Posted By: Cook Chatty Cathy
Sep 18 # 96 of 104
Keziah wrote:
The regional differences are mainly the herbs and seasoning put in them. I would say that British recipe sausage would be considered mild, meat/ pork and or beef, breadcrumbs, herbs, onion and different seasonings to give the flavours.
Your homemade sausages sound very similar to our meatloaf recipes! All the sausage we buy or make here in the states have no added bread crumbs. Some of the cheaper varities may add a ground soy product, but the better brands are strictly meat, fat, and seasonings! My favorite sausage is in a casing (called link sausage) and smoked! I do not care for patty sausage as it is generally too fat for my tastes. Like you I eat just a little sausage every now & then. I would love to have it much more often, but my arteries would clog:D