Subj : Re: Reduced salt
To   : Carol Shenkenberger
From : Dave Drum
Date : Tue Mar 12 2024 05:57:42

-=> Carol Shenkenberger wrote to Dave Drum <=-

 CS> For me, grinding the meat is the painful bit, but then we do it in
 CS> batches of 10 lbs or so.  Takes about an hour (cleanup is 5 minutes
 CS> with our tasin).  We used to be faster at it but we are both older.

I have a meat grinder - but I've not used it for several years. The
butchers st Humphrey's Market do a fine job to order. AAnd I can often
pick up cooking tips or recipe ideas when I'm there.

I remember in my (far distant) youth cranking the manual meat grinder
for my grandmother and mother. It was a definite chore, especially when
they made sausage.  Bv)= That's why my meat grinder is motorised.

Here's a sausage I used to make myself. I made and took a biggish batch 
of it to the Canadian Caper picnic (1999) put on by Florence Henderson 
in Hemmingford, PQ, Canada. It was well received - although it caused 
some discussion on whether it was fresh Polish sausage or Bratwurst. 
Cooked in beer then grilled and slapped into hot dog rolls it made nice 
picnic fare.

That was also the picnic where I was introduced to poutine.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic Sausage
 Categories: Sausage, Pork, Chilies
      Yield: 3 Pounds
 
      2 lb Pork butt
    1/2 lb Pork fat
    1/3 lb Ham and ham fat
     10 cl Garlic; peeled
      1 ts White pepper
      2 tb Sage
    1/2 ts Cayenne
      2 ts Black pepper
      2 ts Quatre epices *
      2 tb Salt
 
  * 1 part nutmeg, 1 part ginger and 7 parts white pepper -
  (which is only THREE spices - UDD)
  
  Grind the pork butt, pork fat, ham and garlic on the
  large hole plate of a meat grinder.
  
  Place ground meat in a bowl, add spices and mix
  thoroughly.
  
  You can sautee a small quantity of the mixture and taste
  for seasoning.
  
  You may want to add more spices, salt, pepper or garlic.
  
  Stuff sausages into pork casings (available at most large
  meat stores or your friendly local butcher).
  
  You can saute sausages over low heat with a little butter
  for 15 to 20 minutes, or poach in simmering liquid.
  
  You may grill them as well.
  
  Serve with cold beer.
  
  From: The Book of Garlic
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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