Pork Sausage vs Breakfast Sausage
Scott
pork sausage in hopes of a little more flavor. My question is breakfast
sausage (Jimmy Dean) the same as the pork sausage that's sold in a tray
at the meat department? And I don't mean Italian sausage (can't stand
fennel.) The thought of using breakfast sausage just doesn't seen right.
Omelet
Scott <sws...@yahoo.com> wrote:
It would probably work, but personally, I'd use Italian sausage.
--
Peace! Om
"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain
Scott
> In article <H56dnWTD5IOePlPV...@giganews.com>,
> Scott <sws...@yahoo.com> wrote:
>
>> I've been using ground pork in my lasagna but next time I'm going to try
>> pork sausage in hopes of a little more flavor. My question is breakfast
>> sausage (Jimmy Dean) the same as the pork sausage that's sold in a tray
>> at the meat department? And I don't mean Italian sausage (can't stand
>> fennel.) The thought of using breakfast sausage just doesn't seen right.
>
> It would probably work, but personally, I'd use Italian sausage.
Is there such a thing as Italian sausage without the fennel flavor? Does
Italian sausage = pork sausage + fennel?
Giusi
news:XfOdnQA2Xuv7M1PV...@giganews.com...
> Omelet wrote:
> Is there such a thing as Italian sausage without the fennel flavor? Does
> Italian sausage = pork sausage + fennel?
Yes there is. No it doesn't. Some regions like it other don't. In Umbria
there is no fennel seed but occasionally might be wild fennel pollen.
Lynn from Fargo
> "Scott" <sws2...@yahoo.com> ha scritto nel messaggionews:XfOdnQA2Xuv7M1PV...@giganews.com...
>
> > Omelet wrote:
> > Is there such a thing as Italian sausage without the fennel flavor? Does
> > Italian sausage = pork sausage + fennel?
>
> Yes there is. No it doesn't. Some regions like it other don't. In Umbria
> there is no fennel seed but occasionally might be wild fennel pollen.
Dear Scott.
Make your own sausage and omit the fennel (seeds or fronds). I'm sure
there's a recipe if you google. You don't need (or want) casings if it
will be sauted (sorry no acute accent). Or just say to hell with it
and mix ground pork with the seasonings you like best. Personally, I
would doctor it up with salt, pepper, lots of crushed dried basil and
a hint of oregano.
Or . . . you could just listen to Giusi who knows absolutely
everything there is to know about Italian food. Maybe even more than
Lynne Rosetto Kasper.
Lynn in Fargo,
Loves fennel seeds but only in sausage pizza
djs...@aol.com
You might want to try a different brand of Italian sausage. Some
don't have as much fennel as others. I'm not sure about your area but
here we have a brand called Old Folks. I've tried it and I like it.
You can taste the fennel but it's not overpowering.
djs...@aol.com
If you absolutely hate Italian sausage you could try using a mixture
of regular sausage and ground beef or regular sausage and ground
pork. I put Italian sausage in my lasagna but I only use a small
amount. The rest is ground chuck.
Saerah Gray
news:727d4daa-be00-414f...@k13g2000hse.googlegroups.com:
>
> Lynn in Fargo,
> Loves fennel seeds but only in sausage pizza
I put fennel in my pizza sauce...
--
Saerah
"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL
Omelet
Scott <sws...@yahoo.com> wrote:
Generally... unless you make your own. Making sausage is not exactly
hard and it's a good thing as you can adjust it to taste. I make it
with about 1/4 the salt usually called for to start. :-)
If you don't like fennel, don't add it.
Scott
> In article <XfOdnQA2Xuv7M1PV...@giganews.com>,
> Scott <sws...@yahoo.com> wrote:
>
>> Omelet wrote:
>>> In article <H56dnWTD5IOePlPV...@giganews.com>,
>>> Scott <sws...@yahoo.com> wrote:
>>>
>>>> I've been using ground pork in my lasagna but next time I'm going to try
>>>> pork sausage in hopes of a little more flavor. My question is breakfast
>>>> sausage (Jimmy Dean) the same as the pork sausage that's sold in a tray
>>>> at the meat department? And I don't mean Italian sausage (can't stand
>>>> fennel.) The thought of using breakfast sausage just doesn't seen right.
>>> It would probably work, but personally, I'd use Italian sausage.
>> Is there such a thing as Italian sausage without the fennel flavor? Does
>> Italian sausage = pork sausage + fennel?
>
> Generally... unless you make your own. Making sausage is not exactly
> hard and it's a good thing as you can adjust it to taste. I make it
> with about 1/4 the salt usually called for to start. :-)
>
> If you don't like fennel, don't add it.
If you were making sausage for lasagna what spices would you add?
Omelet
Scott <sws...@yahoo.com> wrote:
Whatever personally worked for me, which would be Thyme, Basil and just
a small amount of Oregano.
And salt, pepper and garlic to taste.
I DO like fennel, but in limited quantities.
Scott
Since I make my sauce with all the herbs you mention (-fennel) it seems
to me I can just continue using plain ground pork since the herbs are
already in the sauce.
Am I over analyzing this?
Omelet
Scott <sws...@yahoo.com> wrote:
> >>> If you don't like fennel, don't add it.
> >> If you were making sausage for lasagna what spices would you add?
> >
> > Whatever personally worked for me, which would be Thyme, Basil and just
> > a small amount of Oregano.
> >
> > And salt, pepper and garlic to taste.
> >
> > I DO like fennel, but in limited quantities.
>
> Since I make my sauce with all the herbs you mention (-fennel) it seems
> to me I can just continue using plain ground pork since the herbs are
> already in the sauce.
> Am I over analyzing this?
Perhaps. ;-)
Cooking to taste is very much an individual thing.
But you know that.
Spicing the meat separately tho' is not the same as flavoring the sauce.
At least to me.
Scott
>
> Spicing the meat separately tho' is not the same as flavoring the sauce.
>
> At least to me.
OK, this is my last post for this thread:)
On what you said on spicing the meat separately, before I add the meat I
saute onion and garlic in olive oil, then add oregano, basil, S&P, then
add my meat. So I think I'm cover in that department.
No One
Northeastern PA. The town north of where I grew up was all Italian and they
only make the sausage with pork butts, garlic, salt and lots of black
pepper. It was the only thing I knew for 15 years.
"Lynn from Fargo" <lynn...@i29.net> wrote in message
news:727d4daa-be00-414f...@k13g2000hse.googlegroups.com...
Steve Pope
>If you absolutely hate Italian sausage you could try using a mixture
>of regular sausage and ground beef or regular sausage and ground
>pork.
Please define "regular sausage".
Italian sausage is dead easy to make from ground pork, so
making a batch without fennel would seem the simplest approach
for fennel-haters. Nearly any pre-made Italian sausage or
breakfast sausage has lots of fennel in it. Alternate seasonings
might include paprika, sage, cayenne...
Steve
Sheldon
> "Scott" <sws2...@yahoo.com> ha scritto nel messaggionews:XfOdnQA2Xuv7M1PV...@giganews.com...
>
> > Omelet wrote:
> > Is there such a thing as Italian sausage without the fennel flavor? Does
> > Italian sausage = pork sausage + fennel?
>
> Yes there is. �No it doesn't. �Some regions like it other don't. �In Umbria
> there is no fennel seed but occasionally might be wild fennel pollen.
I picture you using pork sausasge to impregnate yourself with wild
fennel pollen! Name the first one Herberto! LOL
Scott
I've never tasted fennel in any breakfast sausage
Sheldon
> djs0 wrote:
>
> > If you absolutely hate Italian sausage you could
> > try using a mixture of regular sausage and ground
> > beef or regular sausage and ground pork. �
>
> Please define "regular sausage".
There is no such thing as "regular" sausage... sausage by default is
always seasoned... without seasoning it's just ground meat.
> Italian sausage is dead easy to make from ground pork, so
> making a batch without fennel would seem the simplest
> approach for fennel-haters. Nearly any pre-made Italian > sausage or breakfast sausage has lots of fennel in it. �
I've never seen fennel in breakfast sausage. Breakfast sausage is
seasoned as differently from guinea saw-seege as night is different
from day... breakfast sausage contains salt, white pepper, sage
(lots), ground ginger, nutmeg, and thyme, sometimes maple syrup. And
'talian sausage doesn't necessarily contain fennel, in fact those dago
saw-seege that contain cheese, bell peppers, onion, parsley, wine,
etc, do not usually contain fennel. Naturally the best sausage is
that one makes themself... that is with meat they've ground themself
(so they know what/who's in it). Making sausage with pre ground pork
(mystery meat) and adding ones own spices is NOT making sausage, not
anymore than using pre ground beef (mystery meat) to make burgers and
adding ones own ketchup. Making any sausage (or any dish) with pre
ground mystery meat is analogous to getting laid with a dildo...
actually a dildo is better than mystery meat, at least you won't catch
any diseases.
Omelet
<a85ba383-3f11-4aaa...@73g2000hsx.googlegroups.com>,
Sheldon <PENM...@aol.com> wrote:
> breakfast sausage contains salt, white pepper, sage
> (lots), ground ginger, nutmeg, and thyme,
Do you have specific amounts of those you add Shel'?
Please?
Scott
>
> I've never seen fennel in breakfast sausage. Breakfast sausage is
> seasoned as differently from guinea saw-seege as night is different
> from day... breakfast sausage contains salt, white pepper, sage
> (lots), ground ginger, nutmeg, and thyme, sometimes maple syrup.
So that answer one of my question then...breakfast sausage is not the
same as regular sausage.
And
> 'talian sausage doesn't necessarily contain fennel,
>
Does anyone know of any brand of Italian sausage that doesn't contain
fennel?
Omelet
Scott <sws...@yahoo.com> wrote:
> Does anyone know of any brand of Italian sausage that doesn't contain
> fennel?
Home made. ;-)
Any _commercial_ brand of Italian sausage (at least in my arear, YMMV
as always) has contained fennel.
Honestly babe, its not that hard to make your own sausage!
Buy ground pork (or grind your own), add the appropriate spices and
voila!
There are recipes all over the web.
Here is mine. Excerpt from a posting where I made stuff Italian sausage.
Just skip the fennel:
To each lb. of meat was added:
1/2 tsp. salt free lemon pepper (it called for black pepper but I was
too tired to grind that much but the result was excellent so I'll
probably just use this from now on! All I have on hand are fresh
peppercorns in a grinder)
1/4 tsp. garlic powder or granulated garlic
1/4 tbs. sea salt
1/4 tsp. dried basil
1 tbs. mixed Italian herbs, McCormick brand to include:
Marjoram, Thyme, Rosemary, Savory, Sage, Oregano and Basil.
I don't normally use spice mixes for stuff like this, but it smelled
"right" if you know what I mean. I did add extra Basil and Sage at 1/4
tbs. dried Basil and 1/4 tsp. sage per lb. of meat.
Final flavorings per lb. were 1/2 tsp. paprika and 1 tsp. whole fennel
seed per lb. I made 24 lbs. at roughly 8 oz. per link.
Sheldon
> Sheldon wrote:
>
> > I've never seen fennel in breakfast sausage. �Breakfast sausage is
> > seasoned as differently from guinea saw-seege as night is different
> > from day... breakfast sausage contains salt, white pepper, sage
> > (lots), ground ginger, nutmeg, and thyme, sometimes maple syrup.
>
> So that answer one of my question then...breakfast sausage is not the
> same as regular sausage.
No it does not... there is no such thing as "regular" sausage... are
you playing at being obnoxious or are you naturally a moron.
Sheldon
> �Scott <sws2...@yahoo.com> wrote:
> > Does anyone know of any brand of Italian sausage that doesn't contain
> > fennel?
>
> Home made. ;-)
>
> Any _commercial_ brand of Italian sausage (at least in �my arear, YMMV
> as always) has contained fennel.
>
> Honestly babe, its not that hard to make your own sausage!
>
> Buy ground pork (or grind your own), add the appropriate spices and
> voila!
>
> There are recipes all over the web.
>
> Here is mine. Excerpt from a posting where I made stuff Italian sausage.
> Just skip the fennel:
>
> To each lb. of meat was added:
>
> 1/2 tsp. salt free lemon pepper (it called for black pepper but I was
> too tired to grind that much but the result was excellent so I'll
> probably just use this from now on! All I have on hand are fresh
> peppercorns in a grinder)
Huh... whaddaya jerking us off... 1/2 tsp is like six friggin'
grinds... do you really get carpel tunnel from masturbating, I heard
that was the cure! hehe
Omelet
<0cc9e467-a353-442f...@26g2000hsk.googlegroups.com>,
Sheldon <PENM...@aol.com> wrote:
> Omelet wrote:
> > ?Scott <sws2...@yahoo.com> wrote:
> > > Does anyone know of any brand of Italian sausage that doesn't contain
> > > fennel?
> >
> > Home made. ;-)
> >
> > Any commercial brand of Italian sausage (at least in ?my arear, YMMV
> > as always) has contained fennel.
> >
> > Honestly babe, its not that hard to make your own sausage!
> >
> > Buy ground pork (or grind your own), add the appropriate spices and
> > voila!
> >
> > There are recipes all over the web.
> >
> > Here is mine. Excerpt from a posting where I made stuff Italian sausage.
> > Just skip the fennel:
> >
> > To each lb. of meat was added:
> >
> > 1/2 tsp. salt free lemon pepper (it called for black pepper but I was
> > too tired to grind that much but the result was excellent so I'll
> > probably just use this from now on! All I have on hand are fresh
> > peppercorns in a grinder)
>
> Huh... whaddaya jerking us off... 1/2 tsp is like six friggin'
> grinds... do you really get carpel tunnel from masturbating, I heard
> that was the cure! hehe
I really was very tired that day... I'd already been awake for 22 hours
when I got around to setting up for it.
It's a quote from an old post.
AND I was making 24 lbs!
Steve Pope
>(Steve Pope) wrote:
>> Please define "regular sausage".
>There is no such thing as "regular" sausage... sausage by default is
>always seasoned... without seasoning it's just ground meat.
Yep
>> Italian sausage is dead easy to make from ground pork, so
>> making a batch without fennel would seem the simplest
>> approach for fennel-haters. Nearly any pre-made Italian > sausage or
>> breakfast sausage has lots of fennel in it. �
>I've never seen fennel in breakfast sausage. Breakfast sausage is
>seasoned as differently from guinea saw-seege as night is different
>from day... breakfast sausage contains salt, white pepper, sage
>(lots), ground ginger, nutmeg, and thyme, sometimes maple syrup.
Thanks. I've probably been buying yuppie, chicken-apple breakfast
sausage that has fennel in it and have forgotten what the
mass-market stuff tastes like.
> And 'talian sausage doesn't necessarily contain fennel, in
> fact those dago saw-seege that contain cheese, bell peppers,
> onion, parsley, wine, etc, do not usually contain fennel.
> Naturally the best sausage is that one makes themself... that
> is with meat they've ground themself (so they know what/who's
> in it). Making sausage with pre ground pork (mystery meat)
> and adding ones own spices is NOT making sausage, not anymore
> than using pre ground beef (mystery meat) to make burgers and
> adding ones own ketchup.
Thanks for the tip.
What if you watch the butcher put the meat in the meat grinder,
does that count as real?
Steve
Scott
>
> No it does not... there is no such thing as "regular" sausage... are
> you playing at being obnoxious or are you naturally a moron.
>
Where I shop at in the ground beef section (you grind your own meat so
you're not familiar with that section, so I'll let you slide on that
one) they have in styrofoam trays, ground pork and pork sausage. So what
kind of sausage then is the 'pork sausage'?
Scott
Saved and Printed!
Thanks Om
Omelet
Scott <sws...@yahoo.com> wrote:
Most likely breakfast sausage. It's the most common.
Omelet
Scott <sws...@yahoo.com> wrote:
> Saved and Printed!
>
> Thanks Om
Cheers. :-)
That recipe really worked.
At least for me and my family...
Scott
> In article <74-dnU9uZMTO30zV...@giganews.com>,
> Scott <sws...@yahoo.com> wrote:
>
>> Sheldon wrote:
>>
>>> No it does not... there is no such thing as "regular" sausage... are
>>> you playing at being obnoxious or are you naturally a moron.
>>>
>> Where I shop at in the ground beef section (you grind your own meat so
>> you're not familiar with that section, so I'll let you slide on that
>> one) they have in styrofoam trays, ground pork and pork sausage. So what
>> kind of sausage then is the 'pork sausage'?
>
> Most likely breakfast sausage. It's the most common.
So let me confirm this then. Basically there are 2 kinds of sausage
available at most supermarkets: breakfast and Italian. So if want to use
sausage (without fennel) in my lasagna I will have to make my own (using
your recipe as a starting point)
Sheldon
>
> What if you watch the butcher put the meat in the
> meat grinder, does that count as real?
No! Those huge commercial grinders can hold two pounds and more in
their body... the meat you choose pushes out what was already in
there. If you choose some good cut then after you leave the butcher
will use some lesser meat to push yours out and he will keep yours for
himself. The ONLY way to know is to grind your own.
Omelet
Scott <sws...@yahoo.com> wrote:
Uh, no, there are breakfast and "other".
In my supermarket alone, the most common is Breakfast sausage, but there
is also Italian, Keilbasa, Polish, Bratwurst, Knockwurst, Beer Brat's...
You get the idea. :-)
And variations of each! I live in the south so some sausages come in
"mild" and "hot".
Scott
I meant to say ground sausage...sorry.
Sheldon
> Sheldon wrote:
>
> > No it does not... there is no such thing as "regular" sausage... are
> > you playing at being obnoxious or are you naturally a moron.
>
> Where I shop at in the ground beef section (you grind your own meat so
> you're not familiar with that section, so I'll let you slide on that
> one)
I can assure you I'm more familiar with that meat section than you,
that's why I would never buy that mystery meat.
>they have in styrofoam trays, ground pork and pork
> sausage. So what kind of sausage then is the 'pork
> sausage'?
You just said they have styrofoam trays of ground pork (that's not
sausage, it's just plain old ground pork, no way to tell which cut,
what's in it, who's in it) and of pork sausage (if not in casings
that's bulk sausage), most likely italian, but by law it would need to
specify which type of sausage (could be breakfast sausage) and list
all the ingredients.
If you don't like fennel seed but insist on buying pre made mystery
meat italian sausage from a stupidmarket then you have but one choice,
learn to like fennel seed. Otherwise find a real butcher shop that
will custom make your sausage, or make your own.
Omelet
Scott <sws...@yahoo.com> wrote:
Ground MEAT babe. ;-D
I'm glad you liked the recipe... It was a copy/paste from my files.
Scott
> On Sep 17, 1:49�pm, Scott <sws2...@yahoo.com> wrote:
>> Sheldon wrote:
>>
>>> No it does not... there is no such thing as "regular" sausage... are
>>> you playing at being obnoxious or are you naturally a moron.
>> Where I shop at in the ground beef section (you grind your own meat so
>> you're not familiar with that section, so I'll let you slide on that
>> one)
>
> I can assure you I'm more familiar with that meat section than you,
> that's why I would never buy that mystery meat.
>
Alright, you got me on that one.
>> they have in styrofoam trays, ground pork and pork
>> sausage. So what kind of sausage then is the 'pork
>> sausage'?
>
> You just said they have styrofoam trays of ground pork (that's not
> sausage, it's just plain old ground pork, no way to tell which cut,
> what's in it, who's in it) and of pork sausage (if not in casings
> that's bulk sausage), most likely italian, but by law it would need to
> specify which type of sausage (could be breakfast sausage) and list
> all the ingredients.
>
The label just has 'Pork Sausage' so I guess they're breaking the law by
not specifying which type of sausage but they do list the ingredients
but fennel is not listed, so probably breakfast sausage.
> If you don't like fennel seed but insist on buying pre made mystery
> meat italian sausage from a stupidmarket then you have but one choice,
> learn to like fennel seed.
Not going to happen.
Otherwise find a real butcher shop that
> will custom make your sausage, or make your own.
I'll make my own thanks to Om.
Steve Pope
>I'll make my own thanks to Om.
Certainly. Only about 16 people in this thread suggested
you make your own sausage, but you're giving all the credit to Om.
Steve
Scott
But she posted a recipe from her private collection.
Gregory Morrow
Scott wrote:
Jeez, sounds like pork[n]ography to me...
--
Best
Greg
" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking
Sheldon
True, the ingrate should have thanked everyone.
Odds are he never will make sausage... but he'll be asking a whole lot
more questions regarding what meat to grind and how... and as far as
I'm concerned he can figure it out his ownself.
Paco
"Scott" <sws...@yahoo.com> wrote in message
news:H56dnWTD5IOePlPV...@giganews.com...
> I've been using ground pork in my lasagna but next time I'm going to try
> pork sausage in hopes of a little more flavor. My question is breakfast
> sausage (Jimmy Dean) the same as the pork sausage that's sold in a tray at
> the meat department? And I don't mean Italian sausage (can't stand
> fennel.) The thought of using breakfast sausage just doesn't seen right.
Nice troll, Scott.
-sw
cybercat
"Paco" <bakedinalaska@y'all.com> wrote in message
news:gat38u$me$1...@registered.motzarella.org...
Idiot.
Scott
Whatever!
-sw
Scott
> On Sep 17, 4:40�pm, spop...@speedymail.org (Steve Pope) wrote:
>> Scott �<sws2...@yahoo.com> wrote:
>>> I'll make my own thanks to Om.
>> Certainly. � Only about 16 people in this thread suggested
>> you make your own sausage, but you're giving all the credit to Om.
>
> True, the ingrate should have thanked everyone.
>
> Odds are he never will make sausage...
You wanna put some money on that?
but he'll be asking a whole lot
> more questions regarding what meat to grind and how...
Now that you mention it...
Melba's Jammin'
Scott <sws...@yahoo.com> wrote:
> I've been using ground pork in my lasagna but next time I'm going to try
> pork sausage in hopes of a little more flavor. My question is breakfast
> sausage (Jimmy Dean) the same as the pork sausage that's sold in a tray
> at the meat department? And I don't mean Italian sausage (can't stand
> fennel.) The thought of using breakfast sausage just doesn't seen right.
Is it the same? Look at the ingredients.
I think 'sausage' implies ground meat that has been seasoned. Looks
like you're seeing bulk sausage in that tray, seasoned with maybe sage,
thyme, garlic, salt, pepper, maybe nutmeg. Probably no fennel involved
unless they call it Italian sausage.
If you buy ground pork (no seasonings) you can make your own sausage if
you want to.
I've made this more than once. The recipe's from a guy who used to post
on rec.food.preserving. If you fry it in a skillet for breakfast, don't
overcook it; there's not that much fat in it and it can dry out some.
Pork Sausage
posted again to r.f.cooking by Barb Schaller, 9-18-2008
€ 5 lbs. pork butt
€ 2 tablespoons salt
€ 2 teaspoons ground white pepper
€ 1 tablespoon rubbed sage
€ 1/2 teaspoon ginger
€ 2 teaspoons nutmeg
€ 2 teaspoons thyme
€ 1 cup ice water
Grind pork though a 3/16" plate. Mix all ingredients thoroughly into
the ground meat. Stuff into casings of your desired size or just make
patties out of it. If you want it hot, add a couple tespoons crushed red
pepper.
Keep it cold (there are no preservatives) or freeze it. You'll find
this to be better than any sausage you can buy.
Notes:From Paul Hinrichs, rec.food.preserving, May 1997.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>
Melba's Jammin'
> one) they have in styrofoam trays, ground pork and pork sausage. So what
> kind of sausage then is the 'pork sausage'?
Ask the meat department clerk what's in the pork sausage; likely sage,
thyme, garlic, pepper. Labeling it "breakfast sausage" is a
marketing tool in case a customer isn't sure how to use it.
Omelet
spo...@speedymail.org (Steve Pope) wrote:
I posted a recipe. <g>
Omelet
Nice sounding recipe! Nice and light on the salt, and spices. I'd
probably be tempted to add a bit more thyme tho' and basil and oregano
would make it more Italian.
saved to disk. :-)
Paco
;-)
-sw
Everyone else's never have defeated my logic!
Paco
"cybercat" <cyber...@yahoo.com> wrote in message
news:gat62v$f6n$1...@registered.motzarella.org...
Hey! Your pimp is looking for you. Says you came up a buck short. You
stiffing him a trick from last night? Says he's gonna beat yo' ho ass.
-sw