THE MENU SAUSAGE

The next question, what form the sausage takes?

I favor, for simplicity, and flexibility, making sausage in a deep narrow casserole, rather than in an artificial skin in the form of hot dogs. Call it a sausage or pate casserole.

You can also roll it into sausage shaped rolls, or flatten it into patties, and fry or broil it that way. If you want a hot dog, or breakfast sausage patties, that may be the way to go.

Then you can use it in different ways, also, with the casserole. Sausages stuffed into pigs intestines or artificial intestines and cooked or smoked were often then used in other ways later as well.

Commercial sausages contain a lot of preservatives, sulfates, and a lot of salt, also a preservative. Home made ones need not. When you think about it, that is a huge advantage.

 

What has been said so far about sausage is much more important than subsequent discussions regarding ethnic and national styles of sausage, and their various flavoring ingredients.