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Thread: So what exactly is REAL sausage? page

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    sasuga's Avatar
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    So what exactly is REAL sausage?

    Primal Fuel
    Like really.
    I know breakfast sausage isn't real. but like, which ones are/which brands do you guys recommend?
    Eat to live, don't live to eat.




  2. #2
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    The ones with the fewest/most natural ingredient lists
    --Trish (Bork)
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    sasuga's Avatar
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    Quote Originally Posted by Dr. Bork Bork View Post
    The ones with the fewest/most natural ingredient lists
    so like.. italian sausage?
    Eat to live, don't live to eat.




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    Applegate Farms
    Bilinski's

    Applegate's Natural Sunday Bacon is also quite outstanding.

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    Many of Aidell's are pretty good. I also get the housemade ones at Whole Foods a lot. Sometimes they have a little canola oil but generally no fillers or unidentifiables.

    I'd like to try making some myself but it's one of many things on the list of stuff I just don't seem to get around to.

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    I haven't been able to find natural sausage yet, so I'm making my own today out of ground pork, sage, rosemary & thyme.

  7. #7
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    Trader Joes has some decent ones. Like Dr. BB says, read the ingredients list. If you see a lot of unidentifiable stuff, then leave it alone. If it's mainly just seasonings, then it's probably alright. I've seen corn syrup on many ingredients lists for sausage so watch out for that!

    I make my own breakfast sausage by buying ground pork (from a local trustworthy source) and adding my own spices. I'll fry up a bunch of patties now & then and then I have quick & easy protein for breakfast that just needs a quick reheat.

  8. #8
    Dr. Bork Bork's Avatar
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    a good sausage list will include meat, possibly a natural sweetener (like honey or maple, NOT corn, and def not HFCS), and some seasoning. That's all you need, really.
    --Trish (Bork)
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    Ingvildr's Avatar
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    Like several of the others I buy ground pork and make my own, although the last couple of batches the pork have been a bit lean and makes chewy sausage. I don't bother with casings and just make loose sausage, for me it is more versatile loose. There are a lot of good recipes online, especially in the hunters forums. I have two people in the family that are sensitive to capcisim(peppers) and spicy hot food in general so ours are a more savory sausage or have fruit in them-like an apple sausage. I come from a scandinavian background so the family recipes don't have much more than a dash of black pepper anyways. Making loose sausage is about as easy as making a batch of meatloaf.

    Ingvildr

  10. #10
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    I make my own.. there are some great seasoning recipes out there. I prefer mine without the sweet most of the time though. I am going to experiment making Italian sausage.
    Karin


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