white
>> wine and water to cover about a third of the way up the sausages.
>> After doing it a few times I now like to add some garlic and basil,
>> thyme and fennel to add to the flavor of the juice you're making.
>> Then bake for 45 minutes to an hour, turning a few times to get all
>> sides browned. Serve the sausages on french bread or rolls topped
>> with the onion and peppers with some of the juice spooned over the
>> sandwich.
>>
>
>
>What do you do about the rendered fat?

The small amount that is released flavors the wine. You don't see
pools of it. Use it for juice on the sandwich.

>It occurred to me when I began reading this thread that crumbling the
>sausage before cooking it would get rid of a lot more of the fat.
>The rest of your dish sounds really good. I've had sausage, onions, and
>peppers with white wine and it's a surprisingly good combination.

>gloria p

Yep. Good simple stuff. And simple is sometimes a good thing.
Variations are only limited to imagination / cooking skills or tools
available. I've put the pan in the grill with one (of three) burner
on medium and used the IR burner to cook it from the top. I've done
it in a crockpot. And also obviously the kitchen oven. IMO the key
to making it "proper" is to use banana peppers.

Lou

On Tue, 23 Jun 2009 06:04:21 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>On Tue, 23 Jun 2009 04:16:34 +0000 (UTC),
>
>>>Sometimes. Italian-Americans do it all three ways --
>>>in their sauces (which only some call "gravy"; my family
>>>did not)
>
>>Not sure - do Sicilians call it gravy?
>
>Not my Sicilians.
>
>Really, the "gravy" terminology is not something I ever
>heard of until the Internet was created and stories like
>that just started circulating out of proportion to
>actual linguistic usage.

Interesting I heard the "gravy" term long before I even had a
computer.

Lou

On Tue, 23 Jun 2009 15:08:56 +0200, (Victor Sack)
wrote:

>Steve Pope > wrote:
>
>> Sometimes. Italian-Americans do it all three ways --
>> in their sauces (which only some call "gravy"; my family
>> did not), the sausages may be whole, or they may be
>> sliced while in their casings, or they may be disgorged
>> from their casings entirely and crumbled.
>
>Indeed - and similar things are done most everywhere, not just by
>Italian-Americans.
>
>> I think the fact that Italian sausage is always sold
>> in casings is mostly a convenience; and historically,
>> in economically stressed times, you might not want to lose the
>> food value (calories) of the sausage fat and the casing allows
>> you to cook them without losing this.
>
>I'd say it is mostly a semantic confusion. "Bulk sausage" appears to be
>semantic nonsense native to America only.

Semantic nonsense is certainly not limited to America.

> "Sausage" seems to be defined
>by its casings everywhere else. There is nothing else that would make
>minced flesh (which needn't be meat), usually but not necessarily
>spiced, "sausage" rather than any of the numerous products/dishes that
>can be made with it.

And so the term "bulk sausage" was born so not to confuse some.

We shopped tonight for the weekend menu. I looked and found several
different types of bulk sausage. I didn't get any and chose a small
fresh ham. I'm going to attempt making my own. If it turns out ok
I'll use if for pizza which is on the weekend plan. There should be
plenty to also make some sausage, egg, pepper, and cheese sandwiches
on french bread.

Oh! BTW, You were 100% correct about freezing the Morels. When
they thawed they were the most disgusting sight one could imagine.
Neither of us had much interest in our first experience with them
being lees than ideal so they became compost. We'll try again next
year.

Lou

Lou Decruss wrote:
> On Tue, 23 Jun 2009 06:04:21 +0000 (UTC),
> (Steve Pope) wrote:
>
>> sf > wrote:
>>
>>> On Tue, 23 Jun 2009 04:16:34 +0000 (UTC),
>>>> Sometimes. Italian-Americans do it all three ways --
>>>> in their sauces (which only some call "gravy"; my family
>>>> did not)
>>> Not sure - do Sicilians call it gravy?
>> Not my Sicilians.
>>
>> Really, the "gravy" terminology is not something I ever
>> heard of until the Internet was created and stories like
>> that just started circulating out of proportion to
>> actual linguistic usage.
>
> Interesting I heard the "gravy" term long before I even had a
> computer.
>
> Lou


I have a cookbook from a church auxiliary in Boston's Little Italy
that is at least 30 years old and some of the ladies referred to
their red sauce as "gravy" back then.

gloria p

Gloria wrote:

>>> Really, the "gravy" terminology is not something I ever
>>> heard of until the Internet was created and stories like
>>> that just started circulating out of proportion to
>>> actual linguistic usage.
>>
>> Interesting I heard the "gravy" term long before I even had a
>> computer.
>
> I have a cookbook from a church auxiliary in Boston's Little Italy
> that is at least 30 years old and some of the ladies referred to
> their red sauce as "gravy" back then.

I'm not sure how old the term "gravy" is as applied to red sauce for pasta.
I first ran across that usage in a story written in 1967.

Bob

On Wed, 24 Jun 2009 17:38:10 GMT, blake murphy
> wrote:

>On Tue, 23 Jun 2009 11:02:20 -0500, Lou Decruss wrote:
>
>> On Tue, 23 Jun 2009 14:41:10 GMT, blake murphy
>> > wrote:
>>
>>>On Mon, 22 Jun 2009 22:34:35 -0500, Lou Decruss wrote:
>>
>>>> I don't understand this casing thing. Is bulk sausage hard to find?
>>>>
>>>> Lou
>>>
>>>i don't see bulk italian sausage at my store in maryland. but they do have
>>>patties, oddly enough, about the size and shape of a typical hamburger.
>>
>> I'll bet that would make a tasty sandwich. If they were't too big
>> they might be good on potabello caps with red gravy and parmesan.
>> Maybe some grilled onion. I'm making myself hungry now.
>>
>> Lou
>
>i'm sure you'd be shocked at the price they're asking for them.

The sausage or the caps? <g> Sausage is usually 1.79-2.79. Cased or
not. The pork I bought tonight to make my own was 1.29 and that was
too high but I didn't have time to shop more. The store needs to make
a few cents once in awhile.

Lou

On Thu, 25 Jun 2009 19:52:15 -0700, "Bob Terwilliger"
> wrote:

>Gloria wrote:
>
>>>> Really, the "gravy" terminology is not something I ever
>>>> heard of until the Internet was created and stories like
>>>> that just started circulating out of proportion to
>>>> actual linguistic usage.
>>>
>>> Interesting I heard the "gravy" term long before I even had a
>>> computer.
>>
>> I have a cookbook from a church auxiliary in Boston's Little Italy
>> that is at least 30 years old and some of the ladies referred to
>> their red sauce as "gravy" back then.
>
>I'm not sure how old the term "gravy" is as applied to red sauce for pasta.
>I first ran across that usage in a story written in 1967.
>
>Bob

I've got a friend who grew up in the Taylor street area of Chicago.
He's first generation born in the states. He's called it gravy his
whole life. So the term is at least 65 years old.

Lou

On Wed, 24 Jun 2009 09:25:47 GMT, "ViLco" > wrote:

>Lou Decruss wrote:
>
>>> BTW, how's that "italian sausage" made? The ones I usually find here
>>> are just ground pork (part fat part lean) with just salt and a
>>> little hint of black ground pepper.
>>> Maybe the ones you talk about are somehow different?
>
>> Oh yes much different. Some of the things you might find in them
>> would be garlic, basil, oregano, rosemary, hot pepper flakes, fennel,
>> parsley. And salt and pepper. Some probably have thyme also. IMO
>> they don't need any condiments.
>
>Sure they don't, they already have a lot inside. That's the southern italian
>way to sausages
>
>> I do sometimes use Chicago style giardiniera but that's about the only
>> condiment I'd use. Many places
>> also serve a sausage and beef sandwich with red gravy. The beef is
>> Chicago style Italian beef sliced very thin. You'd have to be pretty
>> good with a knife to do it my hand. It's a tasty sandwich but you
>> need a serious appetite to eat one!
>
>Nice sammich!

1/2 sandwich would fill me and I'm a pretty big guy. A whole one
would be nice but I'd have to sleep for a few hours when I was done.
And people get fries with these things too!

Lou

On Thu, 25 Jun 2009 19:52:15 -0700, "Bob Terwilliger"
> wrote:

>I'm not sure how old the term "gravy" is as applied to red sauce for pasta.
>I first ran across that usage in a story written in 1967.

They're still arguing over which Italian is the correct Italian to
speak over there - and we're confused about the term "gravy"?

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

"sf" ha scritto nel messaggio

>>I'm not sure how old the term "gravy" is as applied to red sauce for
>>pasta. >>I first ran across that usage in a story written in 1967.
>
> They're still arguing over which Italian is the correct Italian to> speak
> over there - and we're confused about the term "gravy"?

???? We are?

Gravy is American Italian usage. Sugo is sugo and covers lots of nice
things, including some pasta sauces.

On Fri, 26 Jun 2009 12:16:23 +0200, "Giusi" >
wrote:

>???? We are?

That's according to someone I used to know whose parents were from 2
different parts of Italy. One of them was Sicilian, I don't remember
where the other parent was from.

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

Lou Decruss > wrote:

>On Tue, 23 Jun 2009 15:08:56 +0200, (Victor Sack)
>wrote:
>
>>Steve Pope > wrote:
>>
>>> Sometimes. Italian-Americans do it all three ways --
>>> in their sauces (which only some call "gravy"; my family
>>> did not), the sausages may be whole, or they may be
>>> sliced while in their casings, or they may be disgorged
>>> from their casings entirely and crumbled.
>>
>>Indeed - and similar things are done most everywhere, not just by
>>Italian-Americans.
>>
>>> I think the fact that Italian sausage is always sold
>>> in casings is mostly a convenience; and historically,
>>> in economically stressed times, you might not want to lose the
>>> food value (calories) of the sausage fat and the casing allows
>>> you to cook them without losing this.

>>I'd say it is mostly a semantic confusion. "Bulk sausage" appears to be
>>semantic nonsense native to America only.
>
>Semantic nonsense is certainly not limited to America.

Not to mention this is at most a semantic difference between
Americans and other English-speakers, as opposed to
"nonsense".

S.

On Thu, 25 Jun 2009 22:02:57 -0500, Lou Decruss wrote:

> On Wed, 24 Jun 2009 17:38:10 GMT, blake murphy
> > wrote:
>
>>On Tue, 23 Jun 2009 11:02:20 -0500, Lou Decruss wrote:
>>
>>> On Tue, 23 Jun 2009 14:41:10 GMT, blake murphy
>>> > wrote:
>>>
>>>>On Mon, 22 Jun 2009 22:34:35 -0500, Lou Decruss wrote:
>>>
>>>>> I don't understand this casing thing. Is bulk sausage hard to find?
>>>>>
>>>>> Lou
>>>>
>>>>i don't see bulk italian sausage at my store in maryland. but they do have
>>>>patties, oddly enough, about the size and shape of a typical hamburger.
>>>
>>> I'll bet that would make a tasty sandwich. If they were't too big
>>> they might be good on potabello caps with red gravy and parmesan.
>>> Maybe some grilled onion. I'm making myself hungry now.
>>>
>>> Lou
>>
>>i'm sure you'd be shocked at the price they're asking for them.
>
> The sausage or the caps? <g> Sausage is usually 1.79-2.79. Cased or
> not. The pork I bought tonight to make my own was 1.29 and that was
> too high but I didn't have time to shop more. The store needs to make
> a few cents once in awhile.
>
> Lou

the sausage patties, i'm thinking, were at least $4.50 a pound. ground
pork is about $2.50.

what with all the talk of a sausage sub, i was trying to think of a place
near me that sells them and couldn't come up with a single one. pitiful,
huh?

your pal,
blake

"sf" ha scritto nel messaggio

"Giusi" > wrote:
>
>>???? We are?
>
> That's according to someone I used to know whose parents were from 2>
> different parts of Italy. One of them was Sicilian, I don't remember>
> where the other >parent was from.

Ahh, that was them. School is taught in standard, TV broadcast in standard,
but people like to use dialect at home. They either have to get with the
standard or not marry outside their dialect!

On Fri, 26 Jun 2009 15:14:48 GMT, blake murphy
> wrote:

>On Thu, 25 Jun 2009 22:02:57 -0500, Lou Decruss wrote:

>> The sausage or the caps? <g> Sausage is usually 1.79-2.79. Cased or
>> not. The pork I bought tonight to make my own was 1.29 and that was
>> too high but I didn't have time to shop more. The store needs to make
>> a few cents once in awhile.
>>
>> Lou
>
>the sausage patties, i'm thinking, were at least $4.50 a pound. ground
>pork is about $2.50.

Ouch. Pretty pricey!

>what with all the talk of a sausage sub, i was trying to think of a place
>near me that sells them and couldn't come up with a single one. pitiful,
>huh?

Standard fare at any greasy spoon around here. Just a regional thing
I guess. A polish with grilled onions and/or kraut is also common.
But forget about a Philly cheese steak sandwich here. You'll see them
at food courts but I don't know how authentic they are.

I would think you could make your own for not much over a buck if your
meat counter sells sausages. Just buy one and get one bulk roll and
an onion and a pepper. Make a pan out of foil and bake it in a
toaster oven. Use a heavy splash of beer instead of wine for the
juice. It wouldn't be cost effective to use a full sized oven for
just one sandwich. When I lived alone I used the toaster oven lots
more than now but I still use it often and much more in the summer.

Just a thought.

Lou


>
>your pal,
>blake

On Fri, 26 Jun 2009 12:16:23 +0200, "Giusi" >
wrote:

>
>"sf" ha scritto nel messaggio
>
>>>I'm not sure how old the term "gravy" is as applied to red sauce for
>>>pasta. >>I first ran across that usage in a story written in 1967.
>>
>> They're still arguing over which Italian is the correct Italian to> speak
>> over there - and we're confused about the term "gravy"?
>
>???? We are?
>
>Gravy is American Italian usage.

Yep. And Chicago Italian beef doesn't exist in Italy. Pretty funny
but true. Most Chicago Italians are pretty good people. You'll have
to look hard to find more closely knit families.

Lou

On Fri, 26 Jun 2009 15:01:18 +0000 (UTC),
(Steve Pope) wrote:

>Lou Decruss > wrote:
>
>>On Tue, 23 Jun 2009 15:08:56 +0200, (Victor Sack)
>>wrote:
>>
>>>Steve Pope > wrote:
>>>
>>>> Sometimes. Italian-Americans do it all three ways --
>>>> in their sauces (which only some call "gravy"; my family
>>>> did not), the sausages may be whole, or they may be
>>>> sliced while in their casings, or they may be disgorged
>>>> from their casings entirely and crumbled.
>>>
>>>Indeed - and similar things are done most everywhere, not just by
>>>Italian-Americans.
>>>
>>>> I think the fact that Italian sausage is always sold
>>>> in casings is mostly a convenience; and historically,
>>>> in economically stressed times, you might not want to lose the
>>>> food value (calories) of the sausage fat and the casing allows
>>>> you to cook them without losing this.
>
>>>I'd say it is mostly a semantic confusion. "Bulk sausage" appears to be
>>>semantic nonsense native to America only.
>>
>>Semantic nonsense is certainly not limited to America.
>
>Not to mention this is at most a semantic difference between
>Americans and other English-speakers, as opposed to
>"nonsense".

<snork> If we really want to talk nonsense lets talk pop vs. soda or
hotdish vs. casserole.

Lou

blake murphy wrote:
> On Thu, 25 Jun 2009 22:02:57 -0500, Lou Decruss wrote:
>
>> On Wed, 24 Jun 2009 17:38:10 GMT, blake murphy
>> > wrote:
>>
>>> On Tue, 23 Jun 2009 11:02:20 -0500, Lou Decruss wrote:
>>>
>>>> On Tue, 23 Jun 2009 14:41:10 GMT, blake murphy
>>>> > wrote:
>>>>
>>>>> On Mon, 22 Jun 2009 22:34:35 -0500, Lou Decruss wrote:
>>>>>> I don't understand this casing thing. Is bulk sausage hard to find?
>>>>>>
>>>>>> Lou
>>>>> i don't see bulk italian sausage at my store in maryland. but they do have
>>>>> patties, oddly enough, about the size and shape of a typical hamburger.
>>>> I'll bet that would make a tasty sandwich. If they were't too big
>>>> they might be good on potabello caps with red gravy and parmesan.
>>>> Maybe some grilled onion. I'm making myself hungry now.
>>>>
>>>> Lou
>>> i'm sure you'd be shocked at the price they're asking for them.
>> The sausage or the caps? <g> Sausage is usually 1.79-2.79. Cased or
>> not. The pork I bought tonight to make my own was 1.29 and that was
>> too high but I didn't have time to shop more. The store needs to make
>> a few cents once in awhile.
>>
>> Lou
>
> the sausage patties, i'm thinking, were at least $4.50 a pound. ground
> pork is about $2.50.
>
> what with all the talk of a sausage sub, i was trying to think of a place
> near me that sells them and couldn't come up with a single one. pitiful,
> huh?
>
> your pal,
> blake

All the more reason to make a better one at home anyway :-)

Bob

Steve Pope > wrote:

> Not to mention this is at most a semantic difference between
> Americans and other English-speakers, as opposed to
> "nonsense".

"Bulk sausage" is utter nonsense and a totally unnecessary one, too.
The "term" was probably first used by someone with a limited knowledge
of both English and cooking (and it was surely the very same harmful
drudge who started to use "hamburger" in a similar sense). "Sausage" is
defined by its casings. The minced meat that goes into the casings or
is used for many other related or unrelated products and dishes is
correctly called "forcemeat" throughout the English-speaking world,
America including.

Victor
a presumptuous non-native speaker of English

Victor Sack > wrote:

>Steve Pope > wrote:

>> Not to mention this is at most a semantic difference between
>> Americans and other English-speakers, as opposed to
>> "nonsense".

>"Bulk sausage" is utter nonsense and a totally unnecessary one, too.

I disagree. It's just terminology, no more or less valid
than other terminology.

>The "term" was probably first used by someone with a limited knowledge
>of both English and cooking (and it was surely the very same harmful
>drudge who started to use "hamburger" in a similar sense). "Sausage" is
>defined by its casings. The minced meat that goes into the casings or
>is used for many other related or unrelated products and dishes is
>correctly called "forcemeat" throughout the English-speaking world,
>America including.

"Forcemeat" is a pretty uncommon term among Americans.

This does not mean they are full of nonsense. (And there's
so many other ways to demonstrate that, so why bother with
this one..)

S.

On Sat, 27 Jun 2009 00:36:27 +0200, (Victor Sack)
wrote:

> "Sausage" is defined by its casings.

True dat, but "bulk" here refers to the fact the meat isn't in a
casing... we can buy it in bulk, we aren't limited to casings.

>The minced meat that goes into the casings or
>is used for many other related or unrelated products and dishes is
>correctly called "forcemeat" throughout the English-speaking world,
>America including.

Only the Americans who put on airs in RFC for whatever reason (like
trying to be understood by Europeans)... or maybe they're naturalized
Americans.

BTW: *We* call it called "ground" meat. We don't call it "minced"
meat (unless it was chopped up in the food processor or we used a
knife to do it).


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

On Sat, 27 Jun 2009 00:36:27 +0200, (Victor Sack)
wrote:

> Steve Pope > wrote:
>
> > Not to mention this is at most a semantic difference between
> > Americans and other English-speakers, as opposed to
> > "nonsense".
>
> "Bulk sausage" is utter nonsense and a totally unnecessary one, too.
> The "term" was probably first used by someone with a limited knowledge
> of both English and cooking (and it was surely the very same harmful
> drudge who started to use "hamburger" in a similar sense). "Sausage" is
> defined by its casings.

Except where it is caseless. cf Scottish lorne sausage:
http://en.wikipedia.org/wiki/Sliced_sausage


Matthew
--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name

On Fri, 26 Jun 2009 12:33:17 -0500, Lou Decruss wrote:

> On Fri, 26 Jun 2009 15:14:48 GMT, blake murphy
> > wrote:
>
>>On Thu, 25 Jun 2009 22:02:57 -0500, Lou Decruss wrote:
>
>>> The sausage or the caps? <g> Sausage is usually 1.79-2.79. Cased or
>>> not. The pork I bought tonight to make my own was 1.29 and that was
>>> too high but I didn't have time to shop more. The store needs to make
>>> a few cents once in awhile.
>>>
>>> Lou
>>
>>the sausage patties, i'm thinking, were at least $4.50 a pound. ground
>>pork is about $2.50.
>
> Ouch. Pretty pricey!
>
>>what with all the talk of a sausage sub, i was trying to think of a place
>>near me that sells them and couldn't come up with a single one. pitiful,
>>huh?
>
> Standard fare at any greasy spoon around here. Just a regional thing
> I guess. A polish with grilled onions and/or kraut is also common.
> But forget about a Philly cheese steak sandwich here. You'll see them
> at food courts but I don't know how authentic they are.
>
> I would think you could make your own for not much over a buck if your
> meat counter sells sausages. Just buy one and get one bulk roll and
> an onion and a pepper. Make a pan out of foil and bake it in a
> toaster oven. Use a heavy splash of beer instead of wine for the
> juice. It wouldn't be cost effective to use a full sized oven for
> just one sandwich. When I lived alone I used the toaster oven lots
> more than now but I still use it often and much more in the summer.
>
> Just a thought.
>
> Lou
>

it will probably come down to that.

the nearest place to me with a decent steak and cheese closed, but there's
another branch about a 20-minute roll away. i was there last week.

there are places closer that allegedly serve them (like subway), but they
don't have a grill, so it seems a dubious project to me.

your pal,
blake

Matthew Malthouse > wrote:

> (Victor Sack) wrote:
> >
> > "Bulk sausage" is utter nonsense and a totally unnecessary one, too.
> > The "term" was probably first used by someone with a limited knowledge
> > of both English and cooking (and it was surely the very same harmful
> > drudge who started to use "hamburger" in a similar sense). "Sausage" is
> > defined by its casings.
>
> Except where it is caseless. cf Scottish lorne sausage:
> http://en.wikipedia.org/wiki/Sliced_sausage

There are some such oddities, but they are not sausages; they are just
so named. It is perhaps fitting that Lorne sausage is taken to have
been "invented" by a comedian. It is actually closer to a kind of meat
loaf.

Victor

Steve Pope > wrote:

> Victor Sack > wrote:
>
> >"Bulk sausage" is utter nonsense and a totally unnecessary one, too.
>
> I disagree. It's just terminology, no more or less valid
> than other terminology.

It is not about a validity of anything; it is about "bulk sausage" being
semantic nonsense. The term is perfectly well understandable by anyone,
but is semantically ridiculous.

> >The "term" was probably first used by someone with a limited knowledge
> >of both English and cooking (and it was surely the very same harmful
> >drudge who started to use "hamburger" in a similar sense). "Sausage" is
> >defined by its casings. The minced meat that goes into the casings or
> >is used for many other related or unrelated products and dishes is
> >correctly called "forcemeat" throughout the English-speaking world,
> >America including.
>
> "Forcemeat" is a pretty uncommon term among Americans.

It appears to be about as common or uncomon as everywhere else. When
people are not very knowledgeable about cooking and its terminology,
they tend to resort to semantic crutches, of which "bulk sausage" is an
example. The same is, of course, also true of any other area of human
knowledge.

> This does not mean they are full of nonsense. (And there's
> so many other ways to demonstrate that, so why bother with
> this one..)

Do I detect a typical defensiveness engendered by a perceived slight to
America or Americans? Yes, I do. Yet, the only "slight" would appear
to reside in the incidental fact that the ridiculous term "bulk sausage"
appears to be in use in America only.

Victor

"Victor Sack" > wrote in message
...
> Matthew Malthouse > wrote:
>
>> (Victor Sack) wrote:
>> >
>> > "Bulk sausage" is utter nonsense and a totally unnecessary one, too.
>> > The "term" was probably first used by someone with a limited knowledge
>> > of both English and cooking (and it was surely the very same harmful
>> > drudge who started to use "hamburger" in a similar sense). "Sausage"
>> > is
>> > defined by its casings.
>>
>> Except where it is caseless. cf Scottish lorne sausage:
>> http://en.wikipedia.org/wiki/Sliced_sausage
>
> There are some such oddities, but they are not sausages; they are just
> so named. It is perhaps fitting that Lorne sausage is taken to have
> been "invented" by a comedian. It is actually closer to a kind of meat
> loaf.
>
Horse shit, Victor.

"cybercat" > wrote in message
...

>> There are some such oddities, but they are not sausages; they are just
>> so named. It is perhaps fitting that Lorne sausage is taken to have
>> been "invented" by a comedian. It is actually closer to a kind of meat
>> loaf.
>>
> Horse shit, Victor.

Lorne Sausage

Ingredients:
2 lbs Ground/minced Beef
2 lbs Ground Pork
3 Cups Fine Bread Crumbs
2 tsp Pepper
2 tsp Nutmeg
3 tsp Coriander
3 tsp Salt
1 Cup of water.
Method:
The beef and pork should not be too lean or the sausage may be too dry.
Mix really well by hand then place in an oblong pan about 10" x 4" x 3". You
might need two pans. Place in the freezer for a little while till it's just
starting to set. Remove it and cut them to the thicknes you like and put
them into freezer bags and put them back in the freezer. When required,
defrost and fry in a little fat or oil until brown and cooked through.

If that is how Victor makes his meat loaf then who am I to argue.

cybercat wrote:
> "Victor Sack" > wrote in message
> ...
>> Matthew Malthouse > wrote:
>>
>>> (Victor Sack) wrote:
>>>> "Bulk sausage" is utter nonsense and a totally unnecessary one, too.
>>>> The "term" was probably first used by someone with a limited knowledge
>>>> of both English and cooking (and it was surely the very same harmful
>>>> drudge who started to use "hamburger" in a similar sense). "Sausage"
>>>> is
>>>> defined by its casings.
>>> Except where it is caseless. cf Scottish lorne sausage:
>>> http://en.wikipedia.org/wiki/Sliced_sausage
>> There are some such oddities, but they are not sausages; they are just
>> so named. It is perhaps fitting that Lorne sausage is taken to have
>> been "invented" by a comedian. It is actually closer to a kind of meat
>> loaf.
>>
> Horse shit, Victor.
>
>

Okay... Nothing wrong with meatloaf.But what does that have to do with
sausage?

The lorne, the "slced sausage" and bulk all have something in common.
Can you guess what that is Victor?

Bob