Last year I bought a meat grinder and stocked up on some meat. Nothing ever
happened. So a couple days ago I took 25 lbs of bison trim out of the
freezer to defrost. This is forcing the issue. Now I have to find some
recipes. But every recipe I find is for pork. I do have some frozen pork,
but I figured 25 lbs was enough to deal with on my first try.

So do I simply take some breakfast pork recipes and use them? Or are there
other recipes more appropriate for red meat. I am not going to smoke
anything. So only fresh sausage. And it would be for breakfast use. As I am
gluten, dairy, and sugar free I don't want those ingredients. (Though any
with sugar I'd simply leave the ingredient out.) And all 25 lbs don't have
to be the same recipe.

I am not going to bother stuffing into sausage casings. I bought a patty
press and patty papers. A flat patty will cook up more quickly than a link,
which has less surface area in contact with the pan. With a train to catch
to work every minute counts in the morning.

Don <donwiss at panix.com>.

"Don Wiss" > wrote in message
...
> Last year I bought a meat grinder and stocked up on some meat. Nothing
ever
> happened. So a couple days ago I took 25 lbs of bison trim out of the
> freezer to defrost. This is forcing the issue. Now I have to find some
> recipes. But every recipe I find is for pork. I do have some frozen pork,
> but I figured 25 lbs was enough to deal with on my first try.
>
> So do I simply take some breakfast pork recipes and use them? Or are there
> other recipes more appropriate for red meat. I am not going to smoke
> anything. So only fresh sausage. And it would be for breakfast use. As I
am
> gluten, dairy, and sugar free I don't want those ingredients. (Though any
> with sugar I'd simply leave the ingredient out.) And all 25 lbs don't have
> to be the same recipe.
>
> I am not going to bother stuffing into sausage casings. I bought a patty
> press and patty papers. A flat patty will cook up more quickly than a
link,
> which has less surface area in contact with the pan. With a train to catch
> to work every minute counts in the morning.
>
> Don <donwiss at panix.com>.

Don,
Check out http://www.northwestsmoking.com/
and try "farm sausage" or venison.

Paul

On Wed, 17 Dec 2003 05:50:49 GMT, "Paul" > wrote:

>Don Wiss wrote in message

>> So do I simply take some breakfast pork recipes and use them? Or are there
>> other recipes more appropriate for red meat. I am not going to smoke
>> anything. So only fresh sausage.

>Check out http://www.northwestsmoking.com/
>and try "farm sausage" or venison.

Uh, thanks. What a cluttered site. Everything I find is for smoked sausage.

Don <donwiss at panix.com>.