Sausages

“Do you take them backpacking? what are your favorites to take backpacking? What recipeis do you use them in while backpacking? You know those sausage links...can you dehydrate them like jerky?
last edited: 2/28/07 4:28:26 PM”

“I love my sausage.”

“yes, but is it dehydrated?”

“When he gets through with it, it is.”

“tasty meat sausage
ain't kosher, but i like it
cylindrical hogs
last edited: 2/28/07 4:41:02 PM”

“I keep my meat close
Keep your paws off my sausage
Please don't bite it hurts”

“nm
last edited: 2/28/07 4:44:26 PM”

“innuendo! Innuendo! I get it, finally. You guys pretend to be talking about one thing but in reality you are talking about the meat byproduct stuffed intestines. Am I correct?”

“what about bacon?
its a sizzling delight
goes great with pancakes”

“nichole likes haiku
we should start a haiku thread
starring meat products”

“Bacon Bacon yum
Hold still your bacon tastes good
Laura likes the ring”

“There is excellent fresh Italian and Polish from the Polish sausage-maker and fresh bratwurst from the German sausage-maker.

I am not a fan of dehydrated or freeze-dried chow and I like to cook stuff like tortellini or mini raviolis.
My sauce goes in a quart-size freezer bag and pre-cooked Italian sausage is in another, sliced.

Of course this ain't a good dinner for warm weather.

Then there is bratwurst and mashed potatoes.........”

“Crap, I almost forgot the grated Parmesan or Romano in yet another freezer bag.”

“nice timing on that "crap" post ;)”

“You can get the precooked links in the freezer section. I would just freeze 'em before ya go. They should be fine. I think they would dehydrate OK but it'd be tough getting them to come back well. Give it a try and let us know.”

“OK but it'd be tough getting them to come back well.
5:29:49 AM
3/01/07

Oh to be 20 again.”

“I've never had a sausage, not once in my whole life!”

“What a grand set-up!

(and I can't do a Thing with it)

Maybe it's just tooo early for this conversation, for me... Lemme go zap a cup of caffeine and try to pry to my other eye open --”

“Yeah, that was too easy...you professional perverts need more of a challenge, I understand.”

“Dang Lyra, your missing out on all kinds of stuffed casing goodness!”

“Suuuure, Sass! You say "missing out," I say "haven't been tricked into eating things wrapped in entrails."”

“waste not, want not.”

“Thats what I say about Anna's body.”

“Suuuure, Sass! You say "missing out," I say "haven't been tricked into eating things wrapped in entrails."”
lyra
9:05:07 AM
3/01/07

Who tortured you as a child? They do that anymore, silly.”

“'Professional,' eh?

Wow -- I forgot you can get paid for that....”

“funny, I open TT and see this thread, just as I am eating apple chicken sausage..”

“
PS
If sausages don't do it for ya, Stay Awaaay from the chitlins.

I mean like miles away.

Especially if you're downwind.

I'm not kidding.”

“and stay away from the livermush ...

pig liver, head parts, and cornmeal. It is commonly spiced with pepper and sage.”

“pork fat rules supreme
sausage, bacon and fried ham
finger licking good”

“Don't forget the Haggis & Thistle....”

“And don't forget the sauerkraut and hot mustard!!”

“mmmmhaggis”

“chitlins are pork too
stripped or slit, boiled or deep fried
oh that nasty gut”

“Ok this here is the obligatory Scrapple post. Scrapple, Whats that? Its a pennsylvania dutch thing. Whats in it? You dont want to know. Is it good. Absolutely delicious. A little apple butter on top and MMMM its like candy.”

“Okay -- This Haiku thing is getting out of control. Is there a literary counterpart to the Centers for Disease Control we can notify?”

“tilt, it sucks, I know. Wish I could get rid of them :)”

“I stand corrected, Lyra. Sausage may have "natural" casing. Most likely, factory farmed sausage doesn't. But you can't be sure

On the other hand - you can't get "real" Haggis in the US. One of the components (Lung?) is illegal. TB, methinks.”

“Lovely!”

“what? no more haiku
now admit that you like it
and then beg for more”

“GAK!”

“I was wondering what kind of sausage you eat Bearmag.

We buy little tubs of frozen intestine to make venison sausage. Have some in the freezer now. Natural casing sausage is the bestest!”

“I just deepfry the intestines and dip them in a mustard/pig piss sauce.”

“YOU DO NOT! Sicko.”

“Man, this Hyway guy is "off the reservation"!!

I must visit Ostrowski's for some fresh Polish tomorrow.
You can watch through the glass as they grind the meat!
Lyra would love it!”

“I thought fried pig intestine was chit'lins....”

“I Mostly eat Niman Ranch. Sometimes, if in the neighborhhod, I get Ayrshire Farm sausage. They raise Gloucestershire Old Spots. A heritage hog that grazes/forages on fruit. Very tasty!

I suspect they both probably use natural casing but am unsure.

However, if someone finds natural casing "icky" then I certainly would hope they don't eat Fast Food or factory farmed burgers. Surely they would squirm in regards to fecal content of that meat, no?

And then of course one would have to consider what's actually in hot dogs...”

“This thread was clearly intended as innuendo, and you idiots are making it about actual sausage!! I call reverse thread degeneration!
:-D

I don't care what the sausage is wrapped in, it ain't passing my virgin lips. I've never eaten any red meat whatsoever, and I never will. Bastards!”

“summer sausage, new york sharp chedder, wheat thins. my favorite lunch on the trail. and Trader Joes fruit leathers, yummy!”