Sausage – You Want to see Made!
Marty Martindale

Sausage is pretty wonderful stuff, but think of it, it’s really only a kind of meatloaf in a tube? Or, season any ground meats, make it into a patty and you have patty sausage. Remember. Sausage is nothing but seasoned meat, shaped into desired shape and cooked briefly.

Originally, sausage was necessitated by thrift and meager earnings  especially in Eastern Europe. Butchers gathered meat scraps, animal organs, blood and fat and preserved them with special spices and stuffed into tubular casings made from animals’ intestines.

Fresh sausage, like pork or breakfast sausage, is made from uncured meats and seasonings, must be refrigerated and cooked before eaten. Preserved sausages, like kielbasa, summer sausage and mortadella, are pre-cooked, usually by smoking. Eat them hot or cold, no further cooking necessary.

Poach sausage links and get the dividend of some delicious broth for soup.  Grill them, braise them, put them in pasta dishes, they make  breakfast a treat, are best friend to fried peppers and a casserole friend. Sausages are neat “units” of protein.

Like everything in this world, sausage has evolved from necessary thrift to gourmet sausage. Bruce Aidels, butcher extraordinaire and author of several meat books, is credited with lifting sausage in North America out of the breakfast zone and into the gourmet realm, kind of designer dinner sausage. Here are some of his creations:

Artichoke & Garlic
Cajun Style Andouille
Chicken & Apple
Habanero & Green Chile
Italian Style with Mozzarella Cheese
Pineapple & Bacon
Portobello Mushroom
Roasted Garlic & Gruyere Cheese
Spicy Mango with Jalapeño
Spinach & Feta
Sun-Dried Tomato with Mozzarella Cheese

Still commemorating old world sausage, we think Clay’s Sausage website is a wonder world of sausage recipes. We plan to look into using spoonfuls of some of these sausage mixtures, sealing them in wonton skins making raviolis and poaching them gently until meat is cooked. Top with pesto or favorite sauce. We also think puff pastry will showcase some of his recipes, as well.

Just a few of Clay’s old world sausage recipes are: (3 pages of them)

Assyrian Lam Sausage
Serbian Sausage
Boerewors (South African Farmers Sausage)
Lilthuanian Kielbasa
Thai Sausage
Greek Sheftalia Sausage
Hungarian Raisin Sausage

Some new world Clay offerings:

Jimmy Dean Cline Sage Sausage
Liver Sage Sausage
Fish Sausages
Oyster Sausage
Pheasant Sausages
Chicken veal Sausage
Bigwheel’s Texas Hotlinks
Orange Sausage

Cooking time for sausage is very important. If it is purchased sausage, read the package carefully. If you are making your own sausage, cook the meat just as you would if they weren’t sausage. Sausages cook rather quickly, because they are in small units. A rough guide is about 20 minutes on low simmer when pan cooking or poaching.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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