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Old 02-22-2014, 02:37 AM   #15
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma

Originally Posted by TropicDad View Post
I picked up a pound of ground pork and mixed up a batch. We fried up a couple patties and me and the Mrs thought it was delicious, I am letting it rest overnight to let the flavors blend. Thanks for sharing.
Glad you are having success with it :) Let me know if you think the salt level is right.

Btw, how much did you pay for the pound of ground pork? I grind mine at home for only $1.39/lb from VERY fresh non-enhanced IBP pork butt (from Sam's by the case). Makes for very affordable fresh sausage--hot italian, breakfast, chorizo, etc..--, cured & smoked sausage, bacon :) I have an LEM #5 meat grinder I got from Academy Sports last month for $129.

A lot of the ground pork sold at stores is watered down I notice. This hot italian sausage recipe is definitely tailored for non enhanced ground pork butt.
18.5" WSM and 22.5" OTG.
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