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between "breakfast" sausage and sweet Italian sausage.

I'd planned on trying this recipe for breakfast enchiladas this morning ( ) but realized the package of ground pork sausage I was thawing in the fridge was sweet Italian sausage, not breakfast sausage. So I crumbled it up and cooked it and told Dad he could add it to the (jarred) pasta sauce he was heating up. He asked me why I didn't make the sausage into sausage patties. I told him I *could* do that, but it wouldn't taste like the sausage patties he gets at Perkins or IHOP or any other breakfast place. We then went round and round about which sausage is which and which is *traditionally* used for what until I finally told him HE could do whatever he wanted with any meat he cooked, and if he wanted to take some ground Italian sausage and make sausage patties out of it, of course he was welcome to do so. But don't expect professional chefs to do what he does <g>.

And as always, it came back to the time his dad once smothered his veal parmesan in tarter sauce....