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>


That's nothing, I hear she wears *no panties* under her dresses and
skirts...thus her new Eye - talian moniker is "Benda - Over".

;--o


--
Best
Greg