Subj : Re: Reduced salt
To   : Carol Shenkenberger
From : Dave Drum
Date : Wed Mar 13 2024 07:07:00

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

 > ... "The universe is a big place, perhaps the biggest." -- Kilgore Trout

 CS> Dave, you chopped out it's a Tasin.  They don't make manual grinders.
 CS> It's high end electric and mine predates the massively cheapened
 CS> Chinese knock-offs.

Sorry 'bout dat. Didn't realise it was 'portant. My grinder is from
Cuisinart's pre-plastic days. A friend got one recently and hers has 
sausage stuffer tubes and many accessories of white plastic, not metal. 

Mine will be part of my estae when I pass and wind up at Habitat for 
Humanity. My will, as currently written leaves my house and contents to 
Habitat w/lifetime tenancy for my house-mate. 

Which is only fair since nearly all the furnishings, save my bedroom
suite came from Habitat anyway.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hot Italian Sausage
 Categories: Pork, Herbs, Chilies
      Yield: 2 pounds

      2 lb Coarse ground pork shoulder;
           - not too lean
      2 ts Salt
      2 ts Crushed/ground fennel seed
      1 ts Hot red pepper flakes; more
           - to taste
      2 tb Paprika
      6 cl Garlic; minced
           +=OR=+
    3/4 ta Granulated garlic

  Put the pork in a bowl and add remaining ingredients.
  Mix well to distribute the seasoning evenly throughout
  the meat.

  Cover and refrigerate for up to 3 days, or freeze for
  future use.

  * If stuffing you will need 4 or more feet of lamb or
  hog casings. - UDD

  By: David Tanis

  Yield: Makes 2 pounds

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Kitchen

MMMMM

.... 200 years ago you always used local, organic, seasonal ingredients.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.