Sqwertz wrote:
> songbird wrote:
....
>> saurkraut and double sweet italian sausage...
>
> "Double sweet Italian sausage"? It looks like there are two pizza
> places in the world that use this term, one on Lung Island, the
> other in Orlando.
>
> There is no such thing as "Double sweet Italian sausage" and
> anybody using that term doesn't know what "sweet" means when
> referencing savory Italian foods. "Sweet" means very mild, not very
> spicy, and not piquant. So "Double sweet" would mean no spices at
> all, making "double sweet Italian sausage" the equivalent of ground
> pork, and an oxymoron.

double as in amount. like double mushrooms,
double onions, double cheese...

there are many kinds of sweet italian sausage and
some of them i've had are indeed sweet (from fennel
or anise or the liquors from such or ...).

i still wish i could find the recipe for the one
from up north that i've not been able to figure out.
the place is now out of business.


songbird

On Sun, 17 Feb 2019 19:43:01 -0500, songbird wrote:

> Sqwertz wrote:
>> songbird wrote:
> ...
>>> saurkraut and double sweet italian sausage...
>>
>> "Double sweet Italian sausage"? It looks like there are two pizza
>> places in the world that use this term, one on Lung Island, the
>> other in Orlando.
>>
>> There is no such thing as "Double sweet Italian sausage" and
>> anybody using that term doesn't know what "sweet" means when
>> referencing savory Italian foods. "Sweet" means very mild, not very
>> spicy, and not piquant. So "Double sweet" would mean no spices at
>> all, making "double sweet Italian sausage" the equivalent of ground
>> pork, and an oxymoron.
>
> double as in amount. like double mushrooms,
> double onions, double cheese...

I've never heard anyone order "double" anything on a pizza. 99.999%
of people use the term "extra".

> there are many kinds of sweet italian sausage and
> some of them i've had are indeed sweet (from fennel
> or anise or the liquors from such or ...).

I think you're trying to weasel out of your brain fart.

-sw

On 2/18/2019 10:13 AM, Sqwertz wrote:
> On Sun, 17 Feb 2019 19:43:01 -0500, songbird wrote:
>
>> Sqwertz wrote:
>>> songbird wrote:

>>
>> double as in amount. like double mushrooms,
>> double onions, double cheese...
>
> I've never heard anyone order "double" anything on a pizza. 99.999%
> of people use the term "extra".

> -sw
>
You should maybe get out more. Could be a regional thing, but I've
heard it often in New England.

This place does not offer extra, only X2
https://www.papaginos.com/

Pamela wrote:
....
> I find salami with fennel and sometimes anise, like Tuscan Finocchiona, can
> be a bit too overpowering.

i really like strong fennel or anise flavors.
one reason i dislike many pre-made sausages is
that they wimp out on spices. the one i recall
so fondly is very strong garlic flavor along
with the spices. it stands up well to saurkraut
or pretty much anything with it.


songbird

songbird wrote:

> Pamela wrote:
> ...
> > I find salami with fennel and sometimes anise, like Tuscan
> > Finocchiona, can be a bit too overpowering.
>
> i really like strong fennel or anise flavors.
> one reason i dislike many pre-made sausages is
> that they wimp out on spices. the one i recall
> so fondly is very strong garlic flavor along
> with the spices. it stands up well to saurkraut
> or pretty much anything with it.
>
>
> songbird

Thats why I took to making my own blend. I added all the different
things I like in sausage and put it in a jar ready for use.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's sausage seasoning
Categories: Xxcarol, Sausage
Yield: 1 Servings

2 ts Salt
2 ts Anise seed
1 ts Black pepper
1 ts Oregano
1 ts Ginger
1 ts Thyme
1 ts Garlic powder
1/2 ts Onion powder
3/4 ts Hot hungarian paprika

Hi all, this mix can be doubled and tripled and stored in a jar for
use.

Add this to ground pork, mix well. I normally add about 1 TB to a
1.5lb of ground pork but taste test that to see if it's more than you
want.

I make it into patties and freeze as is to cook when ready.

From the VB Kitchen of xxcarol: typed up 8Mar16

MMMMM