Ok, dumb question re bulk sausage

[mike1ranger]

So, sausage that you'd normally stuff such as brats, polish, italian, etc, is there a noticeable difference, in a bad way, if a guy did a batch of bulk sausage and used it as burgers or whatever vs stuffing? Might sound like a dumb question but just wondering if I'm over looking something? I know the charcteristic snap from the brats is appealing but other than that anything that would disappoint a guy by doing "burgers" instead of links?

 

[murraysmokin]

Hell no...thats the best thing about taste testing the patties off the grill or out of the pan are my favorite.

 

[indaswamp]

Nothing wrong at all with it. I sometimes pull out fresh pork sausage and make burgers...and it makes one mean burger!

 

[Phil Chart]

Nothing wrong with it I do it all the time when I make brats or breakfast or Italian. Nothing better than a brat patty and a hamburger patty on a kyser roll with the fixings

 

[oddegan]

I do it all the time. I make a mean polish. Case it up for brats or leave it bulk.

 

[HalfSmoked]

We eat most of our sausage in patties. Good old country style sausage patties on a burger bun with molasses on it yell buddy.

Warren

 

[zippy12]

I have used bulk in patties, Lasagna, meat balls, meat loaf oh and pasta fajule soup!

Deer meat is easily hidden from kids this way

Owwps Dont forget fatties!

 

[myownidaho]

There’s plenty of room for both!

 

[tardissmoker]

When I do sausage, I do both bulk and links most times. Link chorizo, hot Italian, sweet Italian, Polish on a bun with toppings great. All the above in bulk for burgers or crumbled into pasta. Breakfast sausage gets links, patties and bulk for scotch eggs.
If it tastes good do it. Saves de-casing it when you want other than links.

 

[SmokinAl]

I do the same, I always link some & leave some in bulk.
Either in 1# batches, or patties.
Al