Sausages

sausages
#1

Sausage observations.
Sausages

I have observed sausages cooking. They start off curved and they end up straight. Is this how to tell your sausage is properly cooked?

Sausages

Sausages can be filled with all types off stuff. I went to my favourite smiley butcher, the one who makes super mince with organ meats ground in with the beef, I asked what the “filler” is in his sausages? Caution: This is not a safe question to ask a butcher. After I ducked the cleaver, he said the sausages were “gluten free”.I had my answer. So I asked, do you use potato starch or rice? Then I ran! Sausages can be dangerous to your health.

Sausages

So I found some excellent sausages today. Indeed, gluten free. Ingredients: meat, organs and animal fats. I had to look high and low. But I found them. Sausages.

When I was in Ireland they fed me “pud” or “pudding” for breakfast. I’m not pudding you on. It was spicy sausage slices made from clotted blood (blood pudding or black pudding), or from lymph (white pudding). In England pudding is made from custard. You can understand my confusion.

Sausages.

These Yanks. These Americans. They talk about ‘sausage’ for breakfast. Crikey, what is that? Is it a surprise, like in Ireland? In Australia and in the U.K. it is sausages, plural, for breakfast or at the barbie. Sausage rhymes with sizzle. Are Americans so frugal as to have only one sausage for breakfast? We also like to call them bangers (But that can also be a word for pimples). Be careful what you ask for.

Sausages.

I like them cold.

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(Eric - The patient needs to be patient!) #2

We have a butcher that makes 4 to 6 different varieties every week. Only carbish thing in some of them is some beer. Most have no carb. The owner has been keto before.

The also have pate that has no carbs.

You know german sausages are the wurst! Just saying.

Oh I don’t like breakfast sausage. Burned out on sage when I was younger. Also I don’t eat breakfast most days. I do eat deadly choline filled eggs when I do.

(Bunny) #3

They use to have exclusive festivals just to commemorate the health benefits of this stuff?

Interesting notes in a book on the pud from 1907:

Precious Stones by W. T. Fernie, M.D. 1907 pp. 185, 186, 187, 188, 189 ”…To quote relatively on this subject,—concerning Blood,— from our Animal Simples, 1890: “Nowa-days chemists prepare from the blood of healthy animals a ‘residuum rubrum,’ or ‘dried residue: which contains all its active principles still in their integrity. This is given beneficially in those disorders which require blood-salts, in their organic combination, as existing in fresh, sound, animal blood. A desiccated blood-powder is made, which gives to water a magnificent red colour. It has been well tried at the Children’s Hospital, in Paris, and has proved highly efficacious in cases where reconstituents were needed, such as iron, raw meat, and the animal phosphates. Monsieur le Bon reduced fresh bullock’s blood by simple evaporation to a solid, which when powdered was readily soluble in water.” Again," Quite recently," (as shown in the Lancet, November 28th, 1896) “the value of healthy ox-blood, both arterial, and venous, against crippling rheumatic diseases of the joints, has been conclusively proved. It is given on the sure principle of containing all those various animal organic substances which serve to maintain the sum total of health.” Furthermore, ox-blood is evaporated “in vacuo” by the manufacturing chemist, and its residuum supplied in condensed tabloids, as highly useful medicaments for the like essential purpose. In the Therapeutics of Sidney Ringer (a Standard Work, 1897) it is enjoined: "in cases of bloodlessness, wasting, and prostration, the fresh blood of animals, such as fowls, when mixed with warm wine, or milk-punch, warm lemonade, or warm milk, or coffee, and taken immediately, before it coagulates, is found to prove highly useful.

It relieves the prostration (as after flooding), restores the bodily heat, revives the circulation; acting better, and more promptly—it is said,— than transfusion of blood from vein to vein. The blood of two, or three, chickens should be taken thus in twenty-four hours." Among civilised nations the pig is the only animal whose blood, as such, furnishes a distinct article of food. Being mixed with fat, (wherein the blood is deficient), and spices, the blend when packed within some yards of intestine, is made into black puddings, savoury, and restorative. …More

(Jane) #4

:laughing:

#5

I have yet to be enlightened as what breakfast sausage actually is.

(Eric - The patient needs to be patient!) #6

For me it is sausage that is generally not in a casing and has sage in it. But there are breakfast sausages in casing as well.

(Bob M) #7

And usually a slight amount of sugar, though not always. I always liked this recipe (and yes I added the brown sugar):

(Jane) #8

Looks yummy. 1 Tbl brown sugar isn’t a lot for 2 lbs of meat - 9 carbs for 16 patties, so 0.56 carbs per patty.

I have a manual meat grinder and never thought to use it to make breakfast sausage. I bet if you use the fresh herbs like in the recipe that they are really good freshly cooked. Once you freeze then maybe not as dramatic a flavor.

(Bob M) #9

We usually doubled the recipe (might as well, since we rarely grind meat). We would use some and freeze the rest. I remember the frozen, then defrosted and cooked, to be pretty good. In fact, since I reminded myself about this, I might have to make these this weekend. :wink:

The sad thing is that while my wife and I love these, our kids aren’t too hot on them. And that’s one of the main reasons we’d make this: anything to get the kids eating more meat or (apparently, deadly) eggs instead of, say, fruit for breakfast is a good thing.

(Bacon is a many-splendoured thing) #10

Depends on where it comes from. A lot of the stuff labeled “breakfast sausage” in the U.S. is little links of cardboard and sawdust flavoured with a goodly amount of sugar and a hint of meat. But sausages purchased at a butcher shop are likely to be pretty decent stuff.