Neil
Quintessential Chatty Farker
I made some sausage for the first time yesterday and turned out great. I deboned two of the butts I bought last weekend at $.99/lb. and made breakfast sausage out of one and Italian sausage out of the other. I had 14#'s of sausage when I was all done. For the breakfast sausage I had a jar of seasoning my uncle had given my mother a couple of years ago. It was his own mixture for which he was famous for among family and friends. Having never made sausage before I did the logical thing and gave him a call for a few tips, mainly to find out how much of this stuff I was suppose to use. He told me to cut the pork into chunks then spread 1 heaping teaspoon per pound of pork, mix it up then grind it up. Once I figured out I had the blades to the grinder on backwards making sausage was a snap. It will be a long time before I buy breakfast sausage again. As for the Italian sausage, I just guessed at what to use and fortunately I guessed right on both the spices and herbs and the amounts. Both sausages turned out great. I called my uncle to tell him and thank him for his help and for the seasoning and he was pleased that his godson/nephew was going to carry on a family tradition. He also informed me he sent me the recipie for the seasoning and that I was not to let anyone including my brother and sisters know the secret.:biggrin:
Not wanting to let anything go to waste, I then made a big pot of marinara sauce and added the butt bones for a lilttle extra flavoring.
Not wanting to let anything go to waste, I then made a big pot of marinara sauce and added the butt bones for a lilttle extra flavoring.