Text 28788, 81 rader
Skriven 2015-07-03 18:17:16 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Re: summer sausage
==========================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> sausage; n; a cylindrical length of minced and seasoned pork, beef, or
 DD> OTHER  meat encased in a skin, typically sold raw to be grilled,
 DD> boiled, or fried  before eating. -- source Oxford Dictionaries - Oxford
 DD> University Press (caps  mine - UDD)

 DS> One of our favorite things, and a frequent Christmas present to
 DS> ourselves, is a beef summer sausage made by Hickory Farms.  Nothing at
 DS> all like typical pork sausage one might have for breakfast, nor
 DS> bratwurst or other types of sausages.

 DS> The sausage I am talking about does not need cooking.  Slice and eat.

As is the venison sausage I was describing ....  an emulsified, pepperoni like 
log of tsaty meat.

The sausage definition I posted was in response to Mloo's assertion that 
sausage ought to be pork. Contrarian that I am, I couldn't let that lie lie.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tammy's Spicy Turkey Pepperoni
 Categories: Appetisers, Poultry, Snacks, Herbs, Chilies
      Yield: 2 Pounds
 
      2 lb Ground turkey
      2 ts Liquid smoke flavoring
      2 ts Ground black pepper
      2 ts Mustard seed
  1 1/2 ts (or 2 ts) crushed fennel
           - seed *
      1 ts (or 2 ts) crushed red
           - pepper **
    1/2 ts Garlic powder
      1 ts Paprika
    1/2 ts Sugar
      2 ts (heaping) Morton's Tender
           - Quick curing salt
 
  Combine seasonings and meat and mix thoroughly, using
  hands. Cover and refrigerate for 48-72 hours.
  
  Form meat into two long logs or rolls. Place a rack (or
  pan/sheet with drainage) on a cookie sheet and put the
  logs onto rack. Bake at 200øF/93øC for 8 hours, rotating
  logs every 2 hours.
  
  Logs will be a bright pink when they are finished, and
  should be fairly dry and firm. Wipe off any grease and
  allow meat to cool. Chill and then slice thinly.
  Refrigerate for up to 2 weeks or freeze for longer
  storage.
  
  NOTES:
  
  * I crushed mine with a rolling pin; it wasn't extremely
  crushed, but that's okay: it doesn't need to be very fine.
  
  ** Use more if you like hotter pepperoni; use less if you
  want a milder flavor
  
  TAMMY'S REVIEW: This is a delicious flavorful pepperoni
  recipe! We think it tastes very very similar to the Hormel
  (brand) turkey pepperoni we used to purchase.
  
  The texture is also like the Hormel turkey pepperoni: lean
  and dense. Thinly sliced, this pepperoni will add lots of
  flavor to your pizza or sub without adding grease.
  
  Yield: 2 pounds of pepperoni
  
  Recipe from: http://www.tammysrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Smaller plates discourage gluttony. But so does dining with dwarves
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)