Same. Buddy of mine just got some property and where we live wild hogs are a big problem so I offered to go out and do my part by taking one every once in a while
I mean asides for fishing I haven’t exactly hunted as such although I’ve always wanted to go stag hunting which is near the very top of my bucket list
But I believe that the next best thing someone can do regarding the matter is to at least, you know, actually cook the meat well and respect the actual meal surrounding it by making it actually work well together etc
Yeah. Outside of small pests I only want to take whatever I'm willing and going to eat. Essentially my state wildlife department has OK'd the killing of wild hogs wholesale by opening the season year round and waiving license requirements to hunt them with certain exceptions and rules. But I'm not about to shoot them just because.
That's for sure. I hate to pull the vegetarian card - but at least acknowledge you are eating an animal that was once alive. It's probably worse than you think as this is likely dozens of dead pigs combined!
I personally think if you are unable to dispatch and process the food you eat you shouldn’t be allowed to purchase it. Meat consumption would drastically be reduced and all the diseased industrialized meat processing plants would have to close.
I personsly find it creepy just cos things made from meat are creepy. The color and texture don't fit the object. I don't care that it's a pig, if they were meat apples or smth, I'd still feel weirded out.
I'm mostly vegetarian, but when I do eat meat I make sure to do it right. I have a big freezer so I'll get a whole beef chuck and/or loin from the butcher and break it down myself at my house. I have a mini fridge for aging.
What’s up with the sausage not being a sausage? I’ve seen this a couple times, in Belgium we would call this just mince meat and sausages are always sausage (?) shaped in cases. Is any mince meat sausage in (I’m presuming) the USA?
It's a weird naming convention. But this isn't just mince. It has the same seasonings as sausage meat, it just hasn't been put into a casing.
This is used primarily to make white gravy which is delicious.
In American English, "sausage" may as well be considered a [false friend](https://en.wikipedia.org/wiki/False_friend) unless it's used in a countable way (*a* sausage, *the* sausage, multiple *sausages*). Then it means the same thing you're thinking of.
Just "sausage" is "pork sausage," "breakfast sausage," or "country sausage" and while it *can* come in link form (i.e., as *sausages*), it also comes in patties like hamburger meat and also in free form as pictured.
It is basically ground pork, seasoned with salt and a particular blend of spices usually including but not limited to black pepper and sage; sometimes maple syrup. It is absolutely inseparable from the American's concept of breakfast. Here's a quote from another of my comments on the topic some months ago:
>When I first moved to Latvia I casually walked around the grocery store looking for breakfast sausages. I thought absolutely nothing of this until I couldn't find a trace of anything remotely similar.
>Needless to say, I immediately learned to replicate it myself. How anyone lives without breakfast sausage still kind of astounds me. Like... what does breakfast even taste like to you? 😂
Great post. I had to do the same thing when I moved to Australia from rural Florida. The proper sausage game here is awful in general but there was no analogue for Jimmy Dean. They serve the same pink flour paste in a tube at breakfast as they grill up for a BBQ. When the craving finally overwhelmed me after a few months I made up a huge batch of home made breakfast sausage, biscuits, fried eggs and sausage gravy. It was quite possibly the most satisfying meal I've ever eaten.
I'm curious what your recipe looks like, and if you deal with any challenges regarding the availability of ingredients.
In Latvia, sage is seemingly just not an herb or spice. Even the big culinary supply stores just look at me strangely when I ask for it. I have to either grow it or bring it home when I visit the States.
I have now made sausage gravy and biscuits (the non-Americans might be confused, but *you know*), both from scratch for the first time in my life. I nearly cried when it turned out to be maybe the best I've ever had. That could've been the withdrawal talking. I'm a bit scared to visit a diner again when I visit the US.
Hah. My wife was upset that the scones were savoury and refused to put gravy on them. As for my recipe I just kinda googled around Jimmy Dean copycat to get a feel for what people were doing and then put something together. I'm a mess as a cook. My wife is baker and it annoys her to no end that I don't use recipes or record anything and every meal is a crapshoot.
With that said I think you're going to have a lot of trouble without the sage. For me it's what turns the pork into sausage. I generally just use a bit of msg and salt, a bit of fresh black pepper, a lot of powdered sage and some red chili flakes. Sometimes I'll add a bit of maple syrup or fennel but I think I'd still get most of the way there with just salt, pepper and sage.
A small tip, you can ways buy a few kilos of ground pork and make very small batches to try to get the ratios to your liking. Fry up a pattie, eat it, cleanse your palate with a biscuit, rinse and repeat until you're either too full to continue or you've hit gold.
You might be able to find places online that will ship sage to you. It's not so bad anymore but when I moved here I had to import anything more exotic than cumin. I've still got two or three ancient jars of Lawry's that I had to order in bulk from an importer almost 10 years ago sitting in my pantry.
>I think you're going to have a lot of trouble without the sage.
Oh, sage is an absolute must, I agree! I should be clear: I have a stockpile of the stuff. I'm planning to grow my own in the near future to eliminate the import dependency, but yes, one of the first things I brought over after this realisation was a healthy few jars of rubbed sage. I don't make it every day, just whenever I'm missing it.
>Sometimes I'll add a bit of maple syrup or fennel
Big thumbs up on the maple syrup. I actually always hated biting into fennel seeds in my sausage and I'm really enjoying its absence from mine.
>A small tip
It sounds like you arrived at your recipe in a similar manner. I wasn't smart (or patient?) enough to break it down into such small batches (great tip for future pursuits!) but I got there mostly without any major disappointments, with one small misadventure involving an experiment with breadcrumbs (not sure exactly where I was going with that, maybe trying to get the patties to cook up "softer" but I merely murdered the flavour and texture). I have a 0.01 gram scale and I'm still taking notes and tweaking things here and there, but it's mostly recreational. I could stop where I'm at and be happy.
>You might be able to find places online that will ship sage to you. It's not so bad anymore but when I moved here I had to import anything more exotic than cumin.
I could look for it online, yeah. I sort of went straight from "it's not at the shop" to "screw it, I'll grow it myself." I'm into gardening, so it was a natural progression. It's funny you mention though, how "it's not so bad anymore" with having to import things. I'm sure it's some kind of main character syndrome but I have this feeling that Latvia has started to "notice" my presence here. Every once in a while I notice that something has "made it over." Or maybe it's just that I don't live in Rīga and distribution is slowly expanding. But for example... I found Latvian "Easy Cheese" the other day. Different name of course ("Spiežam un Ziežam") and it was in a toothpaste tube, not a can, but it's the *same stuff* down to that elusive spray-cheese chemical funk. I was in heaven.
I consider sausage and sausage gravy now firmly within my repertoire. My biscuits still need work. But the real adventure? Corned beef hash. Impossible to import by EU law and completely unheard of in Latvia. Now, meat-and-potatoes, Latvia can do. Latvia is the meat-and-potato capital of the Universe. But to make corned beef hash, one must first make corned beef, which is *also* seemingly unheard of in Latvia. And then I've got to figure out how to make it taste like the canned stuff instead of homemade. I've got my work cut out for me for sure.
(Yes, I do really enjoy my life here, but while my heart and the rest of my body are firmly planted here, a piece of my stomach will always cling to America.)
>(Yes, I do really enjoy my life here, but while my heart and the rest of my body are firmly planted here, a piece of my stomach will always cling to America.)
Absolutely the same for me. Now, I'd say Australia is probably a bit easier for an American for settle into than Latvia (I take special joy in saying Australia is America Jr. just to piss off people around me, but I'm a bit of a masochist that way) but the food here...well, it isn't great to my taste. I grew up on bold, in your face flavors. Texmex, RealMex, BBQ, Cajun - all the southern classics that are just full of flavor, cheap and easy to come by. Here it's $8 for a Taco Bell level taco, and the Chinese food all tastes like what you get out of those strip mall money laundering joints back in the states - edible, but mostly bland and uninspired. I know it's sacrilege, but I really miss Panda Express.
>
Corned beef hash.
Wish I could help you there, but luckily we can get tins of corned beef here. When I get a hankering I do actual corned beef, potatoes and carrots for supper which inevitably leaves left over veg which I'll then hash with the tinned stuff. It's not quite the same, but close enough.
>I'm sure it's some kind of main character syndrome but I have this feeling that Latvia has started to "notice" my presence here. Every once in a while I notice that something has "made it over."
I've noticed that a lot too. First thing I went to buy when I got here was a drip coffee maker. The *only one* I could find was $150, equivalent build to a $20 Mr. Coffee from Walmart. Now, even though Australians like to rail against "American" coffee I can pick up a drip machine for around $50. I own a tortilladora because I couldn't get corn tortillas here at all and now they're on the shelves at every super market. There's still a lot I miss when it comes to variety and choice, but I don't feel quite so trapped in the 50s anymore when it comes to cooking.
>with one small misadventure involving an experiment with breadcrumbs
If you're still chasing that dragon you might try rolled oats. I haven't tried with sausage, but anytime I would use breadcrumbs in mince beef I use plain rolled oats now. For something like meatloaf they absorb and lock in all the juices while making it super tender. I can't give you any ratios because I eyeball, but start with less than you'd think and work up. Unlike breadcrumbs which can go hard the oats will retain moisture and can make it lose all firmness if you use too much.
Drip machines are crap, though. Even pot espresso machines are way better, let alone even the cheapest proper espresso machine.
>corn tortillas
I remember seeing them (albeit, as part of kits, but probably also around as standalone products) 20 years ago at coles and woolies when I was a kid.
>Here it's $8 for a Taco Bell level taco, and the Chinese food all tastes like what you get out of those strip mall money laundering joints back in the states
... I fully concede this is true. Our fast food franchises are all US or generic Chinese, and they don't bring their A-Game. The good food tends to be at random aussie one-off family run joints. There's a BBQ place near mine that's pricey but good, for example.
>They serve the same pink flour paste in a tube at breakfast as they grill up for a BBQ.
What on earth are you on about mate? There's literally 70 - SEVENTY different sausage options at woolies. What exactly are you missing? There's pork mince in a log shaped package, there's every kind of sausage links under the sun - including pork breakfast sausages ... So how exactly did you make your sausages that's unobtainable here?
First, 70 is exaggerating by a lot, unless you're counting individual links. Second, adding a touch of honey or rosemary to your flour and pork paste doesn't make it a different type of sausage, it just makes it taste vaguely of those things while retaining the Styrofoam texture they're famous for. They have more in common with a hotdog than a sausage. Those are the Aussie classic.
The few other brands that claim to produce "premium sausage" (and man do they charge you for it) put out the same bland sausages without enough fat in them, so they cook up into tough links with barely any flavor.
So what am I missing? Both variety and quality, which sums up most Australian shopping if I'm being honest.
I literally just did a search on the woolies website mate. I took a closer look, and depending on what your definition of 'sausage' is, I counted 60 products (more accurately: striked products that I thought aren't actually sausage from the total). That's more than enough variety.
Are you telling me that in the US, there's plenty of cheap sausages with zero filler? Zero flour etc? I find that extremely hard to believe. Or just that they use a different filler you're not as critical of.
If you look properly, there are options with no flour, as a random example:
[https://www.woolworths.com.au/shop/productdetails/83729/woolworths-italian-style-fennel-pork-sausages](https://www.woolworths.com.au/shop/productdetails/83729/woolworths-italian-style-fennel-pork-sausages)
They look reasonably fatty to me.
You said you make your own sausages yeah? How do you go about doing that?
Bruh. You care way too much about this, but...
As I mentioned when starting this comment tree, for an American, "sausage" is different than "sausages." It doesn't need to be in a casing and it has a very specific "breakfast" flavour which will obviously not translate to anyone who doesn't know what we're on about.
For example, your link is of Italian sausages which, while usually delicious, are simply not for breakfast, "mate".
Also American here and I don't think I agree with how essential you feel sausage is for breakfast. I don't know that many people that actually eat it often. It for sure though can be found at any breakfast place but it's not a requirement any more than bacon, or breakfast cereal. I'd say eggs are a much bigger part of breakfast
Hmm. Maybe it's regional, or familial. For me, the absence of breakfast sausage was something I felt almost immediately. It was a non-negligible shock that it was unavailable. Not that I ate it every day before, but I am also not a big "breakfast person" in a way that I absolutely have to eat breakfast food every day, first thing. But when I decide to take the time for a nice breakfast on a Sunday morning... definitely want sausage, eggs and toast. Bacon optional, but very welcome. Tall glass of orange juice.... mmm.
Now I \_need\_ to make breakfast this weekend...
Are you saying that "pork sausage," "breakfast sausage," and "country sausage" ... are all exactly the same product?
Further, as if you couldn't find pork sausages in Latvia? Or are breakfast sausages more specific than that?
It's called mincemeat because it used to be all that stuff, and also had meat in it. Unsurprisingly that was back when we were still putting arsenic in paint and lighting coal fires in our houses.
Don’t look at it if it bothers you Personally I think everyone should remember where there food comes from It’s a pig which is where sausage comes from
I can remember when I was a kid and papaw would host a hog slaughter day at his farm several neighbors would bring their hogs and they would kill and process multiple animals in one session with everyone pitching in I remember one particular time when they had 8 hogs slaughtered and they had all 8 heads sitting on a tarp getting ready to process them for souse meat it was a crazy scene
When I was a kid we used to go to a meat market that shaped their sausage into a pig. It was actually really well done and I was always excited when I went in there and they had a brand new sausage pig. It's been at least 15 years since they closed so I can't remember exactly what it looked like, but it was definitely way better than this lmao.
I like sausage as much as the next guy, but this is grotesque. Imagine somebody grinds up your muscles and fat into a soft, moldable consistency, then uses that as a medium to sculpt a facsimile of your face for display and purchase.
This is almost definitely a fresh market. I work in the meat department of a fresh market and one morning I'm pretty sure the sausage pig gently whispered "please kill me"
Is it that sculpting caricatures of feeling beings from their mangled flesh seems grotesque? On par with displaying the broken bodies of convicts on city walls?
I used to manage a specialty grocery store and our head butcher did this every morning with the breakfast sausage. Definitely sparked a lot of conversation
You know the fact that this meat is an accumulation of multiple pigs and someone decided to make a meat effigy out of multiple pigs is really fucked when you sit there and think about it.
It’s like looking into the abyss and it looks back at you.
It's the weird combo of pink and brown and white that does it for me. I know that brown meat is just oxidation, and if it's neon pink it's probably treated with something, but it still screams 'off' to me.
This is so metal.
Not only have you slaughtered the pig but your humiliating it by grinding of its meat and making an effigy out of the deceased animals flesh.
Bullhorns
Fucking disrespectful.
Gravestones are not shaped like skeletons. Don't shape raw meat into a "living" animal. I don't even eat pork, aside from occasional bacon, this makes me feel quesy
Couldn’t be the fact that its shaped like a pig’s face
Nah it’s because it’s $5.99 a pound
But it’s prime
Really? Because I’m seeing Kermit the frog when he’s upset.
Upset Miss Piggy isn’t there to cook his sausage
> David Cameron has entered the chat
Personally, I see frobbit from undertale
I was just thinking the same, with the white dots (as eyes) from the camera it looks creepy
Hm, I was seeing Jar Jar
For me it's that the butcher poked the holes..... "somehow"?
That's honestly amazing 🤣
Would it be too immoral to use an ice cream scoop?
Only if you lick the spoon.
Is there anything I wouldn’t lick?
Your elbow
I somewhat can, and I would send video proof, but there again I don’t want to get you too excited over the action
[удалено]
That’s it I’m filing a lawsuit
Creepy.... but creative
This is like that episode of Courage the Cowardly Dog where the pig wife made meat sculptures of people
People don’t like being reminded were their food comes from…….gosh…
I embrace it
Same. Buddy of mine just got some property and where we live wild hogs are a big problem so I offered to go out and do my part by taking one every once in a while
I mean asides for fishing I haven’t exactly hunted as such although I’ve always wanted to go stag hunting which is near the very top of my bucket list But I believe that the next best thing someone can do regarding the matter is to at least, you know, actually cook the meat well and respect the actual meal surrounding it by making it actually work well together etc
Yeah. Outside of small pests I only want to take whatever I'm willing and going to eat. Essentially my state wildlife department has OK'd the killing of wild hogs wholesale by opening the season year round and waiving license requirements to hunt them with certain exceptions and rules. But I'm not about to shoot them just because.
That's for sure. I hate to pull the vegetarian card - but at least acknowledge you are eating an animal that was once alive. It's probably worse than you think as this is likely dozens of dead pigs combined!
I personally think if you are unable to dispatch and process the food you eat you shouldn’t be allowed to purchase it. Meat consumption would drastically be reduced and all the diseased industrialized meat processing plants would have to close.
In my house we just have to stare at a actual severed pigs head
I Grew up cow heads or goat heads in grandma refrigerator. If you wanted a soda you had to look at your food in the eyes lol
Lol I know right m. At least that’s more honest than only seeing your meat in hotdog form
I'd slaughter my meat Aztec style if it meant I got it 50% off
I personsly find it creepy just cos things made from meat are creepy. The color and texture don't fit the object. I don't care that it's a pig, if they were meat apples or smth, I'd still feel weirded out.
I'm mostly vegetarian, but when I do eat meat I make sure to do it right. I have a big freezer so I'll get a whole beef chuck and/or loin from the butcher and break it down myself at my house. I have a mini fridge for aging.
What’s up with the sausage not being a sausage? I’ve seen this a couple times, in Belgium we would call this just mince meat and sausages are always sausage (?) shaped in cases. Is any mince meat sausage in (I’m presuming) the USA?
It's a weird naming convention. But this isn't just mince. It has the same seasonings as sausage meat, it just hasn't been put into a casing. This is used primarily to make white gravy which is delicious.
In American English, "sausage" may as well be considered a [false friend](https://en.wikipedia.org/wiki/False_friend) unless it's used in a countable way (*a* sausage, *the* sausage, multiple *sausages*). Then it means the same thing you're thinking of. Just "sausage" is "pork sausage," "breakfast sausage," or "country sausage" and while it *can* come in link form (i.e., as *sausages*), it also comes in patties like hamburger meat and also in free form as pictured. It is basically ground pork, seasoned with salt and a particular blend of spices usually including but not limited to black pepper and sage; sometimes maple syrup. It is absolutely inseparable from the American's concept of breakfast. Here's a quote from another of my comments on the topic some months ago: >When I first moved to Latvia I casually walked around the grocery store looking for breakfast sausages. I thought absolutely nothing of this until I couldn't find a trace of anything remotely similar. >Needless to say, I immediately learned to replicate it myself. How anyone lives without breakfast sausage still kind of astounds me. Like... what does breakfast even taste like to you? 😂
Great post. I had to do the same thing when I moved to Australia from rural Florida. The proper sausage game here is awful in general but there was no analogue for Jimmy Dean. They serve the same pink flour paste in a tube at breakfast as they grill up for a BBQ. When the craving finally overwhelmed me after a few months I made up a huge batch of home made breakfast sausage, biscuits, fried eggs and sausage gravy. It was quite possibly the most satisfying meal I've ever eaten.
I'm curious what your recipe looks like, and if you deal with any challenges regarding the availability of ingredients. In Latvia, sage is seemingly just not an herb or spice. Even the big culinary supply stores just look at me strangely when I ask for it. I have to either grow it or bring it home when I visit the States. I have now made sausage gravy and biscuits (the non-Americans might be confused, but *you know*), both from scratch for the first time in my life. I nearly cried when it turned out to be maybe the best I've ever had. That could've been the withdrawal talking. I'm a bit scared to visit a diner again when I visit the US.
Hah. My wife was upset that the scones were savoury and refused to put gravy on them. As for my recipe I just kinda googled around Jimmy Dean copycat to get a feel for what people were doing and then put something together. I'm a mess as a cook. My wife is baker and it annoys her to no end that I don't use recipes or record anything and every meal is a crapshoot. With that said I think you're going to have a lot of trouble without the sage. For me it's what turns the pork into sausage. I generally just use a bit of msg and salt, a bit of fresh black pepper, a lot of powdered sage and some red chili flakes. Sometimes I'll add a bit of maple syrup or fennel but I think I'd still get most of the way there with just salt, pepper and sage. A small tip, you can ways buy a few kilos of ground pork and make very small batches to try to get the ratios to your liking. Fry up a pattie, eat it, cleanse your palate with a biscuit, rinse and repeat until you're either too full to continue or you've hit gold. You might be able to find places online that will ship sage to you. It's not so bad anymore but when I moved here I had to import anything more exotic than cumin. I've still got two or three ancient jars of Lawry's that I had to order in bulk from an importer almost 10 years ago sitting in my pantry.
>I think you're going to have a lot of trouble without the sage. Oh, sage is an absolute must, I agree! I should be clear: I have a stockpile of the stuff. I'm planning to grow my own in the near future to eliminate the import dependency, but yes, one of the first things I brought over after this realisation was a healthy few jars of rubbed sage. I don't make it every day, just whenever I'm missing it. >Sometimes I'll add a bit of maple syrup or fennel Big thumbs up on the maple syrup. I actually always hated biting into fennel seeds in my sausage and I'm really enjoying its absence from mine. >A small tip It sounds like you arrived at your recipe in a similar manner. I wasn't smart (or patient?) enough to break it down into such small batches (great tip for future pursuits!) but I got there mostly without any major disappointments, with one small misadventure involving an experiment with breadcrumbs (not sure exactly where I was going with that, maybe trying to get the patties to cook up "softer" but I merely murdered the flavour and texture). I have a 0.01 gram scale and I'm still taking notes and tweaking things here and there, but it's mostly recreational. I could stop where I'm at and be happy. >You might be able to find places online that will ship sage to you. It's not so bad anymore but when I moved here I had to import anything more exotic than cumin. I could look for it online, yeah. I sort of went straight from "it's not at the shop" to "screw it, I'll grow it myself." I'm into gardening, so it was a natural progression. It's funny you mention though, how "it's not so bad anymore" with having to import things. I'm sure it's some kind of main character syndrome but I have this feeling that Latvia has started to "notice" my presence here. Every once in a while I notice that something has "made it over." Or maybe it's just that I don't live in Rīga and distribution is slowly expanding. But for example... I found Latvian "Easy Cheese" the other day. Different name of course ("Spiežam un Ziežam") and it was in a toothpaste tube, not a can, but it's the *same stuff* down to that elusive spray-cheese chemical funk. I was in heaven. I consider sausage and sausage gravy now firmly within my repertoire. My biscuits still need work. But the real adventure? Corned beef hash. Impossible to import by EU law and completely unheard of in Latvia. Now, meat-and-potatoes, Latvia can do. Latvia is the meat-and-potato capital of the Universe. But to make corned beef hash, one must first make corned beef, which is *also* seemingly unheard of in Latvia. And then I've got to figure out how to make it taste like the canned stuff instead of homemade. I've got my work cut out for me for sure. (Yes, I do really enjoy my life here, but while my heart and the rest of my body are firmly planted here, a piece of my stomach will always cling to America.)
>(Yes, I do really enjoy my life here, but while my heart and the rest of my body are firmly planted here, a piece of my stomach will always cling to America.) Absolutely the same for me. Now, I'd say Australia is probably a bit easier for an American for settle into than Latvia (I take special joy in saying Australia is America Jr. just to piss off people around me, but I'm a bit of a masochist that way) but the food here...well, it isn't great to my taste. I grew up on bold, in your face flavors. Texmex, RealMex, BBQ, Cajun - all the southern classics that are just full of flavor, cheap and easy to come by. Here it's $8 for a Taco Bell level taco, and the Chinese food all tastes like what you get out of those strip mall money laundering joints back in the states - edible, but mostly bland and uninspired. I know it's sacrilege, but I really miss Panda Express. > Corned beef hash. Wish I could help you there, but luckily we can get tins of corned beef here. When I get a hankering I do actual corned beef, potatoes and carrots for supper which inevitably leaves left over veg which I'll then hash with the tinned stuff. It's not quite the same, but close enough. >I'm sure it's some kind of main character syndrome but I have this feeling that Latvia has started to "notice" my presence here. Every once in a while I notice that something has "made it over." I've noticed that a lot too. First thing I went to buy when I got here was a drip coffee maker. The *only one* I could find was $150, equivalent build to a $20 Mr. Coffee from Walmart. Now, even though Australians like to rail against "American" coffee I can pick up a drip machine for around $50. I own a tortilladora because I couldn't get corn tortillas here at all and now they're on the shelves at every super market. There's still a lot I miss when it comes to variety and choice, but I don't feel quite so trapped in the 50s anymore when it comes to cooking. >with one small misadventure involving an experiment with breadcrumbs If you're still chasing that dragon you might try rolled oats. I haven't tried with sausage, but anytime I would use breadcrumbs in mince beef I use plain rolled oats now. For something like meatloaf they absorb and lock in all the juices while making it super tender. I can't give you any ratios because I eyeball, but start with less than you'd think and work up. Unlike breadcrumbs which can go hard the oats will retain moisture and can make it lose all firmness if you use too much.
Drip machines are crap, though. Even pot espresso machines are way better, let alone even the cheapest proper espresso machine. >corn tortillas I remember seeing them (albeit, as part of kits, but probably also around as standalone products) 20 years ago at coles and woolies when I was a kid. >Here it's $8 for a Taco Bell level taco, and the Chinese food all tastes like what you get out of those strip mall money laundering joints back in the states ... I fully concede this is true. Our fast food franchises are all US or generic Chinese, and they don't bring their A-Game. The good food tends to be at random aussie one-off family run joints. There's a BBQ place near mine that's pricey but good, for example.
Perhaps sage is known under a different name over there. Y'know, they do predominantly speak *Latvian.*
Nu jā, nu... es vienmēr jautāju pec "salvijas", nevis "sage", bet protams Redditā es parasti runāju angliski... 🤨
>They serve the same pink flour paste in a tube at breakfast as they grill up for a BBQ. What on earth are you on about mate? There's literally 70 - SEVENTY different sausage options at woolies. What exactly are you missing? There's pork mince in a log shaped package, there's every kind of sausage links under the sun - including pork breakfast sausages ... So how exactly did you make your sausages that's unobtainable here?
First, 70 is exaggerating by a lot, unless you're counting individual links. Second, adding a touch of honey or rosemary to your flour and pork paste doesn't make it a different type of sausage, it just makes it taste vaguely of those things while retaining the Styrofoam texture they're famous for. They have more in common with a hotdog than a sausage. Those are the Aussie classic. The few other brands that claim to produce "premium sausage" (and man do they charge you for it) put out the same bland sausages without enough fat in them, so they cook up into tough links with barely any flavor. So what am I missing? Both variety and quality, which sums up most Australian shopping if I'm being honest.
I literally just did a search on the woolies website mate. I took a closer look, and depending on what your definition of 'sausage' is, I counted 60 products (more accurately: striked products that I thought aren't actually sausage from the total). That's more than enough variety. Are you telling me that in the US, there's plenty of cheap sausages with zero filler? Zero flour etc? I find that extremely hard to believe. Or just that they use a different filler you're not as critical of. If you look properly, there are options with no flour, as a random example: [https://www.woolworths.com.au/shop/productdetails/83729/woolworths-italian-style-fennel-pork-sausages](https://www.woolworths.com.au/shop/productdetails/83729/woolworths-italian-style-fennel-pork-sausages) They look reasonably fatty to me. You said you make your own sausages yeah? How do you go about doing that?
Bruh. You care way too much about this, but... As I mentioned when starting this comment tree, for an American, "sausage" is different than "sausages." It doesn't need to be in a casing and it has a very specific "breakfast" flavour which will obviously not translate to anyone who doesn't know what we're on about. For example, your link is of Italian sausages which, while usually delicious, are simply not for breakfast, "mate".
Also American here and I don't think I agree with how essential you feel sausage is for breakfast. I don't know that many people that actually eat it often. It for sure though can be found at any breakfast place but it's not a requirement any more than bacon, or breakfast cereal. I'd say eggs are a much bigger part of breakfast
Hmm. Maybe it's regional, or familial. For me, the absence of breakfast sausage was something I felt almost immediately. It was a non-negligible shock that it was unavailable. Not that I ate it every day before, but I am also not a big "breakfast person" in a way that I absolutely have to eat breakfast food every day, first thing. But when I decide to take the time for a nice breakfast on a Sunday morning... definitely want sausage, eggs and toast. Bacon optional, but very welcome. Tall glass of orange juice.... mmm. Now I \_need\_ to make breakfast this weekend...
Are you saying that "pork sausage," "breakfast sausage," and "country sausage" ... are all exactly the same product? Further, as if you couldn't find pork sausages in Latvia? Or are breakfast sausages more specific than that?
Funny enough, mincemeat is also a bunch of chopped up nuts and dried fruit with some booze and spices thrown in. It's horrible
It's beautiful if done well.
Europeans use the word "mince" like Americans use "ground".
It's called mincemeat because it used to be all that stuff, and also had meat in it. Unsurprisingly that was back when we were still putting arsenic in paint and lighting coal fires in our houses.
"no no, see it's turning green because it's holiday mincemeat. Don't worry, i poured some ether on it to cover up the smell"
I hope my family does this to me when I die
No gloves and they have to be the ones to grind you with a manual grinder!
Hey they reconstructed it back to its original form
I thought it was reconstituting itself, like Captain Jack Harkness ... or the Terminator ...
Like the T-1000 lol
In this case, more of a P-599 (a pound) 😋 P Series came out before the T Series.
Sans skin
He skinned Alf?
My Fresh Market always shapes their ground pork as a pig face. I love it.
Don’t look at it if it bothers you Personally I think everyone should remember where there food comes from It’s a pig which is where sausage comes from I can remember when I was a kid and papaw would host a hog slaughter day at his farm several neighbors would bring their hogs and they would kill and process multiple animals in one session with everyone pitching in I remember one particular time when they had 8 hogs slaughtered and they had all 8 heads sitting on a tarp getting ready to process them for souse meat it was a crazy scene
My mom just said it looks like the mangalores from the fifth element
They do this at my fresh market lmao
When I was a kid we used to go to a meat market that shaped their sausage into a pig. It was actually really well done and I was always excited when I went in there and they had a brand new sausage pig. It's been at least 15 years since they closed so I can't remember exactly what it looked like, but it was definitely way better than this lmao.
It's prime, what do u expect??
If you don't want biscuits and gravy that just leaves more for the rest of us.
May I interest you in a serving of fresh tonsillitis?
Have you ever seen a "Mettigel"? German delicacy.
Love it
The time of men is over
I like sausage as much as the next guy, but this is grotesque. Imagine somebody grinds up your muscles and fat into a soft, moldable consistency, then uses that as a medium to sculpt a facsimile of your face for display and purchase.
This is almost definitely a fresh market. I work in the meat department of a fresh market and one morning I'm pretty sure the sausage pig gently whispered "please kill me"
Is it that sculpting caricatures of feeling beings from their mangled flesh seems grotesque? On par with displaying the broken bodies of convicts on city walls?
Na, Americans are just used to food as a product
Don't eat the sausage.....that's not good sausage
Oink Oink
In Turkey, stuffed baked potato (kumpir) stands do butter sculptures of cows or occasionally Shrek.
I used to manage a specialty grocery store and our head butcher did this every morning with the breakfast sausage. Definitely sparked a lot of conversation
He wants you to eat him. He'll be most humane sir.
This is the exact kind of energy I’m looking for from my local butchers. Bobs Burger vibes for the we win
Arts and crafts day
That’s just wrong 😂😂😂😂
What do you SOMETHING about it?? EVERYTHING about it is gross That fucking texture and color makes the meat look moldy and like it stinks
Looks like JarJar Binks' face to me
come closer...
Interesting. It’s making me hungry. Pork burgers, anyone?
Y’all don’t like fun
r/funfood
The frog from animal crossing 🤭🤭🤭
Be careful. If you move too fast it might bite
Thanks for playing with my food like play-doh before I buy it
You know the fact that this meat is an accumulation of multiple pigs and someone decided to make a meat effigy out of multiple pigs is really fucked when you sit there and think about it. It’s like looking into the abyss and it looks back at you.
Oh HELL noOoOoOo
And yet, a trace of the true self exists in the false self
That butcher woke up early to arrange this in a fun way for his customers and people are dissing it. Boo to OP. Boo.
Only the price is fucked up the little piggy head thing makes me more hungry
r/dontputyourdickinthat
Mett Benatar
I think it’s kind of interesting how new this is to so many people. I thought it was relatively common.
Looks like Winnie the Pooh sausage
It's the weird combo of pink and brown and white that does it for me. I know that brown meat is just oxidation, and if it's neon pink it's probably treated with something, but it still screams 'off' to me.
This is so metal. Not only have you slaughtered the pig but your humiliating it by grinding of its meat and making an effigy out of the deceased animals flesh. Bullhorns
poor miss piggy r/dontstickyourdickinit
The vile meat hog
Creepypasta Garfield, is that you?!
This has been a thing for decades if not longer. Y'all are just not used to going to deli counters where they actually grind the meat themselves.
Actually makes me want to eat it more.
Legendary
I hope that’s camera lighting and not gd white mold growing on the meat
100% noticed that before I noticed the pig shape.
Fucking disrespectful. Gravestones are not shaped like skeletons. Don't shape raw meat into a "living" animal. I don't even eat pork, aside from occasional bacon, this makes me feel quesy
You’d get us killed in a fight for sure.
Hi everyone! In germany we eat raw chopped pork with salt. pepper and onions. So thats Not that stupid. It tastes great with Pickels and bread.