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 Posted By: Cook Chatty Cathy 
Sep 18  # 96 of 104
Quote 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
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 Posted By: Keziah 
Sep 18  # 97 of 104
The only sausages I know are in casings. I use the natural one when I can get it, otherwise it is the synthetic kind. Which will keep forever in the bottom of the fidge.

I prefer using the natural casing as they have more give in them than the sythetic. My husband is always facinated at the way I link them, he says I make it look easy.

That's just because when I was in school one of my Saturday jobs was working for the local butcher.

Nothing learned is ever a waste, don't you think.
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 Posted By: jglass 
Sep 21  # 98 of 104
I am roasting a chicken stuffed with herbs tonight. Tomorrow we will have roasted chicken, biscuits, mashed taters & roasted garlic gravy.
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 Posted By: cookie 
Sep 22  # 99 of 104
We are having stir-fry chicken tomorrow. I did buy some sesame oil today to use with fresh mushrooms and onion and oriental veggies. I'll make white rice with it.

We had grilled steak w/Cesar salad and a baked potato w/sour cream today. Cookie :)
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 Posted By: jglass 
Sep 23  # 100 of 104
Hotdogs with homemade sauce and ice cream cones for dessert.