I plan on opening up a food service business in the near future and sausage will be an important meat on my menu. The problem is I don't like sausage in casing. I much prefer sausage in patty form. I don't like the snap nor the occasional tug from a loose casing, so I don't want my customers experiencing the same. The only problem is when I make sausage in patty form the appearance of the sausage looks tacky in it's presentation. It's look like a cheap breakfast sausage from Mrs. Field.... lol
I've tried forming the sausage by hand in tube form but it comes out looking lame and not appetizing looking. I've also tried putting sausage in cellophane and twirling both ends to shape it (like mozzerella), but the sausage comes out way too thick. Also grilling sausage in tube form w/o casing is next to impossible on a grill w/o breaking the sausage into pieces.
The place I'm going to open is not going to be extravagant. It's gonna be a peasant italian food place. Dishes like giambotta, sausage and broccoli rabe, sausage and pepper heros will be some of the items. When these items are presented with a sausage link either whole or cut up they look much more presentable. Throwing a couple of sausage patties onto a delicious piece of italian bread with some peppers sorta makes you think twice about eating the darn thing although imo it tastes so much better w/o casing. I love the taste of the little char you get on sausage w/o casing, especially the cheesy sausage I make.
My wife says the presentation is just as important as the taste. I disagree. If the place was an extravagant place i would agree, but my idea is to bring out a menu that is very cost friendly with tasty food.Is it possible to find neutral ground ? What do you folks think ?