Whoops.

[TorontoBuilder]

My breakfast sausage:
1 lb. ground pork
3/4 teaspoon kosher salt
1 teaspoon dry sage
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
mix all ingredient's and adjust to taste.
Let sit over night and stuff into sheep's casings.
Increase ingredients for every pound of pork e.g. 5 lbs. x by 5

ginger eh... interesting. I dont think I've ever put ginger in a sausage. I shall have to try that

 

[TorontoBuilder]

well this thread has been hijacked so I may as well add one more off topic post...

I make crackers too because this style is so damn expensive and goes so well with cured meats.

First you bake the loaves... and then freeze them almost solid.

Then you slice the loaves super thin and then bake the crackers to make crisps. Then you gorge on them... Below are with figs pistachios, pumpkin seeds and flax seeds for nutty and fruity flavour

 

[DPittman]

well this thread has been hijacked so I may as well add one more off topic post...

I make crackers too because this style is so damn expensive and goes so well with cured meats.

First you bake the loaves... and then freeze them almost solid.

View attachment 28944

Then you slice the loaves super thin and then bake the crackers to make crisps. Then you gorge on them... Below are with figs pistachios, pumpkin seeds and flax seeds for nutty and fruity flavour

View attachment 28945

Who would gave thought a metal working forum was a good place to trade recipes!?!? Haha I love it! We are just such a damn diverse bunch of folks.

 

[Aliva]

ginger eh... interesting. I dont think I've ever put ginger in a sausage. I shall have to try that

If your interested here's my mild Italian sausage mix:
20 lbs. ground pork
7 Tbsp. granulated garlic
7 Tbsp. kosher salt
6 Tbsp. ground black pepper
1 cup water
Add all ingredients into a bowl add1 cup of water and mix with the immersion blender, once mixed add to meat and mix by hand
Cook a small portion to taste and adjust if required.
Let the meat sit over night
Then stuff into Natural hog casings. 30-32 mm

Approx. 3 feet of casing per pound of mix
28 sausage average for 5 lbs. of mix
44 sausages average for 10 lbs. of mix
75 sausages average for 20 lbs. of mix
I get my casings from Canada Compound on Dairy Road off of Highway 7 best prices around an good long casings.

 

[TorontoBuilder]

this is the last, I promise. Late dinner. I hand cut the fat to add on the one sausage at the top of the photo. I have a special glass door merchandiser fridge I modified to cure meats in... cause you need to be dedicated as a serious carnavore

 

[140mower]

Oh piss off all of you!..... I had plans for the day......
I have to troubleshoot the Xmas lights and get them working properly, then into the shop to repair the drive on the little shaper, which is likely to lead to a motor replacement on the 13" South Bend....... I also have a hydraulic cylinder rod to make that I just picked up the chrome rod for.......

....... And, now I am hungry. This is going to lead to sitting for a few while that need is satisfied. Then at some point during the initial digestive period, the dog is going to climb up on my lap for some snuggle time and a nap, and since I am going to be there a while it seems like only thing to do is join the dog.
When SHE comes home, you know that I am going to blame you, right?

 

[6.5 Fan]

I don't make sausage........just eat it. I have a friend that lives close by that is a great sausage maker whom i help out and work as a taste tester. Working on some blue berry deer breakfast sausage right now, very tasty. Gave my son my grinder stuffer to use.