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Old 01-27-2015, 11:03 AM   #11
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Quote:
Originally Posted by CharlieD View Post
Aren't you supposed to stuff the casing with the whatever meat mixture you make?
Charlie, sausage patties aren't stuffed in casing, nor is bulk sausage. Sausage doesn't have to be in a casing to be called sausage.

Sausage is a pretty broad term for ground up protein mixed with spices that can be stuffed in a casing or not, dried or fresh, smoked or not, cooked or cured or both or neither, etc.
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Old 01-27-2015, 11:58 AM   #12
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Thank you.

I will never understand English. So, basically we are talking about some fried patty, right?
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Old 01-27-2015, 12:35 PM   #13
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Originally Posted by CharlieD View Post
Thank you.

I will never understand English. So, basically we are talking about some fried patty, right?
Yes and you're welcome.
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Old 01-27-2015, 03:01 PM   #14
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Originally Posted by medtran49 View Post
Yes ....

Oh, my, in this case recipe are endless. And In situation like this I always recommend to use seasoning person likes.
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Old 01-27-2015, 04:07 PM   #15
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This is the recipe I use for standard American style breakfast sausage:

Breakfast Sausage

Ingredients:

· 2 tsp dried sage
· 2 tsp salt
· 1 tsp ground black pepper
· 1/4 tsp dried marjoram
· 1 Tbs brown sugar
· tsp crushed red pepper flakes
· tsp ground cloves
· 2 pounds ground pork
Instructions:

In a small bowl, combine the first 7 ingredients (through ground cloves) and mix well.
Place the pork in a large bowl, add the mixed spices and mix well with your hands. Form the pork mixture into patties.
Sauté the patties in a large skillet over medium high heat for 5 minutes per side, or until internal temperature reaches 160°F.

I also make my own Mexican style Chorizo sausage:

Fresh Chorizo
Ingredients:
· 2 pounds ground pork (It's also good with ground turkey)
· 4 cloves mashed garlic
· 6 Tbs chili powder
· 2 Tbs oregano
· 2 Tbs minced onion
· 1 tsp ground cumin
· 1 tsp salt
· 1 tsp crushed red pepper flakes
· 1 tsp paprika
· ˝ tsp fresh ground black pepper
· 2 Tbs olive oil
· 2 Tbs water
· 2 Tbs vinegar
· 1˝ tsp sugar
Instructions:
Mix all ingredients together in a bowl, divide into quarters, roll each quarter into a log, and tightly wrap each log with plastic wrap, twisting the ends to secure.
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Old 01-27-2015, 04:22 PM   #16
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Originally Posted by medtran49 View Post
Okay, sorry I don't get it, you said you only use 1/10th of each spice, but 1 rounded teaspoon is about 1/3 of a tablespoon. Are you over-seasoning deliberately to get the flavor you want or just made a typo?
I made this once, and it didn't taste strongly spiced. Then again, maybe I used just under a tsp? Yeah, we'll go with that! Guess my math skills kinda slip after midnight... Nice catch, medtran.
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Old 01-28-2015, 10:08 PM   #17
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Originally Posted by GotGarlic View Post
What seasoning combinations have you used?
Something generic off the internet. It seems like the sausages are ALWAYS underspiced. I used to try to stuff them. Now, I think I'll make patties until I get a recipe that I really like. The outcome always seemed to be overworked, tough, and flavorless.
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Old 01-29-2015, 01:18 PM   #18
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I love and plan live by Chief Longwind's suggestion of cooking up a teaspoon sized patty and tasting the mix, then adjusting the seasonings as needed. I'm a strong believer in letting my taste buds overrule recipe recommendations.
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Old 02-02-2015, 01:05 PM   #19
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Originally Posted by Cooking4to View Post
I do it different all the time, there is no trick to it. Grind the pork mix in the spices make your patties and cook them...

2 tsp sage, 1/2 tsp thyme, 1 tsp ground pepper, 2 tsp sea salt, 2 teaspoon parsley flakes, 1/4 tsp red pepper flakes, 1/2 tsp cin, 1/4 teaspoon ground nutmeg, with 2-2 1/2 lbs ground sausage.. Mix it all together form the patties, and refrigerate the patties for 24 hours or so...
I tried something very similar to this. I bought a pound of ground pork and seasoned with thyme, spg, red pepper, cinnamon, nutmeg, and fennel. It came out pretty solid. It wasn't overpowering with that black licorice taste. I'd try it again, but I'll try the other recipes listed here too.
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