In article >,
"Michael \"Dog3\"" > wrote:

> Omelet >
> news > rec.food.cooking
>
> > Seems everybody but Boars Head adds sugar to their damned sausage
> > recipes, plus sausage is expensive! I've got a meat grinder so I'm
> > just going to make my own from now on. Anything with sugar in it
> > drives my triglyceride levels thru the damned roof. I just can't
> > tolerate it.
> >
> > So, I made 10 lbs. of pork sausage over the weekend for a $1.49 per
> > lb. plus the cost of the spices and I get those in bulk anymore, so
> > it's cheap. :-)
>
> <snipped and saved sausage recipe>
>
>
> >
> > http://i43.tinypic.com/9vd3du.jpg
> >
> > http://i39.tinypic.com/dot6xc.jpg
> >
> > http://i39.tinypic.com/2d164j9.jpg
>
>
> Fabulous.

Thanks you! :-)

> I haven't ground any sausage in over a year. I need to find
> a decent Italian sausage recipe too. I'd love to make my own for
> lasagna and other dishes. Little Italian meatballs for soup etc.

Just add some Fennel to that recipe and double the garlic load, and
delete the celery and dill.
That should work for ya. :-)
(Checks files) Fennel seed, 1 tsp. whole or ground per lb.

> Nothing like your own sausage. I grind chuck for hamburgers, stews and
> chili also. I'm running low so it looks like next weekend it'll be
> ground chuck and chicken stock weekend.
>
> Michael

I'll be doing a LOT more of my own grinding when beef is on sale.
I got the grinder on sale for 1/2 price during a 3 hour "Black Friday"
sale. I'd be a fool not to use it more. It's got a lot of power.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.