wittdog
Master Chef
I’m going to take advantage of this unseasonably cool weather to make some Polish Sausage tomorrow. I’m going to do a small batch about 30 lbs.
You can test some on Friday.Pigs On The Wing BBQ said:Can I test some Friday? =P~
Dog, there is a thing called vac sealing, freezing and the U.S. Mail :!:wittdog said:You can test some on Friday.Pigs On The Wing BBQ said:Can I test some Friday? =P~
Tomorrow and Wednesday my house is going to smell like the Broadway Market. Pigs if you want to come play tomorrow you are welcome to come help make it. We are making it right after I get out of work. If not you can test it on Friday.
Yes Puff 30 lbs is about a half of a batch of what I usually make. I made 70 lbs for Easter and I have none left. I won’t eat store bought sausage any more. It’s kind of like the Crock O Q . IMHO
My neighbor goes to Detroit usually twice in the summer for Tigers games. I might be able to do something for you. If not you can come get a sample. That’s what Joker and John Pen did. And Pigs is going to do Friday.Puff said:Dog, there is a thing called vac sealing, freezing and the U.S. Mail :!:wittdog said:You can test some on Friday.Pigs On The Wing BBQ said:Can I test some Friday? =P~
Tomorrow and Wednesday my house is going to smell like the Broadway Market. Pigs if you want to come play tomorrow you are welcome to come help make it. We are making it right after I get out of work. If not you can test it on Friday.
Yes Puff 30 lbs is about a half of a batch of what I usually make. I made 70 lbs for Easter and I have none left. I won’t eat store bought sausage any more. It’s kind of like the Crock O Q . IMHO
Are you picking up the hint? :wwnn:
Sweet :!:wittdog said:My neighbor goes to Detroit usually twice in the summer for Tigers games. I might be able to do something for you. If not you can come get a sample. That’s what Joker and John Pen did. And Pigs is going to do Friday.Puff said:Dog, there is a thing called vac sealing, freezing and the U.S. Mail :!:wittdog said:You can test some on Friday.Pigs On The Wing BBQ said:Can I test some Friday? =P~
Tomorrow and Wednesday my house is going to smell like the Broadway Market. Pigs if you want to come play tomorrow you are welcome to come help make it. We are making it right after I get out of work. If not you can test it on Friday.
Yes Puff 30 lbs is about a half of a batch of what I usually make. I made 70 lbs for Easter and I have none left. I won’t eat store bought sausage any more. It’s kind of like the Crock O Q . IMHO
Are you picking up the hint? :wwnn:
Puff said:Sweet :!:wittdog said:My neighbor goes to Detroit usually twice in the summer for Tigers games. I might be able to do something for you. If not you can come get a sample. That’s what Joker and John Pen did. And Pigs is going to do Friday.Puff said:Dog, there is a thing called vac sealing, freezing and the U.S. Mail :!:wittdog said:You can test some on Friday.Pigs On The Wing BBQ said:Can I test some Friday? =P~
Tomorrow and Wednesday my house is going to smell like the Broadway Market. Pigs if you want to come play tomorrow you are welcome to come help make it. We are making it right after I get out of work. If not you can test it on Friday.
Yes Puff 30 lbs is about a half of a batch of what I usually make. I made 70 lbs for Easter and I have none left. I won’t eat store bought sausage any more. It’s kind of like the Crock O Q . IMHO
Are you picking up the hint? :wwnn:
For a sample it would have to be a weekend trip for me #-o
You’ll find out on Friday. If you check my thread on my Easter feast you’ll see what the finished product looks like, or you can wait to see the pics tomorrow.Pigs On The Wing BBQ said:Boy howdy, Does that look good! =P~
Bill do you want to do fresh sausage or smoked? There is a difference in the ingredients. The recipe is an old family recipe.........................................................I'll post it when I have time it is a very simple one........Bill The Grill Guy said:I have always wanted to do fresh sausage. How about posting the recipie? [-o<
wittdog said:Bill do you want to do fresh sausage or smoked? There is a difference in the ingredients. The recipe is an old family recipe.........................................................I'll post it when I have time it is a very simple one........Bill The Grill Guy said:I have always wanted to do fresh sausage. How about posting the recipie? [-o<
The price of gas to West Seneca, a couple of hours of your time, some adult bevs and some of those ABT's ought to cover it. :grin: and bring Jean.john pen said: