www.sausagemaking.org

I have a restaurant that serves Ribeyes.
I got into sausage making to deal wtih so much of my trim from pork loins and such, but now I would like to find a way to make a separate product for my ribeye trim that is an upsell.

I definitely don't want to serve it as a hamburger.

Any suggestions for a steak sausage? lol

Lots of Steak houses in Australia are owned and run by Croatians or Serbs and they usually serve cevapcicis
https://www.sbs.com.au/food/recipes/cevapcici
https://www.sbs.com.au/food/recipes/por ... -cevapcici
http://allrecipes.com.au/recipe/20640/c ... sages.aspx
Everything is cooked on charcoal
Its quite delicious you usually get them as a starter.

I used to regularly go to one place just to eat them served with sliced raw white onions and split Vienna bread
Theres lots of variations but a great one is a great one

LOOKS GREAT!!!!