Quote:
Originally Posted by pnoon
Home made brats and Italian sausage are da bomb. Plus you know you are not getting any knees, knuckles, lips, ears, bone etc.
My wife's favorite is chicken with sun-dried tomato sausage.
www.thespicysausage.com is an excellent website. |
Yea, so true. Plus you can fine tune the recipe to your own liking, adding more of one spice or less of another. One trick is to make 1/2 or 1lb batches. Weigh the meat out, then weigh out your spices to get the percentages of each. That way you don't end up with 5+lbs of something you might not end up liking. You can then wrap the finished sausage in plastic wrap, the size of a normal link, poach to cook, then finish on the grill or sauteed in a pan (remove the plastic wrap of course).
I've got my eye on a new grinder, LEM .25hp, on Amazon. My KA attachment has about had it and I want to step up to something with a bit more oomph.