I guess I'll have to take her word for it....
I guess I'll have to take her word for it....
I don't need my name in the marquee lights....
The horseradish mash are more for a condiment than a starch - I used a lot of horseradish...
Ephesians 2 : 8-9
Charles Barkley: Nobody doesn't like meat.
Bust out da hot sauce....
What is shotgun shells?
dem gizzards, CH?
bring me some
Ugh. Stupid people piss me off.
Livers, they didnt have any gizz to go with em.
Poke em full of holes and soak in some buttermilk. Holes keep them from blowing up and napalming you at the stove.
So what I do is find basic recipes and then alter them from there. This one still needs some light tweaking. I keep them between 25-35% fat, and add 1lb of liquid per 10lbs meat. Those are kind of my constants depending on what I'm making and going for. There's a plethora of info on YouTube. It's easy to make sausage, it's hard to make really really good sausage.
i'm with ya. 30% or so. double grind. seasoning quantities depend on lots of variables. onion powder plus some spices = onion sausage.
i haven't used casings....yet....but i will some day.
i dont add the liquid. just water?
Ugh. Stupid people piss me off.
Publix has standing rib roasts for $5.69/lb btw. I've bought my third one in the last week today. Maybe I'll take some pics of this one on the weber for this thread.
"Rivers and the inhabitants of the watery elements are for wise men to contemplate and for fools to pass by without consideration" -Izaak Walton
i dont like mushing up a regular onion.
Ugh. Stupid people piss me off.
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