[Sca-cooks] Sausages

[Susan Lin]

For me the texture difference was not enough to encourage me to spend all
that time chopping.  At least not for a big project - for a smaller scale
project I might be convinced.

On Tue, Aug 24, 2010 at 5:45 PM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:

> Susan Lin said:
>
> <<< All I can say about cut vs. ground is that with my KitchenAid making
> ground
> sausage is a whole heck of a lot faster than cutting all the meat by hand
> although I have done both. >>>
>
> You didn't notice any texture differences?
>
> Another Florilegium file on this subject of chopping meat which might be of
> interest.
> minced-meat-art (11K) 2/13/98 "Paste en Pot de Mouton" by Anne-Marie
> Rousseau. Period minced meat and onions.
> http://www.florilegium.org/files/FOOD-MEATS/minced-meat-art.html
>
> Stefan
>
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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