Meat Grinder Weekend

[Lloyd Smale]

two things ive learned to ignore in any fresh sausage recipe are parsley and mace. Both will overpower the taste of sausage.

Leave out the parsley, that is what made it taste nasty.

[MaryB]

Be careful of sage and freezing it too, to much and it will taste bitter.

[Lloyd Smale]

my worse sausage disaster was caused by mace. the recipe I had called for a teaspoon of ground clove. I didn't have any ground clove but had whole clove. Well I figured id just smash them up and use a teaspoon of that. It was absolutely terrible. I made 15 lbs of it and it was about uneatable. I kept adding sausage made without any clove at all until it was eatable. At 40 lbs it was diluted enough that we were able to eat it but it was still strong tasting. I don't use a drop of it in sausage anymore.

[LakeviewBulldog]

I know what you mean about being worn out on the meat grinding. Last year I did 2 deer and 3 hog quarters and after 3 days I didn't want to see another grinder for awhile. This is my favorite Hot Italian sausage recipe.

Hot Italian Sausage

5-lbs pork
1-cup cold red wine
1-cup chopped fresh parsley
5-tsp salt
1-tbsp garlic powder or-4 to 5 garlic cloves, minced
1-tbsp fresh ground pepper
3-tsp cayenne
5-tbsp fennel seed
2-tsp crushed chili peppers
5-tbsp paprika

Combine all, mix well & stuff into hog casing

http://thespicysausage.com/recipes/h...iansausage.htm

Super simple and tasty.

[kd5exp]

Well we bought dome premix seasoning. I ordered some old fashion breafast seasoning on ebay. It was probly the best. My Bud bought some from Acadamy and was suppose to be hot, not. We went to a meat butcher in town and a little old german lady sold us abpmout 20 lbs of pig fat. She sold us some seasoning to try too. Well we tried our hand at it. Wadn't too bad. I liked the old fashion western the best. Littlebit my bud didn't, as he would say, hanker on any of it. We made 1 lb of each and tried it. It may have been this old pig we had in the freezer sense last summer. A neighbor that has cows behind me shot it and drug it to little bits house. 175 lb sow. We are going to wait on some fresh meat or maybe pull some deer out and try that.

[Bodydoc447]

I use The Sausagemaker brand breakfast sausage seasoning blend called Morning Edge and add 1/4 cup red pepper flakes. This weekend I shot a 160 lb boar and made this and beer brats (a Cabelas kit) and added high temp cheddar to them. Both were a hit with my sons.