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Big Daddy's Sausage

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Post by prorader Tue Apr 10, 2012 12:13 pm

Not in Chapala, Super Lake and El Torito, Monday Hole in One, Wednesday market, Ajijic, Greek is coming soon, don't tell anyone

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Post by Zedinmexico Tue Apr 10, 2012 1:19 pm

Shit not a good time to give up processed meat which I have.


Aggggggg



Z

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Post by prorader Tue Apr 10, 2012 3:33 pm

We will be at the Wednesday market, but no meatballs or maybe some samples but they are labor intensive to make and sold out Monday, the Mexican Inferno we hear you and have plans to kick it up but understand the formula has to be right, we try for perfection as a standard so a week or 2 and the heat will be there, promise. Come and try tomarrow, thanks Tim
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Post by CheenaGringo Tue Apr 10, 2012 3:52 pm

So is BIG DADDY your secret nickname? Almost sounds like you are now the CEO?

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Post by Parker Tue Apr 10, 2012 4:08 pm

Zedinmexico wrote:Shit not a good time to give up processed meat which I have.

Aggggggg

Z

You know Zed I believe local made sausages have an entirely different make than the overly processed “Hillshire Farms”, hot dogs and bologna. Ask if he uses any preservatives other than salt. And as far as the fat content is just enough to make it taste good. I have excessive stomach problems with fat, ate a sausage last night and was fine today. This has not happened in the last several years. Granted you pay for this higher quality but for good sausage and easy on my stomach it’s well worth it to me, enjoy. Very Happy

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Post by gringal Tue Apr 10, 2012 4:14 pm

Not to do any hijacking, but the Jones family Farm breakfast sausages have NONE of the bad stuff in them. They usually have them in a big white box in the freezer at Costco. Superlake had some last week.

Never to be confused with Johnsonville products.......which you better read about in the fine print before eating.

Gotta try Big Daddy's......uh......sausage too.......soon.

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Post by prorader Tue Apr 10, 2012 4:17 pm

CEO Not Big Daddy is the boss, I am a cheer leader, a fan and love something good, read my posts, I talk about things that I believe in and have taken the time to learn about it only. Are you CheenaGringo or are you ChinaGringo?
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Post by CheenaGringo Tue Apr 10, 2012 4:37 pm

Only the Shadow knows!

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Post by prorader Tue Apr 10, 2012 4:46 pm

Say what you want and think what you want but I am NOT Big Daddy, I am big but big daddy is a bunch bigger than me. I will be there in the morning you can meet the both of us and taste his products? You didn't answer my question? Are you the shadow in Albuquerque, NM, or are you lakeside?
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Post by CheenaGringo Tue Apr 10, 2012 4:52 pm

Cannot make it any easier - the answer is in my signature line!

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Post by prorader Tue Apr 10, 2012 4:59 pm

Not responsible for the contents of any posts, does that mean we should believe you and your posts? Are you ChinaGringo on another BB? easy question see or no?
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Post by CanuckBob Tue Apr 10, 2012 5:24 pm

prorader wrote:We will be at the Wednesday market, but no meatballs or maybe some samples but they are labor intensive to make and sold out Monday, the Mexican Inferno we hear you and have plans to kick it up but understand the formula has to be right, we try for perfection as a standard so a week or 2 and the heat will be there, promise. Come and try tomarrow, thanks Tim

I will be there to purchase some more of your fine products Prorader. I used the Jalepeno Cheddar sausages in a Poblano Chile based stew last night and it was muy bueno. Tell Senor Gran Padre to keep up the good work!
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Post by prorader Tue Apr 10, 2012 5:40 pm

Thank You. maybe U understand the situation, I can only say so much, but Big Daddy is the man.
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Post by CanuckBob Tue Apr 10, 2012 5:49 pm

prorader wrote:Shares? I did, whats up with the posting time? it is 1200 hrs

You need to set your time zone under your profile. I sent you a PM.
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Post by prorader Fri Apr 13, 2012 2:19 pm

Greek meatballs and sauce (I can't spell the name of the sauce) Mondays Hole and One Big Daddy's Sausage - Page 2 633732
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Post by prorader Fri Apr 13, 2012 4:50 pm

I think I got it now

Greek Meatballs and Pork Souvlaki
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Post by gringal Sat Apr 14, 2012 1:20 pm

WHAT'S IN BIG DADDY'S SAUSAGE??
After all the talking above, I bought a package a Tony's meat market today and put on my reading glasses to check out the ingredients.
"Chicken Bratwurst: Chicken 75%, Fat 25%, Iodized Salt, Spices and..........
additives"

WHAT ADDITIVES????? Let's hear it from someone in the know, please.

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Post by viajero Sat Apr 14, 2012 3:50 pm

Did they taste good????

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Post by gringal Sat Apr 14, 2012 4:05 pm

Johnsonville sausages and hot dogs of many stripes also taste good. I don't eat them because they're full of additives, so "did they taste good" isn't the point of my question, is it? If that makes me a left wing radical label reader who wants to know what's in my food..........so be it.

I'd be asking the question of the sausage maker himself....but they don't put any contact information on the label.

scratch

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Post by johninajijic Sat Apr 14, 2012 4:41 pm

gringal wrote:WHAT'S IN BIG DADDY'S SAUSAGE??
After all the talking above, I bought a package a Tony's meat market today and put on my reading glasses to check out the ingredients.
"Chicken Bratwurst: Chicken 75%, Fat 25%, Iodized Salt, Spices and..........
additives"

WHAT ADDITIVES????? Let's hear it from someone in the know, please.

Fat 25%....no WAY would I eat that. Who wants to pay for fat. Does it say where the fat came from? Was it dropped on the floor first?

We eat Johnsonville Italian Sausage and Johnsonville Breakfast sausages on a weekly basis. We think the quality is consistent and they taste good. Italian, once a week and Breakfast sausages 2 times a week.

Jones sausages suck compared to Johnsonville as far as taste, but everyone's is different.
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Post by CheenaGringo Sat Apr 14, 2012 4:55 pm

John:

Since you raised the fat issue and because we frequently eat Johnsonville products, I thought I would do some checking. Their company website didn't provide any answers under ingredients, so I went elsewhere:
http://www.foodfacts.com/search/index.cfm?type=keyword&query=Johnsonville
I clicked on various products that we eat and boy was I surprised when I saw fat contents ranging from 20% up to 38%!

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Post by gringal Sat Apr 14, 2012 5:14 pm

Before it's over with, maybe I won't be the only nit picking label reader.

Some of you folks may not like the Jones sausages' taste as well as the Johnsonvilles', but I'll take clean ingredients and cut some slack on "taste".

BTW, my gall bladder is still residing in my body cavity, I don't have acid reflux or have to take purple pills.

lol!

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Post by viajero Sat Apr 14, 2012 5:17 pm

Who was it that said(sausages and legislation are 2 things you don't ever want to see being made)or something like that.
John you crack me up, have you ever tried non-fat sausages,do they exist?

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Post by gringal Sat Apr 14, 2012 5:23 pm

Back in the olden days, there were butchers, and they made the sausages out of all sorts of things you don't want to think about. When they were finished spicing them up for flavor, you didn't much care. Back then, they didn't need to throw in "additives". They tasted good all by themselves, but the words "non-fat" and "sausage" don't exactly belong in the same sentence.
They're sausages, and of course they're fat!
razberry

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Post by David Sat Apr 14, 2012 5:25 pm

[quote="johninajijic"]
gringal wrote:WHAT'S IN BIG DADDY'S SAUSAGE??


Jones sausages suck compared to Johnsonville as far as taste, but everyone's is different.

My, my, but you have a way with words!
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Post by ferret Sat Apr 14, 2012 9:02 pm

David, Gringal's quote is the first line of your post...Johninajijic wrote the second line. ;) funny combo though to be sure.

And I, like Gringal, want to know what those "additives" are. If I'm gonna get a headache, I would like to weigh the pros and cons of whether it will be worth it. They may not be sausages that can be eaten with Mac 'n Cheese for example.
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