Are You A Sausage Lover?

Kayelle said:
Gotcha Holly.........no gravy for this.

One of my favorite ways with American sausage is what's known as Sausage Gravy and Biscuits, taught to me by my southern mother. It's pratically a breakfast staple in the southern USA.
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Yes it is a great breakfast but if there is no Tobasco available then i don't order it or make it. To deviate replace sausage with fine chopped corn beef and toasted English muffins in place of biscuits.
 
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Love Bangers & Mash


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This is a BBQ snag (sausage in Oz) with fried onions on a piece of folded bread complete with paper serviette of course
A large Hardware Chain Store in Oz allows various charities to sell these on a Saturday morning
or used to....I'm not sure with the Covid19 problems
They were so nice and always right at the main entrance so if you had to got to the hardware store it was almost
'a dead cert' (certainty) that you would buy at least one on the way back to your car
 

Camper6 said:
For me. The sausage has to have a thin skin. A butcher shop in town supplies a vendor. I traced the source down after tasting it.
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I skin all sausage in casings. It's easy to do if the sausage is nearly frozen by inserting your knife under the skin at one end and slitting the casing.
It's easily skinned that way, and it will hold together as a link without a problem. Nope, I don't like casings.
 
One of my favorites is Cumberland Sausage, which is English. Every time I would go through Heathrow Airport in London onthe way back to the States, I did 3 things: a pint of beer, a Cumberland sausage and a stop at the World of Whisky for samplers
 
Kayelle said:
I skin all sausage in casings. It's easy to do if the sausage is nearly frozen by inserting your knife under the skin at one end and slitting the casing.
It's easily skinned that way, and it will hold together as a link without a problem. Nope, I don't like casings.
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I'm going to give that a try. I just love sausage with eggs. So if you have frozen sausages you just let them thaw out a bit? Some sausage casings are so thick you can't chew them.
 
Kayelle said:
I would also never think of making my Thanksgiving cornbread dressing/stuffing without including Jimmy Dean's Sage sausage.
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When I get a craving for the tastes of Thanksgiving I make a low carb skillet supper using frozen riced cauliflower, country-style breakfast sausage, onion, celery, poultry seasoning, and a packet of GOYA chicken bouillon. After frying the sausage, celery, and onions I add the seasonings and the cooked/drained riced cauliflower, let them cook together for a few minutes while stirring to coat the cauliflower.

I have to admit that I miss the bread but riced cauliflower coated with pork fat makes me happy. :)
 
hollydolly said:
Yes, love 'em...especially Scottish Lorne sausage... (also known as square sausage)

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Currently in my freezer, I have the aforesaid Lorne... and Cumberland sausages with caramelized onion... and Beef & pork with leek & apple...
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Aghhhh! Not the dreaded Lorne sausage. I can't abide the things. Cumberland sausage - that's different.
We have a good local butcher who makes great steak sausages and pork sausages. Occasionally he experiments with other flavours - like pork and ginger (very nice) and sticky maple pork. He did try chicken sausages, but they were a bit tasteless.
 
Capt Lightning said:
Aghhhh! Not the dreaded Lorne sausage. I can't abide the things. Cumberland sausage - that's different.
We have a good local butcher who makes great steak sausages and pork sausages. Occasionally he experiments with other flavours - like pork and ginger (very nice) and sticky maple pork. He did try chicken sausages, but they were a bit tasteless.
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A million people disagree with you
 
RadishRose said:
It really depends. They are mostly fat and lord knows what else and I rarely even eat a hot dog.

Home made Polish kielbasa and good Italian sausage are about all I'll eat of that type. No breakfast sausage.

The dry sausages are another matter- I love salami; all kinds and mortadella too. Sometimes, I have to force myself away from it in the store 😢. Pepperoni is the exception. I used to like it, but in later years I only like it in a big "Sunday Sauce" and it is delicious that way.
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If you buy hot dogs, buy uncured. That way you eliminate the nitrates or nitrites, but better yet, buy all beef hot dogs. Much better and healthier.
 
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