What type of sausage do you use in your stuffing? - Page 2

sunshine45 · ‎03-09-2010

@Mz iMac wrote:

i remember the old commercial......."More Parks sausages Mom........PLEASE?"

i dont put sausage in my dressing......mine is very traditional bread dressing, moist, and DELICIOUS! it is never called stuffing and never stuffed into the bird. my family has been making it this way for many, many , many years.

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"The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing." - Albert Einstein

novamc1 · ‎07-02-2015

@chickenbutt

I lingered over the sausage offerings at the store yesterday, thinking I'd stock up on some just as you do. I have uses for it (and I also would freeze partial packages) but my food supply is more than adquate at the moment. No room left in the freezer! Too bad, because usually when I'm looking for that sausage, it's not on sale.

chickenbutt · ‎03-09-2010

novamc wrote:
@chickenbutt

I lingered over the sausage offerings at the store yesterday, thinking I'd stock up on some just as you do. I have uses for it (and I also would freeze partial packages) but my food supply is more than adquate at the moment. No room left in the freezer! Too bad, because usually when I'm looking for that sausage, it's not on sale.

Well, you could always smash it flat before you freeze and vac seal it and it would take up less space.

momtochloe · ‎11-03-2013

@sunshine45 any chance I could talk you into posting your recipe?

My mom always made the best stuffing but since I cook for one now I have nothing to stuff so this is a brave new world for me . . .

greamy · ‎04-27-2010

Jimmy Dean or Bob Evans, always try to use good sausage, do not use hot or heavily spiced sausage.

Mary Bailey · ‎03-09-2010

I use half hot pork sausage and half regular pork sausage.

momtochloe · ‎11-03-2013

@Mary Bailey wrote:
I use half hot pork sausage and half regular pork sausage.

@Mary Bailey I have to ask as I am not familiar with this at all. Whenever I go to buy sausages they are usually identified as chicken sausages or italian sausages, etc. . . . what would I ask for in terms of pork sausages? Does that mean a certain type of seasoning?

Sincere apologies for being so dense but I am truly out of my element on this one . . .

Mary Bailey · ‎03-09-2010

@momtochloe wrote:
@Mary Bailey wrote:
I use half hot pork sausage and half regular pork sausage.
@Mary Bailey I have to ask as I am not familiar with this at all. Whenever I go to buy sausages they are usually identified as chicken sausages or italian sausages, etc. . . . what would I ask for in terms of pork sausages? Does that mean a certain type of seasoning?

Sincere apologies for being so dense but I am truly out of my element on this one . . .

@mtc You aren't dense I should have said, pork breakfast sausage. My favorite is Purnell's Poor Folks breakfast sausage. It's hard to find around here.

Tissyanne · ‎12-07-2012

I use Hormel Little Sizzler sausage. I fry them until brown and cut them up with a fork. I also put chopped walnuts in my dressing.

chickenbutt · ‎03-09-2010

I'm not Mary but my rule of thumb has always been - Use Italian sausage (it's specific on the label of different products) for sauces, such as spaghetti sauce or lasagne sauce. Use breakfast-type sausage for other stuff. It's not that it's just for breakfast, but it's just your basic 'sausage'. Something that uses Italian sausage will specifically call for Italian sausage.

If I'm not using Italian, for one of my sauces, I'm probably using Jimmy Dean bulk or just those sausage links that have the skin on them.

That's my take, anyway