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Old 12-03-2005, 12:20 PM   #1
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In Ray Lampe's (drbbq) book, he gives several recipes for different sausages , after preparing the recipe he forms the meat into loaves the size you want you sausage to be, wraps in plastic wrap and refrigerates until firm.

He then smokes them according to his instructions. Once finished these can be cut into patties, or left in log form. The only thing you're not doing is putting the sausage into casings, it's still the same meat and seasonings.
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Old 12-04-2005, 01:01 PM   #2
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Dr. BBQ also says that when he teaches class, he asks if anyone has made sausage before. Most people say no. Then he asks if anyone has ever made meatballs. Most people say yes. He then tells them they're made sausage. His defintion seems to be any gound meat, spice and seasoning mixed together equals sausage.
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Old 12-04-2005, 02:32 PM   #3
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How would you define sausage?

." Simply put, sausage is ground meat mixed with fat, salt and other seasonings, preservatives and sometimes fillers. Such a mixture is usually packed into a casing." - Epicurious.com
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