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Why is it when ground pork is used as an ingredient. e.g. in dressing, that it is referred to as 'sausage' and the dressing referred to as 'sausage dressing'...?

Inquiring minds...

Last edited by sse; 11/26/15.

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BTFOM ! laugh


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I'd just make a guess that seasoning turns ground pork into sausage, so?


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To my way of thinking, it's not sausage unless it has been seasoned and cured. That could be just salt and sitting overnight. Otherwise it's just ground pork.



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But nobody uses seasoned cured meat for their sausage dressing, do they?


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Originally Posted by 284LUVR
BTFOM ! laugh


Don't know the meaning of that either


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I've never seen or tasted un-seasoned ground pork used in dressing/stuffing. Do people do that? If so why? Just for the fat flavor?

Mike

Edited to add I don't know what BTFOM means either.

Last edited by BOWHUNR; 11/26/15.

Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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Beats The Fark Outta Me

Not really fark, of course.

Last edited by mathman; 11/26/15.
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I've never used plain ground pork in stuffing, but I've used a boatload of sausage.
Don't see plain ground pork adding any flavor, unless of course it were seasoned and cured.


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Originally Posted by BOWHUNR


Edited to add I don't know what BTFOM means either.


Beats the fug outa me.


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Originally Posted by local_dirt
I've never used plain ground pork in stuffing, but I've used a boatload of sausage.
Don't see plain ground pork adding any flavor, unless of course it were seasoned and cured.

What kind of sausage do you use in your dressing...I've read alot of dressing recipes and have never seen it specified.


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What do you guys mean by dressing in this context?

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Stuffing.


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JD sage ......and be done with it !


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Ground pork is a base for sausage....period 😀


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Originally Posted by atvalaska
JD sage ......and be done with it !

That would be my choice...


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Originally Posted by mathman
Beats The Fark Outta Me

Not really fark, of course.

Of course. Being a food forum, it's 'fudge'.


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I've heard the sausage for stuffing/dressing is often Jimmy Dean type breakfast sausage.


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Originally Posted by local_dirt
I've never used plain ground pork in stuffing, but I've used a boatload of sausage.
Don't see plain ground pork adding any flavor, unless of course it were seasoned and cured.


sse, I don't make my own, so I hit the best Italian Market I have available in my area, Doris' Market. Family owned, family run since 1947.
https://dorismarket.com/market-item/market-home-page/

I use their Italian sausage in most recipes calling for "sausage". They have several different varieties, but I usually stick with Sweet Italian.

Have never used Jimmy Dean for stuffing, but I do like it for breakfast when I'm going that direction.


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Not sure I'd wanna stuff a turkey with Italian sausage, but heck who knows...


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