Does any other country have bulk sausage?

[Alpo]

For some reason, this came fluttering up out of memory a little bit ago.

 

I was on a board some years back, and there was a thread started about breakfast. Somebody had not had breakfast at morning and he was yearning for it. And there was much comments about what was good breakfast.

 

Someone posted a picture. Couple of eggs over easy, some sausage patties, grits, buttered toast with a jar of apple jelly next to the plate. Looked good. And if they got several drooling appreciative comments, somebody wanted to know why he was having hamburgers with his eggs.

 

The guy was British. Apparently in the UK they do not have bulk sausage that you fry up in patties. All their sausage comes in links. Germany has 783 different types of sausage, and they are all stuffed in intestines. They come in links.

 

So I sat here for a moment trying to decide if I had ever heard of sausage patties being made in any other country. I couldn't think of one.

 

Anybody know of one? Or is that strictly an American thing?

[ShadowCatcher]

In Scotland we get this:  

[Rip Snorter]

Comes in plastic tubes - usually a pound each package.  Think a short, fat sausage and frozen.  Nearly all pretty decent, some very good.  

[Subdeacon Joe]

Eastern European and Balkan countries do.  An example: 

https://cookingtheglobe.com/pljeskavica-serbian-burger-recipe/

 

https://foodperestroika.com/2017/09/25/croatian-pljeskavica/

 

There are also Ćevapi, a seasoned ground meat that is formed into small,  about finger sized sausages,  sometimes placed on skewers and grilled. 

 

Come to think of it,  there are several Turkish,  Greek,  and Middle Eastern dishes of seasoned ground meat that are formed as sort of links on skewers. 

 

 

ADDED:  So all that answers the question in the title,  and the two links I  posted address making patties. Not sure if the bulk formed onto skewers answers you link vs. patty question. 

 

15 minutes ago, ShadowCatcher said:

In Scotland we get this:  

 

Please, what is the name of that?

[Sgt. C.J. Sabre, SASS #46770]

16 minutes ago, ShadowCatcher said:

In Scotland we get this:  

In Scotland you get THIS:

HAGGIS!

[Rip Snorter]

2 minutes ago, Subdeacon Joe said:

Eastern European and Balkan countries do.  An example: 

https://cookingtheglobe.com/pljeskavica-serbian-burger-recipe/

 

https://foodperestroika.com/2017/09/25/croatian-pljeskavica/

 

There are also Ćevapi, a seasoned ground meat that is formed into small,  about finger sized sausages,  sometimes placed on skewers and grilled. 

 

Come to think of it,  there are several Turkish,  Greek,  and Middle Eastern dishes of seasoned ground meat that are formed as sort of links on skewers. 

 

 

Please, what is the name of that?

Greek version Gyros

[Subdeacon Joe]

2 minutes ago, Rip Snorter said:

Greek version Gyros

 

(smacks forehead)  DUH! For some reason I never thought of Gyros as sausage.   It's just GYRO.

[Rip Snorter]

4 minutes ago, Subdeacon Joe said:

 

(smacks forehead)  DUH! For some reason I never thought of Gyros as sausage.   It's just GYRO.

Sausage covers most things that go through the meatgrinder - bulk and casing is the dividing line.  Gyros is formed on a vertical spit - carved off in layers as it is cooked.  No idea how they get it to stay in position.  Have to look into that!

[Blackwater 53393]

Hamburger is actually a sausage!!  It is simply unseasoned or lightly seasoned beef and often, extra fat is ground in with the lean meat. 
 

Think “Hamburger” vs “Frankfurter”! 😜

 

 

[Subdeacon Joe]

5 hours ago, Rip Snorter said:

Sausage covers most things that go through the meatgrinder - bulk and casing is the dividing line.  Gyros is formed in a vertical spit - carved off in layers as it is cooked.  No idea how they get it to stay in position.  Have to look into that!

 

The through hole on the cone is usually a snug (light interference H7/k6) fit on the rod. And the meat shrinks slightly. Cutting downward with a long and insanely sharp knife helps as it presses the cone down.   

The cone sharp ensures that the base stays intact to almost the end.   Last bit is usually cut off and chopped up.

[Subdeacon Joe]

4 minutes ago, Blackwater 53393 said:

Hamburger is actually a sausage!!  It is simply unseasoned or lightly seasoned beef and often, extra fat is ground in with the lean meat. 
 

Think “Hamburger” vs “Frankfurter”! 😜

 

 

 

Hmmmmm.....is ground meat that just has seasoning ON it sausage?  I'll concede that mixing seasoning into the meat meets a definition of sausage, I've long argued that meatloaf is just a large baked sausage. 

[WD Farren]

Costco used to be my go-to store for sausage links for my breakfast crew.
They stopped carrying them altogether.

 

We found a bulk supply of Smithfield links as replacements, at a membership wholesale food supply.

I'm not a sausage fan, but these are indeed the best tasting I have ever found.
We go through a whole lot of them for our monthly lodge breakfast.

[Calamity Kris]

1 hour ago, bgavin said:

Costco used to be my go-to store for sausage links for my breakfast crew.
They stopped carrying them altogether.

 

We found a bulk supply of Smithfield links as replacements, at a membership wholesale food supply.

I'm not a sausage fan, but these are indeed the best tasting I have ever found.
We go through a whole lot of them for our monthly lodge breakfast.

 

You may want to look into a small mom & pop butcher shop.  I usually don't eat breakfast sausages because the grease irritates my GERD like crazy.  The ones I buy at our local butcher shop are wonderful.  They aren't much more expensive than the ones you purchase from the regular grocery store but the quality is much superior. 

[Rye Miles #13621]

https://www.whatscookinitalianstylecuisine.com/2018/02/moms-homemade-sausage-patties.html

[Buckshot Bear]

https://www.meatemporium.com.au/collections/snags

[Subdeacon Joe]

7 hours ago, Rip Snorter said:

Greek version Gyros

 

Gyros,  muy authentico 

 

 

 

 

[Forty Rod SASS 3935]

8 hours ago, ShadowCatcher said:

In Scotland we get this:  

Looks like it would go well with haggis...or vegimite.

[watab kid]

so is this anything like the free chees the government gave out whewn they wanted us to not think about what they were doing ???????

[Marshal Mo Hare, SASS #45984]

That vertical skewer arrangement… Schwarma?

 

https://www.instagram.com/reel/DJIVClQS02C/?igsh=eTN4bXQ3YWNqN3F6

[Kid Rich]

ALL sausage starts out as bulk, making it into links is just another step.

kR

[Warden Callaway]

Mary use to get ground pork (no seasining).  I had my own recipe with no salt or sodium. We liked it but for some reasons only women can understand,  she just quit buying it.  Sometimes the butcher had to grind some. 

[Pat Riot]

13 hours ago, Rye Miles #13621 said:

https://www.whatscookinitalianstylecuisine.com/2018/02/moms-homemade-sausage-patties.html

Thank you. I have a few pounds of frozen ground pork. I had no idea what I wanted to do with it until now. Mmmmmmm

 

I know I have no Italian ancestry, but I think the DNA tests are wrong 

[Alpo]

12 hours ago, Subdeacon Joe said:

 

Gyros,  muy authentico 

 

 

 

 

 

[Marshal Mo Hare, SASS #45984]

What’s the difference between bulk sausage and not bulk sausage?

[Subdeacon Joe]

2 minutes ago, Marshal Mo Hare, SASS #45984 said:

What’s the difference between bulk sausage and not bulk sausage?

 

Casing.

[Blackwater 53393]

8 minutes ago, Subdeacon Joe said:

 

Casing.

And some casings are the difference between average and really good sausage links!!  Ain’t nothing like the SNAP of well cooked sausage when you bite through that casing!!  It’s just so satisfying!!

 

 

 

[WD Farren]

I have to feed 50~70 people at our monthly Breakfast.
I charge $5 for all-you-can-eat, so price is the driving factor.

 

I go through 180 to 240 eggs, so Costco has been the go-to place for cases (60 ct) of eggs.
Winco and Walmart were up to $43 per case, Costco was about $11, but sells out very quickly.
Eggs at Winco are down to $25 per case now.

 

I go through 8 lbs of bacon as well.

Costco again is the saving grace, but not much better than other places, other than they sell in bulk.

Eggs and Meats are the high dollar items.

 

[Stump Water]

4 hours ago, Warden Callaway said:

Mary use to get ground pork (no seasoning). 

 

It's not been too many years since the markets around here started carrying any ground meat other than beef.

 

If a recipe calls for ground beef sub pork, turkey, chicken... or mix 'em up if using more than an lb.  It puts a completely different twist on the dish.

 

Ex: When making chili (chili-beans, for you folks in Texas), if you use ground bird instead of beef the flavor of all the other ingredients comes thru a lot more.

[Marshal Mo Hare, SASS #45984]

As to the original question, if you want it it’s there.

[Marshal Mo Hare, SASS #45984]

Is bulk sausage sold by any other name? I can’t find it.

[Rip Snorter]

There is Scrapple in a few states - minor additions to the meat.

[Subdeacon Joe]

8 minutes ago, Marshal Mo Hare, SASS #45984 said:

Is bulk sausage sold by any other name? I can’t find it.

 

Just a few examples. 

 

 

https://www.webfoodstore.com/products/syracuse-mild-ground-italian-sausage-1-15-pound-case-of-1-15-pound

 

https://watsonfarmsbeef.com/product/hot-sausage-40lb/

 

https://watsonfarmsbeef.com/product/mild-sausage/

 

https://www.rootsforstrength.com/products/country-style-sausage

 

 

 

[Marshal Mo Hare, SASS #45984]

So these might be the same thing?

 

 

[Blackwater 53393]

Try “sausage patties” or “ground sausage”.

 

I found several different items for sale in those categories and numerous recipes that use ground sausage!

 

I found Italian sausage and Chorizo in ground, uncased packaging as well.

 

We buy them for several different meal combinations and I also mix them into my ground beef to make exceptionally tasty burgers and meatballs!!

 

There are also beef varieties available!!

 

 

 

[Subdeacon Joe]

45 minutes ago, Marshal Mo Hare, SASS #45984 said:

So these might be the same thing?

 

 

 

 

Same meat but in LINKS rather than bulk.  You can take them out of the casings, but easier if you can buy in BULK and not in casings to start with.  And why pay more per pound for links and more work when you can buy in without the casing?