"Omelet" > wrote in message
news
> 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. :-)
>
> I was going to make small links with sheep casings, but turns out I
> don't have a small stuffer for that size. I need to go and get one. I
> did not have any pork casings on hand so just made frozen patties
> instead using a 1/2 cup measuring cup.
>
> This weekends recipe and photo results:
>
> Per lb of meat, add:
>
> Sea Salt, 1/4 Tbs.
> Dry Sage, 1/4 Tbs.
> Fresh minced Marjoram (or Mexican Oregano), 1/2 Tbs.
> Ground Cinnamon, 1/8 tsp.
> Ground celery seed, 1/4 tsp.
> Dried dill weed, 1/4 Tbs.
> Granulated Garlic, 1/4 tsp.
> Dried Basil, 1/4 tsp.
> Mixed Italian herbs (McCormick), 1 Tbs.
> Salt Free Lemon Pepper, 2 tsp.
> Paprika, 1/2 tsp.
>
> http://i43.tinypic.com/9vd3du.jpg
>
> http://i39.tinypic.com/dot6xc.jpg
>
> http://i39.tinypic.com/2d164j9.jpg
>
> I need to replace my camera. It's creating that bright spot on the
> right upper corner in all pics, especially if I don't use the flash. It
> makes for an interesting special effect, but I don't want that in every
> picture. Looks like the camera is dying. <sigh>
>
>

I don't see that spot.

You need to try Penzys Italian herb mix.

Your grinder is smearing... try chilling the meat in the freezer for a few
minutes to firm up but not to actually freeze. And get rid of that plastic
bowl, use a ss bowl and freeze it, freeze your entire grinder head too...
the trick is to have everything cold... I always grind meat in the early
morning, the coolest part of the day. Also drizzle the meat with a little
olive oil, will lubricate the grinding. I rarely stuff casings, too much
hassle, I mostly make sausage patties. I make up some 1lb and 2 lb packages
too, for meat sauce, lasagna, meat loaf and for whenever bulk sausage will
do.