Sausage "Chatter"
Sausage making and sausage using.
I have been paying attention to the mix of sausage featured here and I get the feeling that most of it is not used on the family table. The number of snack sticks far out number the breakfast and dinner sausages. This brings me to the question of who eats all of the sausage made by the members of this forum.
We buy twenty pounds of hot dogs for our church picnic and some members make twenty pounds at home. Who eats them?
We buy twenty pounds of hot dogs for our church picnic and some members make twenty pounds at home. Who eats them?
Ross- tightwad home cook
It would be interesting to put up a poll, Ross. Great question. Folks may have to vote several times in order to get all the answers entered. (Izzat true, Chuckwagon?) ...kinda like voting in Chicago- - vote early and vote often. :vaudeville joke smiley:
Experience - the ability to instantly recognize a mistake when you make it again.
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- Passionate
- Posts: 287
- Joined: Sun Jan 30, 2011 20:12
- Location: Southampton Ont/Floral city Fl
I make several fresh sausages , Italian,Brats, breakfast, Farmers, They all get consumed by my family. I also make summer sausage, smoked pork sausages, Andouille,kielbasa, pepperone,salami,pepperettes, Bierwurst,head cheese, liverwurst and probably a few more
. Most of these are consumed by family and the rest by friends. I think I make slightly more smoked sausage than fresh
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- Passionate
- Posts: 221
- Joined: Sun Dec 19, 2010 22:03
- Location: Wisconsin
I always make brats, summer sausage etc, all in large batches. I love to share with my family and friends. If I do a family feed with either my wife's or my family a ten or twelve pound batch of brats goes fast. I love to bring my summer sausage or snack sticks on camping trips. My buddys never want store bought anymore, so they keep me busy. One of my favorite things about the hobby is watching other people enjoy eating it as much as I do.
I don't know what rusk is but there are some kosher all beef recipes in this web site: http://www.wedlinydomowe.com/sausage-re ... e-with-oil
Ross- tightwad home cook
- Chuckwagon
- Veteran
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Hi Twist,
You may be looking for a brat - type sausage.
Check out Stan's recipe list at this link: http://www.wedlinydomowe.com/sausage-recipes
As rusk is mostly used in English recipes, why not click on the topic at the top of the page called "Sausages by country". Stan has an exhaustive list of recipes here.
Also have a look around our Members Recipe Index. Here's a link: http://wedlinydomowe.pl/en/viewtopic.php?t=5146
Best Wishes,
Chuckwagon
You may be looking for a brat - type sausage.
Check out Stan's recipe list at this link: http://www.wedlinydomowe.com/sausage-recipes
As rusk is mostly used in English recipes, why not click on the topic at the top of the page called "Sausages by country". Stan has an exhaustive list of recipes here.
Also have a look around our Members Recipe Index. Here's a link: http://wedlinydomowe.pl/en/viewtopic.php?t=5146
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! ![Very Happy :D](./images/smilies/icon_biggrin.gif)
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- NorCal Kid
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I'll usually make batches of sausage and/or sticks in the 10-15 pound range; sometimes I'll do smaller as a test run.
Around my house, with three sons (ages 19 to 23) with BIG appetites, things usually disappear pretty quickly. Ten pounds of sliced bologna I recently made was gone within 10 days (!). Three containers of meat sticks (approx 8-10 pounds) will last about 3 weeks; a month maybe.
I know they dont care for liver sausage (boudin, liverwurst, braunschweiger, etc), so if I go that route, I'll certainly scale back production size on those recipes.
- Kevin
Around my house, with three sons (ages 19 to 23) with BIG appetites, things usually disappear pretty quickly. Ten pounds of sliced bologna I recently made was gone within 10 days (!). Three containers of meat sticks (approx 8-10 pounds) will last about 3 weeks; a month maybe.
I know they dont care for liver sausage (boudin, liverwurst, braunschweiger, etc), so if I go that route, I'll certainly scale back production size on those recipes.
- Kevin
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