Originally Posted by Nutmegger1957
Along with my griddle cakes, I'm gonna make sausage (wife's request). I can't decide if I want to get sausage that I can cut into patties, or sausage links.
Pro's and Con's of each? Which is gonna cook faster? Which makes less splatter?
What do I need to know with regard to the choice between the two?
Welcome to DC Nutmegger.
Can you get to a Butcher shop? They usually have the best selection. Here it's " Local Favorite "
Bulk unseasoned sausage is more versatile. Cheaper in some ways. Not exactly easy stuff to work with. It gets sticky. Keeping your hands wet with cold water helps. Just work fast if your making patties. Cooking time will depend on the thickness of the patties to begin with. I use a Hamburger patty press. Or wrap and roll it in wax paper and cut them out. Sausage is easier to cut if it's cold. That way they are all kept unformed sized. When the juices run clear they're done.
If the bulk sausage is unseasoned you can add your own spices to make breakfast sausage. I like adding a little extra Chili Flakes, or Maple syrup to the mix.
Links are what they are linked. The casings can always be taken off. Either one will splatter a bit. We prefer the patties here. The links never browned to anyone's liking. Casings can be a bit too tough as well.