When folks think sausage, they tend to think small but it does not need to be that way, with the heat, sometimes have cold cooked meat for sandwiches or cold plates is awesome. however that means cooking roasts and slicing them thin..
or does it? i highly recommend keeping a bag or two of these handy big sausage bags in the house, they need to be pre-soaked before use. then you can stuff them, the great thing is these ones you can do by hand.
Ground meat is still the cheapest to buy, can be all one kind, can be mixed, add your spices and stuff them full! you can use a cake pan or any roast but in my case, i was gifted a fish roasting pan, it rarely sees fish but it fits two rolls perfectly, and i put the water to steam in the bottom under the tray that holds the rolls
And into a low oven they go till cooked though, afterwards if i had wanted i could have put some smoke on them or you could put them in a hot smoker
Now, i have one pork and one beef pre-cooked and seasoned roll in the fridge, can be sliced and fried at breakfast, sliced cold for cold plates, can be grabbed with a pickle for a snack or can be sliced for sandwiches or to go on homemade pizza
i will need to pick up extra supplies soon for my fall butchering!