Homemade Sausage

jluck · 03-03-2012, 05:41 PM

I have made a lot of fresh ground breakfast sausage (sage) in the past and have done links and brats a few times. I like 100% pork for fresh grind and I really like to add some red meat to the brats or other cased sausage. IIRC I mixed 60/40.(60% pork usually to wild game).I don't remember the source now but I got pre mixed seasonings online and really found that the best way for me as I did lots of experimenting and ultimately (IMO) wasting lots of good meat.

03-03-2012, 05:41 PM	#11
jluck Way out there Join Date: Jan 2012 First Name: Jared Location: Oregon Posts: 1,289 Trading: (12)	Re: Homemade Sausage I have made a lot of fresh ground breakfast sausage (sage) in the past and have done links and brats a few times. I like 100% pork for fresh grind and I really like to add some red meat to the brats or other cased sausage. IIRC I mixed 60/40.(60% pork usually to wild game).I don't remember the source now but I got pre mixed seasonings online and really found that the best way for me as I did lots of experimenting and ultimately (IMO) wasting lots of good meat.

Thread Tools
Show Printable Version Email this Page
Display Modes
Switch to Linear Mode Switch to Hybrid Mode Threaded Mode