In article >,
Omelet > wrote:

> > Om, Ok, you've peaked my curiosity. I've never even considered making
> > my own sausage, but your recipe sounds really good. Could you please
> > elaborate a little on what you use for the meat? Do you grind the
> > spices with the meat, or do you add them to the ground meat?
>
> In the past, I've mixed turkey breast 50/50 with a fattier pork meat.
> This time, it was about 50/50 lean pork (chops and loin with a mix of
> shoulder and butt, I'd say about 20 to 25% fat). The mix varies a bit
> with what is in the cheap pork packages for $1.49 per lb.
>
> Our local store marks down pork that's fixin' to outdate.

Ps, either works. I've mixed the spices with the ground meat in the
past but since I'd planned to stuff, I pre-mixed spices with large cut
chunked meat and it worked out just fine. I was following the advice of
a poster here that does this for a living.

It saves a step in the stuffing process.
--
Peace! Om

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