I live in New Zealand (we use the metric system and call Cilantro Coriander amongst other things).
I keep seeing recipes online obviously written by American authors, that include “sausage”.
I can’t quite work out what it is exactly. Is it actual link sausages that you take the meat out of the casing? It most probably isn’t ground meat – otherwise I think you would call it that… is it very finely ground meat that you buy in a tub or something? It sounds like it comes in different flavours? I have seen recipes call for pork sausage, sage flavored pork sausage, Italian sausage etc… Could someone post a photo or two of whatever this stuff is so I can compare it to what I might have here?
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