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Jazz
08-20-2009, 01:16 PM
Do any of you make your own sausage? Got good recipes? Preferably Italian or Chorizo but any will do. Where do you get your casing?
bli182_2001
08-20-2009, 01:42 PM
I got a good homemade tubesteak smothered in underware recipe
TheLastDon
08-20-2009, 01:48 PM
I got a good homemade tubesteak smothered in underware recipe

I was not going to say anything but....

So what's your boyfriends name? :D
0341isa
08-20-2009, 01:51 PM
*sigh... ahh jazz.. You HAD to know where THIS was gonna go... :rolleyes: haha
Jazz
08-20-2009, 01:58 PM
LMAO! Sure did but was hoping to get some actual answers. Where's Asshat when you need him? I bet he made sausage.

This thread has potential LOL:)
Trail
08-20-2009, 02:04 PM
Foodnetwork.com (http://www.foodnetwork.com/recipes/saras-secrets/homemade-sausage-recipe/index.html) is your friend.

So is Recipezaar.com (http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=homemade+sausage&Search=Search&Searcht=)....
DJ Tak
08-20-2009, 02:07 PM
Bones makes sausage but he gets mad when people order it.
Jazz
08-20-2009, 02:10 PM
Foodnetwork.com (http://www.foodnetwork.com/recipes/saras-secrets/homemade-sausage-recipe/index.html) is your friend.

So is Recipezaar.com (http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=homemade+sausage&Search=Search&Searcht=)....

Yeah, recipes I can find. Was more intersted in casing. I'm sure I could get it from a local market. Thanks..

OK, on to the dick jokes...
Trail
08-20-2009, 02:13 PM
IMO, the casing is the worse part of sausage. I prefer crumbled sausage, especially when I am cooking with it.
Jazz
08-20-2009, 02:15 PM
IMO, the casing is the worse part of sausage. I prefer crumbled sausage, especially when I am cooking with it.

Good point, I guess I would n't really need casing if I was just gonna crumble it on pizza or eggs etc..thanks.
Carl
08-20-2009, 02:15 PM
My coworker really likes sausage. I see him putting stuffing his mouth with it almost every day. He may be interested in purchasing your sausage Jazz.:D
Jazz
08-20-2009, 02:21 PM
My coworker really likes sausage. I see him putting stuffing his mouth with it almost every day. He may be interested in purchasing your sausage Jazz.:D

No selly mi sosagi or mi huevos. Tell him to busy his own nuggets.
macker
08-20-2009, 02:21 PM
I have bought the casings at the commisary.. You have to ask for it. It took me many tries to get my point across to the guys that work there though.

Just ring the bell, when the guy comes out, tell them you want "something soft to shove your sausage meat into".



Your welcome in advance!
0341isa
08-20-2009, 03:11 PM
IMO, the casing is the worse part of sausage. I prefer crumbled sausage, especially when I am cooking with it.

*sigh. now, now, Trail, I thought by this day and age we all knew better than that. You should ALWAYS use casing on your sausage. I mean, if you'd rather not use casing, I guess that's up to you, but maybe that's why one of us is chasing a toddler aroud the house and one of us is not...


:D:D:D
bli182_2001
08-20-2009, 03:15 PM
very ture ISA!!
Trail
08-20-2009, 03:18 PM
Well, lets just say I strip the casing, leave it crumbled, and make sure it's juicy when I "prepare" a sausage.
Jazz
08-20-2009, 03:21 PM
Well, lets just say I strip the casing, leave it crumbled, and make sure it's juicy when I "prepare" a sausage.

OUCH!!!! Yet somehow intriguing...:scratchchin:
Richard Burns
08-20-2009, 03:21 PM
The best is longonisa (Filipino sausage). I have no clue how to make it. I'll ask Mrs. Burns when she gets home. I think the skin from the pigs intestines is the covering and you put the meat inside but idk. I'll post with more info later.
0341isa
08-20-2009, 03:27 PM
Well, lets just say I strip the casing, leave it crumbled, and make sure it's juicy when I "prepare" a sausage.

bless you heart woman! haha. Then again... "prepare" huh...? I'd figure if the sausage is already crumbled, its been more than prepped, its been finished...
Jazz
08-20-2009, 03:27 PM
The best is longonisa (Filipino sausage). I have no clue how to make it. I'll ask Mrs. Burns when she gets home. I think the skin from the pigs intestines is the covering and you put the meat inside but idk. I'll post with more info later.

Yeah, this is one I keep meaning to try.

http://www.recipehound.com/Recipes/2080.html


http://en.wikipedia.org/wiki/Longaniza
Richard Burns
08-20-2009, 03:29 PM
Yeah, this is one I keep meaning to try.

http://www.recipehound.com/Recipes/2080.html


http://en.wikipedia.org/wiki/Longaniza


They have premade ones in the frozen food section at the commissary. Of course it's not as good as homemade but they do taste kind of close.
Richard Burns
08-20-2009, 03:35 PM
Here the recipie for RB Sausage.

Sauage meat, wrapped in honey ham and wrapped in *****.
Trail
08-20-2009, 04:46 PM
bless you heart woman! haha. Then again... "prepare" huh...? I'd figure if the sausage is already crumbled, its been more than prepped, its been finished...

The preparation is all important to the end product and result. :thumbup1: The candles, blind folds, oil, batteries, ... the list goes on. ;)