Pigs On The Wing BBQ said:Just a little home made hot mustard did the job. Did a huge skillet of peppers and onions along with some zucchini the other night. Don't want to mess up the body by putting too many vegetables in the system ya know. :grin:
Thanks Bob, After chucking some big brand and local store bought sausage in the trash about ten years ago, I have never looked back. It's a big deal to me now. I take a whole weekend and make a few or so hundred pounds of all types. I have a freezer denoted to sausage alone. The foodsaver just about dies that weekend, It's a lot of work, But worth it just as canning is. I find it fun and vary relaxing. Not to mention how much better the product is. Take a look at this, Dan Gill's TEN YEAR old ham.Bob-BQN said:Pigs that looks great! after you get over the shock of Larry's comment of course. :!: Homemade sausage with homemade mustard. Mmmmmmmm =P~
Thanks Bob, After chucking some big brand and local store bought sausage in the trash about ten years ago, I have never looked back. It's a big deal to me now. I take a whole weekend and make a few or so hundred pounds of all types. I have a freezer denoted to sausage alone. The foodsaver just about dies that weekend, It's a lot of work, But worth it just as canning is. I find it fun and vary relaxing. Not to mention how much better the product is. Take a look at this, Dan Gill's TEN YEAR old ham. [/quote:3rkspylc]Pigs On The Wing BBQ said:[quote="Bob-BQN":3rkspylc]Pigs that looks great! after you get over the shock of Larry's comment of course. :!: Homemade sausage with homemade mustard. Mmmmmmmm =P~
I think thats what they call it. Check with Dan. You know where to find him. :wwnn:Captain Morgan said:what do they call that? Southern prosciutto?
The cost of the grinder is FREE, Only thing I ask is the shipping cost. ALL SO, If you don't use it,Or lack interest of making sausage,You send it back to me so I can pass it on to someone else.Sound fair?The Missing Link said:Pig, yes I could use a grinder whats the costs?
Captain Morgan said:Pigs my neighbor gave me a like new copy of "Great Sausage Recipes and Meat Curing" by Rytek Kutas. copywrite 1984...it's 497 pages long, very detailed information on sausage making. Haven't read it yet...have you ever heard of this book?