While I am certain some of you eat all manner of sausage types at breakfast,
I'd like to narrow this inquiry to the sausage made from pork, sold in chubs
or bulk. The most widely available brands seem to be RB Rice's, Farmland,
Bob Evans, Jimmy Dean, et al - that should reasonably well define the type I
mean. What "flavor" is your preferred? More often than not, I choose
Sage; for sausage gravy though, I prefer Mild, but Hot will do if that is
what is already open.

Until recently, I had never tried Maple; but, picked up a pound of Jimmy
Dean Maple on sale just to see what I had been missing. Not much, as it
turns out. I've had fried patties a couple of mornings and wished I had
another flavor - any other flavor. The only use I found I liked was as
stuffing for a small acorn squash.

What pork breakfast sausage flavors do you like? Don't like?

"l not -l" > wrote in message
b.com...
> While I am certain some of you eat all manner of sausage types at
> breakfast,
> I'd like to narrow this inquiry to the sausage made from pork, sold in
> chubs
> or bulk. The most widely available brands seem to be RB Rice's, Farmland,
> Bob Evans, Jimmy Dean, et al - that should reasonably well define the type
> I
> mean. What "flavor" is your preferred? More often than not, I choose
> Sage; for sausage gravy though, I prefer Mild, but Hot will do if that is
> what is already open.
>
> Until recently, I had never tried Maple; but, picked up a pound of Jimmy
> Dean Maple on sale just to see what I had been missing. Not much, as it
> turns out. I've had fried patties a couple of mornings and wished I had
> another flavor - any other flavor. The only use I found I liked was as
> stuffing for a small acorn squash.
>
> What pork breakfast sausage flavors do you like? Don't like?

You could make your own. I often grind up bramley apple with my pork sausage
but then I don't like hot flavours.


--
http://www.helpforheroes.org.uk/shop/

I'm not crazy about any of them - too fatty and who knows what else is in there. When a resto b'fast offers link or patty, I ask em to sub more toast or a biscuit, or even some very dry bacon is preferable.

"l not -l" wrote:
>
>What pork breakfast sausage flavors do you like? Don't like?

I don't like breakfast sausage, all taste the same, skinny greasy
links redolent of sage, blech! Slim Jims are better than breakfast
sausage. Fried Spam slices are far better than any blechfest sausage.

On 2014-03-11 19:57, Brooklyn1 wrote:
> "l not -l" wrote:
>>
>> What pork breakfast sausage flavors do you like? Don't like?
>
> I don't like breakfast sausage, all taste the same, skinny greasy
> links redolent of sage, blech! Slim Jims are better than breakfast
> sausage. Fried Spam slices are far better than any blechfest sausage.
>
>
I occasionally get breakfast sausage from our local Dutch diet. He
usually makes it in a tube about 2"thick but once in a while he makes it
in links. It is pretty good. Another local butcher specialized in
sausages and his links are pretty darned good. I don't bother with the
stuff they sell in the grocery store. They are all nasty.

On Tuesday, March 11, 2014 2:26:15 PM UTC-7, l not -l wrote:


I've grown quite fond of the Fred Meyer traditional breakfast sausage links..
Fred Meyer is Kroger. The package looks like Johnsonville. But I have tried the Jonsonville and they are completely different in seasonings. They are quite good. I will cook up two packages and put them in the fridge so that I can do a quick "brown and serve" at breakfast all week and into the weekend.

Brooklyn1 wrote:
> "l not -l" wrote:
>>
>>What pork breakfast sausage flavors do you like? Don't like?
>
> I don't like breakfast sausage, all taste the same, skinny greasy
> links redolent of sage, blech! Slim Jims are better than breakfast
> sausage. Fried Spam slices are far better than any blechfest sausage.

haha, blechfest

I had one of those once ... yecch!

l not -l wrote:
> While I am certain some of you eat all manner of sausage types at breakfast,
> I'd like to narrow this inquiry to the sausage made from pork, sold in chubs
> or bulk. The most widely available brands seem to be RB Rice's, Farmland,
> Bob Evans, Jimmy Dean, et al - that should reasonably well define the type I
> mean. What "flavor" is your preferred? More often than not, I choose
> Sage; for sausage gravy though, I prefer Mild, but Hot will do if that is
> what is already open.
>
> Until recently, I had never tried Maple; but, picked up a pound of Jimmy
> Dean Maple on sale just to see what I had been missing. Not much, as it
> turns out. I've had fried patties a couple of mornings and wished I had
> another flavor - any other flavor. The only use I found I liked was as
> stuffing for a small acorn squash.
>
> What pork breakfast sausage flavors do you like? Don't like?


I grind pork shoulder and mix in some sage, granulated garlic, and salt

On Tue, 11 Mar 2014 22:56:55 -0500, Sqwertz >
wrote:

>On Tue, 11 Mar 2014 21:34:51 -0400, Dave Smith wrote:
>
>> I occasionally get breakfast sausage from our local Dutch diet. He
>> usually makes it in a tube about 2"thick but once in a while he makes it
>> in links. It is pretty good. Another local butcher specialized in
>> sausages and his links are pretty darned good. I don't bother with the
>> stuff they sell in the grocery store. They are all nasty.
>
>For somebody who bitches about Julie all too often you sure do sound
>like her.
>
>-sw
It's a gathering of the Princess and the Pea Club.
Janet US

"Brooklyn1" > wrote in message
...
> "l not -l" wrote:
>>
>>What pork breakfast sausage flavors do you like? Don't like?
>
> I don't like breakfast sausage, all taste the same, skinny greasy
> links redolent of sage, blech! Slim Jims are better than breakfast
> sausage. Fried Spam slices are far better than any blechfest sausage.

What makes it 'breakfast' sausage rather than any other sausage?

--
http://www.helpforheroes.org.uk/shop/

"tert in seattle" > wrote in message
...
> l not -l wrote:
>> While I am certain some of you eat all manner of sausage types at
>> breakfast,
>> I'd like to narrow this inquiry to the sausage made from pork, sold in
>> chubs
>> or bulk. The most widely available brands seem to be RB Rice's,
>> Farmland,
>> Bob Evans, Jimmy Dean, et al - that should reasonably well define the
>> type I
>> mean. What "flavor" is your preferred? More often than not, I choose
>> Sage; for sausage gravy though, I prefer Mild, but Hot will do if that is
>> what is already open.
>>
>> Until recently, I had never tried Maple; but, picked up a pound of Jimmy
>> Dean Maple on sale just to see what I had been missing. Not much, as it
>> turns out. I've had fried patties a couple of mornings and wished I had
>> another flavor - any other flavor. The only use I found I liked was as
>> stuffing for a small acorn squash.
>>
>> What pork breakfast sausage flavors do you like? Don't like?
>
>
> I grind pork shoulder and mix in some sage, granulated garlic, and salt

Ahhh now that is my kind of sausage I gave up buying sausage a long time
ago. The ingredient list is dreadful. Like you, I put in what I like and
nothing else


--
http://www.helpforheroes.org.uk/shop/

On Wednesday, March 12, 2014 5:22:12 AM UTC-5, Ophelia wrote:
> "tert in seattle" > wrote in message
>
> ...
>
> > l not -l wrote:
>
> >> While I am certain some of you eat all manner of sausage types at
>
> >> breakfast,
>
> >> I'd like to narrow this inquiry to the sausage made from pork, sold in
>
> >> chubs
>
> >> or bulk. The most widely available brands seem to be RB Rice's,
>
> >> Farmland,
>
> >> Bob Evans, Jimmy Dean, et al - that should reasonably well define the
>
> >> type I
>
> >> mean. What "flavor" is your preferred? More often than not, I choose
>
> >> Sage; for sausage gravy though, I prefer Mild, but Hot will do if that is
>
> >> what is already open.
>
> >>
>
> >> Until recently, I had never tried Maple; but, picked up a pound of Jimmy
>
> >> Dean Maple on sale just to see what I had been missing. Not much, as it
>
> >> turns out. I've had fried patties a couple of mornings and wished I had
>
> >> another flavor - any other flavor. The only use I found I liked was as
>
> >> stuffing for a small acorn squash.
>
> >>
>
> >> What pork breakfast sausage flavors do you like? Don't like?
>
> >
>
> >
>
> > I grind pork shoulder and mix in some sage, granulated garlic, and salt
>
>
>
> Ahhh now that is my kind of sausage I gave up buying sausage a long time
>
> ago. The ingredient list is dreadful. Like you, I put in what I like and
>
> nothing else
>
Show an example of a "dreadful" list of ingredients. There is a
stereotype about British sausages being "dreadful," and some of us
are curious.

--B

"Bryan-TGWWW" > wrote in message
...
> On Wednesday, March 12, 2014 5:22:12 AM UTC-5, Ophelia wrote:
>> >
>>
>> > I grind pork shoulder and mix in some sage, granulated garlic, and salt
>>
>>
>>
>> Ahhh now that is my kind of sausage I gave up buying sausage a long
>> time
>>
>> ago. The ingredient list is dreadful. Like you, I put in what I like
>> and
>>
>> nothing else
>>
> Show an example of a "dreadful" list of ingredients. There is a
> stereotype about British sausages being "dreadful," and some of us
> are curious.
>

I imagine the dreadful ingredient she is referring to is "work".

"l not -l" > wrote in news:531f7f7c$0$7139$c3e8da3
:

> What pork breakfast sausage flavors do you like? Don't like?

Pork flavour. And I don't buy brand name sausages. I go to my
butcher shop and ask for a dozen breakfast sausages.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 3/12/2014 6:21 AM, Ophelia wrote:
>
>
> "Brooklyn1" > wrote in message
> ...
>> "l not -l" wrote:
>>>
>>> What pork breakfast sausage flavors do you like? Don't like?
>>
>> I don't like breakfast sausage, all taste the same, skinny greasy
>> links redolent of sage, blech! Slim Jims are better than breakfast
>> sausage. Fried Spam slices are far better than any blechfest sausage.
>
> What makes it 'breakfast' sausage rather than any other sausage?
>
Nothing much. Over here we tend to eat sausage, either formed into
patties or small links, primarily with breakfast. The OP is talking
about bulk sausage (or sausage in "chubs") which would be cooked as patties.

Jill

On 3/11/2014 5:26 PM, l not -l wrote:

>
> What pork breakfast sausage flavors do you like? Don't like?
>

If buying sausage, Jimmy Dean is what we get, in the chub.

I like to make sausage and will use a similar seasonings like the JD,
but I add dried apples to it. I just cut them up and mis into the meat.
I freeze it bulk and make patties to fry up.

"jmcquown" > wrote in message
...
> On 3/12/2014 6:21 AM, Ophelia wrote:
>>
>>
>> "Brooklyn1" > wrote in message
>> ...
>>> "l not -l" wrote:
>>>>
>>>> What pork breakfast sausage flavors do you like? Don't like?
>>>
>>> I don't like breakfast sausage, all taste the same, skinny greasy
>>> links redolent of sage, blech! Slim Jims are better than breakfast
>>> sausage. Fried Spam slices are far better than any blechfest sausage.
>>
>> What makes it 'breakfast' sausage rather than any other sausage?
>>
> Nothing much. Over here we tend to eat sausage, either formed into
> patties or small links, primarily with breakfast. The OP is talking about
> bulk sausage (or sausage in "chubs") which would be cooked as patties.

Ok thanks I do prefer my own though. I don't want preservatives. I can
preserve my own in the freezer if needed


--
http://www.helpforheroes.org.uk/shop/

"Ed Pawlowski" > wrote in message
...
> On 3/11/2014 5:26 PM, l not -l wrote:
>
>>
>> What pork breakfast sausage flavors do you like? Don't like?
>>
>
> If buying sausage, Jimmy Dean is what we get, in the chub.
>
> I like to make sausage and will use a similar seasonings like the JD, but
> I add dried apples to it. I just cut them up and mis into the meat. I
> freeze it bulk and make patties to fry up.

Same here)



--
http://www.helpforheroes.org.uk/shop/

"Ed Pawlowski" > wrote in message
...
> On 3/12/2014 6:21 AM, Ophelia wrote:
>>
>>
>> "Brooklyn1" > wrote in message
>> ...
>>> "l not -l" wrote:
>>>>
>>>> What pork breakfast sausage flavors do you like? Don't like?
>>>
>>> I don't like breakfast sausage, all taste the same, skinny greasy
>>> links redolent of sage, blech! Slim Jims are better than breakfast
>>> sausage. Fried Spam slices are far better than any blechfest sausage.
>>
>> What makes it 'breakfast' sausage rather than any other sausage?
>>
>
> Tradition. Sage had been used fir many years

Thanks

--
http://www.helpforheroes.org.uk/shop/

On 12-Mar-2014, "Ophelia" > wrote:

> "Brooklyn1" > wrote in message
> ...
> > "l not -l" wrote:
> >>
> >>What pork breakfast sausage flavors do you like? Don't like?
> >
> > I don't like breakfast sausage, all taste the same, skinny greasy
> > links redolent of sage, blech! Slim Jims are better than breakfast
> > sausage. Fried Spam slices are far better than any blechfest sausage.
>
> What makes it 'breakfast' sausage rather than any other sausage?

http://en.wikipedia.org/wiki/Breakfast_sausage
"Breakfast sausage (or country sausage) is a type of fresh pork sausage
usually served at breakfast in the United States (and, under different names
and/or formulations, in Ireland, the United Kingdom, and other
English-speaking countries). It is a common breakfast item in traditional
American "farmer" or "country" breakfasts, as it originated as a way for
farmers to make use of as much of their livestock (usually pigs) as
possible."

On 3/12/2014 6:21 AM, Ophelia wrote:
>
>
> "Brooklyn1" > wrote in message
> ...
>> "l not -l" wrote:
>>>
>>> What pork breakfast sausage flavors do you like? Don't like?
>>
>> I don't like breakfast sausage, all taste the same, skinny greasy
>> links redolent of sage, blech! Slim Jims are better than breakfast
>> sausage. Fried Spam slices are far better than any blechfest sausage.
>
> What makes it 'breakfast' sausage rather than any other sausage?
>

Tradition. Sage had been used fir many years

"l not -l" > wrote in message
b.com...
>
> On 12-Mar-2014, "Ophelia" > wrote:
>
>> "Brooklyn1" > wrote in message
>> ...
>> > "l not -l" wrote:
>> >>
>> >>What pork breakfast sausage flavors do you like? Don't like?
>> >
>> > I don't like breakfast sausage, all taste the same, skinny greasy
>> > links redolent of sage, blech! Slim Jims are better than breakfast
>> > sausage. Fried Spam slices are far better than any blechfest sausage.
>>
>> What makes it 'breakfast' sausage rather than any other sausage?
>
> http://en.wikipedia.org/wiki/Breakfast_sausage
> "Breakfast sausage (or country sausage) is a type of fresh pork sausage
> usually served at breakfast in the United States (and, under different
> names
> and/or formulations, in Ireland, the United Kingdom, and other
> English-speaking countries). It is a common breakfast item in traditional
> American "farmer" or "country" breakfasts, as it originated as a way for
> farmers to make use of as much of their livestock (usually pigs) as
> possible."

Very interesting! Thanks

--
http://www.helpforheroes.org.uk/shop/

"l not -l" wrote in message
b.com...

While I am certain some of you eat all manner of sausage types at breakfast,
I'd like to narrow this inquiry to the sausage made from pork, sold in chubs
or bulk. The most widely available brands seem to be RB Rice's, Farmland,
Bob Evans, Jimmy Dean, et al - that should reasonably well define the type I
mean. What "flavor" is your preferred? More often than not, I choose
Sage; for sausage gravy though, I prefer Mild, but Hot will do if that is
what is already open.
--------------------------------------------------------------------

Pork roll is a sausage, that's my breakfast go-to meat.

Ophelia wrote:
>
>
> "tert in seattle" > wrote in message
> ...
>> l not -l wrote:
>>> While I am certain some of you eat all manner of sausage types at
>>> breakfast,
>>> I'd like to narrow this inquiry to the sausage made from pork, sold in
>>> chubs
>>> or bulk. The most widely available brands seem to be RB Rice's,
>>> Farmland,
>>> Bob Evans, Jimmy Dean, et al - that should reasonably well define the
>>> type I
>>> mean. What "flavor" is your preferred? More often than not, I choose
>>> Sage; for sausage gravy though, I prefer Mild, but Hot will do if that is
>>> what is already open.
>>>
>>> Until recently, I had never tried Maple; but, picked up a pound of Jimmy
>>> Dean Maple on sale just to see what I had been missing. Not much, as it
>>> turns out. I've had fried patties a couple of mornings and wished I had
>>> another flavor - any other flavor. The only use I found I liked was as
>>> stuffing for a small acorn squash.
>>>
>>> What pork breakfast sausage flavors do you like? Don't like?
>>
>>
>> I grind pork shoulder and mix in some sage, granulated garlic, and salt
>
> Ahhh now that is my kind of sausage I gave up buying sausage a long time
> ago. The ingredient list is dreadful. Like you, I put in what I like and
> nothing else

I tried some breakfast sausage recently from a good butcher and was
underwhelmed - too salty, fatty, and pricey. That's why I roll my own.

"tert in seattle" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "tert in seattle" > wrote in message
>> ...
>>> l not -l wrote:
>>>> While I am certain some of you eat all manner of sausage types at
>>>> breakfast,
>>>> I'd like to narrow this inquiry to the sausage made from pork, sold in
>>>> chubs
>>>> or bulk. The most widely available brands seem to be RB Rice's,
>>>> Farmland,
>>>> Bob Evans, Jimmy Dean, et al - that should reasonably well define the
>>>> type I
>>>> mean. What "flavor" is your preferred? More often than not, I choose
>>>> Sage; for sausage gravy though, I prefer Mild, but Hot will do if that
>>>> is
>>>> what is already open.
>>>>
>>>> Until recently, I had never tried Maple; but, picked up a pound of
>>>> Jimmy
>>>> Dean Maple on sale just to see what I had been missing. Not much, as
>>>> it
>>>> turns out. I've had fried patties a couple of mornings and wished I
>>>> had
>>>> another flavor - any other flavor. The only use I found I liked was as
>>>> stuffing for a small acorn squash.
>>>>
>>>> What pork breakfast sausage flavors do you like? Don't like?
>>>
>>>
>>> I grind pork shoulder and mix in some sage, granulated garlic, and salt
>>
>> Ahhh now that is my kind of sausage I gave up buying sausage a long
>> time
>> ago. The ingredient list is dreadful. Like you, I put in what I like
>> and
>> nothing else
>
> I tried some breakfast sausage recently from a good butcher and was
> underwhelmed - too salty, fatty, and pricey. That's why I roll my own.

Much better and cheaper too. We are not paying for the butcher's overheads
nor are we being sold all his bits and pieces

--
http://www.helpforheroes.org.uk/shop/

On Wed, 12 Mar 2014 05:59:06 -0700 (PDT), Bryan-TGWWW
> wrote:

>On Wednesday, March 12, 2014 5:22:12 AM UTC-5, Ophelia wrote:
>> "tert in seattle" > wrote in message
>>
>> ...
>>
>> > l not -l wrote:
>>
>> >> While I am certain some of you eat all manner of sausage types at
>>
>> >> breakfast,
>>
>> >> I'd like to narrow this inquiry to the sausage made from pork, sold in
>>
>> >> chubs
>>
>> >> or bulk. The most widely available brands seem to be RB Rice's,
>>
>> >> Farmland,
>>
>> >> Bob Evans, Jimmy Dean, et al - that should reasonably well define the
>>
>> >> type I
>>
>> >> mean. What "flavor" is your preferred? More often than not, I choose
>>
>> >> Sage; for sausage gravy though, I prefer Mild, but Hot will do if that is
>>
>> >> what is already open.
>>
>> >>
>>
>> >> Until recently, I had never tried Maple; but, picked up a pound of Jimmy
>>
>> >> Dean Maple on sale just to see what I had been missing. Not much, as it
>>
>> >> turns out. I've had fried patties a couple of mornings and wished I had
>>
>> >> another flavor - any other flavor. The only use I found I liked was as
>>
>> >> stuffing for a small acorn squash.
>>
>> >>
>>
>> >> What pork breakfast sausage flavors do you like? Don't like?
>>
>> >
>>
>> >
>>
>> > I grind pork shoulder and mix in some sage, granulated garlic, and salt
>>
>>
>>
>> Ahhh now that is my kind of sausage I gave up buying sausage a long time
>>
>> ago. The ingredient list is dreadful. Like you, I put in what I like and
>>
>> nothing else
>>
>Show an example of a "dreadful" list of ingredients.

Contains MYSTERY MEAT = DREADFUL
(ANY meat not ground oneself IS mystery meat)

On Wed, 12 Mar 2014 10:24:10 -0400, Ed Pawlowski > wrote:

>On 3/12/2014 6:21 AM, Ophelia wrote:
>>
>>
>> "Brooklyn1" > wrote in message
>> ...
>>> "l not -l" wrote:
>>>>
>>>> What pork breakfast sausage flavors do you like? Don't like?
>>>
>>> I don't like breakfast sausage, all taste the same, skinny greasy
>>> links redolent of sage, blech! Slim Jims are better than breakfast
>>> sausage. Fried Spam slices are far better than any blechfest sausage.
>>
>> What makes it 'breakfast' sausage rather than any other sausage?
>>
>
>Tradition. Sage had been used fir many years.

In the US breakfast sausage is traditionally extra fatty ground pork
seasoned primarilly very heavily with sage. I have an aversion to
sage, I don't like typical poultry seasoning either, much too sagey. I
don't like bacon either, so if eating breakfast out I'll order ham and
eggs... I also enjoy kosher salami (fried) and eggs.

On Wed, 12 Mar 2014 13:54:04 -0400, Brooklyn1
> wrote:

>On Wed, 12 Mar 2014 05:59:06 -0700 (PDT), Bryan-TGWWW
> wrote:
>
>>On Wednesday, March 12, 2014 5:22:12 AM UTC-5, Ophelia wrote:
>>> "tert in seattle" > wrote in message
>>>
>>> ...
>>>
>>> > l not -l wrote:
>>>
>>> >> While I am certain some of you eat all manner of sausage types at
>>>
>>> >> breakfast,
>>>
>>> >> I'd like to narrow this inquiry to the sausage made from pork, sold in
>>>
>>> >> chubs
>>>
>>> >> or bulk. The most widely available brands seem to be RB Rice's,
>>>
>>> >> Farmland,
>>>
>>> >> Bob Evans, Jimmy Dean, et al - that should reasonably well define the
>>>
>>> >> type I
>>>
>>> >> mean. What "flavor" is your preferred? More often than not, I choose
>>>
>>> >> Sage; for sausage gravy though, I prefer Mild, but Hot will do if that is
>>>
>>> >> what is already open.
>>>
>>> >>
>>>
>>> >> Until recently, I had never tried Maple; but, picked up a pound of Jimmy
>>>
>>> >> Dean Maple on sale just to see what I had been missing. Not much, as it
>>>
>>> >> turns out. I've had fried patties a couple of mornings and wished I had
>>>
>>> >> another flavor - any other flavor. The only use I found I liked was as
>>>
>>> >> stuffing for a small acorn squash.
>>>
>>> >>
>>>
>>> >> What pork breakfast sausage flavors do you like? Don't like?
>>>
>>> >
>>>
>>> >
>>>
>>> > I grind pork shoulder and mix in some sage, granulated garlic, and salt
>>>
>>>
>>>
>>> Ahhh now that is my kind of sausage I gave up buying sausage a long time
>>>
>>> ago. The ingredient list is dreadful. Like you, I put in what I like and
>>>
>>> nothing else
>>>
>>Show an example of a "dreadful" list of ingredients.
>
>Contains MYSTERY MEAT = DREADFUL
>(ANY meat not ground oneself IS mystery meat)

I really object to the idea that we kill an animal and use only the
big, pretty parts and consider the rest garbage. I think a ground
preparation like sausage and lunch meat is an ideal place to use them.
Sausage would never be made solely from bits and pieces anyway.
Janet US

On Tuesday, March 11, 2014 5:26:15 PM UTC-4, l not -l wrote:

> What pork breakfast sausage flavors do you like? Don't like?

I made a discovery this past week.

I had bought a shoulder, butt portion, to use for various things. I ground some of it up for meatloaf and ended up with more than I needed, so I took the bit that was left and combined it with some of the mysterious spice mixture I bought in Russia (which I posted about some time ago:
<http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0740_zps692f3863.jpg>

Cooked it for breakfast the next day and it was so good, I ground up most of the rest of the butt and used up most of the seasoning I had left to make a bunch of patties, which are now sitting in my freezer.

So, what is/was this mysterious spice mix? After sniffing around my spice cabinet, I discovered that the closest thing to it was my homemade garam masala, which IIRC is taken right out of Julie Sahni. Maybe with some of the other spices one finds in many Indian foods. Not quite the same, but definitely in the same direction. Something along the lines of this: http://indianfood.about.com/od/masal...arammasala.htm, which is heavy on coriander seed like my Russian stuff seems to be.

So if you want to try something different, grind up some fatty pork and add some coriander, cumin, salt, red and black pepper and your favorite garam masala. It's my new favorite breakfast sausage.

--
Silvar Beitel

On 3/12/2014 2:45 PM, Janet Bostwick wrote:

>
> I really object to the idea that we kill an animal and use only the
> big, pretty parts and consider the rest garbage. I think a ground
> preparation like sausage and lunch meat is an ideal place to use them.
> Sausage would never be made solely from bits and pieces anyway.
> Janet US
>

Many other countries us every part of the animal, same with many serious
hunters. I did hear that in Alaska it is a law violation to keep a deer
and only take a few cuts leaving the rest behind.

"Ed Pawlowski" > wrote in message
...
> On 3/12/2014 2:45 PM, Janet Bostwick wrote:
>
>>
>> I really object to the idea that we kill an animal and use only the
>> big, pretty parts and consider the rest garbage. I think a ground
>> preparation like sausage and lunch meat is an ideal place to use them.
>> Sausage would never be made solely from bits and pieces anyway.
>> Janet US
>>
>
> Many other countries us every part of the animal, same with many serious
> hunters. I did hear that in Alaska it is a law violation to keep a deer
> and only take a few cuts leaving the rest behind.

I approve! It is the preservatives I don't like. I have no objection to
the bits, so long as I know what they are; that they are not passed off as
something else.



--
http://www.helpforheroes.org.uk/shop/

On 2014-03-12 12:38 AM, Janet Bostwick wrote:

>>> I occasionally get breakfast sausage from our local Dutch diet. He
>>> usually makes it in a tube about 2"thick but once in a while he makes it
>>> in links. It is pretty good. Another local butcher specialized in
>>> sausages and his links are pretty darned good. I don't bother with the
>>> stuff they sell in the grocery store. They are all nasty.
>>
>> For somebody who bitches about Julie all too often you sure do sound
>> like her.
>>
>> -sw
> It's a gathering of the Princess and the Pea Club.
> Janet US
>

Because I disagreed with Sheldon about all breakfast sausage being
horrible and pointing out that you can get good breakfast sausage from a
decent butcher?

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Brooklyn1" wrote:
>> > I don't like breakfast sausage, all taste the same, skinny greasy
>> > links redolent of sage, blech! Slim Jims are better than breakfast
>> > sausage. Fried Spam slices are far better than any blechfest sausage.
>>
>> What makes it 'breakfast' sausage rather than any other sausage?
>
> You eat it in the morning?

*thwap* ;-)


--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "Brooklyn1" wrote:
> > I don't like breakfast sausage, all taste the same, skinny greasy
> > links redolent of sage, blech! Slim Jims are better than breakfast
> > sausage. Fried Spam slices are far better than any blechfest sausage.
>
> What makes it 'breakfast' sausage rather than any other sausage?

You eat it in the morning?

G.

On Wed, 12 Mar 2014 18:01:49 -0400, Dave Smith
> wrote:

>On 2014-03-12 12:38 AM, Janet Bostwick wrote:
>
>>>> I occasionally get breakfast sausage from our local Dutch diet. He
>>>> usually makes it in a tube about 2"thick but once in a while he makes it
>>>> in links. It is pretty good. Another local butcher specialized in
>>>> sausages and his links are pretty darned good. I don't bother with the
>>>> stuff they sell in the grocery store. They are all nasty.
>>>
>>> For somebody who bitches about Julie all too often you sure do sound
>>> like her.
>>>
>>> -sw
>> It's a gathering of the Princess and the Pea Club.
>> Janet US
>>
>
>Because I disagreed with Sheldon about all breakfast sausage being
>horrible and pointing out that you can get good breakfast sausage from a
>decent butcher?

Nah. I was just amused at everyone rushing to claim which pedestrian
sausage they would never touch. Didn't mean to hurt your feelings.
Sorry.
Janet US

On 3/12/2014 8:05 PM, Janet Bostwick wrote:
>
> Nah. I was just amused at everyone rushing to claim which pedestrian
> sausage they would never touch. Didn't mean to hurt your feelings.
> Sorry.
> Janet US
>
I own a grinder but I don't eat enough sausage to bother grinding my
own. So yes, I occasionally buy that "pedestrian" sausage. Usually it
is the Jimmy Dean brand.

Sorry, Dave, we don't all have access to your Dutch butcher.

The meat market on Lady's Island, SC is a bit of a joke. They started
out very promising. Nice fresh beef, pork. Cut any way you'd like.
They had some hard to find and interesting items in the freezer case.

The place is now featuring weekly specials like this frozen box of stuff:

2 New York strips (2 8oz or 1 lb.)
1 lb. ground chuck
4 bone in chicken breasts
2 pork chops
2 bacon wrap tenderloins
1 pack Jimmie Dean sausage
2 hamburger patties (8oz each)
All for 59.99

I really should tell her Jimmy Dean didn't spell his name that way. And
no, I won't be buying a box of frozen meat from them.

Jill

On Tue, 11 Mar 2014 21:26:15 GMT, "l not -l" > wrote:

>While I am certain some of you eat all manner of sausage types at breakfast,
>I'd like to narrow this inquiry to the sausage made from pork, sold in chubs
>or bulk. The most widely available brands seem to be RB Rice's, Farmland,
>Bob Evans, Jimmy Dean, et al - that should reasonably well define the type I
>mean. What "flavor" is your preferred? More often than not, I choose
>Sage; for sausage gravy though, I prefer Mild, but Hot will do if that is
>what is already open.
>
>Until recently, I had never tried Maple; but, picked up a pound of Jimmy
>Dean Maple on sale just to see what I had been missing. Not much, as it
>turns out. I've had fried patties a couple of mornings and wished I had
>another flavor - any other flavor. The only use I found I liked was as
>stuffing for a small acorn squash.
>
>What pork breakfast sausage flavors do you like? Don't like?

Favorite. wild bore choriso from the local farmer's market.
Least: anything heavily adulterated with fillers, (bread, flour,
rice, milk solids, etc)

On 3/12/2014 4:01 PM, Ophelia wrote:
>
>
> "Ed Pawlowski" > wrote in message
> ...
>> On 3/12/2014 2:45 PM, Janet Bostwick wrote:
>>
>>>
>>> I really object to the idea that we kill an animal and use only the
>>> big, pretty parts and consider the rest garbage. I think a ground
>>> preparation like sausage and lunch meat is an ideal place to use them.
>>> Sausage would never be made solely from bits and pieces anyway.
>>> Janet US
>>>
>>
>> Many other countries us every part of the animal, same with many serious
>> hunters. I did hear that in Alaska it is a law violation to keep a deer
>> and only take a few cuts leaving the rest behind.
>
> I approve! It is the preservatives I don't like. I have no objection
> to the bits, so long as I know what they are; that they are not passed
> off as something else.
>
>
>

Breakfast sausage rarely has preservatives.
Jimmy Dean breakfast ingredients
NGREDIENTS: PORK, WATER, CONTAINS 2% OR LESS OF THE FOLLOWING: CORN
SYRUP, SALT, SPICES, SUGAR, MONOSODIUM GLUTAMATE, FLAVORINGS.

"Ed Pawlowski" > wrote in message
...
> On 3/12/2014 4:01 PM, Ophelia wrote:
>>
>>
>> "Ed Pawlowski" > wrote in message
>> ...
>>> On 3/12/2014 2:45 PM, Janet Bostwick wrote:
>>>
>>>>
>>>> I really object to the idea that we kill an animal and use only the
>>>> big, pretty parts and consider the rest garbage. I think a ground
>>>> preparation like sausage and lunch meat is an ideal place to use them.
>>>> Sausage would never be made solely from bits and pieces anyway.
>>>> Janet US
>>>>
>>>
>>> Many other countries us every part of the animal, same with many serious
>>> hunters. I did hear that in Alaska it is a law violation to keep a deer
>>> and only take a few cuts leaving the rest behind.
>>
>> I approve! It is the preservatives I don't like. I have no objection
>> to the bits, so long as I know what they are; that they are not passed
>> off as something else.
>>
>>
>>
>
> Breakfast sausage rarely has preservatives.
> Jimmy Dean breakfast ingredients
> NGREDIENTS: PORK, WATER, CONTAINS 2% OR LESS OF THE FOLLOWING: CORN SYRUP,
> SALT, SPICES, SUGAR, MONOSODIUM GLUTAMATE, FLAVORINGS.

Hmm it is a list like that which puts me off.

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
> Ed Pawlowski wrote:
>> Ophelia wrote:
>>> Ed Pawlowski wrote:
>>>> Janet Bostwick wrote:
>>>>>
>>>>> I really object to the idea that we kill an animal and use only the
>>>>> big, pretty parts and consider the rest garbage. I think a ground
>>>>> preparation like sausage and lunch meat is an ideal place to use them.
>>>>> Sausage would never be made solely from bits and pieces anyway.
>>>>
>>>> Many other countries us every part of the animal, same with many serious
>>>> hunters. I did hear that in Alaska it is a law violation to keep a deer
>>>> and only take a few cuts leaving the rest behind.
>>>
>>> I approve! It is the preservatives I don't like. I have no objection
>>> to the bits, so long as I know what they are; that they are not passed
>>> off as something else.
>>
>> Breakfast sausage rarely has preservatives.

The salts and sugasrs are preservatives.

>> Jimmy Dean breakfast ingredients
>> INGREDIENTS: PORK, WATER, CONTAINS 2% OR LESS OF THE FOLLOWING: CORN SYRUP,
>> SALT, SPICES, SUGAR, MONOSODIUM GLUTAMATE, FLAVORINGS.
>
>Hmm it is a list like that which puts me off.

It's 98% pork and some water... 2% are all natural ingredients one
would use when making their own at home except perhaps what they call
"flavorings" but don't define. I make Italian sausage and use all
those ingredients, but I'd not include corn syrup and instead of plain
water I grind the meat along with ice, which is of course water. For
flavorings I use herbs (I suspect they do likewise), like oregano,
parsley, even onion and garlic... sometimes beer or wine, sometimes
cheese, even basil and tomato paste. I probably use less salt and
sugar than they use, and fresh sausage really needs no preservative,
the salt and sugar is only to taste. The only part of that recipe I
question is the pork, it's obviously mystery meat. When I make
sausage I grind the meat myself from full cuts that I carefully trim
of sinew and excessive fat. I usually make pattys and bulk sausage, I
rarely bother to stuff casings anymore. Fresh sausage is very easy,
no more difficult than making meatballs.