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Old 04-02-2004, 06:49 AM   #11
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scott;
Believe it or not I have never tried to make it at home. I don't know where yuou live but here we can get about 5 different excellent brands. Neese's, Gunnoes, Bass Farms, Jimmy Dean or the local store brand. They are so good that I haven't even bothered to make my own (hmmmmm) but I will check the local store and see if I can get theirs for you.
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Old 04-02-2004, 08:31 AM   #12
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Bubba, I only get one of those brands on your list and that's Jimmy Dean, which I haven't tried because of the preservatives (BHT, I think). I'm happy with the taste of Bob Evans, but at 3.49/lb and being about 50% fat, that's not much of a food value.
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Old 04-02-2004, 11:50 AM   #13
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A couple of sites about sausage making which I hope you find interesting:

http://home.pacbell.net/lpoli/

http://www.northwestsmoking.com/

Also from Bruce Aidells' Complete Sausage Book by Bruce Aidells and Denis Kelly [Ten Speed Press©2000]

Spicy Fresh Country Sausage- about 4.5#-2kg

3#pork butt
3/4 to 1#pork back fat
1 Tbsp red pepper flakes
4tsp kosher salt
2 tsp sugar
2 tsp coarsly ground black pepper
2 tsp dried sage
1 tsp dried thyme
1 tsp ground caynne
1/2 cup water
medium hog casing- optional

Put the meat and fat thru the meat grinder using the quater inch plate.
In a large bowl, mix the ground meat with all the other ingredients including water, kneading and squeezing the meat until everthing is nicely blended.

For patties, wrap in bulk and refrigerate until you areready to use it.Or stuff in casing for 4" links.

Will keep for 3 days in reefer up to 2 months in freezer.

Now this is their baic recipe . I would add garlic.

The one time I made sausage, the fellow teaching made his basic mix, fried a small bit, tasted, added a tiny bit of more herb or spice mixed, and tried it again. I remember 4 or 5 additions until he pronounced it READY!

Hope this gets you started.
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Old 04-02-2004, 02:14 PM   #14
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Hey... those are great sites! Wonder if I can make some links in my apartment. :? :D
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Old 04-02-2004, 04:08 PM   #15
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Robt, thanks, that looks about the closest I've ever seen to the sausage I buy. I'll give that a shot. Thanks again.
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Old 04-03-2004, 07:13 AM   #16
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Thanks robot! That looks great! I'll try a batch of that myself!
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Old 04-03-2004, 01:03 PM   #17
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Robt, my apologies about misspelling your name (it's corrected now).

Thanks again for the recipe.
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