She Bent My Sausage!
Well I made Ham Luncheon Meat on Sunday, and what a kerfuffle! You see, you shouldn't make a sausage this size...
...unless you've got a pan large enough to cook it in:
Sliced thinly, no-body's the wiser:
Personally, I'm not keen on it, but everyone else likes it. However, when pushed, they agreed that it wouldn't be their first choice but would be fine in a mixed plate of different meats. To me it was predominately garlic, too salty and with a strange after-taste. I'll certainly do something similar again though, maybe with more ham, or even use cured raw ham, and less garlic.
The recipe is by Len Poli.
Sorry about your bent sausage! Happens to the best of us. Is this the first sausage to go in one of your jumbo collagen casings? I love a good mortadella, so I may have to get some as well and try a bologna-sized salami!