Is there a way of producing meat items similar in taste to sausages, but
without getting involved with the extra effort of using sausage skins to
contain them?

"john royce" > wrote in news:hc3tk1$cp5$1
@news.eternal-september.org:

> Is there a way of producing meat items similar in taste to sausages, but
> without getting involved with the extra effort of using sausage skins to
> contain them?


Of course! What kind of sausage did you have in mind?

Andy

"john royce" > wrote in message
...
> Is there a way of producing meat items similar in taste to sausages, but
> without getting involved with the extra effort of using sausage skins to
> contain them?
>

Um, sausage patties?

"john royce" > wrote in message
...
> Is there a way of producing meat items similar in taste to sausages, but
> without getting involved with the extra effort of using sausage skins to
> contain them?
>

Yes, of course. Lots of sausage doesn't have casings. Just grind the
ingredients together without piping them into casings.

Jill

On Mon, 26 Oct 2009 10:28:12 -0000, "john royce"
> wrote:

>Is there a way of producing meat items similar in taste to sausages, but
>without getting involved with the extra effort of using sausage skins to
>contain them?

Do a google search for "sausage recipe plastic wrap" You'll get many
hits. I've seen it don't on a cooking show.

Here's one:

http://projects.eveningedge.com/reci...pork-sausages/

Lou

In article >,
"john royce" > wrote:

> Is there a way of producing meat items similar in taste to sausages, but
> without getting involved with the extra effort of using sausage skins to
> contain them?
1 - Don't shape them. (Think bulk sausage in the meat case.)
2 - Shape them that way before cooking (baking or frying preferred, I
think)
3 - Shape them that way and contain the shape in a few layers of
cheesecloth, removing the cheesecloth before serving or cooking,
although that seems like it would fall into the "extra effort" category.

If you're talking about curing salami or something, I think you need
casing.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.

"Sqwertz" > wrote in message
...
> On Mon, 26 Oct 2009 10:28:12 -0000, john royce wrote:
>
>> Is there a way of producing meat items similar in taste to sausages, but
>> without getting involved with the extra effort of using sausage skins to
>> contain them?
>
> Now here's a real stumper...
>
> -sw

VBG

Felice

john royce wrote:
> Is there a way of producing meat items similar in taste to sausages, but
> without getting involved with the extra effort of using sausage skins to
> contain them?
>
>


Use the same ingredients and shape the resulting mix into patties
or rolls. Refrigerate or freeze. The texture will firm up as
it chills.

gloria p

On Oct 26, 2:28 am, "john royce" > wrote:
> Is there a way of producing meat items similar in taste to sausages, but
> without getting involved with the extra effort of using sausage skins to
> contain them?

Bulk sausage. Sausage patties. Sausage formed into links shape and
grilled or broiled.

The OP is just trying to generate a thread, but if anyone is actually
curious about this, you might google cevapcici recipes. These are the
savory little multi-meat Serbian sausages that are made without
casings. Quite delicious. -aem

In article
>,
aem > wrote:

> On Oct 26, 2:28 am, "john royce" > wrote:
> > Is there a way of producing meat items similar in taste to sausages, but
> > without getting involved with the extra effort of using sausage skins to
> > contain them?
>
> Bulk sausage. Sausage patties. Sausage formed into links shape and
> grilled or broiled.
>
> The OP is just trying to generate a thread,

It's about food, so I don't mind. It usually only takes about 5 posts
or so before the name calling and drifting starts.

> but if anyone is actually
> curious about this, you might google cevapcici recipes. These are the
> savory little multi-meat Serbian sausages that are made without
> casings. Quite delicious. -aem

I think I had them for the first time at the Festival of Nations a few
years ago. They were delicious, as advertised. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.

On Oct 26, 3:46*pm, Melba's Jammin' >
wrote:
> In article
> >,
>
> *aem > wrote:
> > On Oct 26, 2:28 am, "john royce" > wrote:
> > > Is there a way of producing meat items similar in taste to sausages, but
> > > without getting involved with the extra effort of using sausage skins to
> > > contain them?
>
> > Bulk sausage. *Sausage patties. *Sausage formed into links shape and
> > grilled or broiled.
>
> > The OP is just trying to generate a thread,
>
> It's about food, so I don't mind. *It usually only takes about 5 posts
> or so before the name calling and drifting starts.
>
> > but if anyone is actually
> > curious about this, you might google cevapcici recipes. *These are the
> > savory little multi-meat Serbian sausages that are made without
> > casings. *Quite delicious. * *-aem
>
> I think I had them for the first time at the Festival of Nations a few
> years ago. *They were delicious, as advertised. *:-)

Authentic Czech recipe -


Cevapcici (che-VAP-che-chi) (Cevaps for short) - Czech

1 lb. lean ground beef
½ lb. ground lamb
½ lb. ground pork
4 -7 finely minced garlic cloves
1 tsp. salt
1 tsp. baking soda
2 tsp. cracked or freshly ground black pepper
1 (+) tsp. cayenne pepper
seasoned pepper and garlic pepper to taste
1 beaten egg white

Mix all ingredients together. You may wish to combine the seasonings
or grind them together before adding them to the meat.

Shape in thumb-sized sausages, or in croquette size shapes.

Grill on open grill until done.

Serve with pita bread or hard rolls, and onions (raw or sauteed).
The smaller size works great for an appetizer (on a toothpick).

Traditionally, these are not served in barbeque sauce.


The original question seems odd - bulk sausage is available
everywhere, and anyone can make sausage using ground pork and the
usual seasonings.

N.

On Oct 26, 1:05 pm, Nancy2 > wrote:
>
> Authentic Czech recipe -
>
> Cevapcici (che-VAP-che-chi) (Cevaps for short) - Czech
>
> [snip recipe]
> Serve with pita bread or hard rolls, and onions (raw or sauteed).
> The smaller size works great for an appetizer (on a toothpick).
>
> Traditionally, these are not served in barbeque sauce.

Yeah, them's the ones. Some recipes include a little paprika, which I
like. Others call for ground beef only, which I think is clearly
inferior. I called them Serbian because the club where I was
introduced to them was a mostly Serbian hangout. No doubt the
sausages can be found all around the South and West Slavic region. We
used to eat them with rolls and a salad of sliced onion, sliced
tomato, sliced cucumber with an oil and vinegar dressing. -aem

Reading from news:rec.food.cooking,
"john royce" > posted:

> Is there a way of producing meat items similar in taste to sausages, but
> without getting involved with the extra effort of using sausage skins to
> contain them?

I understand your liking. Eckridge makes a "skinless" sausage that I
prefer using for the cajun red beans & rice. I don't like the tough
casings on regular sausage. That skinless sausage makes a nice topping
for pizza, too.

Damaeus

In article
>,
Nancy2 > wrote:

> On Oct 26, 3:46*pm, Melba's Jammin' >
> wrote:
> > In article
> > >,
> >
> > *aem > wrote:
> > > On Oct 26, 2:28 am, "john royce" > wrote:
> > > > Is there a way of producing meat items similar in taste to sausages, but
> > > > without getting involved with the extra effort of using sausage skins to
> > > > contain them?
> >
> > > Bulk sausage. *Sausage patties. *Sausage formed into links shape and
> > > grilled or broiled.
> >
> > > The OP is just trying to generate a thread,
> >
> > It's about food, so I don't mind. *It usually only takes about 5 posts
> > or so before the name calling and drifting starts.
> >
> > > but if anyone is actually
> > > curious about this, you might google cevapcici recipes. *These are the
> > > savory little multi-meat Serbian sausages that are made without
> > > casings. *Quite delicious. * *-aem
> >
> > I think I had them for the first time at the Festival of Nations a few
> > years ago. *They were delicious, as advertised. *:-)
>
> Authentic Czech recipe -
>
>
> Cevapcici (che-VAP-che-chi) (Cevaps for short) - Czech

Who knew? I always thought they're Romanian.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.

Melba's Jammin' wrote:

> In article
> >,
> Nancy2 > wrote:
>
>> On Oct 26, 3:46 pm, Melba's Jammin' >
>> wrote:
>>> In article
>>> >,
>>>
>>> aem > wrote:
>>>> On Oct 26, 2:28 am, "john royce" > wrote:
>>>>> Is there a way of producing meat items similar in taste to
>>>>> sausages, but without getting involved with the extra effort of
>>>>> using sausage skins to contain them?
>>>
>>>> Bulk sausage. Sausage patties. Sausage formed into links shape and
>>>> grilled or broiled.
>>>
>>>> The OP is just trying to generate a thread,
>>>
>>> It's about food, so I don't mind. It usually only takes about 5
>>> posts or so before the name calling and drifting starts.
>>>
>>>> but if anyone is actually
>>>> curious about this, you might google cevapcici recipes. These are
>>>> the savory little multi-meat Serbian sausages that are made without
>>>> casings. Quite delicious. -aem
>>>
>>> I think I had them for the first time at the Festival of Nations a
>>> few years ago. They were delicious, as advertised. :-)
>>
>> Authentic Czech recipe -
>>
>>
>> Cevapcici (che-VAP-che-chi) (Cevaps for short) - Czech
>
> Who knew? I always thought they're Romanian.


"Mititei" is the Romanian version, Barb...

"Cevapcici" is Serb/Croat...

Didja know (if I'm remembering my visits to Prague) that the Czech name for
"hot dogs" is "horky parky"...

So lay some SLOVAK on us, honey...

;-)


--
Best
Greg

On Mon, 26 Oct 2009 09:44:52 -0700 (PDT), aem >
wrote:

>On Oct 26, 2:28 am, "john royce" > wrote:
>> Is there a way of producing meat items similar in taste to sausages, but
>> without getting involved with the extra effort of using sausage skins to
>> contain them?
>
>Bulk sausage. Sausage patties. Sausage formed into links shape and
>grilled or broiled.
>
>The OP is just trying to generate a thread,

And it's nice to see that. At least it doesn't need OT in the subject
line and better than the dumbassed breakfast threads andy the retard
starts with his pathetic attempts at attention.

>but if anyone is actually
>curious about this, you might google cevapcici recipes. These are the
>savory little multi-meat Serbian sausages that are made without
>casings. Quite delicious.

I googled it and it does look good. I found this from Wolfgang Puck
that also looks like it might be good for using on pizza.

http://food.yahoo.com/recipes/wolfga...fennel-sausage

I like pepperoni but Louise like sausage so this might make her happy.
After the recent threads about all the crap in store bought products
were using the meat grinder way more.

Lou

On Mon, 26 Oct 2009 17:22:01 -0500, Damaeus
> wrote:

>Reading from news:rec.food.cooking,
>"john royce" > posted:
>
>> Is there a way of producing meat items similar in taste to sausages, but
>> without getting involved with the extra effort of using sausage skins to
>> contain them?
>
>I understand your liking. Eckridge makes a "skinless" sausage that I
>prefer using for the cajun red beans & rice. I don't like the tough
>casings on regular sausage. That skinless sausage makes a nice topping
>for pizza, too.

I saw a show about how they make those. It was pretty interesting.
They stuff and bake them. Then strip the plastic casings away. My
favorite hot dogs are Daisy skinless.

Lou

Reading from news:rec.food.cooking,
Lou Decruss > posted:

> On Mon, 26 Oct 2009 17:22:01 -0500, Damaeus
> > wrote:
>
> > I understand your liking. Eckridge makes a "skinless" sausage that I
> > prefer using for the cajun red beans & rice. I don't like the tough
> > casings on regular sausage. That skinless sausage makes a nice
> > topping for pizza, too.
>
> I saw a show about how they make those. It was pretty interesting.
> They stuff and bake them. Then strip the plastic casings away.

I figured it had to be some procedure like that. And I think "natural
casings" are intestinal linings, aren't they? I'm opposed to eating
those.

Damaeus

On Oct 27, 9:42*am, Damaeus > wrote:
figured it had to be some procedure like that. *And I think "natural
> casings" are intestinal linings, aren't they? *I'm opposed to eating
> those.

Why?

Cindy Hamilton

Reading from news:rec.food.cooking,
Cindy Hamilton > posted:

> On Oct 27, 9:42+AKA-am, Damaeus > wrote:
> figured it had to be some procedure like that. +AKA-And I think "natural
> > casings" are intestinal linings, aren't they? +AKA-I'm opposed to eating
> > those.
>
> Why?

For the same reason I don't want to eat bladders, tendons, bone meal,
ears, hooves, eyeballs, noses, penises, and testicles. It just doesn't
sound good.

Damaeus

On Oct 27, 2:44*pm, Damaeus > wrote:
> Reading from news:rec.food.cooking,
> Cindy Hamilton > posted:
>
> > On Oct 27, 9:42+AKA-am, Damaeus > wrote:
> > *figured it had to be some procedure like that. +AKA-And I think "natural
> > > casings" are intestinal linings, aren't they? +AKA-I'm opposed to eating
> > > those.
>
> > Why?
>
> For the same reason I don't want to eat bladders, tendons, bone meal,
> ears, hooves, eyeballs, noses, penises, and testicles. *It just doesn't
> sound good.

Well, testicles are a little chewy...

Cindy Hamilton

On Oct 27, 1:44*pm, Damaeus > wrote:
> Reading from news:rec.food.cooking,
> Cindy Hamilton > posted:
>
> > On Oct 27, 9:42+AKA-am, Damaeus > wrote:
> > *figured it had to be some procedure like that. +AKA-And I think "natural
> > > casings" are intestinal linings, aren't they? +AKA-I'm opposed to eating
> > > those.
>
> > Why?
>
> For the same reason I don't want to eat bladders, tendons, bone meal,
> ears, hooves, eyeballs, noses, penises, and testicles. *It just doesn't
> sound good.
>
> Damaeus

You do know that gelatin comes from hooves, right?

N.

On Tue, 27 Oct 2009 11:54:45 -0700 (PDT), Nancy2
> wrote:

>On Oct 27, 1:44*pm, Damaeus > wrote:
>> Reading from news:rec.food.cooking,
>> Cindy Hamilton > posted:
>>
>> > On Oct 27, 9:42+AKA-am, Damaeus > wrote:
>> > *figured it had to be some procedure like that. +AKA-And I think "natural
>> > > casings" are intestinal linings, aren't they? +AKA-I'm opposed to eating
>> > > those.
>>
>> > Why?
>>
>> For the same reason I don't want to eat bladders, tendons, bone meal,
>> ears, hooves, eyeballs, noses, penises, and testicles. *It just doesn't
>> sound good.
>>
>> Damaeus
>
>You do know that gelatin comes from hooves, right?
>
>N.

That's the good stuff... mostly it's made from animal hides.

On Oct 27, 12:25 pm, "john royce" > wrote:
> [snip the whining]
> its a pity they cannot moderate this group and throw some of the
> overly opinionated ( you know who you are ) people out. there I've had my
> say!

You had your say but nowhere did you thank the opinionated,
unmoderated people who gave you more than adequate answers to your
questions. -aem

Damaeus wrote:
> Cindy Hamilton > posted:
>> Damaeus > wrote:
>
>> > And I think "natural
>> > casings" are intestinal linings, aren't they? *I'm opposed to eating
>> > those.
>
>> Why?
>
> For the same reason I don't want to eat bladders, tendons, bone meal,
> ears, hooves, eyeballs, noses, penises, and testicles. It just doesn't
> sound good.

You should watch more Anthony Bourdain and read more Otto von Bismarck.
Given that your list sounds like the ingredients of a hot dog I suggest
avoiding hot dogs. Chuckle/sigh.

Sausage made without skin - Use all the same ingredients when you grind
it just don't run it into a sausage skin when you make it. Sausage
types like Italian and breakfast are available like that all the time
and there's no reason to insist on using a sausage skin if you have your
own grinder.

Just to check, though - I've never seen a cooked/smoked/dried style of
sausage that came without a skin. Salami, pepperoni, etc. It takes a
lot of extra equipment to do it on a large scale and I don't know of
anyone who does it on a small scale. Every once in a while I hear of
someone who makes their own venison salami but so far I've never
encountered someone who does it.

Doug Freyburger wrote:
> Damaeus wrote:
>> Cindy Hamilton > posted:
>>> Damaeus > wrote:
>>>> And I think "natural
>>>> casings" are intestinal linings, aren't they? I'm opposed to eating
>>>> those.
>>> Why?
>> For the same reason I don't want to eat bladders, tendons, bone meal,
>> ears, hooves, eyeballs, noses, penises, and testicles. It just doesn't
>> sound good.
>
> You should watch more Anthony Bourdain and read more Otto von Bismarck.
> Given that your list sounds like the ingredients of a hot dog I suggest
> avoiding hot dogs. Chuckle/sigh.
>
> Sausage made without skin - Use all the same ingredients when you grind
> it just don't run it into a sausage skin when you make it. Sausage
> types like Italian and breakfast are available like that all the time
> and there's no reason to insist on using a sausage skin if you have your
> own grinder.
>
> Just to check, though - I've never seen a cooked/smoked/dried style of
> sausage that came without a skin. Salami, pepperoni, etc. It takes a
> lot of extra equipment to do it on a large scale and I don't know of
> anyone who does it on a small scale. Every once in a while I hear of
> someone who makes their own venison salami but so far I've never
> encountered someone who does it.
>


I have a friend in Arkansas who takes a one pound tube of pork sausage
meat, removes the plastic wrapper and smokes the entire thing like a
sausage log. Doesn't add anything to it... just a long session in the
smoker. It was pretty good.

--

George L

Doug Freyburger wrote:
>
> Just to check, though - I've never seen a cooked/smoked/dried style of
> sausage that came without a skin. Salami, pepperoni, etc. It takes a
> lot of extra equipment to do it on a large scale and I don't know of
> anyone who does it on a small scale. Every once in a while I hear of
> someone who makes their own venison salami but so far I've never
> encountered someone who does it.

Skinless sausages such as hot dogs are made
by extruding into a plastic or cellulosic
skin which is removed after cooking. Cooking
firms up the meat so it retains its shape.

Cellulosic casings are recycled by incorporating
into animal feed. This has created a risk
for propagating Mad Cow Disease, because of
hot dog residues near the twisted ends which
could infect other cattle.

Reading from news:rec.food.cooking,
Nancy2 > posted:

> On Oct 27, 1:44+AKA-pm, Damaeus > wrote:
> > Reading from news:rec.food.cooking,
> > Cindy Hamilton > posted:
> >
> > > On Oct 27, 9:42+-AKA-am, Damaeus > wrote:
> > > +AKA-figured it had to be some procedure like that. +-AKA-And I think "natural
> > > > casings" are intestinal linings, aren't they? +-AKA-I'm opposed to eating
> > > > those.
> >
> > > Why?
> >
> > For the same reason I don't want to eat bladders, tendons, bone meal,
> > ears, hooves, eyeballs, noses, penises, and testicles. +AKA-It just doesn't
> > sound good.
>
> You do know that gelatin comes from hooves, right?

And I don't eat nor use gelatin in my cooking. It might be in some canned
foods or something else, but I don't just use "gelatin", nor Jell-O.

Remember the gelatin diet? The idea was to drink a glass of plain,
unflavored gelatin. It would supposedly gel in your stomach and keep you
full for a while.

Damaeus

On Tue, 27 Oct 2009 22:17:40 +0000 (UTC), Doug Freyburger
> wrote:

>Every once in a while I hear of
>someone who makes their own venison salami but so far I've never
>encountered someone who does it.

Years ago I bought a bow and started spending time at a range.
Several of the guys there made sausage and jerky. I didn't care for
either. I never did hunt. I realized I couldn't kill Bambi. And the
guys at this range were pretty weird.

Lou

On Tue, 27 Oct 2009 16:16:36 -0800, Mark Thorson >
wrote:

>Doug Freyburger wrote:
>>
>> Just to check, though - I've never seen a cooked/smoked/dried style of
>> sausage that came without a skin. Salami, pepperoni, etc. It takes a
>> lot of extra equipment to do it on a large scale and I don't know of
>> anyone who does it on a small scale. Every once in a while I hear of
>> someone who makes their own venison salami but so far I've never
>> encountered someone who does it.
>
>Skinless sausages such as hot dogs are made
>by extruding into a plastic or cellulosic
>skin which is removed after cooking. Cooking
>firms up the meat so it retains its shape.
>
>Cellulosic casings are recycled by incorporating
>into animal feed. This has created a risk
>for propagating Mad Cow Disease, because of
>hot dog residues near the twisted ends which
>could infect other cattle.

I was wondering what they did with the casings.

Lou

In article >,
"john royce" > wrote:

> Is there a way of producing meat items similar in taste to sausages, but
> without getting involved with the extra effort of using sausage skins to
> contain them?

You don't need to make stuff sausages in skins! Just grind and spice the
meat (or spice pre-ground meat), make it into patties and freeze it that
way.

I have a couple of tried and true recipes I've used both ways. Stuffed
and patty sausage...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Lou Decruss > wrote:

> After the recent threads about all the crap in store bought products
> were using the meat grinder way more.
>
> Lou

Ditto here. Part of the reason I've been posting my sausage making
series lately. I've gone totally over to making all my own sausage and
will most likely switch totally over to home ground fresh ground beef as
well, altho' I do trust HEB's in store fresh ground beef. But not the
pre-packaged chubs.

It's been fun.

There is naught wrong with making sausage patties or sausage balls for
recipes, but since I've been playing with smoking (and just replenished
my woodpile from that poor ancient mesquite tree), I do prefer to make
stuffed sausage for that particular activity. Much easier to smoke
links than patties. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Damaeus > wrote:

> Reading from news:rec.food.cooking,
> Lou Decruss > posted:
>
> > On Mon, 26 Oct 2009 17:22:01 -0500, Damaeus
> > > wrote:
> >
> > > I understand your liking. Eckridge makes a "skinless" sausage that I
> > > prefer using for the cajun red beans & rice. I don't like the tough
> > > casings on regular sausage. That skinless sausage makes a nice
> > > topping for pizza, too.
> >
> > I saw a show about how they make those. It was pretty interesting.
> > They stuff and bake them. Then strip the plastic casings away.
>
> I figured it had to be some procedure like that. And I think "natural
> casings" are intestinal linings, aren't they? I'm opposed to eating
> those.
>
> Damaeus

For the most part, yes, sausage casings are usually sheep, beef or pork
intestines, but a lot of smoked sausage makers use manufactured collagen
casings. Sausage making suppliers sell them. I can order collagen
casings on line or get them locally at Cabelas.

I just mostly use pork intestines. I guess I'm so used to having eaten
them for so many years, I don't think about it. <shrugs> They are quite
clean.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe: