On Thu, 4 Mar 2021 10:22:28 -0500, Gary > wrote:

>jmcquown wrote:
>> I don't know why but I much prefer link breakfast sausages to patties.
>> And yes, cooked from raw. Neither one of the pre-cooked (microwaved or
>> not) ever tasted good to me.

I prefer the patties that I make myself... I don't want any mystery
meat sausage. Grinding pork butt with Italian herb seasoning and a
bit of crushed red pepper is very easy and forming patties is as easy
as forming burgers... no need to mess with casings. Sometimes I'll
use the sausage meat to make meat balls. I make Italian Saw-Seege, we
don't care for breakfast sausage, neither of us likes sage. I like to
keep a good supply of ground meat patties in the freezer, what's for
dinner is always an easy decision, sometimes just need to check for
Kaiser rolls. Dinner tonight is yesterdays left overs, meat-a-balles,
in home made tomato sauce with rotelle.

>I used to microwave the precooked links or patties. Decent enough to me.
>
>Lately, I'll buy those 1 lb rolls of raw breakfast sausage. Rather then
>slice off patties to cook, I smash the entire pound into one giant
>sausage that fits in my largest frying pan.
>
>I cook it then cut into squares to eat and freeze for future meals.
>
>One favorite snack is one slice of buttered toast, folded in half with 2
>halves of a sausage patty to fill it.
>
>
>
>

Sheldon Martin wrote:
> On Thu, 4 Mar 2021 10:22:28 -0500, Gary > wrote:
>
>> jmcquown wrote:
>>> I don't know why but I much prefer link breakfast sausages to patties.
>>> And yes, cooked from raw. Neither one of the pre-cooked (microwaved or
>>> not) ever tasted good to me.
>
> I prefer the patties that I make myself... I don't want any mystery
> meat sausage. Grinding pork butt with Italian herb seasoning and a
> bit of crushed red pepper is very easy and forming patties is as easy
> as forming burgers...

Yes Popeye, but yoose have a diesel powered meat grinder. Some of
us get tired with our inferior hand crank devices.

Sheldon Martin wrote:
> we don't care for breakfast sausage, neither of us likes sage.

I love sage. Whenever I make bird stuffing, I'm very generous with that
ingredient.

On Friday, March 5, 2021 at 11:59:18 AM UTC-6, Gary wrote:
>
> Sheldon Martin wrote:
>
> > we don't care for breakfast sausage, neither of us likes sage.
> I love sage. Whenever I make bird stuffing, I'm very generous with that
> ingredient.
>
There's a sausage brand sold here and one of their varieties is sage.
I don't buy it as it's just too much sage for me. I also don't like Thanksgiving
cornbread dressing overloaded with sage. It gives me indigestion
something awful and bloating. I believe you could stick a pin in me and
I'd fly around the room like a balloon that's been blown up and released.