tag:blogger.com,1999:blog-2820268747070729558.post7752625882847906782..comments2023-07-19T05:06:02.138-07:00Comments on Feeding Groom: Merguez with Spinach and Golden Raisins on CouscousMary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2820268747070729558.post-45135996899678862422008-02-21T20:38:00.000-08:002008-02-21T20:38:00.000-08:00Mary:Don't wait until it's perfect, somebody has t...Mary:<BR/><BR/>Don't wait until it's perfect, somebody has to eat the experiments! Seems to me that I've seen casings that are not too disgusting. I'll have to check on that. I think, though, that you are not making links; is that correct.<BR/><BR/>There's a sausage place in Omaha, NE called Stoysich. They make about 100 different kinds, some I can live without. There are lots of guys up here in the boonies that make venison sausage--a few know what they're doing.<BR/><BR/>democommieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2820268747070729558.post-58778448746771854762008-02-21T08:29:00.000-08:002008-02-21T08:29:00.000-08:00Democommie, I do know what you mean. This whole sa...Democommie, <BR/>I do know what you mean. This whole sausage experience has changed my thinking for life. Joyce Goldstein's Mediterranean Kitchen has about 10 different recipes for sausages. All types. <BR/>I am most definitely going to make more of these. A little bit of effort should go a long way. If I get good at this, I'll send you some!Mary Colemanhttps://www.blogger.com/profile/04258358674611115100noreply@blogger.comtag:blogger.com,1999:blog-2820268747070729558.post-10633895190558503102008-02-21T08:16:00.000-08:002008-02-21T08:16:00.000-08:00Hi, Mary:Yes, I'm a guy who says there is no such ...Hi, Mary:<BR/><BR/>Yes, I'm a guy who says there is no such thing as bad sausage, only bad sausage makers! Seriously, the website I went to a little while ago said that "Loukaniko" means "sausage" to most Greeks so the orange peel thing is just one of many variations on a theme. I like good linquica, chorizo (they always pronounced it "Chadeese" when I lived in New Bedford, MA) and most other types. The casings thing doesn't bother me so much, but I know what you mean. What does bother me is the proliferation of sausage that has as much character as a Bar-S hot dog. I've eaten way too many "Italian" sausages that are sans pork and chicken or turkey Andouille is, in my experience, just plain crap. I'm sure that it's not so much the meat as the way it's ground and the spicing. It seems to me that chicken and turkey do not have the same sort of texture as ground pork or beef (they're actually more like veal--or bologna). I want pigmeat or cowmeat in the sausage. <BR/><BR/><BR/>democommieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2820268747070729558.post-3997864096596184612008-02-21T05:48:00.000-08:002008-02-21T05:48:00.000-08:00Hey democommie,I have not heard of that but I did ...Hey democommie,<BR/>I have not heard of that but I did find a recipe for Lucanica that is a pork and lamb sausage from Italy that has ginger and fennel in it. Orange peel would work in that,don't you think? <BR/>I'm way off into the "sausage" thing this week!Mary Colemanhttps://www.blogger.com/profile/04258358674611115100noreply@blogger.comtag:blogger.com,1999:blog-2820268747070729558.post-33921986192260756552008-02-21T03:56:00.000-08:002008-02-21T03:56:00.000-08:00Mary:That sounds like a winner. Have you ever had...Mary:<BR/><BR/>That sounds like a winner. Have you ever had the version of lokanico(sp?)--a Greek sausage--that has orange peel in it? <BR/><BR/>democommieAnonymousnoreply@blogger.com