Thread: Substitute for ham sausage

the_tool_man wrote:
> Hi all:
>
> I used to make a dish that used ham sausage. I haven't made it in a
> while, and was disappointed to find out that none of my local grocery
> stores carry ham sausage any longer. I looked online, and all I could
> find was Smithfield ham sausage that has Paula Dean's name on it and
> is quite expensive. Other than that, I haven't been able to find it
> anywhere. What would be a good substitute?
>
> Thanks in advance,
> John.

Ground ham and seasonings?
I love ground ham sauteed with onions in butter and use it in a pastry
dough.
What is your recipe for? If you shared it we might have a better idea of
a good sub.

On Mar 18, 10:48*pm, Goomba38 <Goomb...@comcast.net> wrote:
>
> Ground ham and seasonings?
> I love ground ham sauteed with onions in butter and use it in a pastry
> dough.
> What is your recipe for? If you shared it we might have a better idea of
> a good sub.

I can't put my hands on the exact recipe at the moment, but it was
basically a combination of ham sausage, kidney beans and corn, cooked
in a crock pot for a few hours and served over rice. It was called
Rapido in the cook book I got it from.

Regards,
John.

the_tool_man <the_tool_man <[email protected]>> wrote:

> Hi all:
>
> I used to make a dish that used ham sausage. I haven't made it in a
> while, and was disappointed to find out that none of my local grocery
> stores carry ham sausage any longer. I looked online, and all I could
> find was Smithfield ham sausage that has Paula Dean's name on it and
> is quite expensive. Other than that, I haven't been able to find it
> anywhere. What would be a good substitute?

The Smithfield ham sausage is pretty good. I haven't seen it in a
while so I bought 2 1-lb rolls of Hillshire Farms (?) for $1.00/ea a
couple weeks ago. A little fattier than the Smithfield stuff, but
still pretty damn good.

I wouldn't worry about Paula, except that the price must have
gone up. It could have been Sandra Lee.

For a substitute, just grind up some 'Bacon Ends and Pieces' ($4 for
3lbs) and mix it with ground pork.

-sw

On Tue, 18 Mar 2008 18:44:40 -0700 (PDT), the_tool_man
<[email protected]> wrote:

>Hi all:
>
>I used to make a dish that used ham sausage. I haven't made it in a
>while, and was disappointed to find out that none of my local grocery
>stores carry ham sausage any longer. I looked online, and all I could
>find was Smithfield ham sausage that has Paula Dean's name on it and
>is quite expensive. Other than that, I haven't been able to find it
>anywhere. What would be a good substitute?
>
Sorry, but IMO ham sausage doesn't sound very good - even if it's
Smithfield. What's the recipe do you used it in?

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In article
<[email protected]>,
the_tool_man <[email protected]> wrote:

> Hi all:
>
> I used to make a dish that used ham sausage. I haven't made it in a
> while, and was disappointed to find out that none of my local grocery
> stores carry ham sausage any longer. I looked online, and all I could
> find was Smithfield ham sausage that has Paula Dean's name on it and
> is quite expensive. Other than that, I haven't been able to find it
> anywhere. What would be a good substitute?

Hard to tell without seeing the recipe, but what about regular pork
sausage?

On Mar 18, 6:44*pm, the_tool_man <john_ma...@bellsouth.net> wrote:
> Hi all:
>
> I used to make a dish that used ham sausage. *I haven't made it in a
> while, and was disappointed to find out that none of my local grocery
> stores carry ham sausage any longer. *I looked online, and all I could
> find was Smithfield ham sausage that has Paula Dean's name on it and
> is quite expensive. *Other than that, I haven't been able to find it
> anywhere. *What would be a good substitute?
>

These days, there are hundreds of artisan sausages available both in-
store and mail-order, most - infinitely better than the old
"ham" (actually, mostly starch) supermarket sausages. Aidelle's quite
decent. I would also recommend almost any authentic recent immigrant
German, Russian or Polish sausage factories, even Saag's is not too
bad. Which state do you live in?

On Mar 19, 6:30*am, Stan Horwitz <s...@temple.edu> wrote:
> In article
> <2b73f6ad-8588-4459-8017-da71166aa...@x41g2000hsb.googlegroups.com>,
>
> *the_tool_man <john_ma...@bellsouth.net> wrote:
> > Hi all:
>
> > I used to make a dish that used ham sausage. *I haven't made it in a
> > while, and was disappointed to find out that none of my local grocery
> > stores carry ham sausage any longer. *I looked online, and all I could
> > find was Smithfield ham sausage that has Paula Dean's name on it and
> > is quite expensive. *Other than that, I haven't been able to find it
> > anywhere. *What would be a good substitute?
>
> Hard to tell without seeing the recipe, but what about regular pork
> sausage?

I used pork sausage by mistake one time. It was far too spicy.

the_tool_man wrote:
> On Mar 19, 6:30 am, Stan Horwitz <s...@temple.edu> wrote:
>
>>In article
>><2b73f6ad-8588-4459-8017-da71166aa...@x41g2000hsb.googlegroups.com>,
>>
>> the_tool_man <john_ma...@bellsouth.net> wrote:
>>
>>>Hi all:
>>
>>>I used to make a dish that used ham sausage. I haven't made it in a
>>>while, and was disappointed to find out that none of my local grocery
>>>stores carry ham sausage any longer. I looked online, and all I could
>>>find was Smithfield ham sausage that has Paula Dean's name on it and
>>>is quite expensive. Other than that, I haven't been able to find it
>>>anywhere. What would be a good substitute?
>>
>>Hard to tell without seeing the recipe, but what about regular pork
>>sausage?
>
>
> I used pork sausage by mistake one time. It was far too spicy.

Plain ground pork, maybe.

Kathleen <[email protected]> wrote in news:EhuFj.3$eU4.2
@newsfe05.lga:

> the_tool_man wrote:
>> On Mar 19, 6:30 am, Stan Horwitz <s...@temple.edu> wrote:
>>
>>>In article
>>><2b73f6ad-8588-4459-8017-da71166aa...@x41g2000hsb.googlegroups.com>,
>>>
>>> the_tool_man <john_ma...@bellsouth.net> wrote:
>>>
>>>>Hi all:
>>>
>>>>I used to make a dish that used ham sausage. I haven't made it in a
>>>>while, and was disappointed to find out that none of my local grocery
>>>>stores carry ham sausage any longer. I looked online, and all I
could
>>>>find was Smithfield ham sausage that has Paula Dean's name on it and
>>>>is quite expensive. Other than that, I haven't been able to find it
>>>>anywhere. What would be a good substitute?
>>>
>>>Hard to tell without seeing the recipe, but what about regular pork
>>>sausage?
>>
>>
>> I used pork sausage by mistake one time. It was far too spicy.
>
> Plain ground pork, maybe.
>
>

More like blached bacon would work better. Ham is smoked & cured, bacon
is smoked & cured. The blanching would reduce the saltiness of the bacon.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.