I've made just one batch about 15 lbs a few weeks ago. We ate some of it gave away most of it. Just your everyday italian sausage and some jalapeno with cheese.
After some more reading on grinding my own meat hopefully I've worked out the kinks. My last batch I didnt add enough liquid and the second grind I dont think I had the meat cold enough by the time I got threw it all.
This time I am only going to grind it the one time since my grinder and stuffer are one in the same I think running it threw 2 times instead of 3 should help with a better consistency.
My next batch I am gonna give apple sausage a try. A butcher in town makes these and they are fantastic but he wasnt really down with giving me a recipe so I found one online.
5lbs of pork butt
3-5 Granny Smith apples
1-1.5 cups of apple juice concentrate(I may try my hard cider I brewed)
1/2 brown sugar
2-3 tablespoon of salt
1-2 tablespoon of pepper
1 tablespoon of sage
1 tablespoon of rosemary
I saw no mention of bread crumbs but I will need to add rusk to this.
Any thoughts would be welcome.
After some more reading on grinding my own meat hopefully I've worked out the kinks. My last batch I didnt add enough liquid and the second grind I dont think I had the meat cold enough by the time I got threw it all.
This time I am only going to grind it the one time since my grinder and stuffer are one in the same I think running it threw 2 times instead of 3 should help with a better consistency.
My next batch I am gonna give apple sausage a try. A butcher in town makes these and they are fantastic but he wasnt really down with giving me a recipe so I found one online.
5lbs of pork butt
3-5 Granny Smith apples
1-1.5 cups of apple juice concentrate(I may try my hard cider I brewed)
1/2 brown sugar
2-3 tablespoon of salt
1-2 tablespoon of pepper
1 tablespoon of sage
1 tablespoon of rosemary
I saw no mention of bread crumbs but I will need to add rusk to this.
Any thoughts would be welcome.