sf wrote:

> On Sat, 15 Sep 2007 09:43:38 -0700, Sheldon > wrote:
> >cybercat" wrote:
> >> "Paco's Tacos" wrote :
>
> >> > Put the whole sausages in the freezer for 30-60 minutes or until they feel
> >> > "firm". Use a sharp knife.
>
> >> Another good idea! Go, Paco! I love this group.
>
> >Hardly... even the sharpest knife in the drawer won't slice raw fresh
> >guinea sausage without it flattening ... either need to slice
> >partially frozen or cooked. People who actually cook will always
> >slice guinea sausage cooked, and even then it's typically sliced
> >longitudinally, for nicer/less mystery meat like presentation... there
> >is no point to slicing raw dago sausage by any method because how will
> >you cook it so it will still retain it's coin shape, and why would
> >anyone want to... even if sliced into coins while partially frozen as
> >soon as they're cooked the casings would shrinkle, tighten like like
> >elastics on the smalleset size condoms and squeeze the meat out either
> >end... would look like circumcised foreskins filled with headcheese on
> >steroids. Fresh guinea sausage is either cooked whole in their
> >casings or casings are removed and cooked same as bulk, either formed
> >into patties, meat-a-balles, or simply crumbled.... if someone served
> >me pizza (or any dish) with fresh WOP sausage sliced into coins I'd
> >refuse it, only pepperoni pizza is coins. Anyone want's to cook
> >sliced sausage coins really oughta stay with tube steak... and we all
> >know how the Tvat ain't gonna slice her widdle tube steak until after
> >she's had her way with it... and now yoose know the real story of pig
> >n' poke! <teehee>
>
> WTF is guinea sausage?



Eye - talian sausage...don't you know nothing, as they say...???



--
Best
Greg