"Brooklyn1" > wrote in message
...
> 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.

Ok I usually just grind whatever meat and add stuff like apples and salt
and very little else.

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