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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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Campfire Ranger
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BTFOM ! 
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Campfire Kahuna
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I'd just make a guess that seasoning turns ground pork into sausage, so?
These premises insured by a Sheltie in Training ,--- and Cooey.o
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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.
Sean
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But nobody uses seasoned cured meat for their sausage dressing, do they?
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Campfire Ranger
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BTFOM ! Don't know the meaning of that either
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Campfire Tracker
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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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Campfire 'Bwana
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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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Campfire 'Bwana
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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.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Edited to add I don't know what BTFOM means either.
Beats the fug outa me. Put a note on the kitchen door for my handyman,..... PLEASE KNOCK HARD !!!tap, tap, tap, tap, tap, tap, tap,....FUGGER can't read !!! Gonna be one of those West Virginia kinds days Super nice guy that has helped me since I moved here. Works like a tank but can't read which is very foreign to me.
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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. 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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JD sage ......and be done with it !
I work harder than a ugly stripper....
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Campfire Ranger
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Ground pork is a base for sausage....period 😀
I work harder than a ugly stripper....
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JD sage ......and be done with it ! That would be my choice...
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Campfire Oracle
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I've heard the sausage for stuffing/dressing is often Jimmy Dean type breakfast sausage.
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire 'Bwana
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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. 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.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Not sure I'd wanna stuff a turkey with Italian sausage, but heck who knows...
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Campfire 'Bwana
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I don't stuff the turkey with stuffing any more. Made separate. Stuff the turkey cavity with other goodness to flavor the bird.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Nope. That abyss is home to apples, pears other goodness. Actually, got some good tips on other good stuff to put in there right here last Thanksgiving.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Haven't done so in a few years, but I love seeing the dressing puffing out of the roasted bird, then using a big spoon to excavate the steaming, hot, fluffy dressing from within.
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Zactly, Greg. Buddy of mine deep pitted give or take twenty birds Wednesday night. BBQ dry rub, cowboy ketchup on the outside. Pickled jalapeno and onions inside. (and a stick of butter) Double up on the oven bags, foil, burlap, twelve hours in hell.
Very good eats.
Sean
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Campfire Oracle
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Haven't done so in a few years, but I love seeing the dressing puffing out of the roasted bird, then using a big spoon to excavate the steaming, hot, fluffy dressing from within. Yes!
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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