"Ophelia" > wrote in news:ecc65lFt9n9U1
@mid.individual.net:

> "Alan Holbrook" wrote in message
> . 4.130...
> ====================
>
> I haven't made sausages with a casing for a long time. I usually make
> sausage patties.
>
>

I'll make patties for breakfast sausage and for Italian sausage for
burgers. But for a good sub sandwich, with sauteed peppers and onions, and
a spicy mustard, it's gotta be links.

"Alan Holbrook" wrote in message
. 4.130...

"Ophelia" > wrote in news:ecc65lFt9n9U1
@mid.individual.net:

> "Alan Holbrook" wrote in message
> . 4.130...
> ====================
>
> I haven't made sausages with a casing for a long time. I usually make
> sausage patties.
>
>

I'll make patties for breakfast sausage and for Italian sausage for
burgers. But for a good sub sandwich, with sauteed peppers and onions, and
a spicy mustard, it's gotta be links.

====================

If you can be bothered making them, why not)


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

On Tue, 27 Dec 2016 03:14:05 -0600, Alan Holbrook >
wrote:

>"Ophelia" > wrote in news:ecc65lFt9n9U1
:
>
>> "Alan Holbrook" wrote in message
>> . 4.130...
>> ====================
>>
>> I haven't made sausages with a casing for a long time. I usually make
>> sausage patties.
>>
>>
>
>I'll make patties for breakfast sausage and for Italian sausage for
>burgers. But for a good sub sandwich, with sauteed peppers and onions, and
>a spicy mustard, it's gotta be links.

Why? For sandwiches I prefer patties. Order a sub sausage sandwhich
and the sausage arrives sliced, usually coins, sometimes lengthwise. I
also like sausage meatballs, works well in sauce for sandwiches and
for pasta. I rarely bother stuffing casings for fresh sausage...
extra work is all. Casings are necessary for cured sausage but not
for fresh sausage.

On Tuesday, December 27, 2016 at 11:53:50 AM UTC-5, Brooklyn1 wrote:
> On Tue, 27 Dec 2016 03:14:05 -0600, Alan Holbrook >
> wrote:
>
> >"Ophelia" > wrote in news:ecc65lFt9n9U1
> :
> >
> >> "Alan Holbrook" wrote in message
> >> . 4.130...
> >> ====================
> >>
> >> I haven't made sausages with a casing for a long time. I usually make
> >> sausage patties.
> >>
> >>
> >
> >I'll make patties for breakfast sausage and for Italian sausage for
> >burgers. But for a good sub sandwich, with sauteed peppers and onions, and
> >a spicy mustard, it's gotta be links.
>
> Why? For sandwiches I prefer patties. Order a sub sausage sandwhich
> and the sausage arrives sliced, usually coins, sometimes lengthwise.

It's different here. A sausage sandwich is a whole Italian sausage
on a bun. It looks pretty much like this:

<http://www.food.com/recipe/italian-sausage-sandwich-173193>

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Tuesday, December 27, 2016 at 11:53:50 AM UTC-5, Brooklyn1 wrote:
> On Tue, 27 Dec 2016 03:14:05 -0600, Alan Holbrook >
> wrote:
>
> >"Ophelia" > wrote in news:ecc65lFt9n9U1
> :
> >
> >> "Alan Holbrook" wrote in message
> >> . 4.130...
> >> ====================
> >>
> >> I haven't made sausages with a casing for a long time. I usually make
> >> sausage patties.
> >>
> >>
> >
> >I'll make patties for breakfast sausage and for Italian sausage for
> >burgers. But for a good sub sandwich, with sauteed peppers and onions,
> >and
> >a spicy mustard, it's gotta be links.
>
> Why? For sandwiches I prefer patties. Order a sub sausage sandwhich
> and the sausage arrives sliced, usually coins, sometimes lengthwise.

It's different here. A sausage sandwich is a whole Italian sausage
on a bun. It looks pretty much like this:

<http://www.food.com/recipe/italian-sausage-sandwich-173193>

Cindy Hamilton

================

When you are making your own though, patties are less faff <g>


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

On Tue, 27 Dec 2016 11:34:55 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, December 27, 2016 at 11:53:50 AM UTC-5, Brooklyn1 wrote:
>> On Tue, 27 Dec 2016 03:14:05 -0600, Alan Holbrook >
>> wrote:
>>
>> >"Ophelia" > wrote in news:ecc65lFt9n9U1
>> :
>> >
>> >> "Alan Holbrook" wrote in message
>> >> . 4.130...
>> >> ====================
>> >>
>> >> I haven't made sausages with a casing for a long time. I usually make
>> >> sausage patties.
>> >>
>> >>
>> >
>> >I'll make patties for breakfast sausage and for Italian sausage for
>> >burgers. But for a good sub sandwich, with sauteed peppers and onions, and
>> >a spicy mustard, it's gotta be links.
>>
>> Why? For sandwiches I prefer patties. Order a sub sausage sandwhich
>> and the sausage arrives sliced, usually coins, sometimes lengthwise.
>
>It's different here. A sausage sandwich is a whole Italian sausage
>on a bun. It looks pretty much like this:
>
><http://www.food.com/recipe/italian-sausage-sandwich-173193>
>
>Cindy Hamilton

Looks good but I've not seen saw-seege heros served that way here.
They're typically served with tomato sauce even with peppers and
onions, and usually with melted mozz.

On Tuesday, December 27, 2016 at 5:02:08 PM UTC-5, Brooklyn1 wrote:
> On Tue, 27 Dec 2016 11:34:55 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, December 27, 2016 at 11:53:50 AM UTC-5, Brooklyn1 wrote:
> >> On Tue, 27 Dec 2016 03:14:05 -0600, Alan Holbrook >
> >> wrote:
> >>
> >> >"Ophelia" > wrote in news:ecc65lFt9n9U1
> >> :
> >> >
> >> >> "Alan Holbrook" wrote in message
> >> >> . 4.130...
> >> >> ====================
> >> >>
> >> >> I haven't made sausages with a casing for a long time. I usually make
> >> >> sausage patties.
> >> >>
> >> >>
> >> >
> >> >I'll make patties for breakfast sausage and for Italian sausage for
> >> >burgers. But for a good sub sandwich, with sauteed peppers and onions, and
> >> >a spicy mustard, it's gotta be links.
> >>
> >> Why? For sandwiches I prefer patties. Order a sub sausage sandwhich
> >> and the sausage arrives sliced, usually coins, sometimes lengthwise.
> >
> >It's different here. A sausage sandwich is a whole Italian sausage
> >on a bun. It looks pretty much like this:
> >
> ><http://www.food.com/recipe/italian-sausage-sandwich-173193>
> >
> >Cindy Hamilton
>
> Looks good but I've not seen saw-seege heros served that way here.
> They're typically served with tomato sauce even with peppers and
> onions, and usually with melted mozz.

I've seen 'em that way, too.

Cindy Hamilton

On Tue, 27 Dec 2016 22:04:26 GMT, "l not -l" > wrote:

>
>On 27-Dec-2016, wrote:
>
>> On Tuesday, December 27, 2016 at 11:53:50 AM UTC-5, Brooklyn1 wrote:
>> > On Tue, 27 Dec 2016 03:14:05 -0600, Alan Holbrook >
>> > wrote:
>> >
>> > >"Ophelia" > wrote in news:ecc65lFt9n9U1
>> > :
>> > >
>> > >> "Alan Holbrook" wrote in message
>> > >> . 4.130...
>> > >> ====================
>> > >>
>> > >> I haven't made sausages with a casing for a long time. I usually
>> > >> make
>> > >> sausage patties.
>> > >>
>> > >>
>> > >
>> > >I'll make patties for breakfast sausage and for Italian sausage for
>> > >burgers. But for a good sub sandwich, with sauteed peppers and onions,
>> > >and
>> > >a spicy mustard, it's gotta be links.
>> >
>> > Why? For sandwiches I prefer patties. Order a sub sausage sandwhich
>> > and the sausage arrives sliced, usually coins, sometimes lengthwise.
>>
>> It's different here. A sausage sandwich is a whole Italian sausage
>> on a bun. It looks pretty much like this:
>>
>> <http://www.food.com/recipe/italian-sausage-sandwich-173193>
>>
>> Cindy Hamilton
>Same here, except instead of a bun, it's a sausage-length section of an
>Italian bread.

is the roll or bread hollowed out to allow for roundness of sausage
and space for veggies and sauce?
Janet US

On Monday, December 26, 2016 at 7:50:04 AM UTC-8, U.S. Janet B. wrote:
> On Mon, 26 Dec 2016 09:25:05 -0000, "Ophelia" >
> wrote:
>
> >"U.S. Janet B." wrote in message
> .. .
> >
> >On Sun, 25 Dec 2016 23:22:39 -0000, "Ophelia" >
> >wrote:
> >
> >>"U.S. Janet B." wrote in message
> . ..
> >>
> >>On Sun, 25 Dec 2016 13:30:25 -0800 (PST), ImStillMags
> > wrote:
> >>
> >>>On Sunday, December 25, 2016 at 11:12:48 AM UTC-8, U.S. Janet B. wrote:
> >>>> I got a Cabela's meat grinder and two brand new, crisp one hundred
> >>>> dollar bills for Christmas. Now I can go Cash and Carry and get some
> >>>> big hunks of meat to grind.
> >>>> Janet US
> >>>
> >>>wow. lucky you !!
> >>
> >>I know, right? I couldn't believe it. The manual comes with sausage
> >>recipes too.
> >>Janet US
> >>=============
> >>
> >>You will love it)))))))))))) Just think, you will know what is in all
> >>your ground meats)) No guessing any more)))
> >
> >I know! I'm really looking forward to this. My brain is going to
> >have to get in gear. I got a Roku (device for streaming TV/movie
> >content), a nifty pair of headphones for my cell phone and an external
> >drive for my computer. All have instructions (or recipes) for things
> >I've never done before. Altogether an exciting time ahead.
> >Janet US
> >
> >================
> >
> >Oh boy are you just) Be sure and share what you make)
> >
> >The last sausage I made was pork and apple. It is a favourite here I
> >don't make cured sausage though, only fresh.
>
> Share your recipe for pork/apple? I hadn't thought until I got to
> reading the manual that I can now smoke my own sausages since we have
> a smoker and it came with a sausage hanger.
> Janet US

Since you have a smoker with a sausage hanger, don't forget to try your hand at andouille (cajun style). My fave.

U.S. Janet B. wrote in rec.food.cooking:

>
> I got a Cabela's meat grinder and two brand new, crisp one hundred
> dollar bills for Christmas. Now I can go Cash and Carry and get some
> big hunks of meat to grind.
> Janet US

Yahoo! Good brand. Mine is the last of the Tasin's before they became
part China made, but Cabela's enforces quality control.


Key things as you start using it. Most parts will be dishwasher safe.
Do not mess with the ones the book says arent. They may melt/warp
unless you use a cold water cycle and no drying heat. The metal ones
will just discolor in a dishwasher (who cares?). Easier to do the
plastic parts in a sudsy sink.

It's easier to cut partly frozen meat to fit the hopper. Not solid
frozen, just partly frozen. This is easier with a buddy, but not hard
to do alone. The pieces don't have to be regular or much smaller than
the hopper diameter.

--

On Tue, 27 Dec 2016 14:42:40 -0800 (PST), ImStillMags
> wrote:

>On Monday, December 26, 2016 at 7:50:04 AM UTC-8, U.S. Janet B. wrote:
>> On Mon, 26 Dec 2016 09:25:05 -0000, "Ophelia" >
>> wrote:
>>
>> >"U.S. Janet B." wrote in message
>> .. .
>> >
>> >On Sun, 25 Dec 2016 23:22:39 -0000, "Ophelia" >
>> >wrote:
>> >
>> >>"U.S. Janet B." wrote in message
>> . ..
>> >>
>> >>On Sun, 25 Dec 2016 13:30:25 -0800 (PST), ImStillMags
>> > wrote:
>> >>
>> >>>On Sunday, December 25, 2016 at 11:12:48 AM UTC-8, U.S. Janet B. wrote:
>> >>>> I got a Cabela's meat grinder and two brand new, crisp one hundred
>> >>>> dollar bills for Christmas. Now I can go Cash and Carry and get some
>> >>>> big hunks of meat to grind.
>> >>>> Janet US
>> >>>
>> >>>wow. lucky you !!
>> >>
>> >>I know, right? I couldn't believe it. The manual comes with sausage
>> >>recipes too.
>> >>Janet US
>> >>=============
>> >>
>> >>You will love it)))))))))))) Just think, you will know what is in all
>> >>your ground meats)) No guessing any more)))
>> >
>> >I know! I'm really looking forward to this. My brain is going to
>> >have to get in gear. I got a Roku (device for streaming TV/movie
>> >content), a nifty pair of headphones for my cell phone and an external
>> >drive for my computer. All have instructions (or recipes) for things
>> >I've never done before. Altogether an exciting time ahead.
>> >Janet US
>> >
>> >================
>> >
>> >Oh boy are you just) Be sure and share what you make)
>> >
>> >The last sausage I made was pork and apple. It is a favourite here I
>> >don't make cured sausage though, only fresh.
>>
>> Share your recipe for pork/apple? I hadn't thought until I got to
>> reading the manual that I can now smoke my own sausages since we have
>> a smoker and it came with a sausage hanger.
>> Janet US
>
>Since you have a smoker with a sausage hanger, don't forget to try your hand at andouille (cajun style). My fave.

I like andouille and will try it.
Janet US

On Tue, 27 Dec 2016 23:22:46 GMT, "l not -l" > wrote:

>
>On 27-Dec-2016, U.S. Janet B. > wrote:
>
>> On Tue, 27 Dec 2016 22:04:26 GMT, "l not -l" > wrote:
>>
>> >
>> >On 27-Dec-2016, wrote:
>> >
>> >> On Tuesday, December 27, 2016 at 11:53:50 AM UTC-5, Brooklyn1 wrote:
>> >> > On Tue, 27 Dec 2016 03:14:05 -0600, Alan Holbrook
>> >> > >
>> >> > wrote:
>> >> >
>> >> > >"Ophelia" > wrote in news:ecc65lFt9n9U1
>> >> > :
>> >> > >
>> >> > >> "Alan Holbrook" wrote in message
>> >> > >> . 4.130...
>> >> > >> ====================
>> >> > >>
>> >> > >> I haven't made sausages with a casing for a long time. I usually
>> >> > >> make
>> >> > >> sausage patties.
>> >> > >>
>> >> > >>
>> >> > >
>> >> > >I'll make patties for breakfast sausage and for Italian sausage for
>> >> > >burgers. But for a good sub sandwich, with sauteed peppers and
>> >> > >onions,
>> >> > >and
>> >> > >a spicy mustard, it', s gotta be links.
>> >> >
>> >> > Why? For sandwiches I prefer patties. Order a sub sausage sandwhich
>> >> > and the sausage arrives sliced, usually coins, sometimes lengthwise.
>> >>
>> >> It's different here. A sausage sandwich is a whole Italian sausage
>> >> on a bun. It looks pretty much like this:
>> >>
>> >> <http://www.food.com/recipe/italian-sausage-sandwich-173193>
>> >>
>> >> Cindy Hamilton
>> >Same here, except instead of a bun, it's a sausage-length section of an
>> >Italian bread.
>>
>> is the roll or bread hollowed out to allow for roundness of sausage
>> and space for veggies and sauce?
>> Janet US
>Some places do that, others don't. Removing some of the bread to make a
>"trough" makes the sandwich easier to eat with the hands. If I get one of
>the ones that doesn't have a "trough", I try to scrape some of the bread
>out; but, it's not always feasible because of sauce or cheese.
>
>One of my favorite places for meatball subs didn't split the Italian bread.
>They hollowed it from one end, using tongs inserted, twisted and pulled out
>a bread "plug", leaving the "heel" end closed. They then inserted a slice
>of provolone, meatballs, sauce, repeating until filled. A great way to eat
>a meatball sub without making a mess.

I hollow out bollilo or hoagie rolls to make my grinders.I tried
making east-coast style grinder with whole, round links of sausage and
everything was a big mess. I prefer my grinder with strips of beef
steak, plus the mushrooms, onion, peppers and a meltable cheese. I
imagine that cutting the sausage into coins would make eating a lot
easier.
Janet US

On Tuesday, December 27, 2016 at 4:11:06 PM UTC-8, U.S. Janet B. wrote:
> On Tue, 27 Dec 2016 14:42:40 -0800 (PST), ImStillMags
> > wrote:
>
> >On Monday, December 26, 2016 at 7:50:04 AM UTC-8, U.S. Janet B. wrote:
> >> On Mon, 26 Dec 2016 09:25:05 -0000, "Ophelia" >
> >> wrote:
> >>
> >> >"U.S. Janet B." wrote in message
> >> .. .
> >> >
> >> >On Sun, 25 Dec 2016 23:22:39 -0000, "Ophelia" >
> >> >wrote:
> >> >
> >> >>"U.S. Janet B." wrote in message
> >> . ..
> >> >>
> >> >>On Sun, 25 Dec 2016 13:30:25 -0800 (PST), ImStillMags
> >> > wrote:
> >> >>
> >> >>>On Sunday, December 25, 2016 at 11:12:48 AM UTC-8, U.S. Janet B. wrote:
> >> >>>> I got a Cabela's meat grinder and two brand new, crisp one hundred
> >> >>>> dollar bills for Christmas. Now I can go Cash and Carry and get some
> >> >>>> big hunks of meat to grind.
> >> >>>> Janet US
> >> >>>
> >> >>>wow. lucky you !!
> >> >>
> >> >>I know, right? I couldn't believe it. The manual comes with sausage
> >> >>recipes too.
> >> >>Janet US
> >> >>=============
> >> >>
> >> >>You will love it)))))))))))) Just think, you will know what is in all
> >> >>your ground meats)) No guessing any more)))
> >> >
> >> >I know! I'm really looking forward to this. My brain is going to
> >> >have to get in gear. I got a Roku (device for streaming TV/movie
> >> >content), a nifty pair of headphones for my cell phone and an external
> >> >drive for my computer. All have instructions (or recipes) for things
> >> >I've never done before. Altogether an exciting time ahead.
> >> >Janet US
> >> >
> >> >================
> >> >
> >> >Oh boy are you just) Be sure and share what you make)
> >> >
> >> >The last sausage I made was pork and apple. It is a favourite here I
> >> >don't make cured sausage though, only fresh.
> >>
> >> Share your recipe for pork/apple? I hadn't thought until I got to
> >> reading the manual that I can now smoke my own sausages since we have
> >> a smoker and it came with a sausage hanger.
> >> Janet US
> >
> >Since you have a smoker with a sausage hanger, don't forget to try your hand at andouille (cajun style). My fave.
>
> I like andouille and will try it.
> Janet US

I always have loved Paul Prudhomme's andouille. Here's his recipe.

http://www.nola.com/food/index.ssf/2...andouille.html

On Tue, 27 Dec 2016 17:24:41 -0700, U.S. Janet B. >
wrote:

>On Tue, 27 Dec 2016 23:22:46 GMT, "l not -l" > wrote:
>
>>
>>On 27-Dec-2016, U.S. Janet B. > wrote:
>>
>>> On Tue, 27 Dec 2016 22:04:26 GMT, "l not -l" > wrote:
>>>
>>> >
>>> >On 27-Dec-2016, wrote:
>>> >
>>> >> On Tuesday, December 27, 2016 at 11:53:50 AM UTC-5, Brooklyn1 wrote:
>>> >> > On Tue, 27 Dec 2016 03:14:05 -0600, Alan Holbrook
>>> >> > >
>>> >> > wrote:
>>> >> >
>>> >> > >"Ophelia" > wrote in news:ecc65lFt9n9U1
>>> >> > :
>>> >> > >
>>> >> > >> "Alan Holbrook" wrote in message
>>> >> > >> . 4.130...
>>> >> > >> ====================
>>> >> > >>
>>> >> > >> I haven't made sausages with a casing for a long time. I usually
>>> >> > >> make
>>> >> > >> sausage patties.
>>> >> > >>
>>> >> > >>
>>> >> > >
>>> >> > >I'll make patties for breakfast sausage and for Italian sausage for
>>> >> > >burgers. But for a good sub sandwich, with sauteed peppers and
>>> >> > >onions,
>>> >> > >and
>>> >> > >a spicy mustard, it', s gotta be links.
>>> >> >
>>> >> > Why? For sandwiches I prefer patties. Order a sub sausage sandwhich
>>> >> > and the sausage arrives sliced, usually coins, sometimes lengthwise.
>>> >>
>>> >> It's different here. A sausage sandwich is a whole Italian sausage
>>> >> on a bun. It looks pretty much like this:
>>> >>
>>> >> <http://www.food.com/recipe/italian-sausage-sandwich-173193>
>>> >>
>>> >> Cindy Hamilton
>>> >Same here, except instead of a bun, it's a sausage-length section of an
>>> >Italian bread.
>>>
>>> is the roll or bread hollowed out to allow for roundness of sausage
>>> and space for veggies and sauce?
>>> Janet US
>>Some places do that, others don't. Removing some of the bread to make a
>>"trough" makes the sandwich easier to eat with the hands. If I get one of
>>the ones that doesn't have a "trough", I try to scrape some of the bread
>>out; but, it's not always feasible because of sauce or cheese.
>>
>>One of my favorite places for meatball subs didn't split the Italian bread.
>>They hollowed it from one end, using tongs inserted, twisted and pulled out
>>a bread "plug", leaving the "heel" end closed. They then inserted a slice
>>of provolone, meatballs, sauce, repeating until filled. A great way to eat
>>a meatball sub without making a mess.
>
>I hollow out bollilo or hoagie rolls to make my grinders.I tried
>making east-coast style grinder with whole, round links of sausage and
>everything was a big mess. I prefer my grinder with strips of beef
>steak, plus the mushrooms, onion, peppers and a meltable cheese. I
>imagine that cutting the sausage into coins would make eating a lot
>easier.
>Janet US

Slicing the grilled sausae into coins is what most Italian restaurants
do here. I usually do take out when passing on my way home. It comes
with tomato sauce and I like mine with peppers but no cheese. There's
a pizzaria that slices sausage in half lengthwise but I like coins
better. For sausage with pasta I'd want them whole, but at home when
I make my own I do sausage meat-a-balles... just plan sausage meat
with seasoning but no eggs or bread crumbs... browned and simmered in
sauce till tender. I suppse restaurants and meat departments need to
sell sausage thats an actual sausage but I don't have to at home. The
sausage meat I make up is perceptively superior, better texture and
better flavor. Sausage commercial establishments make is mostly
scraps and trimmings, parts that can't be sold as a whole cut, like
the ends of loins that can't be made into a normal looking chop.
There's nothing bad about it but it's a hodgepodge of parts. Once
meat is ground there really is no way to tell what it was. They also
add way too much fat, which is cheating, it renders out and you lose a
goodly portion of what you paid for. When I buy a pork shoulder for
grinding I trim away the large chunks of fat (crow food). I often buy
shoulder chops in family packs (3+ lbs) on sale for cheap and trim out
the meaty parts for grinding and use the bones for simmering in canned
ceushed tomatoes, makes the best pasta sauce... easy to skim off the
fat and pick out the bones... meat that clings to the bones is cook's
treat.

Don't forget that a meat grinder can be used for a lot more than just
grinding meat; grind all your veggies along with the meat when making
meat loaf/meat balls, make your own bread/cracker crumbs, grind apples
for sauce, grind potatoes/onion for latkes, makes the best fish
cakes... uses are unlimited. A meat grinder is far better than a food
processor, everything goes through just once, nothing gets over
processed. A meat grinder does everything well... a food processor
does nothing well. With a chefs knife, a meat grinder, and a blender
I've no use whatsoever for a food processor. More than fifty years
ago a got a top of the line Cusinart food processor as a wedding gift.
Someone else gave an Oster blender. I tried using the food
processsor, I really tried to like it but eventually I decided it was
a POS, no one wanted it so I tossed it in the trash. I'm still using
that Oster blender, it's that big powerful 12 speed one with the thick
glass container and chrome base that could compete with a '56 Buick
Grille... I mostly use it for great smoothies. Back then Oster was
made in the USA, I don't know where they're made now, probably in
Bangledesh by eight year olds.

On Tue, 27 Dec 2016 17:11:11 -0800 (PST), ImStillMags
> wrote:

>On Tuesday, December 27, 2016 at 4:11:06 PM UTC-8, U.S. Janet B. wrote:
>> On Tue, 27 Dec 2016 14:42:40 -0800 (PST), ImStillMags
>> > wrote:
>>
>> >On Monday, December 26, 2016 at 7:50:04 AM UTC-8, U.S. Janet B. wrote:
>> >> On Mon, 26 Dec 2016 09:25:05 -0000, "Ophelia" >
>> >> wrote:
>> >>
>> >> >"U.S. Janet B." wrote in message
>> >> .. .
>> >> >
>> >> >On Sun, 25 Dec 2016 23:22:39 -0000, "Ophelia" >
>> >> >wrote:
>> >> >
>> >> >>"U.S. Janet B." wrote in message
>> >> . ..
>> >> >>
>> >> >>On Sun, 25 Dec 2016 13:30:25 -0800 (PST), ImStillMags
>> >> > wrote:
>> >> >>
>> >> >>>On Sunday, December 25, 2016 at 11:12:48 AM UTC-8, U.S. Janet B. wrote:
>> >> >>>> I got a Cabela's meat grinder and two brand new, crisp one hundred
>> >> >>>> dollar bills for Christmas. Now I can go Cash and Carry and get some
>> >> >>>> big hunks of meat to grind.
>> >> >>>> Janet US
>> >> >>>
>> >> >>>wow. lucky you !!
>> >> >>
>> >> >>I know, right? I couldn't believe it. The manual comes with sausage
>> >> >>recipes too.
>> >> >>Janet US
>> >> >>=============
>> >> >>
>> >> >>You will love it)))))))))))) Just think, you will know what is in all
>> >> >>your ground meats)) No guessing any more)))
>> >> >
>> >> >I know! I'm really looking forward to this. My brain is going to
>> >> >have to get in gear. I got a Roku (device for streaming TV/movie
>> >> >content), a nifty pair of headphones for my cell phone and an external
>> >> >drive for my computer. All have instructions (or recipes) for things
>> >> >I've never done before. Altogether an exciting time ahead.
>> >> >Janet US
>> >> >
>> >> >================
>> >> >
>> >> >Oh boy are you just) Be sure and share what you make)
>> >> >
>> >> >The last sausage I made was pork and apple. It is a favourite here I
>> >> >don't make cured sausage though, only fresh.
>> >>
>> >> Share your recipe for pork/apple? I hadn't thought until I got to
>> >> reading the manual that I can now smoke my own sausages since we have
>> >> a smoker and it came with a sausage hanger.
>> >> Janet US
>> >
>> >Since you have a smoker with a sausage hanger, don't forget to try your hand at andouille (cajun style). My fave.
>>
>> I like andouille and will try it.
>> Janet US
>
>I always have loved Paul Prudhomme's andouille. Here's his recipe.
>
>http://www.nola.com/food/index.ssf/2...andouille.html

copied and saved, thank you
Janet US

Cindy Hamilton > wrote in
:

> On Tuesday, December 27, 2016 at 5:02:08 PM UTC-5, Brooklyn1 wrote:
>>
>> >>
>> >> Why? For sandwiches I prefer patties. Order a sub sausage
>> >> sandwhich and the sausage arrives sliced, usually coins, sometimes
>> >> lengthwise.
>> >
>> >It's different here. A sausage sandwich is a whole Italian sausage
>> >on a bun. It looks pretty much like this:
>> >
>> ><http://www.food.com/recipe/italian-sausage-sandwich-173193>
>> >
>> >Cindy Hamilton
>>
>> Looks good but I've not seen saw-seege heros served that way here.
>> They're typically served with tomato sauce even with peppers and
>> onions, and usually with melted mozz.
>
> I've seen 'em that way, too.
>
> Cindy Hamilton
>

I don't know where Cindy is located, but here in the Peoples' Republic of
Massachusetts, the standard sausage sub is exactly the way she describes
and the way the picture looks. From Gillette Stadium to Fenway Park to
every little town and country fair, that's what you get when you order a
sausage sub. I've never seen one made with patty meat or sliced into
coins. Both styles must be regionalisms.

As far as the difference in effort between patties and links, sure,
stuffing is more work. But I don't find it excessively more, especialy
to those of us who like the results. Those monster grinders that started
this thread all make great stuffers, the variety of casings that are
available make life easier, too. And I suppose it could be done, but
I've never heard of smoking patties in a wood smoker.

On Tuesday, December 27, 2016 at 5:37:27 PM UTC-5, U.S. Janet B. wrote:
> On Tue, 27 Dec 2016 22:04:26 GMT, "l not -l" > wrote:
>
> >
> >On 27-Dec-2016, wrote:
> >
> >> On Tuesday, December 27, 2016 at 11:53:50 AM UTC-5, Brooklyn1 wrote:
> >> > On Tue, 27 Dec 2016 03:14:05 -0600, Alan Holbrook >
> >> > wrote:
> >> >
> >> > >"Ophelia" > wrote in news:ecc65lFt9n9U1
> >> > :
> >> > >
> >> > >> "Alan Holbrook" wrote in message
> >> > >> . 4.130...
> >> > >> ====================
> >> > >>
> >> > >> I haven't made sausages with a casing for a long time. I usually
> >> > >> make
> >> > >> sausage patties.
> >> > >>
> >> > >>
> >> > >
> >> > >I'll make patties for breakfast sausage and for Italian sausage for
> >> > >burgers. But for a good sub sandwich, with sauteed peppers and onions,
> >> > >and
> >> > >a spicy mustard, it's gotta be links.
> >> >
> >> > Why? For sandwiches I prefer patties. Order a sub sausage sandwhich
> >> > and the sausage arrives sliced, usually coins, sometimes lengthwise.
> >>
> >> It's different here. A sausage sandwich is a whole Italian sausage
> >> on a bun. It looks pretty much like this:
> >>
> >> <http://www.food.com/recipe/italian-sausage-sandwich-173193>
> >>
> >> Cindy Hamilton
> >Same here, except instead of a bun, it's a sausage-length section of an
> >Italian bread.
>
> is the roll or bread hollowed out to allow for roundness of sausage
> and space for veggies and sauce?
> Janet US

I don't really know, since I don't eat Italian sausage sandwiches.

Cindy Hamilton

l not -l wrote:
>
> One of my favorite places for meatball subs didn't split the Italian bread.
> They hollowed it from one end, using tongs inserted, twisted and pulled out
> a bread "plug", leaving the "heel" end closed. They then inserted a slice
> of provolone, meatballs, sauce, repeating until filled. A great way to eat
> a meatball sub without making a mess.

That's a great idea, imo. :-D

Cindy Hamilton wrote:
> On Tuesday, December 27, 2016 at 5:37:27 PM UTC-5, U.S. Janet B. wrote:
>> On Tue, 27 Dec 2016 22:04:26 GMT, "l not -l" > wrote:
>>
>> >
>> >On 27-Dec-2016, wrote:
>> >
>> >> On Tuesday, December 27, 2016 at 11:53:50 AM UTC-5, Brooklyn1 wrote:
>> >> > On Tue, 27 Dec 2016 03:14:05 -0600, Alan Holbrook >
>> >> > wrote:
>> >> >
>> >> > >"Ophelia" > wrote in news:ecc65lFt9n9U1
>> >> > :
>> >> > >
>> >> > >> "Alan Holbrook" wrote in message
>> >> > >> . 4.130...
>> >> > >> ====================
>> >> > >>
>> >> > >> I haven't made sausages with a casing for a long time. I usually
>> >> > >> make
>> >> > >> sausage patties.
>> >> > >>
>> >> > >>
>> >> > >
>> >> > >I'll make patties for breakfast sausage and for Italian sausage for
>> >> > >burgers. But for a good sub sandwich, with sauteed peppers and onions,
>> >> > >and
>> >> > >a spicy mustard, it's gotta be links.
>> >> >
>> >> > Why? For sandwiches I prefer patties. Order a sub sausage sandwhich
>> >> > and the sausage arrives sliced, usually coins, sometimes lengthwise.
>> >>
>> >> It's different here. A sausage sandwich is a whole Italian sausage
>> >> on a bun. It looks pretty much like this:
>> >>
>> >> <http://www.food.com/recipe/italian-sausage-sandwich-173193>
>> >>
>> >> Cindy Hamilton
>> >Same here, except instead of a bun, it's a sausage-length section of an
>> >Italian bread.
>>
>> is the roll or bread hollowed out to allow for roundness of sausage
>> and space for veggies and sauce?
>> Janet US
>
> I don't really know, since I don't eat Italian sausage sandwiches.
>
> Cindy Hamilton

this image shows that you can have an italian sausage and beef on
the same sandwich and not mess around with hollowing out the bread

http://www.alsbeef.com/char-grilled-...n-sausage.html