Ophelia wrote:
> Ed Pawlowski wrote:
>> Ophelia wrote:
>>> Ed Pawlowski wrote:
>>>> Janet Bostwick wrote:
>>>>>
>>>>> I really object to the idea that we kill an animal and use only the
>>>>> big, pretty parts and consider the rest garbage. I think a ground
>>>>> preparation like sausage and lunch meat is an ideal place to use them.
>>>>> Sausage would never be made solely from bits and pieces anyway.
>>>>
>>>> Many other countries us every part of the animal, same with many serious
>>>> hunters. I did hear that in Alaska it is a law violation to keep a deer
>>>> and only take a few cuts leaving the rest behind.
>>>
>>> I approve! It is the preservatives I don't like. I have no objection
>>> to the bits, so long as I know what they are; that they are not passed
>>> off as something else.
>>
>> Breakfast sausage rarely has preservatives.

The salts and sugasrs are preservatives.

>> Jimmy Dean breakfast ingredients
>> INGREDIENTS: PORK, WATER, CONTAINS 2% OR LESS OF THE FOLLOWING: CORN SYRUP,
>> SALT, SPICES, SUGAR, MONOSODIUM GLUTAMATE, FLAVORINGS.
>
>Hmm it is a list like that which puts me off.

It's 98% pork and some water... 2% are all natural ingredients one
would use when making their own at home except perhaps what they call
"flavorings" but don't define. I make Italian sausage and use all
those ingredients, but I'd not include corn syrup and instead of plain
water I grind the meat along with ice, which is of course water. For
flavorings I use herbs (I suspect they do likewise), like oregano,
parsley, even onion and garlic... sometimes beer or wine, sometimes
cheese, even basil and tomato paste. I probably use less salt and
sugar than they use, and fresh sausage really needs no preservative,
the salt and sugar is only to taste. The only part of that recipe I
question is the pork, it's obviously mystery meat. When I make
sausage I grind the meat myself from full cuts that I carefully trim
of sinew and excessive fat. I usually make pattys and bulk sausage, I
rarely bother to stuff casings anymore. Fresh sausage is very easy,
no more difficult than making meatballs.