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<blockquote data-quote="stalker" data-source="post: 275956" data-attributes="member: 863">KDM's reply clicked for me.&nbsp; It should work out very similar to the way we do the ground and formed bacon.&nbsp; I would just follow the instructions for cooking that.&nbsp; It works great for making bacon.&nbsp; I don't know why it wouldn't work for sausage.&nbsp; We cut the the cake pan sized loafs into about 1 lb (2 x 9) chunks, wrap in paper and freeze.&nbsp; Then slice them up as we use them.&nbsp; I would think you may be able to do the same thing with different recipes.&nbsp; I'm not sure how it would hold together.&nbsp; Are there binders added to the bacon mix to help it hold together?&nbsp; I might just try this with a batch of country sausage.&nbsp; The pig intestines aren't my favorite thing to eat either.<a href="http://www.owensbbq.com/uploads/3/4/4/7/34472207/ground_formed_bacon.docx" target="_blank">http://www.owensbbq.com/uploads/3/4/4/7/34472207/ground_formed_bacon.docx</a></blockquote>

[QUOTE="stalker, post: 275956, member: 863"] KDM's reply clicked for me. It should work out very similar to the way we do the ground and formed bacon. I would just follow the instructions for cooking that. It works great for making bacon. I don't know why it wouldn't work for sausage. We cut the the cake pan sized loafs into about 1 lb (2 x 9) chunks, wrap in paper and freeze. Then slice them up as we use them. I would think you may be able to do the same thing with different recipes. I'm not sure how it would hold together. Are there binders added to the bacon mix to help it hold together? I might just try this with a batch of country sausage. The pig intestines aren't my favorite thing to eat either. [URL]http://www.owensbbq.com/uploads/3/4/4/7/34472207/ground_formed_bacon.docx[/URL] [/QUOTE]

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