Wonder what happened to all the sausage you put in the frying pan, and where all that grease came from?
Compare the photo of our homemade sausage
to the brand name sausage in the photo. Farmer John sausage
is probably as good as any breakfast sausage that can be
found in retail markets today.
Retail sausages on left, homemade sausages on the right.
The photo of our homemade sausages
is only an indication of the difference.
The residual fat in the pan and flavor of the homemade
sausage is the proof. You'll
find a very substantial difference in the sausage you make,
and what you can buy. It's doubtful anyone would buy commercially
made breakfast sausage after once making your own.
Depending on the kind of sausage being
made, government regulations permit up to 50% of the content
to be fat. In looking at some commercial sausages, one
wonders if it's only 50% fat.
There are countless types, styles and
classes of sausage. Some sausages are fully cooked and
smoked, ready to eat, some are made fresh and ready to
cook, some are dry-cured and never cooked with
heat, some are stuffed into casings, some made
in a loaf pan, and some are "skinless," or made
into patties, (as is our homemade breakfast sausage) and
some sausages are stuffed into mesh nettings.
To continue onto the rest of the
"Homemade Sausage" course,
click on homemade sausage.
Be sure to check out our resource