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Pan Sausage



Seasoned sausagemeat that instead of being stuffed into a casing to make regular sausages with, has been formed into a roll. The sausagemeat is usually made of pork, but may be beef, lamb, turkey or chicken, or even venison. There are many different brands, offering many different flavours such as plain or sage. Some varieties, such as those from Virginia, contain large portions of fat on purpose.

It is often used to make Biscuits and Gravy in the American south.

Cooking Tips

You slice it up into patties and fry them up, or crumble slices up and fry as needed for given recipes.

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Also called:

Patty Sausage

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See also:

Fresh Sausages

Andouille Sausage; Andouillette; Boudin Blanc à l’Oignon; Boudin Blanc Creole; Boudin Blanc; Boudin Vert; Bratwurst Sausage; Brühwurst Sausages; Chaurice; Chipolatas; Chorizo (Mexican); Cotechino; Cumberland Sausage; Dampfwurst Sausages; Deerfoot Sausages; Fresh Sausages; Lincolnshire Sausage; Luganega Sausage; Medisterpolse Sausage; Merguez Sausage; Pan Sausage; Potato Korv; Texas Hot Gut Sausages; White Hots; Wieners; Zwyczajna Sausage

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Bon mots

"Both of us broke a bit of black barley bread, with chaff mixed in the kneading, twice a day, and had a few figs; sometimes, too, there would be a braised mushroom, and if there were a little dew we'd catch a snail, or we'd have some native vegetables or a crushed olive, and some wine to drink of dubious quality."

-- Poliochus, in The Deipnosophistae. Athenaeus (Greek writer. c. 170 – c. 230 AD)

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