Did a little cleanup in the freezer and used up all the cheap pork I had
in there. Not as much as I thought as there was only 13 lbs.

But, the sausage making went well with dads help. He feeds the grinder
while I make the links as they came out.

This recipe turned out very well!

Pics:

<http://picasaweb.google.com/OMPOmelet/SausageMaking10162009#>

Or:

<http://tinyurl.com/ykxlud3>

Recipe:

Per lb. of meat:

1/2 teaspoons sea salt
1/4 teaspoons ground white pepper
1/4 tsp ground black pepper
1/4 tsp ground lemon peel
1/2 tsp powdered sage
1/4 tsp powdered Thyme
1/2 tsp powdered celery seed
1/8 tsp allspice
1/4 tsp granulated garlic
1/4 tsp mace
1/4 Tbs dried Basil

I hand ground the celery seed and basil in my marble mortar and pestle
this time. All of the other stuff was already powdered except for the
salt. It was Flaked Maldon salt that Peter sent me from Australia. I
tossed that into the mortar too and ground it down. I love the sharp
bite that stuff has! It does not taste like ordinary Mortons table salt!

Mix well with cubed meat (cut into 1" to 2" cubes) and run thru the
grinder with a medium plate, directly thru the stuffer into casings of
choice. Alternately, grind and make into patties, pack in waxed paper
and freeze.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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