Sausage recipe I

[Ed Pawlowski]

Fresh Kielbasa

Makes 5 pounds

Everyone in Eastern Europe seems to have a variation on this sausage.
Poland is most famous for their version, but I think this Lithuanian
recipe from Bill Daileda of Saint Casmir’s will keep all of Eastern
Europe happy. It is the best that I have come across.

Ingredients:

1 ½ tablespoons salt
½ tablespoon ground allspice
¼ teaspoon garlic powder
½ teaspoon freshly ground black pepper
½ teaspoon MSG (optional)

1 pound beef chuck, cut into large pieces
4 pounds pork butt, cut into large pieces
1 ¼ pounds fresh pork fatback cut into large pieces

1/2 cup cold water
Sausage casings, about 14 feet, 1 inch in diameter

Mix all the spices in a small jar. Shake well to mix them.

Grind the meats and the fatback coarsely in a meat grinder or food
processor. Place the mixture in a bowl. Add the seasonings and mix
thoroughly through the meat. Mix in the cold water, which will make the
meat easier to stuff.

Stuff the mixture into casings

From: Frugal Gourmet “On Our Immigrant Ancestors”



Smoked Kielbasa

This is Bill Daileda's version of smoked sausage, and it is a bit closer
to what most Americans know as Polish sausage. It is Lithuanian in
origin, however, and not as fatty as that stuff you get from the
supermarket.

Ingredients:

1/2 teaspoon MSG (optional)
1/2 teaspoon mustard seeds
3/4 tablespoon curing salt(made by Morton's and available in specialty
shops or supermarkets)
1 /2 tablespoons salt
1 teaspoon freshly ground black pepper
1/2 tablespoon ground allspice
1/2 cup cold water
1/2 teaspoon garlic powder

4 pounds pork butt, coarsely ground
1 pound beef, coarsely ground


To prepare, follow the directions for the fresh kielbasa, but then tie
the stuffed casings into rings and smoke them.



Romanian Sausages
Mititei
Makes 12 sausages

Pearl Mailath, a Romanian friend in Indiana, invited us into her home
for a real Romanian meal. This was before Romania erupted into what we
hope will be independence. As she cooked these delicious sausages, we
talked politics. I think the discussion made the sausages taste even
better. These are great cooked on the outdoor grill.

Ingredients:
4 5 cloves garlic, peeled
1 1/2 teaspoons salt
1/4 cup water 1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme, whole
1 teaspoon baking soda
1/2 teaspoon dried basil
1/2 cup Beef Stock or use canned

2/3 pound coarsely ground pork
1 pound ground chuck

Crush the garlic well in the water, using a fork. Stir in the meat,
baking soda, seasonings, and garlic puree together. Add Beef Stock and
mix well.

For each sausage, take 1/3 cup of the meat mixture, and roll between the
palms of your hands into a sausage shape about 4 inches long. Place
sausages side by side in a container and cover. Refrigerate overnight so
the flavors can blend.

These are excellent on the grill. They may also be broiled or baked in
the oven.

Broil the sausages about 3 minutes per side until cooked through and
browned.

HINT: WHEN HAND ROLLING SAUSAGES or meatballs of any kind, keep a small
bowl of water near you so that you can keep your hands a bit wet. This
way, the meat will not stick to your hands.

From: The Frugal Gourmet “Our Immigrant Ancestors”

Italian Sausage with Lemon

Makes a little over 2 pounds

Lemon is just great with pork, and this sausage with lemon is
delightful. It is not heavy but rather very refreshing.

2 pounds pork butt, coarsely ground
1/4 pound pork fat, coarsely ground
1 tablespoon freshly ground fennel seed
1 tablespoon dried parsley
3 cloves garlic, crushed
1 teaspoon salt
4 tablespoons dry white wine
2 tablespoons freshly grated lemon peel

Mix all the ingredients together.

Let stand for 1 hour and mix again. Stuff into casings.



Italian Sausage, Sicilian Style

Makes 2 pounds

This will be better than any sausage you can find in a market, except
perhaps Fretta Brothers in New Jersey and Esposito's in Philadelphia.
Well, there are some fine companies in Seattle also, Fresh made sausage,
homemade, is a forgotten thing in our culture and I think that is a shame.

2 pounds lean pork butt, coarsely ground
1/4 pound pork fat, coarsely ground
1 tablespoon coarsely ground fennel seed
2 bay leaves, crushed
1 tablespoon dried parsley
3 cloves garlic, crushed
1/8 teaspoon dried hot red pepper flakes
1 teaspoon of salt
1/4 teaspoon ground black pepper
4 tablespoons dry white wine

Mix all the ingredients together. Let stand one hour.

Mix again and stuff into casings.

Another variation is to omit the parsley and white wine, but add 1/2 cup
of red wine.


Source: The Frugal Gourmet Cooks Italian



Italian Sausage With Parsley And Cheese

Makes a little over 2 pounds

This is a bit lighter than the sausages with red pepper flakes and I
think this is a perfect sausage for a nice dinner with friends.

2 pounds pork butt, coarsely ground
1/4 pound pork fat, coarsely ground
3 tablespoons chopped fresh parsley
3 cloves garlic, crushed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons dry white wine
1/2 cup freshly grated Parmesan cheese

Put all the ingredients together, and mix them well. Let rest an hour
and mix again. Stuff into casings.

Source: The Frugal Gourmet Cooks Italian


Italian Cheese and Red Wine Sausage

You will enjoy this variation on the plain Italian pork sausage. The
addition of cheese and wine raises this sausage to dinner table
conversation.

Ingredients:
4 pounds boneless pork, shoulder or butt
1 tablespoon coarse ground fennel seed
2 bay leaves, crushed
3 tablespoons chopped parsley
5 garlic cloves, crushed
1/2 teaspoon dried red pepper flakes
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup grated Parmesan or Romano cheese
3/4 Cup dry red wine
4 yards sausage casings
Olive oil for cooking

Grind the meat using the coarse blade.

Mix all ingredients to¬gether and allow the mixture to sit for 1 hour
before stuffing into casings.

To cook, place in a frying pan with a tiny bit of olive oil and just
enough water to cover the bottom of the pan. Cover and cook until the
water evap¬orates. Then, continue to brown, turning once.

Use throughout the book where Italian sausages are called for.

Makes 4 pounds.

Source: The Frugal Gourmet Cooks with Wine

Homemade Pork Sausage
Ingredients:

One 5 pound Boston butt or meat scraps when you butcher hogs
2 tablespoons minced garlic
3 cups finely chopped onion
Salt to taste
Ground cayenne pepper to taste
1 1/2 cups finely chopped green onions
1 tablespoon dried mint or other seasonings to taste


Using a meat grinder, finely grind together the meat and the fat into a
large bowl.

Mix in the onions, green onions, garlic, salt, pepper, mint, and any
other seasonings you would like to use. Using the mixing spoons Mother
Nature gave you, your hands, mix all the ingredients together.

I usually fry a patty to test for seasonings and because by that time
I'm hungry. Then pass the mixture through the meat grinder again to mix
very well.

You can freeze this in patties with waxed paper in between or stuff into
casings.

Source: Justin Wilson’s “Homegrown Louisiana Cookin’”


Boudin
Ingredients:
2 1/2 pounds pork butt, cut into 1 inch cubes
1 pound pork liver, rinsed in cool water
2 quarts water
1 cup coarsely chopped onions
1/2 cup coarsely chopped bell peppers
1/2 cup coarsely chopped celery
41/4 teaspoons salt
21/2 teaspoons cayenne
11/2 teaspoons freshly ground black pepper
1 cup chopped parsley
1 cup chopped green onions, green parts only
6 cups cooked medium grain white rice

A popular sausage made with bits of pork, fluffy white rice, and
seasonings is the breakfast choice in Acadiana. Wrapped in a paper
napkin or tucked into a slice of bread and washed down with a cup of
dark coffee, it carries you through the morning.

It’s not necessary to stuff the sausage into casings. You can plunk a
heaping spoonful of the mixture on a thick slice of Home Style French
Bread (page 286) or any bread for that matter, not just for breakfast,
but any time. I like to drizzle some Steen's 100 % Pure Cane Syrup on it
too. The mark of a good boudin is lots of chopped parsley and green onions.

1. Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon
of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black
pepper in a large heavy pot. Bring to a boil over high heat. Reduce the
heat and simmer for about 11/2 hours, or until the pork and liver are
tender. Remove from the heat and drain, reserving 11/2 cups of the broth.

2. Grind the pork and liver together with 1/2 cup of the parsley and 1/2
cup of the green onions in a meat grinder fitted with a 1/4 inch die.
Or, put the pork and liver together with 1/2 cup of the parsley and 1/4
CUP of the green onions in a food processor fitted with a metal blade
and pulse several times to coarsely grind the mixture. It should not be
pureed into a paste.

3. Transfer to a large mixing bowl. Add the rice, the remaining salt,
cayenne, black pepper, parsley, and green onion and mix well. Add the
broth, 1/2 cup at a time and mix thoroughly

4. Either stuff the mixture into prepared 1 1/2 inch diameter casings
and make 3 inch links.

5. Serve warm. The sausage can be reheated in a 325° oven.


Andouille Sausage


Andouille, Louisiana's famous sausage, is used in gumbos, jambalayas,
and dressings. It gives pizzazz to any dish. Andouille is a smoked
sausage; if you don't have a smoker, use a kettle grill. I use both
garlic powder and fresh garlic to intensify the flavor.

1 boneless pork butt, cut into 1 inch cubes (about 5 pounds)
2 teaspoons freshly ground black pepper
1/2 cup Rustic Rub
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons crushed red pepper
1/4 cup paprika
2 teaspoons garlic powder
1 1/2 teaspoons file powder
1/4 cup chopped garlic

1. Put the pork and the rest of the ingredients in a large bowl, tossing
to coat the meat evenly. Cover and refrigerate for at least 24 hours.

2. Remove from the refrigerator and put the mixture through a meat
grinder using a 1/2 inch die. Or, coarsely grind the meat in a food
processor fitted with the metal blade.

3. Stuff the mixture into the prepared 11/2 inch diameter casings, each
piece about 10 inches long. It can be frozen indefinitely.

About 5 pounds

Source: Emeril Lagasse “Louisiana Real & Rustic”



Fred's Andouille Sausage

Ingredients:
1 1/2 yds large sausage casing (about 2-3; wide)
4 pounds lean fresh pork
2 pounds pork fat
3 1/3 tablespoons garlic cloves - finely minced
2 tablespoons salt - NOT iodized
1 tablespoon black pepper - freshly ground
1 teaspoon cayenne
1 teaspoon chili powder
1/2 teaspoon mace
1/2 teaspoon allspice
1 tablespoon thyme - minced
1 tablespoon marjoram - minced
1 tablespoon paprika
1/4 teaspoon bay leaf - ground
1/4 teaspoon sage
5 teaspoons liquid hickory smoke

Andouille was a great favorite in nineteenth-century New Orleans. This
thick Cajun sausage is made with lean pork and pork fat and lots of
garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful
appetizer. It is also used in a superb oyster and Andouille gumbo
popular in Laplace, a Cajun town about 30 miles from New Orleans that
calls itself the Andouille Capital of the World.

Cut the meat and fat into chunks about 1/2 inch across and pass once
through the coarse blade of the meat grinder. Combine the pork with the
remaining ingredients in a large bowl and mix well with a wooden spoon.

Cut the casings into 26 inch lengths and stuff as follows: Tie a knot
in each piece of casing about 2 inches from one end. Fit the open end
over the tip of the sausage stuffer and slide it to about 1 inch from
the wide end. Push the rest of the casing onto the stuffer until the
top touches the knot

Age at least overnight, then smoke for several hours using pecan,
hickory or ash. Throw anything sweet, such as cane sugar or syrup, raw
sugar, molasses, sugar cane or brown sugar on the wood before lighting.

To cook, slice the Andouille 1/2 inch thick and grill in a hot skillet
with no water for about 12 minutes on each side, until brown and crisp
at the edges.

Yield:(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)

Source: Cajun Fred
Hope this helps.
Lloyd

BOCK WURST

"This is Charlie's favorite sausage. It's good real class."

Ingredients:
5 pounds coarse ground pork (Boston butt or shoulder), fat trimmed
1 teaspoon MSG
1 7/8 teaspoons ground thyme
1 2/3 tablespoons ground nutmeg
4 teaspoons salt (canning, non iodized)
2 eggs
3/4 cup milk
2 1/2 inch diameter fresh bunch parsley
1 7/8 teaspoons white pepper
3 large green onions with tops
1 1/2 teaspoons sugar
1/2 small onion

After the meat course grinding step, grind the parsley, green onions,
and onion. Run a little meat afterwards to retrieve all of the green
seasonings. Whip the eggs and mix with milk along with the ground onions
and parsley. Mix with the coarse ground pork. Grind over hamburger
plate. Link in 31 to 34 mm casings. See stuffing and linking.




Sweet Italian Sausage with Wine

“Great for any dish calling for Italian sausage!”

Ingredients:
5 pounds coarse ground pork (Boston buff, pork roast, or pork shoulder),
deboned and fat trimmed
2 1/2 Tablespoons ground fennel
1 1/2 tsp. ground oregano
1 1/4 tsp. garlic (powder or granule)
1/4 teaspoon sugar
1 1/2 tablespoons non iodized salt (canning salt)
1/2 teaspoon MSG
1 cup red wine
4 teaspoons black pepper

Mix dry ingredients in the water or wine, then mix thoroughly with
coarse ground pork.

Grind over a hamburger plate (1/8 inch holes).

Package in plastic bags or stuff into 31 to 34 mm pork casing. See
stuffing and linking.



BOUDIN'BLANC

"Brightly flavored white New Orleans style sausage!

Ingredients:

2 1/2 pounds coarse ground pork butt or roast
1 1/2 cups bread crumbs, soaked in milk
2 1/2 pounds ground chicken
2 eggs
2 1/2 teaspoons non iodized salt
1/4 bunch fresh parsley, chopped
2 1/2 tablespoons white pepper
3/8 teaspoon nutmeg
2 1/2 cups sautéed onions
1/8 teaspoon cloves
4 tablespoons butter
1/8 teaspoon cinnamon
2 1/2 cups warm milk
1/4 teaspoon ginger


Melt butter; sauté and brown onions.

Soak breadcrumbs in warm milk. Mix eggs, nutmeg, cloves, cinnamon, and
ginger.

Mix onions, soaked bread crumbs, and parsley with meats thoroughly.

Grind over hamburger plate (1/8 inch holes). Stuff into 31 to 34 mm hog
casings.



Fresh Pork Sausage

Ingredients for 10 lbs.

5 tbsp. salt
1 tbsp. ground white pepper
2 tbsp. rubbed sage
1 tsp ginger
1 tbsp. nutmeg
1 tbsp. thyme
1 tbsp. ground hot red pepper
1 pint ice water (optional)

You can make an excellent breakfast sausage using 100% pork butts. This
product is of such high quality that it is never seen in a meat market
and can only be had by making it yourself. You can also make a breakfast
sausage of 50% pork butts and 50% pork trimming and you would still have
a sausage of high quality. All the pork used to manufacture sausage must
be chilled from 32-35 degrees F. without fail. Be sure that all the meat
is free of blood clots, sinews, bone, skin, glands, etc.

Grinding & Mixing Grind all the meat through a 3/16" grinder plate and
place in mixer. Add all the ingredients and mix well until all the
spices are evenly distributed.

Stuffing Pork sausage may be stuffed into 28-30 mm hog casings or 22-24
mm lamb casings. Pork sausage also may be stuffed into a cloth bag or a
3 1/2 by 24" fibrous casing. It is very important that pork sausage not
be allowed to remain at room temperature any longer than necessary.
Place in cooler as soon as possible. Pork sausage should be allowed to
chill and dry in 28-32 degree cooler.


Veal Bockwurst

Ingredients for 25 lbs. Ingredients for 10 lbs.

1 quart of whole milk 1 pint whole milk
8 ozs. salt 6 tbsp. salt
2 ozs. powdered dextrose 2 tbsp. powdered dextrose
1/4 oz. mace 1 tbsp. mace
1/2 oz. ground celery 1 tbsp. ground celery
1 oz. onion powder 4 tbsp. onion powder
1 oz. ground white pepper 1 tbsp. ground white pepper
1 bunch fresh chopped chives or green onions 6 pcs. chives or green
onions chopped
1/4 oz. chopped parsley 6 pcs. chopped parsley
1/4 oz. grated lemon peel 1 piece grated lemon peel
6 fresh whole eggs 3 fresh whole eggs
7 1/2 lbs. boneless veal 3 lbs. boneless veal
12 1/2 lbs. lean pork shoulder 5 lbs. lean pork shoulder
5 lbs. regular pork trimmings 2 lbs. pork trimmings


Grinding Grind all the meat through a 3/8 grinder plate, adding all the
ingredients, and mixing well until all ingredients are evenly distributed.

Stuffing And Cooking Bockwurst is to be stuffed into a lamb casing 24/26
mm in size and made in links 4-6 inches long; then hung on clean
smokesticks. (Do not use a smokestick that can stain the casings, as
bockwurst is a white sausage.)

Sausage should be placed into the cooker or water and cooked until the
internal temperature reaches 152 degrees F. (Be sure the water
temperature is not above 165 degrees F.) Place cooked sausage under
shower for about 10 minutes to reduce internal temperature to 110
degrees F. and remove to cooler overnight.

This sausage also can be frozen and cooked as it is needed. Bockwurst
also is made as a very fine-textured sausage (emulsified) is the Western
New York area. It is very popular at Easter time and also under the name
of "white hot dogs." I hope this recipe is what you want and I hope you
enjoy.




Irish Sausage
Ingredients:

5 lbs. coarse-ground pork butt
3 tsp. thyme
5 cups bread crumbs
3 tsp. basil
4 eggs, lightly beaten
3 tsp. rosemary
8 cloves garlic, pressed
3 tsp. marjoram
1 tbsp. salt 3 tsp. black pepper
2 cups water

Combine all ingredients, mix well, and stuff into sheep casings. Fry in
butter or oil.



Chicken Liver And Pork Sausage

Mix follows:

1 lb pork (I chop rather than mince in order to keep juices in the meat,
and I keep the French tradition of using fatty pork, I'd say at least
30% fat, the livers need it anyway)

1 lb chopped chicken livers
1 large clove garlic finely pressed and chopped (minced)
1 level tablespoon measure of salt
1 level teaspoon measure of black pepper c.
1/2 a nutmeg "nut" finely grated (sounds a lot, but it needs it)


The mix is very liquid, but the sausages firm up beautifully as the
chopped livers solidify with the heat. The recipe is loosely based on
Elizabeth David's ragu sauce (from Bologna) which features nutmeg and
chicken livers.


Garlic Kielbasa
Ingredients:
4 ts Coarse (kosher) salt
1 3/4 ts Ground black pepper
3 tb Sweet Hungarian paprika
1 ts Dried marjoram, crumbled
1/2 ts Dried savory, crumbled
2 ts Finely minced garlic
10 oz Trimmed beef shin, cut into 1/2" dice and chilled
16 oz Fresh pork fat, cut into 1/2" dice and chilled
1/3 c Ice water
1 1/4 lb Lean, trimmed pork, cut into 1" dice and chilled

1. Mix together in a small bowl the salt, pepper, paprika, marjoram,
savory, and garlic.

2. In the container of a food processor combine the beef, half the pork
fat, half the ice water, and half the mixed seasonings (see step 1) and
process to a very fine grind.Scrape into a mixing bowl.

3. In a bowl combine the remaining seasonings, the pork, remaining pork
fat, and remaining water. Process half of the mixture at a time to a
coarse grind and add to the beef. Mix together very thoroughly,
cover,and chill for 24 hours.

4. Stuff the sausage into casings,tying links for 10 to 30 " long,
depending upon your preference. Both sizes (and everything in between)
are considered traditional. Hang the sausages in a cool, airy place for
several hours at least, or until the skin is smooth, dry, and crackly.
If it's too hot or humid to hang the sausages, refrigerate them,
uncovered, for at least 12 hours. To store, refrigerate for up to 3
days, or freeze for longer keeping.

To Cook: Place one or more sausages in a large skillet with water to
come halfway up them. Bring to a simmer and cook for about 8 minutes,
then turn and cook for about 8 minutes on the other side. Pour off the
water, prick the sausages, and cook them over moderate heat until
browned on both sides.

Makes about 2-3/4 pounds


June Meyer's Authentic Hungarian Sausage (Kolbasz)

10 lbs. coarse ground pork butt or pork shoulder
1/3 cup imported mild Hungarian Paprika.
1/4 cup salt
2 heaping TBS. ground Allspice
5 or 6 garlic cloves
2 cups water

Bring water to boil, add peeled cloves of garlic and simmer 20 minutes.

Fish out cloves of garlic and mash them with a little water.

Add this to remaining water and mix all of the garlic water into the
meat mix. Mix everything together well.

Keep the meat mix cool. If you stuff the mix into casings, let the
sausages hang for a day in at least 20 degrees. Smoke sausage according
to your smoker instructions.

If you are not going to stuff into casings, form into patties, wrap and
freeze.



Polish Kielbasa
Ingredients:
6 Ft 2-1/2" diameter hog casings
3 lb Lean pork butt, cubed
1 lb Lean beef chuck, cubed
1/2 lb Veal, cubed
1/2 lb Pork fat, cubed
2 1/2 ts Salt, or to taste
3 ts Finely ground black pepper
2 ts Ground marjoram
2 ts Ground summer savory
1/2 ts Ground allspice
3 Cloves garlic, finely minced
2 tb Sweet paprika

"Recipes for this sausage are so variable that what passes for kielbasa
in one area might be regarded as not authentic in another. The
ingredients and pronunciation of kielbasa are as variable as are the
vagaries of the spring weather, the time of year when kielbasa is
traditionally made. This version uses pork, beef, and veal and makes
five lb"

1. Prepare the casings.

2. Grind the meats and fat together through
the coarse disk.

3. Mix the remaining ingredients with the meat.

4. Stuff the casings and leave the sausage in long links. Lengths of
eighteen inches to two feet are traditional.

5. Allow the sausage to dry in a cool place for three or four hours or
refrigerate for twenty-four hours uncovered.

6. Cook by roasting in a 425~ F. oven for forty-five minutes. These
sausages are also excellent grilled over a charcoal fire and eaten in a
Kaiser roll, lathered with a spicy brown mustard.



Lithuanian Kielbasa

To 5 pounds coarsely ground pork butts add:

1 heaping teaspoon pulverized whole mustard seeds,
1 heaping teaspoon whole allspice and
1/2 teaspoon whole black peppercorns.
Add 1/2 large onion
and 1 large clove garlic, finely minced;
1/4 cup salt; and
1/2 cup water.

Mix thoroughly, and stuff into casings. Poach or boil for 20 minutes.

Makes 6-8 servings.

This recipe is from Domesticity: A Gastronomic Interpretation of Love
by Bob Shacochis, copyright 1994 ISBN 0-684-19642-5



Desros Lithuanian Sausage
Serves 30

10 pounds pork shoulders
2 pounds onions
1 tablespoon pepper
1 tablespoon allspice
2 ounces Salt
1 pint water

1. Finely dice the onions and saute in a light butter substitute like
Whirl.

2. Cool and grind the meat in a 3/8 grinding plate.

3. Mix all the ingredients in the water and add to the ground pork.

4 Stuff into a 36/38mm hog skin and let the sausage stand overnight in
the cooler.

5.Cook to order.

Nutrition (per serving): 238 calories
Saturated fat 4 g
Total Fat 12 g (45% of calories)
Protein 30 g (50% of calories)
Carbohydrates 3 g (5% of calories)
Cholesterol 101 mg Sodium 849 mg
Fiber 0 g Iron 2 mg
Vitamin A 11 IU Vitamin C 3 mg

This recipe was supplied by A Proud Lithuanian Lady Marta Atkocaitis of
Chicago Il


Polish Sausage

Yield: 1 servings

2 lb Pork butt or shoulder
2 Ts Salt
Black pepper to taste
1 1/2 ts Sugar
1/2 Ts Dried thyme
1/4 Ts Dried basil
1/4 Ts Garlic powder
1/4 Ts Mustard seeds
1/2 Ts Dried marjoram
1/3 c Plus 1 tsp ice-cold water

Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through
a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be
about 1:3 if you can.

Put pork in a large stainless or ceramic crock or bowl.

Mix the dry spices in a small bowl. Using your hands, toss the meat
while adding the spices a small amount at a time. When half the spices
are in, add half the ice water. Mix keeping the meat as loose as possible.

Add remaining spices & water as above. At this point you may fry a small
patty of the meat to test for seasonings. Adjust if necessary.
Refrigerate the sausage mix overnight. You may check for seasonings
again the next day (but be careful! You'll be tempted to fry it all
right then and eat it up!) Stuff the mix into about 5' of rinsed
casings, tying off about 8" lengths.

You may grill, steam, or fry the sausages, as you prefer.



Polish Sausage #2

2 lb Pork butt or shoulder
2 ts Salt
Black pepper to taste
1 1/2 ts Sugar
1/2 ts Dried thyme
1/4 ts Dried basil
1/4 ts Garlic powder
1/4 ts Mustard seeds
1/2 ts Dried marjoram
1/3 c Plus 1 tsp ice-cold water

Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through
a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be
about 1:3 if you can.

Put pork in a large stainless or ceramic crock or bowl. Mix the dry
spices in a small bowl. Using your hands, toss the meat while adding the
spices a small amount at a time.

When half the spices are in, add half the ice water. Mix keeping the
meat as loose as possible. Add remaining spices & water as above. At
this point you may fry a small patty of the meat to test for seasonings.
Adjust if necessary. Refrigerate the sausage mix
overnight. You may check for seasonings again the next day (but be
careful! You'll be tempted to fry it all right then and eat it up!)

Stuff the mix into about 5' of rinsed casings, tying off about 8"
lengths. You may grill, steam or fry the sausages as you prefer.


Polish Sausage #3

19 lb. lean meat
6 lb. pork or beef fat
4 1/2 cups nonfat dry milk
1 cup salt
1/2 cup sugar
2 qt. cold water
4 tablespoons ground black pepper
3 tablespoons coriander
5 tablespoons garlic powder
2 tablespoons cure

Cut lean meat and fat into 1-inch squares or grind through a coarse
(1/2-1 inch) plate.

Season by sprinkling the ingredients over the meat and hand mix. Grind
through a 1/8-inch plate.

Mix 6 minutes and stuff into hog casings.

Place in a smokehouse and heat at 185 degrees Fahrenheit until a smoked
color is obtained and the sausage reaches 152 degrees Fahrenheit
internal temperature.

Immediately place the sausage in cold water until the internal
temperature in 100 degrees Fahrenheit. Rinse briefly with hot water to
remove grease. Allow to dry about 1 hour at room temperature.

Store in the refrigerator.
MSU Extension




My Ukranian Grandfather's Kielbasa recipe

12-15 lbs lean pork butt
5 lbs lean ground beef
1 lb veal (cubed)
1 Tbs garlic salt
1 tsp black pepper
1-2 Tbs salt
2 Tbs mustard seed
1 head garlic cloves
1 quart of water
Paprika (sprinkle)

Grind all meat together with meat grinder using a large hole setting.

Crush garlic and mix with other seasonings into ground meats. Knead
together thoroughly.

Knead in the quart of water slowly until all is absorbed. Soak sausage
casings in cold water with several changes of water to loosen them. Put
casings on funnel end of sausage stuffer. Tie end of casing. Put meat in
stuffer and crank and fill casing.

Prick casings liberally to let air escape before placing in oven.

Bake at 325 F for 1 hr. Add water in bottom of pan as needed.

Submitted by Ron Gitaitis Tifton Georgia

Monastery Herbal Sausage

400 g Lean pork
400 g Lean beef
200 g Green pork back fat or fatty Pork belly without skin
20 g Salt
2 Level tsps finely ground White pepper
1 ts Thyme
1 ts Marjoram
5 Pieces pimento
1 Piece finely ground Cinnamon

Mince pork, beef and fat through 8mm disc.

Mix herbs and spices and sprinkle over meat mass and mix all together by
hand for 5-10 mins.

Fit funnel to mixer and fill pork casings.

Twist into length of choice.


Bratwurst

Yield: 5 lbs

2 1/2 lb Lean veal
2 1/2 lb Lean pork
1 ts White pepper
1 1/2 c Water
1 1/2 ts Mace
1 c Fine breacrumbs soaked in
1/2 c Milk
1 1/2 ts Nutmeg
3 ts Salt

Try substituting 2 teaspoons dried sage for the maceand nutmeg -- delicious!

1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt
and pepper and grind a third time.

2. Using your hands, combine the meat with the bread crumbs. Add the
water and beat with a wooden spoon until light and fluffy.

3. Stuff into pork casings and tie securely into desired lengths. The
bratwurst may be fried lightly in butter, but are also delicious dipped
in milk and then broiled or grilled over charcoal.


from "The Complete Sausage Cookbook" by Riddle & Danley San Francisco
Book Company, San Francisco (1977)




Bratwurst Sausage Recipe, Sheboygan Style

4 Lbs Ground Pork
1 Lb. Ground Veal, Chicken or Turkey
1/4 Cup Bread Crumbs
2 eggs
5 teaspoons salt
1 cup of milk
1 1/2 teaspoons white pepper
1/4 teaspoon ground cloves
1/2 teaspoon onion powder or 1 onion minced
1/2 teaspoon mace

Combine all ingredients. Then either stuff into natural casings or make
into patties and cook like burgers



Bratwurst

3 Feet small (1-1/2-inch-diameter) hog casings
1 1/2 lb Lean pork butt, cubed
1 lb Veal, cubed
1/2 lb Pork fat, cubed
1/4 ts Ground allspice
1/2 ts Crushed caraway seeds
1/2 ts Dried marjoram
1 ts Freshly ground white-pepper
1 ts Salt, or to taste

"Bratwurst resembles plump hot dogs. This recipe makes three pounds."

1. Prepare the casings.

2. Grind the pork, veal, and pork fat separately through the fine blade
of the grinder.

3. Mix the ground meats and grind again.

4. Add the remaining ingredients to the meat mixture and mix thoroughly.

5. Stuff the mixture into the casings and twist off into four- or
five-inch lengths.

6. Refrigerate for up to two days. The bratwurst can be pan fired or
grilled over charcoal.



Bratwurst (Sausage Making)

Yield: 3 lbs
3 Ft small hog casings
-(1-1/2-inch diameter)
1 1/2 lb Lean pork butt, cubed
1 lb Veal, cubed
1/2 lb. Pork fat, cubed
1/4 Ts Ground allspice
1/2 Ts Crushed caraway seeds
1/2 Ts Dried marjoram
1 Ts Fresh ground white pepper
1 Ts Salt, or to taste

1. Prepare the casings.

2. Grind the pork, veal, and pork fat separately through the fine blade
of the grinder.

3. Mix the ground meats and grind again.

4. Add the remaining ingredients to the meat mixture and mix thoroughly.

5. Stuff the mixture into the casings and twist off into four- or
five-inch lengths.

6. Refrigerate for up to two days. The bratwurst can be pan fired or
grilled over charcoal.




Bockwurst

19 lb. lean meat
6 lb. pork or beef fat
3/4 cup nonfat dry milk
3/4 cup salt
2 qt. cold water
3 eggs
2 tablespoons sugar
5 tablespoons onion powder
4 tablespoons ground white pepper
1 tablespoon ground mace
1 tablespoon ground ginger


Cut lean meat and fat into 1-inch squares or grind through a coarse
(1/2-1-inch) plate.

Season by sprinkling the ingredients over the meat and hand mix. Grind
through a 1/8-inch plate. Mix 6 minutes and stuff into hog casings. Cook
in water at 170 degrees Fahrenheit or at 185 degrees Fahrenheit in the
smokehouse until the internal temperature of the sausage reaches 152
degrees Fahrenheit.

Immediately place the sausage in cold water until the internal
temperature is 100 degrees Fahrenheit. Rinse briefly with hot water to
remove grease. Allow to dry about 1 hour at room temperature. Store in
the refrigerator.

NOTE:
This product may be cooked from the fresh state without first heating in
170 degrees Fahrenheit water if desired.
MSU Extension




Generic German Sausage

50 lb Beef or venison (ground)
50 lb Fresh pork (ground) not too lean
1 3/4 c Salt (sack salt, notIodized)
3 oz Morton quick cure
3 oz Black pepper
2 oz Garlic powder (fresh garlic is best)


1. Mix all the ingredients together and add up to 2 quarts cold water
when mixing.

2. Sausage is ready to put in casings.

3. * 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour
boiling water over it to fill jar. Strain the garlic out and use juice,
as much as desired to taste. Start the garlic a day before sausage.



Knackwurst

Yield: 12 knackwurst

1 lb Lean beef
2 1/2 tb Salt
1 ts Saltpeter; potassium nitrate
1 1/2 lb Lean pork
1/2 lb Pork fat
2 lg Cloves garlic, crushed
1 tb Cumin seeds, crushed but not ground
2 ts Dried crushed red pepper
1 ts Black pepper
1 c Water
-large sheep casings


Work the beef through the fine blade of the grinder, spread it on a
plate and sprinkle the salt and saltpeter over it.

Work the pork and pork fat through the coarse blade of the grinder and
combine with the beef.

Place in large bowl and sprinkle over the garlic, cumin seeds and red
and black pepper. Beat well for 5 minutes until the mixture leaves the
sides of the bowl.

Beat in the 1 cup of water. Fill the casings and twist or tie in 4-5
inch lengths. Hand them in an airy room (about 60*F) and dry them for
2-5 days depending on the humidity. Then smoke them for 2-5 hours until
brown or dark mahogany. Do not let the temperature rise above 100*F.

Store for up to a month in the refrigerator. Simmer in boiling water to
cover for 12-15 minutes and drain; or split lengthwise, brush with
butter and broil or saute in butter. Serve with split pea or lentil soup.



Liver-sage Sausage

Yield: 6 servings

1/2 lb Veal or pork stew meat
- cut into 1-in pieces
1/2 lb Chicken livers
4 tb Chopped fresh sage; -=OR=-
2 tb -Dried sage
2 tb Minced garlic
1/4 c Drained capers
1/4 ts Ground black pepper
1/2 c Dry white wine
1/2 lb Bacon; coarsely diced
4 Feet of sausage casing

IN A MIXING BOWL, combine veal or pork and the chicken livers with the
sage, garlic, capers, pepper and white wine.

Cover and place in the refrigerator for 4 hours, or up to 12 hours.
Remove the mixture from the refrigerator, and add the bacon.

Pass the mixture through a meat grinder fitted with medium holes or
place in a food processor and pulse until well combined, but not quite
smooth.

Stuff the mixture into sausage casings, forming one long sausage or form
into patties. To cook, place the sausages on a hot grill or under a
preheated broiler. Grill 5 to 6 minutes on each side.


Liver and Onion Sausage

Ingredients for 10 lbs.:

7 lbs. pork liver
2 1/4 lbs. pork butts (or snouts)
12 oz. finely chopped onions
5 oz. soy protein concentrate
3/4 oz. powdered dextrose
1 tbsp. ground white pepper
1 tsp. ground marjoram
1 tsp. ground cloves
1 tsp. ground ginger
2 level tsp. prague powder # 1
3 1/2 oz. salt
1 pt. ice water



Cut pork livers into slices about slices about 1/2 to 3/4 inches thick.

Place liver into boiling water until it is cooked, then cool liver in
cold water and grind through a 1/8" grinder plate. Remaining ingredients
are added and then ground through a 3/8" grinder plate

Pork butts or snouts are then ground through a 3/8 inch grinder plate.
Remaining ingredients are added and mixed until evenly distributed.

Then stuff meat into 40 - 43 mm beef middles.

Place sausage in 160 degrees F. water and cook until an internal
temperature of 152 degrees F is reached, Remove to cooler and low to set
for 24 hours before using.



FARMER STYLE LIVER SAUSAGE

Ingredients for 10 lbs.

2 level tsp. Prague Powder No. 1
7 tbsp. salt
4 tbsp. powdered dextrose
2 cups soy protein concentrate or non fat dry milk
5 tbsp. onion powder
1 tbsp. ground white pepper
1 tsp. marjoram
1/4 tsp. ground cloves
1/4 tsp. ground ginger
31/2 lbs. pork livers
31/2 lbs. pork snouts
3 lbs. beef tripe

GRINDING

The pork livers have to be scalded in hot water until the thin ends curl
up. The pork snouts should be cooked at least 1 hour. If the tripe has
not been cooked previously, also cook the tripe for 1 hour, After all
the meat has cooled properly, grind it all through a 1/8" grinder plate.
You will find that after cooking all the meat there will be shrinkage,
so add enough stock to bring the contents back up to green weight.

Remove to stuffer and use artificial casings, beef middles, lined sewed
hog bungs, or prime hog bungs.

COOKING

Cook in 160 165 degree F. water until the internal temperature of 152
degrees F. is reached. This will require from 1 to 1 1/2 hours. After
cooking, place in ice filled tub for quick chilling.

Keep adding ice to the water if needed. Chill as rapidly as possible,
which will require about 45 minutes, and put product in cooler. Product
may be wiped with cloth prior to removal to cooler, or sprayed with 180
degree F. hot water.

Liver sausage also may be smoked, using smoking instructions for
braunschweiger.


Liver Sausage

To make 10 pounds:

10 lbs. pork liver
2 oz. Fine salt
1/2 oz. Ground white pepper
1/4 oz. Ground allspice
1/2 – 1 tsp. cayenne pepper (to taste)
1/4 oz. Fresh garlic, bruised
1 pt. Ice water
Sheep casings 32 – 35 mm

Grind the liver using a 3/8” plate

Add the salt, pepper, allspice, cayenne pepper, and garlic to the liver
and mix well.

Grind the mixture again through a 1/8” plate while adding the water

Stuff the casings and tie into 5 inch links.



Potato Sausage

Makes 20 pounds.

4 and one-half pounds lean pork boiled with onion and salt
remove the onion from the broth, then soak about 8 slices of diced bread
in the broth.

11 and one-half pounds grated raw potatoes

1 pound cooked, riced potatoes

About 1 and one-half pounds of cracklings

marjoram and thyme to taste

about 1/4 cup of flour to thicken.

Stuff into casings.

Bake in the oven to serve.



Texas Hot Links


After much experimentation and help from numerous sources I have stumbled
over the exact formula for genuine Texas Hotlinks. Goes something like unto
this:

Ingredients:
5 lbs. coarse ground pork butt
2 lbs. coarse ground beef
1 cup cold water
2 heaping T. fresh ground black pepper
2 heaping T. crushed red pepper
2 heaping T. Hungarian Paprika
1 heaping T. minced fresh garlic
1 T. granulated garlic
1 T kosher salt
1 t. ground bay leaves
1 t. whole anise seeds
1 t. whole mustard seeds
1 t. corriander
1 t. sugar
1 t. ground thyme
6 t. Mortons Tender Quick
1/2 t. MSG

Mix all the spices, cure, and garlic into the water and place in
refrigerator while you grind the meats.

Mix up the meats then add the water to the meat mixture a little at a
time, kneading to combine. Run meat mixture through the coarse plate one
more time and stuff into medium hog casings.

Smoke or slow grill till they are done. Wrap in a piece of bread and
slap on the mustard heavy. These things are so good the godless left
wing liberal commie pinko democrats will probably try to make them
illegal. So if your going to make some..do it soon.

bigwheel



Kielbasa Nawrocki
Ingredients:
• 20 lbs. cubed pork
• 7 tbsp. sugar
• 7 tbsp. salt
• 2 tsp. pepper
• 3 tbsp. mustard seed
• 2 tbsp. marjoram
• 2-3 cloves garlic crushed and minced.
• 1 3/4 cups water

Mix garlic, sugar, water. Pour over meat, mix. Sprinkle 1/2 of salt and
pepper- mix, repeat with the rest. Add spices and mix. Marinate
overnight; grind into casings. Simmer in water until plump (about 40
minutes), carefully pierce each sausage with a fork to release fat.
Remove from water, pat or air dry for a few minutes. Brown in skillet (I
like to use a little olive oil as the browning medium).
This sausage goes great with sauerkraut.

I am currently rounding up the spices to be divisible by ten and using
about two pounds of pork at a time then cooking the sausage in a
crumbled fashion (stir-fried). It makes a great stuffing base for tomatoes.

If your are going to use casing, two pounds of sausage is hardly worth
the effort.

Origins of the Recipe:

In the early 1970s I had the opportunity to attend a Polish wedding in
Michigan. The food was prepared by the family (the Nawrocki family).
Never having tried Kielbasa before, I was entranced by the taste and
begged for the recipe.

Since that time, a lot of eating habits have changed. The problem is
that fat is what carries the seasoning and we try not to eat too much
saturated fat.

I usually try to buy pork tri-tip (cushion) for about $1.39 per pound
and have the butcher trim the fat from the outside, then grind it. This
gives you ground pork with about 15 percent fat content. Then I start
with the basic seasoning recipe. Usually I have to nearly double the
spice mix. The best way to test your seasonings is to make a small patty
and either fry or microwave it. Adjust the seasoning to your taste
rather than mine.

The basic spice proportions will also mix well with ground chicken or
turkey. They used to be inexpensive, but with anything that is claimed
to be lean, are now higher priced than pork



Bill's Breakfast Sausage

This recipe is specific for pork ground from the tri-tip (cushion) or
pork shoulder with all outside fat trimmed-off. Have your butcher make
at least the first grind.

• 2 lbs. ground pork
• 2 tsp. salt
• 1 tsp. sugar
• 1-1/2 tsp. rosemary (ground)
• 1 tsp. coriander (ground)
• 1/2 tsp. sage (I use rubbed sage)
• 1/4 tsp. white pepper
• 1 tsp. cayenne pepper or Tabasco Sauce
• about 1/8th cup of water, sherry, or (in my case) dry vermouth

Mix dry spices. Sprinkle over pork. Add liquid. Mix well and refrigerate
for at least an hour.

You might want to fry or microwave a silver dollar size patty and taste
it for your preference. I have a tendency to undersalt food for most
people's taste.

Form into patties and brown in a skillet or microwave. I typically will
be able to take off about a tablespoon of grease. If you have
substantially more, you need to make sure your meat has additional fat
trimmed (Of course my ultimate goal is to have to use an unsaturated oil
to add fat).


Origins of the Recipe:

At the same time, people with families have the big McD with sausage-egg
muffins as the food of choice for teenagers. I cannot digest that much
fat anymore. We know it is PIC to serve it at home. So this recipe was
developed in order to do a reasonably healthy version of sausage, eggs,
and muffins.

I typically cook the sausage patties in advance, then freeze them. But
they microwave well, also. I cook the egg in the microwave (after first
piercing the yolk, of course.

I usually try to buy pork tri-tip (cushion) for about $1.39 per pound
and have the butcher trim the fat from the outside, then grind it. This
gives you ground pork with about 15 percent fat content. The best way to
test your seasonings is to make a small patty and either fry or
microwave it. Adjust the seasoning to your taste rather than mine.

The basic spice proportions will also mix well with ground chicken or
turkey. They used to be inexpensive, but with anything that is claimed
to be lean, are now higher priced than pork




Indiana Farm Sausage

Ingredients:
2 lbs. lean ground pork, or turkey, at room temp.
1/3 cup finely chopped onion
2 tsp. finely minced fresh parsley
2 tsp. salt
1 tsp. rubbed sage
1 tsp. dried basil {optional}
1 tsp. dried marjoram { optional
1 tsp. chili powder
1 tsp. black pepper
1/2 ground red pepper
1/4 tsp. dried thyme

In a deep bowl, combine all ingredients., using hands if necessary.
On wax paper, shape and roll mixture into 2 logs 6 inches long and 2
inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.

To serve, slice the roll into rounds about 1/2 inch thick and fry in a
heavy skillet for about 3 to 4 min. on each side.

I personally shape the sausage into patties and quick-freeze them.

I then transfer them to a plastic bag and cook them whenever. You can
make link sausages as well...Also, they warm up the longer they age.

So, you might want to reduce the amount of pepper you use, depending on
your taste. I don't leave out the optional seasonings, as it all comes
together so well, as is.

I don't know if this will interest you, but have found it very helpful
in making hamburger. I wasn't real pleased with the first results in
grinding the meat. I didn't like the coarse texture. Then saw a
demonstration on it.

The meat was ground twice; first with the coarse grind, then run through
again on the fine grind. It was just what I needed to know and works great.


Chicken and Apple Sausage

Ingredients:

1 cup apple cider
3.5 lbs. boned chicken thighs (dark meat is important)
3 oz. dried apples
4 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons dried sage
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg ¼ teaspoon ground ginger
1 chicken bouillon cube dissolved in 2 Tablespoons boiling water
Sausage casings (optional)



The process:

In a small non-reactive pan, boil down the cider almost to a syrup,
about 2 or 3 tablespoons. Cool and reserve.

Grind the boned chicken and skin coarsely.

Add the cider and rest of the ingredients to the ground chicken in a
large bowl and blend thoroughly with your hands.

Fry up a small patty to test, and correct the seasonings in the rest of
the batch. This is good either loose or in casings...


Remember that you can adjust the taste to suit your own personal
preferences by increasing or decreasing the ingredients.

You can stuff into 32-35 mm hog casing or 35-mm collagen casing. If you
prefer you can also make bulk or patties.

Add Ingredients to 25 lbs. of meat block

12 oz. Ice or Ice Water or 8 oz. Ice and 4 oz. Dark Beer

5 oz Salt

2 oz Dextrose or Brown Sugar

1 oz White Pepper


¼ oz Ginger

¼ oz Mace

¼ oz Onion Powder

¼ oz Coriander

¼ oz Nutmeg


Apple Cinnamon Turkey Sausage

This is the formula I used for Apple Cinnamon Turkey Sausage. You could
also use chicken or pork. With the holidays Turkey will be plentiful.

Add Ingredients to 25 lbs. of meat block
12 oz. Ice or Ice Water
5 oz Salt
2 oz Black Pepper
1 oz Rubbed Sage
1 oz tsp. Ground Cinnamon
¼ oz Ginger
1.5 lbs. Apple Pie filling or Apple Sauce

Optional Ingredients
¼ oz Thyme
¼ oz Marjoram
½ oz Ground Red Pepper
¼ oz Nutmeg


We always sold this in bulk or breakfast links.
Neal Caskey



Creole Pork Sausage

This Creole pork sausage is an old local favorite dating back to the
19th Century, but isn't as easy to find as it once was. It would seem
to have come to Louisiana with the Spanish, and was adapted to local
custom and ingredients;
the term is similar to the Spanish chorizo. It's great with white or
red beans, and good for breakfast too, with eggs!


4 pounds lean fresh pork, butt or shoulder
2 pounds fresh pork fat
2 cups onion, finely minced
1-1/2 tablespoons garlic, finely minced
1-1/2 teaspoons cayenne
1/2 teaspoon chili powder
1 teaspoon crushed red pepper flakes
8 teaspoons salt
2 teaspoons freshly ground red pepper
2 teaspoons dried thyme leaves, crushed
5 tablespoons parsley, finely chopped
3 bay leaves, finely crushed
1/2 teaspoon allspice
3 yards small sausage casing (optional)

Cut the pork at fatback into small pieces. Mix together and run once
through the coarse disc of a meat grinder, into a large bowl. Add the
seasonings and mix thoroughly until the stuffing is very smooth and
well-blended.

Make into patties, and use within three days or freeze.

Also, you can stuff the chaurice into casings; make each sausage about
six inches in length.
YIELD: Approximately 18 servings.


(This recipe came from Chef John Folse on the Gumbo Pages)


Chicken And Apple Sausage


Ingredients:
1 cup apple cider
3 1/2 pounds boned chicken thighs (4.5 lbs. with bones) -- very cold
3 ounces dried apples
4 teaspoons kosher salt
2 teaspoons freshly ground pepper
2 teaspoons dried sage
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons Chicken Concentrate (used to Make Bouillion)
10 feet sausage casings, medium -- optional

In a small nonreactive saucepan, boil down the cider almost to a syrup,
about 2-3 tablespoons.

Cool and reserve.

Coarsely chop chicken in food processor.

Add apple cider syrup and the remaining ingredients to the chicken in a
large bowl and blend thoroughly with your hands.

Fry a small patty until done and adjust seasoning if necessary.


Stuff into casings if desired.

Recipe By :Bruce Aidells - Flying Sausages page 16


Dried Sausage Sticks (Slim Jims)

For 10 pounds
10 pounds of lean beef, any type of cut will do.
2 level tsp Prague Powder #1
4 Tbsp paprika
6 tbsp ground mustard
1 1/2 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
1 tsp ground celery seed
1 Tbsp mace
1 tsp granulated garlic
1 Tbsp granulated onion
2 1/2 ounces salt
1/2 tsp marjoram
1 tsp ground ginger
1/4 cup molasses/Dark corn syrup/cane syrup
6 ounces fermento or powdered buttermilk

Partially freeze the meat, grind through small holed plate.
Add all spices above and mix very, very well.

Stuff into 24-24mm sheep casings or collagen casings. Preheat smoker to
~100 degrees, hang sausages inside and smoke for 8 hours.

Increase temperature to about 165 degrees and hold until internal
temperature reaches 145 degrees.

Remove, cold shower until almost room temperature, dry and cut into 6 to
9 inch pieces.


Smoked Pepperoni Sticks:

Ingredients for 10 pounds:
I use lean pork butts or lean chuck roast, depending on whether I want
pork or beef pepperoni
2 level teaspoons Prague Powder #1
6 Tablespoons salt
1/4 cup molasses
1 heaping tablespoon ground hot pepper
3 Tablespoons ground mustard
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 teaspoon ground white pepper
5 teaspoons ground anise seed
1 cup of soy protein concentrate (or soy flour)
~ 1 pint of water, ice cold
6 ounces of fermento or powdered buttermilk

Grind the meat with a 3/16 inch plate and place it and all ingredients
into mixing tub, and mix well.
Stuff into casings. I use 20-22 cm collagen or sheep casings.

Place the sausages into a 125 degree smoker, with damper wide open and
no smoke until casing is dry.
Close the damper to about 1/4 and raise temperature to 165 degrees,
applying heavy smoke. when internal temperature reaches 145 degrees,
remove and rinse with cold water until internal temperature is about 90
to 100 degrees.

Hand dry, cut to size and package. This keeps real well frozen (if it
lasts long enough). I usually just put in the fridge and let the kids
snack on it at home or for school snacks. They tell me all their
friends are jealous.


Potato Sausage

3# - 4# ground beef
2# ground pork
1 quart grated potatoes (5 #)
3 large onions (ground)
salt, pepper, allspice

Mix using some of the liquid from potatoes - so it is like a soft meat loaf

Add 3 large onions (ground) salt, pepper, allspice (to taste)

Put in 1/2 # sausage skins - tie ends; don't pack too tight

To cook - Put in salted boiling water 1/2 hour or more, then place in a
shallow pan in oven and brown





This is a good sausage for those of you that like it a little on the
bland side. I like to add a little cayenne pepper to liven it up some

Fresh Onion Sausage

About the only thing I can think of that is not good with onions is ice
cream. Well, maybe a couple of other things but not many. Fresh Onion
sausage just can’t help but be good. Fresh onion sausage is more of an
evening meal than a breakfast sausage but I love it anytime.

I make this sausage using Pork Butts.
Because this is a fresh sausage you will not be smoking it just
refrigerate or freeze until you are ready to cook it. Make sure that
your meat block is chilled to @ 34 degrees and grind through your course
plate once. Sprinkle your seasoning over the ground product and mix 2
minutes. If mixing by hand you may have to mix longer. Excessive
mixing can cause the sausage to have a rubber texture so be careful not
to over mix. After you have mixed the seasoning with the meat block run
the mixture through your fine plate. Make sure that you keep the
temperature as low as possible.

Remember that you can adjust the taste to suit your own personal
preferences by increasing or decreasing the ingredients. You can either
stuff this sausage into 35mm Collagen Casings or hog casings link to 6
inches or you can make it into patties or bulk.

Add Ingredients to 25 lbs. of meat block
12 oz. Ice or Ice Water
5 oz Salt
1 oz Black Pepper
¼ oz Marjoram
2 oz Dextrose
4 oz Finely Chopped Onions

Optional Ingredients
1 oz Dehydrated Minced Onions
*If you use dehydrated onions you must rehydrate them before use. To
fail to do so will result in hard particles in your sausage.


I though the group might like to see how some of the old-times made
sausage at home. I researched this in regards to a question from
someone in a food newsgroup. You'll note that the process was quite
chancy---given that they used NO cure. No wonder some old timer died
from eating "cured" pork sausages. Enjoy!

SALSICCIA ALLA CASALINGA

Homemade Sausage Source: Flavors from a Calabrese Kitchen, Kenneth
Borelli, P.O. Box 3579, San Jose, CA 95156

A winter treat, every several years, was homemade sausage. Quite a lot
of work, and quite distinct from the commercial varieties, "salsiccia"
is meatier, drier, and distinctly herby, with fennel seed and red pepper
overtones. It has the consistency and firmness of a sausage size
salami. In fact, for a month after it was made and cured it was
refrigerated and then eaten as a salami. However, its major use in the
cuisine is as a condiment or embellishment to many vegetable dishes.
Because there was less fat in homemade sausage than is in many of the
commercial brands, if browning was needed, it was browned in a little
vegetable oil before blending or cooking with other ingredients.
Unfortunately, when substituting with many commercial brands, they are
just too greasy. I have heard it justified in numerous ways: "better
flavor", "softer meat", or what have you. So be it, all I know is it
gives me heartburn. One way around this concern when preparing
commercial sausage is to cut it into the desired bite size pieces and
boil it for about 10 minutes. Drain and brown the sausage in vegetable
oil and, if desired, a little red pepper and fennel seed. After the
excess grease has been boiled out, the commercial sausage becomes much
more compatible with a Calabrese fare. The steps that our family used
in making homemade sausage will be noted as follows; however, amongst
families, as well as other ethnic cooking styles, the techniques, types,
and purposes vary greatly. For this reason, if you have not attempted
this style of sausage making before, it would be highly recommended that
you seek out a teacher for the first go around. The nuances and
subtleties of sausage making come from practice and instruction. That
is how we learned. The steps -lined are a written chronicle of how we
did it.

1. In the San Francisco Bay Area we make sausage in the cool of winter,
preferably in January, avoid spoilage.
2. Buy lean pork butts--55 lbs. makes 22 lbs. dried sausage.
3. Remove the bones and trim the gristly parts; you will be left with
about 45 lbs. of usable meat.
4. Cut the meat into strips. (See photograph.)
5. Grind the meat in a sausage grinder, using coarse blade.
6. Mound the meat and mix into it:
5 Cups finely ground chili pepper
1 1/2 Cups salt
1 1/4 Cups fennel seed
2 Quarts red, Burgundy-type wine mix very well.

7. Cook a small amount with a little water and then fry until done.
Then test for flavor. (also quite a tasty dish in itself, with 1 or 2
freshly prepared pork butts.) If the taste is satisfactory, refrigerate
the meat overnight to marinate with spices-
8. Prepare sausage casings by cutting into 2' lengths and soaking in
cold water with orange lemon slices for 2 hours. Then run cold water
rough the casings-
9. Using the stuffing attachment on the sausage grinder, place the
casings on the funnel and tie the end of the casing with a piece of good
quality string.
10. Grinding the sausage again, begin to fill the casings with the
ground meat. (See photograph.)
11. Make sure the casings are held tightly against the funnel so that
no air gets into the sausage. The meat should be tightly packed into
the casings. This task will probably take 2 people, one to grind and
the other to stuff. If air bubbles do occur, prick with a needle so the
air can escape.
12. Tie the finished end with string. Also, if the casing breaks in
the middle of the 21 piece, remove about 1" of meat from both sides of
the breakage and tie.

13. Hang the sausages in a cold, well-ventilated area (ideally a
basement or cold sub-room in a house or a garage). Tie a string from
one end of the sausage, like a bow, to the other end and hang the string
through a pole so that the sausage is suspended. (See photograph-)
14. Next comes the smoking. What we use is a small hibachi. We burn
oak wood pieces under the meat, letting the smoke flavor go around the
meat. Smoke it immediately after you hang it up for about 1 hour, then
every other day for 4 days. Then let dry in a cold, dry, well-
ventilated spot. If it rains or becomes damp, you may have to heat the
area to dry moisture in the air. The sausage must be kept in a cool,
dry spot to avoid molding. Dry for about, in total, 2 weeks, i.e.,
until the sausage is firm and hard.
15. To preserve the sausage, cut it into 5"-6" pieces and melt down
about 10 lbs. of lard until almost to the boiling point. Then dip the
sausage into the hot grease for 3 minutes and place it in containers.
16. We use 2 types of containers: large crockery jars (1 gallon) or 1
gallon glass containers. Place containers in tap water, at room
temperature, in the sink and fill tightly with sausage. When the crocks
are filled, add the hot grease into the containers. Let settle for a
while, then add more grease. The grease needs to cover the sausage to
preserve it. Cover and store in a cool, dark spot and use as needed.
We have stored sausage this way for up to 12 months. (See photograph-)
It may seem a contradiction to use grease to preserve the sausage when I
am so concerned about "greasy sausage", but actually the grease can be
wiped off or boiled away. Once, I tried to preserve the sausage in
heated vegetable oil. The flavor was good, but the vegetable oil
saturated into the meat and was actually more oily than using the grease.

[Bruce]

Ok, I'm waiting for a post by Sheldon where he says that he knows a
much easier way to make a sausage.

[cshenk]

Bruce wrote in rec.food.cooking:

Grin! Actually, they do sell attachments to many types of grinders
that stuff the casings.

I won't say it's 'easy' and I normally skip that and do freeform
patties.

--

[dsi1]

> gives you ground pork with abo...

I'll have to try making some longanisa. This is a sweet Filipino sausage flavored with vinegar and garlic. I'm going to go heavy on both and add extra black pepper. I'll probably add just a small amount of bread crumbs. I have no meat grinder or sausage casing. What the heck, it'll still be pretty great.

[Bruce]

On Sat, 1 Jul 2017 14:49:43 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

Ok, I made it all the way down. I now have RSI and ran out of oxygen.
Gotta go back up fast.

[U.S. Janet B.]

On Sat, 1 Jul 2017 14:46:46 -0400, Ed Pawlowski <e...@snet.net> wrote:

>
>Fresh Kielbasa
>

Snipped, many delicious sausage recipes
Thanks Ed for taking the time to post these recipes. Much
appreciated. I'll have to see if I can find some veal around here.
Maybe Fred Meyer.
Thanks again
Janet US

[Ed Pawlowski]

You're welcome. There is pretty much something for everyone in the
group. Many are just a variation of another but it gives a good
starting point.

Breakfast type we always make bulk and fry in patties, others we often
use casings. I have a stuffer do it is easy that way.

[cshenk]

> > grind it. This gives you ground pork with abo...
>
> I'll have to try making some longanisa. This is a sweet Filipino
> sausage flavored with vinegar and garlic. I'm going to go heavy on
> both and add extra black pepper. I'll probably add just a small
> amount of bread crumbs. I have no meat grinder or sausage casing.
> What the heck, it'll still be pretty great.

What the heck! Did you not see how much you quoted?


--

[cshenk]

Bruce wrote in rec.food.cooking:

> On Sat, 1 Jul 2017 14:49:43 -0700 (PDT), dsi1 <dsi...@yahoo.com>
> wrote:
>
> > On Saturday, July 1, 2017 at 8:46:52 AM UTC-10, Ed Pawlowski wrote:
> >> Fresh Kielbasa
> >>
> >> Makes 5 pounds

Snipped over 2,000 lines

> > I'll have to try making some longanisa. This is a sweet Filipino
> > sausage flavored with vinegar and garlic. I'm going to go heavy on
> > both and add extra black pepper. I'll probably add just a small
> > amount of bread crumbs. I have no meat grinder or sausage casing.
> > What the heck, it'll still be pretty great.
>
> Ok, I made it all the way down. I now have RSI and ran out of oxygen.
> Gotta go back up fast.

No kidding!



--

[dsi1]

I didn't quote anything. Google Groups automatically does the quoting but hides the quotes from the user. I don't know why all the newsreaders don't do that. It's a very clean and clear interface. I'll trim the posts but only as a courtesy - it's not really going to do a thing for me.

[Bruce]

He didn't even realise it :)

[cshenk]

dsi1 wrote in rec.food.cooking:

Well, you may want to learn how to trim. Automatically qouting over
2,000 lines is a pain in the ass for the rest of us with real readers.

--

[Ed Pawlowski]

On 7/1/2017 9:34 PM, dsi1 wrote:

>
> I didn't quote anything. Google Groups automatically does the quoting but hides the quotes from the user. I don't know why all the newsreaders don't do that. It's a very clean and clear interface. I'll trim the posts but only as a courtesy - it's not really going to do a thing for me.
>

But it does a lot for the rest of us. That is one reason I'd not use GG.

[dsi1]

What you should really be concerned about is completely ignoring what I was posting and focusing on stuff that means nothing. I was talking about Filipino sausage and you want to talk about news readers. I'm not going to discuss the shortcomings of your real reader. It is you people that are misattributing quotes and getting all confused and bitching and moanin' - not me. I'm a little sharper than that. My suggestion is that yoose guys man up and quit yer complainin'!

[dsi1]

The real reason you don't use Google Groups is that a long time ago, yoose guys got conned into believing that GG was going to ruin Usenet and the rest is history. Bad, sad, history. Yoose guys don't even have a rational reason for your behavior. Your above paragraph doesn't make any sense. I use GG because it does a lot for me. I can post and read faster and the topics are more clearly laid out than on my Thunderbird reader. These days I hate opening up Thunderbird - it's too slow and messy. I can also access my subscribed groups on any computer I'm at. Your rationale is that I should drive a Model T because it would sure help you guys driving Model Ts out. I ain't buying it.

[Ed Pawlowski]

I'd use it if it worked as well as Agent or Thunderbird. Just the fact it makes quoting and trimming difficult puts it into the second class category. But you can go ahead and think you are superior.

This is from Google Groups.

[Ed Pawlowski]

Notice it did not properly distinguish what you wrote from what I wrote.

This is from Thunderbird.

[dsi1]

On Saturday, July 1, 2017 at 5:48:18 PM UTC-10, Ed Pawlowski wrote:
>
> Notice it did not properly distinguish what you wrote from what I wrote.
>
> This is from Thunderbird.

I know exactly what I wrote. You're just seeing what you want to see. If you think that auto quoting just mixes everything together - you're dead wrong. Perhaps you should study the quoting hierarchy before telling untruths.

I don't have any problem with editing and trimming. For more information, please see the quoted section above - if you can figure it out! I don't have any problems with nested quotes. I guess this means I am superior. Well alright!

And another thing - if you think I'm going to take the fall for not trimming your long ass sausage posts, you got another thing coming - buster!

:)

[Bruce]

On Sat, 1 Jul 2017 22:37:26 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

If you want to talk about superior, Cindy and Sanne are superior to
you because they also use Google Groups, but without creating the
horrible mess that you produce.

[dsi1]

On Saturday, July 1, 2017 at 7:41:58 PM UTC-10, Bruce wrote:
>
> If you want to talk about superior, Cindy and Sanne are superior to
> you because they also use Google Groups, but without creating the
> horrible mess that you produce.

Yeah but I'm number three, right? Well alright!

[Bruce]

On Sat, 1 Jul 2017 22:47:30 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

Yes, you're still on the podium!

[sanne]

Am Sonntag, 2. Juli 2017 07:41:58 UTC+2 schrieb Bruce:
> On Sat, 1 Jul 2017 22:37:26 -0700 (PDT), dsi1 <dsi...@yahoo.com>
> wrote:

> > I don't have any problems with nested quotes. I guess this means I
> > am superior. Well alright!

> If you want to talk about superior, Cindy and Sanne are superior to
> you because they also use Google Groups, but without creating the
> horrible mess that you produce.

<blush>

Bye, Sanne.

[Bruce]

:)

[Cindy Hamilton]

I use Google Groups, and that long post was impossible. First I had
to click to expand it, then the entire quoted mass was still there and
I had to scroll through it to see what you wrote.

Frankly, I didn't bother until other people were complaining, and after
you arrogantly assumed that Google Groups "hides the quotes from the user"
I investigated and as expected everybody else was right.

Cindy Hamilton

[Dave Smith]

On 2017-07-02 1:37 AM, dsi1 wrote:


> And another thing - if you think I'm going to take the fall for not trimming your long ass sausage posts, you got another thing coming - buster!
>
> :)
>

You may not want to take the fall for it, but a bunch of people here
likely think you are an idiot for having included so much quoted text
just to add a short comment at the end.

[notbob]

On 2017-07-02, Ed Pawlowski <e...@snet.net> wrote:

> Notice it did not properly distinguish what you wrote from what I wrote.

I notice my "agent" properly distinguishes dsil's post from your
posts. Unfortunately, it shows dsil's sentences do NOT wrap unless I
hit a keystroke that changes 'em.

> This is from Thunderbird.

Each newsreader has different settings/features. Many of the BigNet
entities like gobble (GG), Mozilla (Tbird), cell phonse (G2) offer
their own version of what they would like to see. A "de facto" std,
if you will. Problem is, Usenet (as it's officially known) had its
own stds long before any of these other bogus pretenders showed up and
jes screwed everything up (bad quotes, bad wrap features, etc).

Wanna see what the original requirments for Usenet readers? Gonna hafta look
'em up. Approved newsreaders, though, which adhere to the original stds, to one
degree or another, are still available.

<https://en.wikipedia.org/wiki/Good_Netkeeping_Seal_of_Approval>

nb

[dsi1]

Life's a bitch, ain't it? :)

[cshenk]

Sorry but by the time I scrolled that far, I didnt care what you posted.

--

[cshenk]

sanne wrote in rec.food.cooking:

You do great Sanne, as do many others.

I think DS1 just missed that it was some 2,000 lines (or really long)
and that such should be trimmed to what ou are replying to. Apparently
you have to actually *do something* there to see it and act
appropriately when quoting such. Maybe he didn't know that and now
does.

Carol

--

[cshenk]

Bruce wrote in rec.food.cooking:

Yes, I see that now. Cindy tagged that it can be done but didnt note
it either before that.

I don't hate ds1 or GG, but I would hope that other GG users assist one
another in cases like this that were quite radically long.

--

[dsi1]

You best drop that sorry ass new reader pronto. With Google Groups, there's no scrolling! Amazing! Otherwise you can choose to curse the darkness instead of lighting a candle.

[dsi1]

On Sunday, July 2, 2017 at 8:10:16 AM UTC-10, cshenk wrote:
>
> You do great Sanne, as do many others.
>
> I think DS1 just missed that it was some 2,000 lines (or really long)
> and that such should be trimmed to what ou are replying to. Apparently
> you have to actually *do something* there to see it and act
> appropriately when quoting such. Maybe he didn't know that and now
> does.
>
> Carol
>
> --

I'm not going to partially edit someone's post. I wasn't brought up that way. If I do any deleting, I just leave the last post and remove everything else. That's the proper thing to do. You should be ragging on guys that make up post with hundreds of lines.

[Ed Pawlowski]

On 7/2/2017 3:17 PM, dsi1 wrote:

>
> I'm not going to partially edit someone's post. I wasn't brought up that way. If I do any deleting, I just leave the last post and remove everything else. That's the proper thing to do. You should be ragging on guys that make up post with hundreds of lines.
>

Why? What is wrong with hundreds of lines of "on topic" information?
Is there a limit on size? Is there a limit on good information?

There certainly is no limit on the other clap trap posted here every day
or the arrogance of some of the posters.

[dsi1]

Those huge ass lines of quote were written by you. There was a complaint that I should have cut down your post by some of the Jr. fascists on the group but I won't presume to be your editor so quit your bitchin. I ain't editing nobody's post because I have some integrity.

[U.S. Janet B.]

I'm so sorry Ed that I suggested that you post your recipes. I
thought others on a food group would be interested in an on topic
post. I thank you for posting them, I have copied and saved them.
Thank you for your effort on my behalf.
In the old days a post like yours would not be commented on.
Janet US

[cshenk]

ds1, there is nothing wrong with my reader. What you have is an issue
where you didnt know you over quoted to the extreme. It would have been
better if the person with the sausage posts had limted them to 200
lines or so each but that didnt happen. Meantime, everyone else on
quoting limited (except you).

We don't hate you. WE are just letting you know to be a bit more
careful as that was extreme even for here.

--

[cshenk]

dsi1 wrote in rec.food.cooking:

I'm not ragging on you. You just quoted too much is all. Next time, if
it'[s that long, just post your stuff and remove the quote if it;s hard
to bring it down to just what you are referring to.

--

[Ed Pawlowski]

No apology necessary. If someone does not like on topic information it
may be enough to push them away. I certainly don't feel guilty about
it. Seems dsi1 takes pride in not editing a post no matter how long it
is. No biggies, it won't change my life. Hope you find a recipe or two
that you like.

[Wayne Boatwright]

On Sun 02 Jul 2017 01:37:47p, Ed Pawlowski told us...

I think the sausage recipes you posted were terrific! I rarely make
sausage, but at last I now have a huge variety to choose from when I
do. Thanks, Ed.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

**********************************************************

Wayne Boatwright

[Ophelia]

"Ed Pawlowski" wrote in message news:tQc6B.152749$0o4....@fx40.iad...

==

I did, so thank you!

--
http://www.helpforheroes.org.uk

[Bruce]

On Sun, 02 Jul 2017 14:12:58 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

Did anybody comment on Ed's post? That was all useful if you're into
sausage.

[Bruce]

On Sun, 2 Jul 2017 09:01:12 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

I thought Hawaiians were modest, non-confrontational people. Don't you
stand out like dog's balls on that rock with your arrogance?

[Bruce]

I don't think dsi1 will take any advice from anyone. He already knows
best.

[dsi1]

I'm not the one complaining about the length of your post. You got the wrong critter.

[dsi1]

You must believe that I didn't notice how long the OP's text was. I certainly did - I have no control over that nor is it on my to adjust it's length.

[sanne]

Am Samstag, 1. Juli 2017 20:46:52 UTC+2 schrieb Ed Pawlowski:
> Fresh Kielbasa

<many delicious recipes snipped>

Thank you so much! All 4 postings saved.

I forwarded them first, but via GG, they were incomplete (only saw that now
while replying).

Therefore, I chose "show original" and cped them into one file.

Bye, Sanne.

[dsi1]

On Sunday, July 2, 2017 at 10:37:48 AM UTC-10, Ed Pawlowski wrote:

I originally said that I would like to try making some sausage myself. It's you and other posters that are obsessed with this quoting thing. I couldn't care less about the quoting length or if yoose guys don't want to solve your own problems. Congratulations, you just helped railroad your own topic. It's nutty behavior like that that keeps me coming back! Thank you! :)

[Dave Smith]

On 2017-07-02 3:45 PM, dsi1 wrote:
> On Sunday, July 2, 2017 at 9:30:30 AM UTC-10, Ed Pawlowski wrote:

> Those huge ass lines of quote were written by you. There was a complaint that I should have cut down your post by some of the Jr. fascists on the group but I won't presume to be your editor so quit your bitchin. I ain't editing nobody's post because I have some integrity.
>

Sorry. You lost me there. I thought it was your lack of integrity that
resulted in you quoting so many hundreds of lines of sausage recipes
only to add a couple lines at the end about wanting to try some other
type of sausage.

[dsi1]

Like I said - life's a bitch. I have to wonder how yoose guys can get through the day when such little things cause you distress. My suggestion is that you all man up.

[Wayne Boatwright]

On Sun 02 Jul 2017 02:44:14p, Dave Smith told us...

I saw nothing wrong with that. Ed posted many really good recipes that
aren't commonly found in any one place. If he wants to another type of
sausage there's no reason why he shouldn't.

Perhaps you shouldn't have read so many, or any, for that matter.

[Dave Smith]

On 2017-07-02 4:37 PM, Ed Pawlowski wrote:

>> I'm so sorry Ed that I suggested that you post your recipes. I
>> thought others on a food group would be interested in an on topic
>> post. I thank you for posting them, I have copied and saved them.
>> Thank you for your effort on my behalf.
>> In the old days a post like yours would not be commented on.
>> Janet US
>>
>
> No apology necessary. If someone does not like on topic information it
> may be enough to push them away. I certainly don't feel guilty about
> it. Seems dsi1 takes pride in not editing a post no matter how long it
> is. No biggies, it won't change my life. Hope you find a recipe or two
> that you like.

I must have missed any posts with criticism of your for posting a bunch
of recipes. Sure it was quite a volume of material, but all on topic. I
thought all the criticism was pointed as ds1 for having quoted that all
that only to add a short comment about wanting to try a particular type
of sausage.

[Bruce]

He can't admit that he was wrong, because he'd lose face and Hawaiians
only have one.

[Dave Smith]

On 2017-07-02 5:31 PM, dsi1 wrote:

> I originally said that I would like to try making some sausage myself. It's you and other posters that are obsessed with this quoting thing.

I don't think anyone here is obsessed with the quoting thing. A couple
people commented on the incredible amount of quoted text. It was about
1500 lines of quoted text to which you added a three line comment. Then
you got defensive about it and blamed Google Groups. I had to page
down more than 100 times to get to you short response to the 1500 lines
you quoted.

[jmcquown]

On 7/1/2017 11:46 PM, Ed Pawlowski wrote:
> On Saturday, July 1, 2017 at 11:26:03 PM UTC-4, dsi1 wrote:
>> On Saturday, July 1, 2017 at 4:42:16 PM UTC-10, Ed Pawlowski wrote:

>>> On 7/1/2017 9:34 PM, dsi1 wrote:
>>>
>>>>
>>>> I didn't quote anything. Google Groups automatically does the quoting but hides the quotes from the user. I don't know why all the newsreaders don't do that. It's a very clean and clear interface. I'll trim the posts but only as a courtesy - it's not really going to do a thing for me.
>>>>
>>>

>>> But it does a lot for the rest of us. That is one reason I'd not use GG.
>>
>> The real reason you don't use Google Groups is that a long time ago, yoose guys got conned into believing that GG was going to ruin Usenet and the rest is history. Bad, sad, history. Yoose guys don't even have a rational reason for your behavior. Your above paragraph doesn't make any sense. I use GG because it does a lot for me. I can post and read faster and the topics are more clearly laid out than on my Thunderbird reader. These days I hate opening up Thunderbird - it's too slow and messy. I can also access my subscribed groups on any computer I'm at. Your rationale is that I should drive a Model T because it would sure help you guys driving Model Ts out. I ain't buying it.
>
>
> I'd use it if it worked as well as Agent or Thunderbird. Just the fact it makes quoting and trimming difficult puts it into the second class category. But you can go ahead and think you are superior.
>
> This is from Google Groups.
>
Thankfully Thunderbird will automatically do the line wrapping and
quoting when I send this reply. Google Groups is ridiculous. It's
certainly not the wave of the future. Google and gmail is also the
method of choice for spammers.

Jill

[Dave Smith]

On 2017-07-02 6:20 PM, jmcquown wrote:

> Thankfully Thunderbird will automatically do the line wrapping and
> quoting when I send this reply. Google Groups is ridiculous. It's
> certainly not the wave of the future. Google and gmail is also the
> method of choice for spammers.
>

I used to have gmail filtered. It turned out to be a bit of a problem
because there were some valued members with gmail addresses that got
caught up in it. There were just too many idiots popping in for bombing
runs with gmail addresses. It may have just been one or two people who
kept nymshifting, but filtering the domain seemed like the easiest way
to avoid the idiocy.

[Cheri]

"U.S. Janet B." <J...@nospam.com> wrote in message
news:tmkilcdvvlsd48kaq...@4ax.com...

> I'm so sorry Ed that I suggested that you post your recipes. I
> thought others on a food group would be interested in an on topic
> post. I thank you for posting them, I have copied and saved them.
> Thank you for your effort on my behalf.
> In the old days a post like yours would not be commented on.
> Janet US

I was, and I appreciated it.

Cheri

[jmcquown]

Yes, I did that too. The legitimate posters found other email
addresses. Nymshifters and trolls tend to favor gmail and google.

I'm not about to wade through tons of text simply because someone like
dsi1 can't figure out how to trim using Google. The only time I used
Google to post to newsgroups was when I was travelling, using public
computers. I have much better options at home. And they're free, too!

Jill

[dsi1]

On Sunday, July 2, 2017 at 11:00:13 AM UTC-10, Bruce wrote:
> On Sun, 2 Jul 2017 09:01:12 -0700 (PDT), dsi1 <dsi1ahoo.com>

Don't expect me to be what you expect. I'll typically do the opposite of what other people do. I love doing that. Oddly enough, people have elected me to lead them through the wilderness - twice. I am a most reluctant leader however. I want to do my own thing and want other people to do their own thing.

Here's what I'm making today. It's da bomb.

http://allrecipes.com/recipe/219746/furikake-snack-mix/

[jmcquown]

On 7/2/2017 1:12 PM, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>

>> On Saturday, July 1, 2017 at 3:59:17 PM UTC-10, cshenk wrote:
>>> dsi1 wrote in rec.food.cooking:
>>>
>>>> On Saturday, July 1, 2017 at 3:16:49 PM UTC-10, cshenk wrote:
>>>>>>> grind it. This gives you ground pork with abo...
>>>>>>
>>>>>> I'll have to try making some longanisa. This is a sweet
>>>>>> Filipino sausage flavored with vinegar and garlic. I'm going
>>>>>> to go heavy on both and add extra black pepper. I'll probably
>>>>>> add just a small amount of bread crumbs. I have no meat
>>>>>> grinder or sausage casing. What the heck, it'll still be
>>>>>> pretty great.
>>>>>
>>>>> What the heck! Did you not see how much you quoted?
>>>>>
>>>>>
>>>>> --
>>>>

>>>> I didn't quote anything. Google Groups automatically does the
>>>> quoting but hides the quotes from the user. I don't know why all
>>>> the newsreaders don't do that. It's a very clean and clear
>>>> interface. I'll trim the posts but only as a courtesy - it's not
>>>> really going to do a thing for me.
>>>

>>> Well, you may want to learn how to trim. Automatically qouting over
>>> 2,000 lines is a pain in the ass for the rest of us with real
>>> readers.
>>>
>>> --
>>
>> What you should really be concerned about is completely ignoring what
>> I was posting and focusing on stuff that means nothing. I was talking
>> about Filipino sausage and you want to talk about news readers. I'm
>> not going to discuss the shortcomings of your real reader. It is you
>> people that are misattributing quotes and getting all confused and
>> bitching and moanin' - not me. I'm a little sharper than that. My
>> suggestion is that yoose guys man up and quit yer complainin'!
>
> Sorry but by the time I scrolled that far, I didnt care what you posted.
>

Sorry, Carol, but there you go being the net nanny again. I don't read
dsi1's posts. He's been in my k/f for a long time. Your complaining
about what method he uses to post is akin to being a "mommy".

Google is far from "a clean and clear interface". He clearly doesn't
know how to use it if he can't figure out how to quote or trim. But
there is also an easy way to skip or killfile posts from Google
Groupers. You pointing it out out won't change the facts or the posters.

Jill

[jmcquown]

WE who? I read and saved Ed's recipes for sausages. Likely won't make
them but recipes are appreciated. I didn't take umbrage about the
number of lines quoted.

I do think it's funny that someone thinks Google is all that. It really
isn't.

Jill

[Bruce]

On Sun, 2 Jul 2017 20:25:46 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Sorry, but you don't make much sense, McQ.

[cshenk]

jmcquown wrote in rec.food.cooking:

Get a life Jill

--

[Cheri]

I have saved these, thanks.

Cheri


"Ed Pawlowski" <e...@snet.net> wrote in message
news:p6S5B.155232$qL3....@fx34.iad...
>
> Fresh Kielbasa
>
> Makes 5 pounds
>
> Everyone in Eastern Europe seems to have a variation on this sausage.
> Poland is most famous for their version, but I think this Lithuanian
> recipe from Bill Daileda of Saint Casmir’s will keep all of Eastern
> Europe happy. It is the best that I have come across.
>
> Ingredients:
>
> 1 ½ tablespoons salt
> ½ tablespoon ground allspice
> ¼ teaspoon garlic powder
> ½ teaspoon freshly ground black pepper
> ½ teaspoon MSG (optional)
>
> 1 pound beef chuck, cut into large pieces
> 4 pounds pork butt, cut into large pieces
> 1 ¼ pounds fresh pork fatback cut into large pieces
>
> 1/2 cup cold water
> Sausage casings, about 14 feet, 1 inch in diameter
>
> Mix all the spices in a small jar. Shake well to mix them.
>
> Grind the meats and the fatback coarsely in a meat grinder or food
> processor. Place the mixture in a bowl. Add the seasonings and mix
> thoroughly through the meat. Mix in the cold water, which will make the
> meat easier to stuff.
>
> Stuff the mixture into casings
>
> From: Frugal Gourmet “On Our Immigrant Ancestorsâ€
>
>
>
> Smoked Kielbasa
>
> This is Bill Daileda's version of smoked sausage, and it is a bit closer
> to what most Americans know as Polish sausage. It is Lithuanian in origin,
> however, and not as fatty as that stuff you get from the supermarket.
>
> Ingredients:
>
> 1/2 teaspoon MSG (optional)
> 1/2 teaspoon mustard seeds
> 3/4 tablespoon curing salt(made by Morton's and available in specialty
> shops or supermarkets)
> 1 /2 tablespoons salt
> 1 teaspoon freshly ground black pepper
> 1/2 tablespoon ground allspice
> 1/2 cup cold water
> 1/2 teaspoon garlic powder
>
> 4 pounds pork butt, coarsely ground
> 1 pound beef, coarsely ground
>
>
> To prepare, follow the directions for the fresh kielbasa, but then tie the
> stuffed casings into rings and smoke them.
>
>
>
> Romanian Sausages
> Mititei
> Makes 12 sausages
>
> Pearl Mailath, a Romanian friend in Indiana, invited us into her home for
> a real Romanian meal. This was before Romania erupted into what we hope
> will be independence. As she cooked these delicious sausages, we talked
> politics. I think the discussion made the sausages taste even better.
> These are great cooked on the outdoor grill.
>
> Ingredients:
> 4 5 cloves garlic, peeled
> 1 1/2 teaspoons salt
> 1/4 cup water 1 teaspoon freshly ground black pepper
> 1/2 teaspoon dried thyme, whole
> 1 teaspoon baking soda
> 1/2 teaspoon dried basil
> 1/2 cup Beef Stock or use canned
>
> 2/3 pound coarsely ground pork
> 1 pound ground chuck
>
> Crush the garlic well in the water, using a fork. Stir in the meat, baking
> soda, seasonings, and garlic puree together. Add Beef Stock and mix well.
>
> For each sausage, take 1/3 cup of the meat mixture, and roll between the
> palms of your hands into a sausage shape about 4 inches long. Place
> sausages side by side in a container and cover. Refrigerate overnight so
> the flavors can blend.
>
> These are excellent on the grill. They may also be broiled or baked in the
> oven.
>
> Broil the sausages about 3 minutes per side until cooked through and
> browned.
>
> HINT: WHEN HAND ROLLING SAUSAGES or meatballs of any kind, keep a small
> bowl of water near you so that you can keep your hands a bit wet. This
> way, the meat will not stick to your hands.
>
> From: The Frugal Gourmet “Our Immigrant Ancestorsâ€
>
> Italian Sausage with Lemon
>
> Makes a little over 2 pounds
>
> Lemon is just great with pork, and this sausage with lemon is delightful.
> It is not heavy but rather very refreshing.
>
> 2 pounds pork butt, coarsely ground
> 1/4 pound pork fat, coarsely ground
> 1 tablespoon freshly ground fennel seed
> 1 tablespoon dried parsley
> 3 cloves garlic, crushed
> 1 teaspoon salt
> 4 tablespoons dry white wine
> 2 tablespoons freshly grated lemon peel
>
> Mix all the ingredients together.
>
> Let stand for 1 hour and mix again. Stuff into casings.
>
>
>
> Italian Sausage, Sicilian Style
>
> Makes 2 pounds
>
> This will be better than any sausage you can find in a market, except
> perhaps Fretta Brothers in New Jersey and Esposito's in Philadelphia.
> Well, there are some fine companies in Seattle also, Fresh made sausage,
> homemade, is a forgotten thing in our culture and I think that is a shame.
>
> 2 pounds lean pork butt, coarsely ground
> 1/4 pound pork fat, coarsely ground
> 1 tablespoon coarsely ground fennel seed
> 2 bay leaves, crushed
> 1 tablespoon dried parsley
> 3 cloves garlic, crushed
> 1/8 teaspoon dried hot red pepper flakes
> 1 teaspoon of salt
> 1/4 teaspoon ground black pepper
> 4 tablespoons dry white wine
>
> Mix all the ingredients together. Let stand one hour.
>
> Mix again and stuff into casings.
>
> Another variation is to omit the parsley and white wine, but add 1/2 cup
> of red wine.
>
>
> Source: The Frugal Gourmet Cooks Italian
>
>
>
> Italian Sausage With Parsley And Cheese
>
> Makes a little over 2 pounds
>
> This is a bit lighter than the sausages with red pepper flakes and I think
> this is a perfect sausage for a nice dinner with friends.
>
> 2 pounds pork butt, coarsely ground
> 1/4 pound pork fat, coarsely ground
> 3 tablespoons chopped fresh parsley
> 3 cloves garlic, crushed
> 1 teaspoon salt
> 1/4 teaspoon freshly ground black pepper
> 4 tablespoons dry white wine
> 1/2 cup freshly grated Parmesan cheese
>
> Put all the ingredients together, and mix them well. Let rest an hour and
> mix again. Stuff into casings.
>
> Source: The Frugal Gourmet Cooks Italian
>
>
> Italian Cheese and Red Wine Sausage
>
> You will enjoy this variation on the plain Italian pork sausage. The
> addition of cheese and wine raises this sausage to dinner table
> conversation.
>
> Ingredients:
> 4 pounds boneless pork, shoulder or butt
> 1 tablespoon coarse ground fennel seed
> 2 bay leaves, crushed
> 3 tablespoons chopped parsley
> 5 garlic cloves, crushed
> 1/2 teaspoon dried red pepper flakes
> 3 teaspoons salt
> 1 teaspoon freshly ground black pepper
> 1 cup grated Parmesan or Romano cheese
> 3/4 Cup dry red wine
> 4 yards sausage casings
> Olive oil for cooking
>
> Grind the meat using the coarse blade.
>
> Mix all ingredients to¬gether and allow the mixture to sit for 1 hour
> before stuffing into casings.
>
> To cook, place in a frying pan with a tiny bit of olive oil and just
> enough water to cover the bottom of the pan. Cover and cook until the
> water evap¬orates. Then, continue to brown, turning once.
>
> Use throughout the book where Italian sausages are called for.
>
> Makes 4 pounds.
>
> Source: The Frugal Gourmet Cooks with Wine
>
> Homemade Pork Sausage
> Ingredients:
>
> One 5 pound Boston butt or meat scraps when you butcher hogs
> 2 tablespoons minced garlic
> 3 cups finely chopped onion
> Salt to taste
> Ground cayenne pepper to taste
> 1 1/2 cups finely chopped green onions
> 1 tablespoon dried mint or other seasonings to taste
>
>
> Using a meat grinder, finely grind together the meat and the fat into a
> large bowl.
>
> Mix in the onions, green onions, garlic, salt, pepper, mint, and any other
> seasonings you would like to use. Using the mixing spoons Mother Nature
> gave you, your hands, mix all the ingredients together.
>
> I usually fry a patty to test for seasonings and because by that time I'm
> hungry. Then pass the mixture through the meat grinder again to mix very
> well.
>
> You can freeze this in patties with waxed paper in between or stuff into
> casings.
>
> Source: Justin Wilson’s “Homegrown Louisiana Cookin’â€
>
>
> Boudin
> Ingredients:
> 2 1/2 pounds pork butt, cut into 1 inch cubes
> 1 pound pork liver, rinsed in cool water
> 2 quarts water
> 1 cup coarsely chopped onions
> 1/2 cup coarsely chopped bell peppers
> 1/2 cup coarsely chopped celery
> 41/4 teaspoons salt
> 21/2 teaspoons cayenne
> 11/2 teaspoons freshly ground black pepper
> 1 cup chopped parsley
> 1 cup chopped green onions, green parts only
> 6 cups cooked medium grain white rice
>
> A popular sausage made with bits of pork, fluffy white rice, and
> seasonings is the breakfast choice in Acadiana. Wrapped in a paper napkin
> or tucked into a slice of bread and washed down with a cup of dark coffee,
> it carries you through the morning.
>
> It’s not necessary to stuff the sausage into casings. You can plunk a
> heaping spoonful of the mixture on a thick slice of Home Style French
> Bread (page 286) or any bread for that matter, not just for breakfast, but
> any time. I like to drizzle some Steen's 100 % Pure Cane Syrup on it too.
> The mark of a good boudin is lots of chopped parsley and green onions.
>
> 1. Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of
> the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black
> pepper in a large heavy pot. Bring to a boil over high heat. Reduce the
> heat and simmer for about 11/2 hours, or until the pork and liver are
> tender. Remove from the heat and drain, reserving 11/2 cups of the broth.
>
> 2. Grind the pork and liver together with 1/2 cup of the parsley and 1/2
> cup of the green onions in a meat grinder fitted with a 1/4 inch die. Or,
> put the pork and liver together with 1/2 cup of the parsley and 1/4 CUP of
> the green onions in a food processor fitted with a metal blade and pulse
> several times to coarsely grind the mixture. It should not be pureed into
> a paste.
>
> 3. Transfer to a large mixing bowl. Add the rice, the remaining salt,
> cayenne, black pepper, parsley, and green onion and mix well. Add the
> broth, 1/2 cup at a time and mix thoroughly
>
> 4. Either stuff the mixture into prepared 1 1/2 inch diameter casings and
> make 3 inch links.
>
> 5. Serve warm. The sausage can be reheated in a 325° oven.
>
>
> Andouille Sausage
>
>
> Andouille, Louisiana's famous sausage, is used in gumbos, jambalayas, and
> dressings. It gives pizzazz to any dish. Andouille is a smoked sausage; if
> you don't have a smoker, use a kettle grill. I use both garlic powder and
> fresh garlic to intensify the flavor.
>
> 1 boneless pork butt, cut into 1 inch cubes (about 5 pounds)
> 2 teaspoons freshly ground black pepper
> 1/2 cup Rustic Rub
> 1 teaspoon ground cumin
> 1 1/2 teaspoons chili powder
> 1 1/2 teaspoons crushed red pepper
> 1/4 cup paprika
> 2 teaspoons garlic powder
> 1 1/2 teaspoons file powder
> 1/4 cup chopped garlic
>
> 1. Put the pork and the rest of the ingredients in a large bowl, tossing
> to coat the meat evenly. Cover and refrigerate for at least 24 hours.
>
> 2. Remove from the refrigerator and put the mixture through a meat grinder
> using a 1/2 inch die. Or, coarsely grind the meat in a food processor
> fitted with the metal blade.
>
> 3. Stuff the mixture into the prepared 11/2 inch diameter casings, each
> piece about 10 inches long. It can be frozen indefinitely.
>
> About 5 pounds
>
> Source: Emeril Lagasse “Louisiana Real & Rusticâ€
>
>
>
> Fred's Andouille Sausage
>
> Ingredients:
> 1 1/2 yds large sausage casing (about 2-3; wide)
> 4 pounds lean fresh pork
> 2 pounds pork fat
> 3 1/3 tablespoons garlic cloves - finely minced
> 2 tablespoons salt - NOT iodized
> 1 tablespoon black pepper - freshly ground
> 1 teaspoon cayenne
> 1 teaspoon chili powder
> 1/2 teaspoon mace
> 1/2 teaspoon allspice
> 1 tablespoon thyme - minced
> 1 tablespoon marjoram - minced
> 1 tablespoon paprika
> 1/4 teaspoon bay leaf - ground
> 1/4 teaspoon sage
> 5 teaspoons liquid hickory smoke
>
> Andouille was a great favorite in nineteenth-century New Orleans. This
> thick Cajun sausage is made with lean pork and pork fat and lots of
> garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful
> appetizer. It is also used in a superb oyster and Andouille gumbo popular
> in Laplace, a Cajun town about 30 miles from New Orleans that calls itself
> the Andouille Capital of the World.
>
> Cut the meat and fat into chunks about 1/2 inch across and pass once
> through the coarse blade of the meat grinder. Combine the pork with the
> remaining ingredients in a large bowl and mix well with a wooden spoon.
>
> Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in
> each piece of casing about 2 inches from one end. Fit the open end over
> the tip of the sausage stuffer and slide it to about 1 inch from the wide
> end. Push the rest of the casing onto the stuffer until the top touches
> the knot
>
> Age at least overnight, then smoke for several hours using pecan, hickory
> or ash. Throw anything sweet, such as cane sugar or syrup, raw sugar,
> molasses, sugar cane or brown sugar on the wood before lighting.
>
> To cook, slice the Andouille 1/2 inch thick and grill in a hot skillet
> with no water for about 12 minutes on each side, until brown and crisp at
> the edges.
>
> Yield:(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)
>
> Source: Cajun Fred
> Hope this helps.
> Lloyd
>
> BOCK WURST
>
> "This is Charlie's favorite sausage. It's good real class."
>
> Ingredients:
> 5 pounds coarse ground pork (Boston butt or shoulder), fat trimmed
> 1 teaspoon MSG
> 1 7/8 teaspoons ground thyme
> 1 2/3 tablespoons ground nutmeg
> 4 teaspoons salt (canning, non iodized)
> 2 eggs
> 3/4 cup milk
> 2 1/2 inch diameter fresh bunch parsley
> 1 7/8 teaspoons white pepper
> 3 large green onions with tops
> 1 1/2 teaspoons sugar
> 1/2 small onion
>
> After the meat course grinding step, grind the parsley, green onions, and
> onion. Run a little meat afterwards to retrieve all of the green
> seasonings. Whip the eggs and mix with milk along with the ground onions
> and parsley. Mix with the coarse ground pork. Grind over hamburger plate.
> Link in 31 to 34 mm casings. See stuffing and linking.
>
>
>
>
> Sweet Italian Sausage with Wine
>
> “Great for any dish calling for Italian sausage!â€
>
> Ingredients:
> 5 pounds coarse ground pork (Boston buff, pork roast, or pork shoulder),
> deboned and fat trimmed
> 2 1/2 Tablespoons ground fennel
> 1 1/2 tsp. ground oregano
> 1 1/4 tsp. garlic (powder or granule)
> 1/4 teaspoon sugar
> 1 1/2 tablespoons non iodized salt (canning salt)
> 1/2 teaspoon MSG
> 1 cup red wine
> 4 teaspoons black pepper
>
> Mix dry ingredients in the water or wine, then mix thoroughly with coarse
> ground pork.
>
> Grind over a hamburger plate (1/8 inch holes).
>
> Package in plastic bags or stuff into 31 to 34 mm pork casing. See
> stuffing and linking.
>
>
>
> BOUDIN'BLANC
>
> "Brightly flavored white New Orleans style sausage!
>
> Ingredients:
>
> 2 1/2 pounds coarse ground pork butt or roast
> 1 1/2 cups bread crumbs, soaked in milk
> 2 1/2 pounds ground chicken
> 2 eggs
> 2 1/2 teaspoons non iodized salt
> 1/4 bunch fresh parsley, chopped
> 2 1/2 tablespoons white pepper
> 3/8 teaspoon nutmeg
> 2 1/2 cups sautéed onions
> 1/8 teaspoon cloves
> 4 tablespoons butter
> 1/8 teaspoon cinnamon
> 2 1/2 cups warm milk
> 1/4 teaspoon ginger
>
>
> Melt butter; sauté and brown onions.
>
> Soak breadcrumbs in warm milk. Mix eggs, nutmeg, cloves, cinnamon, and
> ginger.
>
> Mix onions, soaked bread crumbs, and parsley with meats thoroughly.
>
> Grind over hamburger plate (1/8 inch holes). Stuff into 31 to 34 mm hog
> casings.
>
>
>
> Fresh Pork Sausage
>
> Ingredients for 10 lbs.
>
> 5 tbsp. salt
> 1 tbsp. ground white pepper
> 2 tbsp. rubbed sage
> 1 tsp ginger
> 1 tbsp. nutmeg
> 1 tbsp. thyme
> 1 tbsp. ground hot red pepper
> 1 pint ice water (optional)
>
> You can make an excellent breakfast sausage using 100% pork butts. This
> product is of such high quality that it is never seen in a meat market and
> can only be had by making it yourself. You can also make a breakfast
> sausage of 50% pork butts and 50% pork trimming and you would still have a
> sausage of high quality. All the pork used to manufacture sausage must be
> chilled from 32-35 degrees F. without fail. Be sure that all the meat is
> free of blood clots, sinews, bone, skin, glands, etc.
>
> Grinding & Mixing Grind all the meat through a 3/16" grinder plate and
> place in mixer. Add all the ingredients and mix well until all the spices
> are evenly distributed.
>
> Stuffing Pork sausage may be stuffed into 28-30 mm hog casings or 22-24 mm
> lamb casings. Pork sausage also may be stuffed into a cloth bag or a 3 1/2
> by 24" fibrous casing. It is very important that pork sausage not be
> allowed to remain at room temperature any longer than necessary. Place in
> cooler as soon as possible. Pork sausage should be allowed to chill and
> dry in 28-32 degree cooler.
>
>
> Veal Bockwurst
>
> Ingredients for 25 lbs. Ingredients for 10 lbs.
>
> 1 quart of whole milk 1 pint whole milk
> 8 ozs. salt 6 tbsp. salt
> 2 ozs. powdered dextrose 2 tbsp. powdered dextrose
> 1/4 oz. mace 1 tbsp. mace
> 1/2 oz. ground celery 1 tbsp. ground celery
> 1 oz. onion powder 4 tbsp. onion powder
> 1 oz. ground white pepper 1 tbsp. ground white pepper
> 1 bunch fresh chopped chives or green onions 6 pcs. chives or green onions
> chopped
> 1/4 oz. chopped parsley 6 pcs. chopped parsley
> 1/4 oz. grated lemon peel 1 piece grated lemon peel
> 6 fresh whole eggs 3 fresh whole eggs
> 7 1/2 lbs. boneless veal 3 lbs. boneless veal
> 12 1/2 lbs. lean pork shoulder 5 lbs. lean pork shoulder
> 5 lbs. regular pork trimmings 2 lbs. pork trimmings
>
>
> Grinding Grind all the meat through a 3/8 grinder plate, adding all the
> ingredients, and mixing well until all ingredients are evenly distributed.
>
> Stuffing And Cooking Bockwurst is to be stuffed into a lamb casing 24/26
> mm in size and made in links 4-6 inches long; then hung on clean
> smokesticks. (Do not use a smokestick that can stain the casings, as
> bockwurst is a white sausage.)
>
> Sausage should be placed into the cooker or water and cooked until the
> internal temperature reaches 152 degrees F. (Be sure the water temperature
> is not above 165 degrees F.) Place cooked sausage under shower for about
> 10 minutes to reduce internal temperature to 110 degrees F. and remove to
> cooler overnight.
>
> This sausage also can be frozen and cooked as it is needed. Bockwurst also
> is made as a very fine-textured sausage (emulsified) is the Western New
> York area. It is very popular at Easter time and also under the name of
> "white hot dogs." I hope this recipe is what you want and I hope you
> enjoy.
>
>
>
>
> Irish Sausage
> Ingredients:
>
> 5 lbs. coarse-ground pork butt
> 3 tsp. thyme
> 5 cups bread crumbs
> 3 tsp. basil
> 4 eggs, lightly beaten
> 3 tsp. rosemary
> 8 cloves garlic, pressed
> 3 tsp. marjoram
> 1 tbsp. salt 3 tsp. black pepper
> 2 cups water
>
> Combine all ingredients, mix well, and stuff into sheep casings. Fry in
> butter or oil.
>
>
>
> Chicken Liver And Pork Sausage
>
> Mix follows:
>
> 1 lb pork (I chop rather than mince in order to keep juices in the meat,
> and I keep the French tradition of using fatty pork, I'd say at least 30%
> fat, the livers need it anyway)
>
> 1 lb chopped chicken livers
> 1 large clove garlic finely pressed and chopped (minced)
> 1 level tablespoon measure of salt
> 1 level teaspoon measure of black pepper c.
> 1/2 a nutmeg "nut" finely grated (sounds a lot, but it needs it)
>
>
> The mix is very liquid, but the sausages firm up beautifully as the
> chopped livers solidify with the heat. The recipe is loosely based on
> Elizabeth David's ragu sauce (from Bologna) which features nutmeg and
> chicken livers.
>
>
> Garlic Kielbasa
> Ingredients:
> 4 ts Coarse (kosher) salt
> 1 3/4 ts Ground black pepper
> 3 tb Sweet Hungarian paprika
> 1 ts Dried marjoram, crumbled
> 1/2 ts Dried savory, crumbled
> 2 ts Finely minced garlic
> 10 oz Trimmed beef shin, cut into 1/2" dice and chilled
> 16 oz Fresh pork fat, cut into 1/2" dice and chilled
> 1/3 c Ice water
> 1 1/4 lb Lean, trimmed pork, cut into 1" dice and chilled
>
> 1. Mix together in a small bowl the salt, pepper, paprika, marjoram,
> savory, and garlic.
>
> 2. In the container of a food processor combine the beef, half the pork
> fat, half the ice water, and half the mixed seasonings (see step 1) and
> process to a very fine grind.Scrape into a mixing bowl.
>
> 3. In a bowl combine the remaining seasonings, the pork, remaining pork
> fat, and remaining water. Process half of the mixture at a time to a
> coarse grind and add to the beef. Mix together very thoroughly, cover,and
> chill for 24 hours.
>
> 4. Stuff the sausage into casings,tying links for 10 to 30 " long,
> depending upon your preference. Both sizes (and everything in between) are
> considered traditional. Hang the sausages in a cool, airy place for
> several hours at least, or until the skin is smooth, dry, and crackly. If
> it's too hot or humid to hang the sausages, refrigerate them, uncovered,
> for at least 12 hours. To store, refrigerate for up to 3 days, or freeze
> for longer keeping.
>
> To Cook: Place one or more sausages in a large skillet with water to come
> halfway up them. Bring to a simmer and cook for about 8 minutes, then turn
> and cook for about 8 minutes on the other side. Pour off the water, prick
> the sausages, and cook them over moderate heat until browned on both
> sides.
>
> Makes about 2-3/4 pounds
>
>
> June Meyer's Authentic Hungarian Sausage (Kolbasz)
>
> 10 lbs. coarse ground pork butt or pork shoulder
> 1/3 cup imported mild Hungarian Paprika.
> 1/4 cup salt
> 2 heaping TBS. ground Allspice
> 5 or 6 garlic cloves
> 2 cups water
>
> Bring water to boil, add peeled cloves of garlic and simmer 20 minutes.
>
> Fish out cloves of garlic and mash them with a little water.
>
> Add this to remaining water and mix all of the garlic water into the meat
> mix. Mix everything together well.
>
> Keep the meat mix cool. If you stuff the mix into casings, let the
> sausages hang for a day in at least 20 degrees. Smoke sausage according to
> your smoker instructions.
>
> If you are not going to stuff into casings, form into patties, wrap and
> freeze.
>
>
>
> Polish Kielbasa
> Ingredients:
> 6 Ft 2-1/2" diameter hog casings
> 3 lb Lean pork butt, cubed
> 1 lb Lean beef chuck, cubed
> 1/2 lb Veal, cubed
> 1/2 lb Pork fat, cubed
> 2 1/2 ts Salt, or to taste
> 3 ts Finely ground black pepper
> 2 ts Ground marjoram
> 2 ts Ground summer savory
> 1/2 ts Ground allspice
> 3 Cloves garlic, finely minced
> 2 tb Sweet paprika
>
> "Recipes for this sausage are so variable that what passes for kielbasa in
> one area might be regarded as not authentic in another. The ingredients
> and pronunciation of kielbasa are as variable as are the vagaries of the
> spring weather, the time of year when kielbasa is traditionally made. This
> version uses pork, beef, and veal and makes five lb"
>
> 1. Prepare the casings.
>
> 2. Grind the meats and fat together through
> the coarse disk.
>
> 3. Mix the remaining ingredients with the meat.
>
> 4. Stuff the casings and leave the sausage in long links. Lengths of
> eighteen inches to two feet are traditional.
>
> 5. Allow the sausage to dry in a cool place for three or four hours or
> refrigerate for twenty-four hours uncovered.
>
> 6. Cook by roasting in a 425~ F. oven for forty-five minutes. These
> sausages are also excellent grilled over a charcoal fire and eaten in a
> Kaiser roll, lathered with a spicy brown mustard.
>
>
>
> Lithuanian Kielbasa
>
> To 5 pounds coarsely ground pork butts add:
>
> 1 heaping teaspoon pulverized whole mustard seeds,
> 1 heaping teaspoon whole allspice and
> 1/2 teaspoon whole black peppercorns.
> Add 1/2 large onion
> and 1 large clove garlic, finely minced;
> 1/4 cup salt; and
> 1/2 cup water.
>
> Mix thoroughly, and stuff into casings. Poach or boil for 20 minutes.
>
> Makes 6-8 servings.
>
> This recipe is from Domesticity: A Gastronomic Interpretation of Love
> by Bob Shacochis, copyright 1994 ISBN 0-684-19642-5
>
>
>
> Desros Lithuanian Sausage
> Serves 30
>
> 10 pounds pork shoulders
> 2 pounds onions
> 1 tablespoon pepper
> 1 tablespoon allspice
> 2 ounces Salt
> 1 pint water
>
> 1. Finely dice the onions and saute in a light butter substitute like
> Whirl.
>
> 2. Cool and grind the meat in a 3/8 grinding plate.
>
> 3. Mix all the ingredients in the water and add to the ground pork.
>
> 4 Stuff into a 36/38mm hog skin and let the sausage stand overnight in the
> cooler.
>
> 5.Cook to order.
>
> Nutrition (per serving): 238 calories
> Saturated fat 4 g
> Total Fat 12 g (45% of calories)
> Protein 30 g (50% of calories)
> Carbohydrates 3 g (5% of calories)
> Cholesterol 101 mg Sodium 849 mg
> Fiber 0 g Iron 2 mg
> Vitamin A 11 IU Vitamin C 3 mg
>
> This recipe was supplied by A Proud Lithuanian Lady Marta Atkocaitis of
> Chicago Il
>
>
> Polish Sausage
>
> Yield: 1 servings
>
> 2 lb Pork butt or shoulder
> 2 Ts Salt
> Black pepper to taste
> 1 1/2 ts Sugar
> 1/2 Ts Dried thyme
> 1/4 Ts Dried basil
> 1/4 Ts Garlic powder
> 1/4 Ts Mustard seeds
> 1/2 Ts Dried marjoram
> 1/3 c Plus 1 tsp ice-cold water
>
> Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a
> meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be about
> 1:3 if you can.
>
> Put pork in a large stainless or ceramic crock or bowl.
>
> Mix the dry spices in a small bowl. Using your hands, toss the meat while
> adding the spices a small amount at a time. When half the spices are in,
> add half the ice water. Mix keeping the meat as loose as possible.
>
> Add remaining spices & water as above. At this point you may fry a small
> patty of the meat to test for seasonings. Adjust if necessary. Refrigerate
> the sausage mix overnight. You may check for seasonings again the next day
> (but be careful! You'll be tempted to fry it all right then and eat it
> up!) Stuff the mix into about 5' of rinsed casings, tying off about 8"
> lengths.
>
> You may grill, steam, or fry the sausages, as you prefer.
>
>
>
> Polish Sausage #2
>
> 2 lb Pork butt or shoulder
> 2 ts Salt
> Black pepper to taste
> 1 1/2 ts Sugar
> 1/2 ts Dried thyme
> 1/4 ts Dried basil
> 1/4 ts Garlic powder
> 1/4 ts Mustard seeds
> 1/2 ts Dried marjoram
> 1/3 c Plus 1 tsp ice-cold water
>
> Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a
> meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be about
> 1:3 if you can.
>
> Put pork in a large stainless or ceramic crock or bowl. Mix the dry spices
> in a small bowl. Using your hands, toss the meat while adding the spices a
> small amount at a time.
>
> When half the spices are in, add half the ice water. Mix keeping the meat
> as loose as possible. Add remaining spices & water as above. At this point
> you may fry a small patty of the meat to test for seasonings. Adjust if
> necessary. Refrigerate the sausage mix
> overnight. You may check for seasonings again the next day (but be
> careful! You'll be tempted to fry it all right then and eat it up!)
>
> Stuff the mix into about 5' of rinsed casings, tying off about 8" lengths.
> You may grill, steam or fry the sausages as you prefer.
>
>
> Polish Sausage #3
>
> 19 lb. lean meat
> 6 lb. pork or beef fat
> 4 1/2 cups nonfat dry milk
> 1 cup salt
> 1/2 cup sugar
> 2 qt. cold water
> 4 tablespoons ground black pepper
> 3 tablespoons coriander
> 5 tablespoons garlic powder
> 2 tablespoons cure
>
> Cut lean meat and fat into 1-inch squares or grind through a coarse (1/2-1
> inch) plate.
>
> Season by sprinkling the ingredients over the meat and hand mix. Grind
> through a 1/8-inch plate.
>
> Mix 6 minutes and stuff into hog casings.
>
> Place in a smokehouse and heat at 185 degrees Fahrenheit until a smoked
> color is obtained and the sausage reaches 152 degrees Fahrenheit internal
> temperature.
>
> Immediately place the sausage in cold water until the internal temperature
> in 100 degrees Fahrenheit. Rinse briefly with hot water to remove grease.
> Allow to dry about 1 hour at room temperature.
>
> Store in the refrigerator.
> MSU Extension
>
>
>
>
> My Ukranian Grandfather's Kielbasa recipe
>
> 12-15 lbs lean pork butt
> 5 lbs lean ground beef
> 1 lb veal (cubed)
> 1 Tbs garlic salt
> 1 tsp black pepper
> 1-2 Tbs salt
> 2 Tbs mustard seed
> 1 head garlic cloves
> 1 quart of water
> Paprika (sprinkle)
>
> Grind all meat together with meat grinder using a large hole setting.
>
> Crush garlic and mix with other seasonings into ground meats. Knead
> together thoroughly.
>
> Knead in the quart of water slowly until all is absorbed. Soak sausage
> casings in cold water with several changes of water to loosen them. Put
> casings on funnel end of sausage stuffer. Tie end of casing. Put meat in
> stuffer and crank and fill casing.
>
> Prick casings liberally to let air escape before placing in oven.
>
> Bake at 325 F for 1 hr. Add water in bottom of pan as needed.
>
> Submitted by Ron Gitaitis Tifton Georgia
>
> Monastery Herbal Sausage
>
> 400 g Lean pork
> 400 g Lean beef
> 200 g Green pork back fat or fatty Pork belly without skin
> 20 g Salt
> 2 Level tsps finely ground White pepper
> 1 ts Thyme
> 1 ts Marjoram
> 5 Pieces pimento
> 1 Piece finely ground Cinnamon
>
> Mince pork, beef and fat through 8mm disc.
>
> Mix herbs and spices and sprinkle over meat mass and mix all together by
> hand for 5-10 mins.
>
> Fit funnel to mixer and fill pork casings.
>
> Twist into length of choice.
>
>
> Bratwurst
>
> Yield: 5 lbs
>
> 2 1/2 lb Lean veal
> 2 1/2 lb Lean pork
> 1 ts White pepper
> 1 1/2 c Water
> 1 1/2 ts Mace
> 1 c Fine breacrumbs soaked in
> 1/2 c Milk
> 1 1/2 ts Nutmeg
> 3 ts Salt
>
> Try substituting 2 teaspoons dried sage for the maceand nutmeg --
> delicious!
>
> 1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt
> and pepper and grind a third time.
>
> 2. Using your hands, combine the meat with the bread crumbs. Add the water
> and beat with a wooden spoon until light and fluffy.
>
> 3. Stuff into pork casings and tie securely into desired lengths. The
> bratwurst may be fried lightly in butter, but are also delicious dipped in
> milk and then broiled or grilled over charcoal.
>
>
> from "The Complete Sausage Cookbook" by Riddle & Danley San Francisco Book
> Company, San Francisco (1977)
>
>
>
>
> Bratwurst Sausage Recipe, Sheboygan Style
>
> 4 Lbs Ground Pork
> 1 Lb. Ground Veal, Chicken or Turkey
> 1/4 Cup Bread Crumbs
> 2 eggs
> 5 teaspoons salt
> 1 cup of milk
> 1 1/2 teaspoons white pepper
> 1/4 teaspoon ground cloves
> 1/2 teaspoon onion powder or 1 onion minced
> 1/2 teaspoon mace
>
> Combine all ingredients. Then either stuff into natural casings or make
> into patties and cook like burgers
>
>
>
> Bratwurst
>
> 3 Feet small (1-1/2-inch-diameter) hog casings
> 1 1/2 lb Lean pork butt, cubed
> 1 lb Veal, cubed
> 1/2 lb Pork fat, cubed
> 1/4 ts Ground allspice
> 1/2 ts Crushed caraway seeds
> 1/2 ts Dried marjoram
> 1 ts Freshly ground white-pepper
> 1 ts Salt, or to taste
>
> "Bratwurst resembles plump hot dogs. This recipe makes three pounds."
>
> 1. Prepare the casings.
>
> 2. Grind the pork, veal, and pork fat separately through the fine blade of
> the grinder.
>
> 3. Mix the ground meats and grind again.
>
> 4. Add the remaining ingredients to the meat mixture and mix thoroughly.
>
> 5. Stuff the mixture into the casings and twist off into four- or
> five-inch lengths.
>
> 6. Refrigerate for up to two days. The bratwurst can be pan fired or
> grilled over charcoal.
>
>
>
> Bratwurst (Sausage Making)
>
> Yield: 3 lbs
> 3 Ft small hog casings
> -(1-1/2-inch diameter)
> 1 1/2 lb Lean pork butt, cubed
> 1 lb Veal, cubed
> 1/2 lb. Pork fat, cubed
> 1/4 Ts Ground allspice
> 1/2 Ts Crushed caraway seeds
> 1/2 Ts Dried marjoram
> 1 Ts Fresh ground white pepper
> 1 Ts Salt, or to taste
>
> 1. Prepare the casings.
>
> 2. Grind the pork, veal, and pork fat separately through the fine blade of
> the grinder.
>
> 3. Mix the ground meats and grind again.
>
> 4. Add the remaining ingredients to the meat mixture and mix thoroughly.
>
> 5. Stuff the mixture into the casings and twist off into four- or
> five-inch lengths.
>
> 6. Refrigerate for up to two days. The bratwurst can be pan fired or
> grilled over charcoal.
>
>
>
>
> Bockwurst
>
> 19 lb. lean meat
> 6 lb. pork or beef fat
> 3/4 cup nonfat dry milk
> 3/4 cup salt
> 2 qt. cold water
> 3 eggs
> 2 tablespoons sugar
> 5 tablespoons onion powder
> 4 tablespoons ground white pepper
> 1 tablespoon ground mace
> 1 tablespoon ground ginger
>
>
> Cut lean meat and fat into 1-inch squares or grind through a coarse
> (1/2-1-inch) plate.
>
> Season by sprinkling the ingredients over the meat and hand mix. Grind
> through a 1/8-inch plate. Mix 6 minutes and stuff into hog casings. Cook
> in water at 170 degrees Fahrenheit or at 185 degrees Fahrenheit in the
> smokehouse until the internal temperature of the sausage reaches 152
> degrees Fahrenheit.
>
> Immediately place the sausage in cold water until the internal temperature
> is 100 degrees Fahrenheit. Rinse briefly with hot water to remove grease.
> Allow to dry about 1 hour at room temperature. Store in the refrigerator.
>
> NOTE:
> This product may be cooked from the fresh state without first heating in
> 170 degrees Fahrenheit water if desired.
> MSU Extension
>
>
>
>
> Generic German Sausage
>
> 50 lb Beef or venison (ground)
> 50 lb Fresh pork (ground) not too lean
> 1 3/4 c Salt (sack salt, notIodized)
> 3 oz Morton quick cure
> 3 oz Black pepper
> 2 oz Garlic powder (fresh garlic is best)
>
>
> 1. Mix all the ingredients together and add up to 2 quarts cold water when
> mixing.
>
> 2. Sausage is ready to put in casings.
>
> 3. * 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour
> boiling water over it to fill jar. Strain the garlic out and use juice, as
> much as desired to taste. Start the garlic a day before sausage.
>
>
>
> Knackwurst
>
> Yield: 12 knackwurst
>
> 1 lb Lean beef
> 2 1/2 tb Salt
> 1 ts Saltpeter; potassium nitrate
> 1 1/2 lb Lean pork
> 1/2 lb Pork fat
> 2 lg Cloves garlic, crushed
> 1 tb Cumin seeds, crushed but not ground
> 2 ts Dried crushed red pepper
> 1 ts Black pepper
> 1 c Water
> -large sheep casings
>
>
> Work the beef through the fine blade of the grinder, spread it on a plate
> and sprinkle the salt and saltpeter over it.
>
> Work the pork and pork fat through the coarse blade of the grinder and
> combine with the beef.
>
> Place in large bowl and sprinkle over the garlic, cumin seeds and red and
> black pepper. Beat well for 5 minutes until the mixture leaves the sides
> of the bowl.
>
> Beat in the 1 cup of water. Fill the casings and twist or tie in 4-5 inch
> lengths. Hand them in an airy room (about 60*F) and dry them for 2-5 days
> depending on the humidity. Then smoke them for 2-5 hours until brown or
> dark mahogany. Do not let the temperature rise above 100*F.
>
> Store for up to a month in the refrigerator. Simmer in boiling water to
> cover for 12-15 minutes and drain; or split lengthwise, brush with butter
> and broil or saute in butter. Serve with split pea or lentil soup.
>
>
>
> Liver-sage Sausage
>
> Yield: 6 servings
>
> 1/2 lb Veal or pork stew meat
> - cut into 1-in pieces
> 1/2 lb Chicken livers
> 4 tb Chopped fresh sage; -=OR=-
> 2 tb -Dried sage
> 2 tb Minced garlic
> 1/4 c Drained capers
> 1/4 ts Ground black pepper
> 1/2 c Dry white wine
> 1/2 lb Bacon; coarsely diced
> 4 Feet of sausage casing
>
> IN A MIXING BOWL, combine veal or pork and the chicken livers with the
> sage, garlic, capers, pepper and white wine.
>
> Cover and place in the refrigerator for 4 hours, or up to 12 hours. Remove
> the mixture from the refrigerator, and add the bacon.
>
> Pass the mixture through a meat grinder fitted with medium holes or place
> in a food processor and pulse until well combined, but not quite smooth.
>
> Stuff the mixture into sausage casings, forming one long sausage or form
> into patties. To cook, place the sausages on a hot grill or under a
> preheated broiler. Grill 5 to 6 minutes on each side.
>
>
> Liver and Onion Sausage
>
> Ingredients for 10 lbs.:
>
> 7 lbs. pork liver
> 2 1/4 lbs. pork butts (or snouts)
> 12 oz. finely chopped onions
> 5 oz. soy protein concentrate
> 3/4 oz. powdered dextrose
> 1 tbsp. ground white pepper
> 1 tsp. ground marjoram
> 1 tsp. ground cloves
> 1 tsp. ground ginger
> 2 level tsp. prague powder # 1
> 3 1/2 oz. salt
> 1 pt. ice water
>
>
>
> Cut pork livers into slices about slices about 1/2 to 3/4 inches thick.
>
> Place liver into boiling water until it is cooked, then cool liver in cold
> water and grind through a 1/8" grinder plate. Remaining ingredients are
> added and then ground through a 3/8" grinder plate
>
> Pork butts or snouts are then ground through a 3/8 inch grinder plate.
> Remaining ingredients are added and mixed until evenly distributed.
>
> Then stuff meat into 40 - 43 mm beef middles.
>
> Place sausage in 160 degrees F. water and cook until an internal
> temperature of 152 degrees F is reached, Remove to cooler and low to set
> for 24 hours before using.
>
>
>
> FARMER STYLE LIVER SAUSAGE
>
> Ingredients for 10 lbs.
>
> 2 level tsp. Prague Powder No. 1
> 7 tbsp. salt
> 4 tbsp. powdered dextrose
> 2 cups soy protein concentrate or non fat dry milk
> 5 tbsp. onion powder
> 1 tbsp. ground white pepper
> 1 tsp. marjoram
> 1/4 tsp. ground cloves
> 1/4 tsp. ground ginger
> 31/2 lbs. pork livers
> 31/2 lbs. pork snouts
> 3 lbs. beef tripe
>
> GRINDING
>
> The pork livers have to be scalded in hot water until the thin ends curl
> up. The pork snouts should be cooked at least 1 hour. If the tripe has not
> been cooked previously, also cook the tripe for 1 hour, After all the meat
> has cooled properly, grind it all through a 1/8" grinder plate. You will
> find that after cooking all the meat there will be shrinkage, so add
> enough stock to bring the contents back up to green weight.
>
> Remove to stuffer and use artificial casings, beef middles, lined sewed
> hog bungs, or prime hog bungs.
>
> COOKING
>
> Cook in 160 165 degree F. water until the internal temperature of 152
> degrees F. is reached. This will require from 1 to 1 1/2 hours. After
> cooking, place in ice filled tub for quick chilling.
>
> Keep adding ice to the water if needed. Chill as rapidly as possible,
> which will require about 45 minutes, and put product in cooler. Product
> may be wiped with cloth prior to removal to cooler, or sprayed with 180
> degree F. hot water.
>
> Liver sausage also may be smoked, using smoking instructions for
> braunschweiger.
>
>
> Liver Sausage
>
> To make 10 pounds:
>
> 10 lbs. pork liver
> 2 oz. Fine salt
> 1/2 oz. Ground white pepper
> 1/4 oz. Ground allspice
> 1/2 – 1 tsp. cayenne pepper (to taste)
> 1/4 oz. Fresh garlic, bruised
> 1 pt. Ice water
> Sheep casings 32 – 35 mm
>
> Grind the liver using a 3/8†plate
>
> Add the salt, pepper, allspice, cayenne pepper, and garlic to the liver
> and mix well.
>
> Grind the mixture again through a 1/8†plate while adding the water
>
> Stuff the casings and tie into 5 inch links.
>
>
>
> Potato Sausage
>
> Makes 20 pounds.
>
> 4 and one-half pounds lean pork boiled with onion and salt
> remove the onion from the broth, then soak about 8 slices of diced bread
> in the broth.
>
> 11 and one-half pounds grated raw potatoes
>
> 1 pound cooked, riced potatoes
>
> About 1 and one-half pounds of cracklings
>
> marjoram and thyme to taste
>
> about 1/4 cup of flour to thicken.
>
> Stuff into casings.
>
> Bake in the oven to serve.
>
>
>
> Texas Hot Links
>
>
> After much experimentation and help from numerous sources I have stumbled
> over the exact formula for genuine Texas Hotlinks. Goes something like
> unto
> this:
>
> Ingredients:
> 5 lbs. coarse ground pork butt
> 2 lbs. coarse ground beef
> 1 cup cold water
> 2 heaping T. fresh ground black pepper
> 2 heaping T. crushed red pepper
> 2 heaping T. Hungarian Paprika
> 1 heaping T. minced fresh garlic
> 1 T. granulated garlic
> 1 T kosher salt
> 1 t. ground bay leaves
> 1 t. whole anise seeds
> 1 t. whole mustard seeds
> 1 t. corriander
> 1 t. sugar
> 1 t. ground thyme
> 6 t. Mortons Tender Quick
> 1/2 t. MSG
>
> Mix all the spices, cure, and garlic into the water and place in
> refrigerator while you grind the meats.
>
> Mix up the meats then add the water to the meat mixture a little at a
> time, kneading to combine. Run meat mixture through the coarse plate one
> more time and stuff into medium hog casings.
>
> Smoke or slow grill till they are done. Wrap in a piece of bread and slap
> on the mustard heavy. These things are so good the godless left wing
> liberal commie pinko democrats will probably try to make them illegal. So
> if your going to make some..do it soon.
>
> bigwheel
>
>
>
> Kielbasa Nawrocki
> Ingredients:
> • 20 lbs. cubed pork
> • 7 tbsp. sugar
> • 7 tbsp. salt
> • 2 tsp. pepper
> • 3 tbsp. mustard seed
> • 2 tbsp. marjoram
> • 2-3 cloves garlic crushed and minced.
> • 1 3/4 cups water
>
> Mix garlic, sugar, water. Pour over meat, mix. Sprinkle 1/2 of salt and
> pepper- mix, repeat with the rest. Add spices and mix. Marinate overnight;
> grind into casings. Simmer in water until plump (about 40 minutes),
> carefully pierce each sausage with a fork to release fat. Remove from
> water, pat or air dry for a few minutes. Brown in skillet (I like to use a
> little olive oil as the browning medium).
> This sausage goes great with sauerkraut.
>
> I am currently rounding up the spices to be divisible by ten and using
> about two pounds of pork at a time then cooking the sausage in a crumbled
> fashion (stir-fried). It makes a great stuffing base for tomatoes.
>
> If your are going to use casing, two pounds of sausage is hardly worth the
> effort.
>
> Origins of the Recipe:
>
> In the early 1970s I had the opportunity to attend a Polish wedding in
> Michigan. The food was prepared by the family (the Nawrocki family). Never
> having tried Kielbasa before, I was entranced by the taste and begged for
> the recipe.
>
> Since that time, a lot of eating habits have changed. The problem is that
> fat is what carries the seasoning and we try not to eat too much saturated
> fat.
>
> I usually try to buy pork tri-tip (cushion) for about $1.39 per pound and
> have the butcher trim the fat from the outside, then grind it. This gives
> you ground pork with about 15 percent fat content. Then I start with the
> basic seasoning recipe. Usually I have to nearly double the spice mix. The
> best way to test your seasonings is to make a small patty and either fry
> or microwave it. Adjust the seasoning to your taste rather than mine.
>
> The basic spice proportions will also mix well with ground chicken or
> turkey. They used to be inexpensive, but with anything that is claimed to
> be lean, are now higher priced than pork
>
>
>
> Bill's Breakfast Sausage
>
> This recipe is specific for pork ground from the tri-tip (cushion) or pork
> shoulder with all outside fat trimmed-off. Have your butcher make at least
> the first grind.
>
> • 2 lbs. ground pork
> • 2 tsp. salt
> • 1 tsp. sugar
> • 1-1/2 tsp. rosemary (ground)
> • 1 tsp. coriander (ground)
> • 1/2 tsp. sage (I use rubbed sage)
> • 1/4 tsp. white pepper
> • 1 tsp. cayenne pepper or Tabasco Sauce
> • about 1/8th cup of water, sherry, or (in my case) dry vermouth
>
> Mix dry spices. Sprinkle over pork. Add liquid. Mix well and refrigerate
> for at least an hour.
>
> You might want to fry or microwave a silver dollar size patty and taste it
> for your preference. I have a tendency to undersalt food for most people's
> taste.
>
> Form into patties and brown in a skillet or microwave. I typically will be
> able to take off about a tablespoon of grease. If you have substantially
> more, you need to make sure your meat has additional fat trimmed (Of
> course my ultimate goal is to have to use an unsaturated oil to add fat).
>
>
> Origins of the Recipe:
>
> At the same time, people with families have the big McD with sausage-egg
> muffins as the food of choice for teenagers. I cannot digest that much fat
> anymore. We know it is PIC to serve it at home. So this recipe was
> developed in order to do a reasonably healthy version of sausage, eggs,
> and muffins.
>
> I typically cook the sausage patties in advance, then freeze them. But
> they microwave well, also. I cook the egg in the microwave (after first
> piercing the yolk, of course.
>
> I usually try to buy pork tri-tip (cushion) for about $1.39 per pound and
> have the butcher trim the fat from the outside, then grind it. This gives
> you ground pork with about 15 percent fat content. The best way to test
> your seasonings is to make a small patty and either fry or microwave it.
> Adjust the seasoning to your taste rather than mine.
>
> The basic spice proportions will also mix well with ground chicken or
> turkey. They used to be inexpensive, but with anything that is claimed to
> be lean, are now higher priced than pork
>
>
>
>
> Indiana Farm Sausage
>
> Ingredients:
> 2 lbs. lean ground pork, or turkey, at room temp.
> 1/3 cup finely chopped onion
> 2 tsp. finely minced fresh parsley
> 2 tsp. salt
> 1 tsp. rubbed sage
> 1 tsp. dried basil {optional}
> 1 tsp. dried marjoram { optional
> 1 tsp. chili powder
> 1 tsp. black pepper
> 1/2 ground red pepper
> 1/4 tsp. dried thyme
>
> In a deep bowl, combine all ingredients., using hands if necessary.
> On wax paper, shape and roll mixture into 2 logs 6 inches long and 2
> inches in diameter. Wrap in plastic wrap or foil and refrigerate
> overnight.
>
> To serve, slice the roll into rounds about 1/2 inch thick and fry in a
> heavy skillet for about 3 to 4 min. on each side.
>
> I personally shape the sausage into patties and quick-freeze them.
>
> I then transfer them to a plastic bag and cook them whenever. You can make
> link sausages as well...Also, they warm up the longer they age.
>
> So, you might want to reduce the amount of pepper you use, depending on
> your taste. I don't leave out the optional seasonings, as it all comes
> together so well, as is.
>
> I don't know if this will interest you, but have found it very helpful in
> making hamburger. I wasn't real pleased with the first results in
> grinding the meat. I didn't like the coarse texture. Then saw a
> demonstration on it.
>
> The meat was ground twice; first with the coarse grind, then run through
> again on the fine grind. It was just what I needed to know and works
> great.
>
>
> Chicken and Apple Sausage
>
> Ingredients:
>
> 1 cup apple cider
> 3.5 lbs. boned chicken thighs (dark meat is important)
> 3 oz. dried apples
> 4 teaspoons kosher salt
> 2 teaspoons ground black pepper
> 2 teaspoons dried sage
> 1/8 teaspoon ground cinnamon
> 1/8 teaspoon ground nutmeg ¼ teaspoon ground ginger
> 1 chicken bouillon cube dissolved in 2 Tablespoons boiling water
> Sausage casings (optional)
>
>
>
> The process:
>
> In a small non-reactive pan, boil down the cider almost to a syrup, about
> 2 or 3 tablespoons. Cool and reserve.
>
> Grind the boned chicken and skin coarsely.
>
> Add the cider and rest of the ingredients to the ground chicken in a large
> bowl and blend thoroughly with your hands.
>
> Fry up a small patty to test, and correct the seasonings in the rest of
> the batch. This is good either loose or in casings...
>
>
> Remember that you can adjust the taste to suit your own personal
> preferences by increasing or decreasing the ingredients.
>
> You can stuff into 32-35 mm hog casing or 35-mm collagen casing. If you
> prefer you can also make bulk or patties.
>
> Add Ingredients to 25 lbs. of meat block
>
> 12 oz. Ice or Ice Water or 8 oz. Ice and 4 oz. Dark Beer
>
> 5 oz Salt
>
> 2 oz Dextrose or Brown Sugar
>
> 1 oz White Pepper
>
>
> ¼ oz Ginger
>
> ¼ oz Mace
>
> ¼ oz Onion Powder
>
> ¼ oz Coriander
>
> ¼ oz Nutmeg
>
>
> Apple Cinnamon Turkey Sausage
>
> This is the formula I used for Apple Cinnamon Turkey Sausage. You could
> also use chicken or pork. With the holidays Turkey will be plentiful.
>
> Add Ingredients to 25 lbs. of meat block
> 12 oz. Ice or Ice Water
> 5 oz Salt
> 2 oz Black Pepper
> 1 oz Rubbed Sage
> 1 oz tsp. Ground Cinnamon
> ¼ oz Ginger
> 1.5 lbs. Apple Pie filling or Apple Sauce
>
> Optional Ingredients
> ¼ oz Thyme
> ¼ oz Marjoram
> ½ oz Ground Red Pepper
> ¼ oz Nutmeg
>
>
> We always sold this in bulk or breakfast links.
> Neal Caskey
>
>
>
> Creole Pork Sausage
>
> This Creole pork sausage is an old local favorite dating back to the 19th
> Century, but isn't as easy to find as it once was. It would seem to have
> come to Louisiana with the Spanish, and was adapted to local custom and
> ingredients;
> the term is similar to the Spanish chorizo. It's great with white or red
> beans, and good for breakfast too, with eggs!
>
>
> 4 pounds lean fresh pork, butt or shoulder
> 2 pounds fresh pork fat
> 2 cups onion, finely minced
> 1-1/2 tablespoons garlic, finely minced
> 1-1/2 teaspoons cayenne
> 1/2 teaspoon chili powder
> 1 teaspoon crushed red pepper flakes
> 8 teaspoons salt
> 2 teaspoons freshly ground red pepper
> 2 teaspoons dried thyme leaves, crushed
> 5 tablespoons parsley, finely chopped
> 3 bay leaves, finely crushed
> 1/2 teaspoon allspice
> 3 yards small sausage casing (optional)
>
> Cut the pork at fatback into small pieces. Mix together and run once
> through the coarse disc of a meat grinder, into a large bowl. Add the
> seasonings and mix thoroughly until the stuffing is very smooth and
> well-blended.
>
> Make into patties, and use within three days or freeze.
>
> Also, you can stuff the chaurice into casings; make each sausage about six
> inches in length.
> YIELD: Approximately 18 servings.
>
>
> (This recipe came from Chef John Folse on the Gumbo Pages)
>
>
> Chicken And Apple Sausage
>
>
> Ingredients:
> 1 cup apple cider
> 3 1/2 pounds boned chicken thighs (4.5 lbs. with bones) -- very cold
> 3 ounces dried apples
> 4 teaspoons kosher salt
> 2 teaspoons freshly ground pepper
> 2 teaspoons dried sage
> 1/8 teaspoon ground cinnamon
> 1/8 teaspoon ground nutmeg
> 1/4 teaspoon ground ginger
> 2 tablespoons Chicken Concentrate (used to Make Bouillion)
> 10 feet sausage casings, medium -- optional
>
> In a small nonreactive saucepan, boil down the cider almost to a syrup,
> about 2-3 tablespoons.
>
> Cool and reserve.
>
> Coarsely chop chicken in food processor.
>
> Add apple cider syrup and the remaining ingredients to the chicken in a
> large bowl and blend thoroughly with your hands.
>
> Fry a small patty until done and adjust seasoning if necessary.
>
>
> Stuff into casings if desired.
>
> Recipe By :Bruce Aidells - Flying Sausages page 16
>
>
> Dried Sausage Sticks (Slim Jims)
>
> For 10 pounds
> 10 pounds of lean beef, any type of cut will do.
> 2 level tsp Prague Powder #1
> 4 Tbsp paprika
> 6 tbsp ground mustard
> 1 1/2 tsp cayenne pepper
> 1 tsp black pepper
> 1 tsp white pepper
> 1 tsp ground celery seed
> 1 Tbsp mace
> 1 tsp granulated garlic
> 1 Tbsp granulated onion
> 2 1/2 ounces salt
> 1/2 tsp marjoram
> 1 tsp ground ginger
> 1/4 cup molasses/Dark corn syrup/cane syrup
> 6 ounces fermento or powdered buttermilk
>
> Partially freeze the meat, grind through small holed plate.
> Add all spices above and mix very, very well.
>
> Stuff into 24-24mm sheep casings or collagen casings. Preheat smoker to
> ~100 degrees, hang sausages inside and smoke for 8 hours.
>
> Increase temperature to about 165 degrees and hold until internal
> temperature reaches 145 degrees.
>
> Remove, cold shower until almost room temperature, dry and cut into 6 to 9
> inch pieces.
>
>
> Smoked Pepperoni Sticks:
>
> Ingredients for 10 pounds:
> I use lean pork butts or lean chuck roast, depending on whether I want
> pork or beef pepperoni
> 2 level teaspoons Prague Powder #1
> 6 Tablespoons salt
> 1/4 cup molasses
> 1 heaping tablespoon ground hot pepper
> 3 Tablespoons ground mustard
> 1 teaspoon ground allspice
> 1 teaspoon ground black pepper
> 1 teaspoon ground white pepper
> 5 teaspoons ground anise seed
> 1 cup of soy protein concentrate (or soy flour)
> ~ 1 pint of water, ice cold
> 6 ounces of fermento or powdered buttermilk
>
> Grind the meat with a 3/16 inch plate and place it and all ingredients
> into mixing tub, and mix well.
> Stuff into casings. I use 20-22 cm collagen or sheep casings.
>
> Place the sausages into a 125 degree smoker, with damper wide open and no
> smoke until casing is dry.
> Close the damper to about 1/4 and raise temperature to 165 degrees,
> applying heavy smoke. when internal temperature reaches 145 degrees,
> remove and rinse with cold water until internal temperature is about 90 to
> 100 degrees.
>
> Hand dry, cut to size and package. This keeps real well frozen (if it
> lasts long enough). I usually just put in the fridge and let the kids
> snack on it at home or for school snacks. They tell me all their friends
> are jealous.
>
>
> Potato Sausage
>
> 3# - 4# ground beef
> 2# ground pork
> 1 quart grated potatoes (5 #)
> 3 large onions (ground)
> salt, pepper, allspice
>
> Mix using some of the liquid from potatoes - so it is like a soft meat
> loaf
>
> Add 3 large onions (ground) salt, pepper, allspice (to taste)
>
> Put in 1/2 # sausage skins - tie ends; don't pack too tight
>
> To cook - Put in salted boiling water 1/2 hour or more, then place in a
> shallow pan in oven and brown
>
>
>
>
>
> This is a good sausage for those of you that like it a little on the bland
> side. I like to add a little cayenne pepper to liven it up some
>
> Fresh Onion Sausage
>
> About the only thing I can think of that is not good with onions is ice
> cream. Well, maybe a couple of other things but not many. Fresh Onion
> sausage just can’t help but be good. Fresh onion sausage is more of an
> evening meal than a breakfast sausage but I love it anytime.
>
> I make this sausage using Pork Butts.
> Because this is a fresh sausage you will not be smoking it just
> refrigerate or freeze until you are ready to cook it. Make sure that your
> meat block is chilled to @ 34 degrees and grind through your course plate
> once. Sprinkle your seasoning over the ground product and mix 2 minutes.
> If mixing by hand you may have to mix longer. Excessive mixing can cause
> the sausage to have a rubber texture so be careful not to over mix. After
> you have mixed the seasoning with the meat block run the mixture through
> your fine plate. Make sure that you keep the temperature as low as
> possible.
>
> Remember that you can adjust the taste to suit your own personal
> preferences by increasing or decreasing the ingredients. You can either
> stuff this sausage into 35mm Collagen Casings or hog casings link to 6
> inches or you can make it into patties or bulk.
>
> Add Ingredients to 25 lbs. of meat block
> 12 oz. Ice or Ice Water
> 5 oz Salt
> 1 oz Black Pepper
> ¼ oz Marjoram
> 2 oz Dextrose 4 oz Finely Chopped Onions
>
> Optional Ingredients 1 oz Dehydrated Minced Onions
> *If you use dehydrated onions you must rehydrate them before use. To fail
> to do so will result in hard particles in your sausage.
>
>
> I though the group might like to see how some of the old-times made
> sausage at home. I researched this in regards to a question from someone
> in a food newsgroup. You'll note that the process was quite
> chancy---given that they used NO cure. No wonder some old timer died from
> eating "cured" pork sausages. Enjoy!
>
> SALSICCIA ALLA CASALINGA
>
> Homemade Sausage Source: Flavors from a Calabrese Kitchen, Kenneth
> Borelli, P.O. Box 3579, San Jose, CA 95156
>
> A winter treat, every several years, was homemade sausage. Quite a lot of
> work, and quite distinct from the commercial varieties, "salsiccia" is
> meatier, drier, and distinctly herby, with fennel seed and red pepper
> overtones. It has the consistency and firmness of a sausage size salami.
> In fact, for a month after it was made and cured it was refrigerated and
> then eaten as a salami. However, its major use in the cuisine is as a
> condiment or embellishment to many vegetable dishes. Because there was
> less fat in homemade sausage than is in many of the commercial brands, if
> browning was needed, it was browned in a little vegetable oil before
> blending or cooking with other ingredients. Unfortunately, when
> substituting with many commercial brands, they are just too greasy. I
> have heard it justified in numerous ways: "better flavor", "softer meat",
> or what have you. So be it, all I know is it gives me heartburn. One way
> around this concern when preparing commercial sausage is to cut it into
> the desired bite size pieces and boil it for about 10 minutes. Drain and
> brown the sausage in vegetable oil and, if desired, a little red pepper
> and fennel seed. After the excess grease has been boiled out, the
> commercial sausage becomes much more compatible with a Calabrese fare.
> The steps that our family used in making homemade sausage will be noted as
> follows; however, amongst families, as well as other ethnic cooking
> styles, the techniques, types, and purposes vary greatly. For this
> reason, if you have not attempted this style of sausage making before, it
> would be highly recommended that you seek out a teacher for the first go
> around. The nuances and subtleties of sausage making come from practice
> and instruction. That is how we learned. The steps -lined are a written
> chronicle of how we did it.
>
> 1. In the San Francisco Bay Area we make sausage in the cool of winter,
> preferably in January, avoid spoilage.
> 2. Buy lean pork butts--55 lbs. makes 22 lbs. dried sausage.
> 3. Remove the bones and trim the gristly parts; you will be left with
> about 45 lbs. of usable meat.
> 4. Cut the meat into strips. (See photograph.)
> 5. Grind the meat in a sausage grinder, using coarse blade.
> 6. Mound the meat and mix into it:
> 5 Cups finely ground chili pepper
> 1 1/2 Cups salt
> 1 1/4 Cups fennel seed
> 2 Quarts red, Burgundy-type wine mix very well.
>
> 7. Cook a small amount with a little water and then fry until done. Then
> test for flavor. (also quite a tasty dish in itself, with 1 or 2 freshly
> prepared pork butts.) If the taste is satisfactory, refrigerate the meat
> overnight to marinate with spices-
> 8. Prepare sausage casings by cutting into 2' lengths and soaking in cold
> water with orange lemon slices for 2 hours. Then run cold water rough the
> casings-
> 9. Using the stuffing attachment on the sausage grinder, place the
> casings on the funnel and tie the end of the casing with a piece of good
> quality string.
> 10. Grinding the sausage again, begin to fill the casings with the ground
> meat. (See photograph.)
> 11. Make sure the casings are held tightly against the funnel so that no
> air gets into the sausage. The meat should be tightly packed into the
> casings. This task will probably take 2 people, one to grind and the
> other to stuff. If air bubbles do occur, prick with a needle so the air
> can escape.
> 12. Tie the finished end with string. Also, if the casing breaks in the
> middle of the 21 piece, remove about 1" of meat from both sides of the
> breakage and tie.
>
> 13. Hang the sausages in a cold, well-ventilated area (ideally a basement
> or cold sub-room in a house or a garage). Tie a string from one end of
> the sausage, like a bow, to the other end and hang the string through a
> pole so that the sausage is suspended. (See photograph-)
> 14. Next comes the smoking. What we use is a small hibachi. We burn oak
> wood pieces under the meat, letting the smoke flavor go around the meat.
> Smoke it immediately after you hang it up for about 1 hour, then every
> other day for 4 days. Then let dry in a cold, dry, well- ventilated spot.
> If it rains or becomes damp, you may have to heat the area to dry moisture
> in the air. The sausage must be kept in a cool, dry spot to avoid
> molding. Dry for about, in total, 2 weeks, i.e., until the sausage is
> firm and hard.
> 15. To preserve the sausage, cut it into 5"-6" pieces and melt down about
> 10 lbs. of lard until almost to the boiling point. Then dip the sausage
> into the hot grease for 3 minutes and place it in containers.
> 16. We use 2 types of containers: large crockery jars (1 gallon) or 1
> gallon glass containers. Place containers in tap water, at room
> temperature, in the sink and fill tightly with sausage. When the crocks
> are filled, add the hot grease into the containers. Let settle for a
> while, then add more grease. The grease needs to cover the sausage to
> preserve it. Cover and store in a cool, dark spot and use as needed. We
> have stored sausage this way for up to 12 months. (See photograph-) It
> may seem a contradiction to use grease to preserve the sausage when I am
> so concerned about "greasy sausage", but actually the grease can be wiped
> off or boiled away. Once, I tried to preserve the sausage in heated
> vegetable oil. The flavor was good, but the vegetable oil saturated into
> the meat and was actually more oily than using the grease.
>
>
>

[Bruce]

On Sun, 2 Jul 2017 17:53:45 -0700, "Cheri" <che...@newsguy.com>
wrote:

>I have saved these, thanks.

lol

>"Ed Pawlowski" <e...@snet.net> wrote in message
>news:p6S5B.155232$qL3....@fx34.iad...
>>

<snip>

[Janet]

In article <545b1c62-04b3-47e3...@googlegroups.com>,
dsi...@yahoo.com says...

>
> On Saturday, July 1, 2017 at 4:42:16 PM UTC-10, Ed Pawlowski wrote:
> > On 7/1/2017 9:34 PM, dsi1 wrote:
> >
> > >

> > > I didn't quote anything. Google Groups automatically does the quoting but hides the quotes from the user. I don't know why all the newsreaders don't do that. It's a very clean and clear interface. I'll trim the posts but only as a courtesy - it's not really going to do a thing for me.
> > >
> >

> > But it does a lot for the rest of us. That is one reason I'd not use GG.
>
> The real reason you don't use Google Groups is that a long time ago,
> yoose guys got conned into believing that GG was going to ruin Usenet

Another of your fake generalisations to cover up your own incompetence.


Janet UK

[jmcquown]

On 7/2/2017 8:54 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:

>
>> Sorry, Carol, but there you go being the net nanny again. I don't
>> read dsi1's posts. He's been in my k/f for a long time. Your
>> complaining about what method he uses to post is akin to being a
>> "mommy".
>>
>> Google is far from "a clean and clear interface". He clearly doesn't
>> know how to use it if he can't figure out how to quote or trim. But
>> there is also an easy way to skip or killfile posts from Google
>> Groupers. You pointing it out out won't change the facts or the
>> posters.
>>
>> Jill
>
> Get a life Jill
>

That's rich. You're the one moaning about how many lines he quoted.

Jill

[Gary]

On 7/2/2017 8:53 PM, Cheri wrote:
> I have saved these, thanks.
>

> "Ed Pawlowski" <e...@snet.net> wrote:
<snip way to many quotes>

heheh No one else mentioned what you just did but I get it.
Ed's original post was not too long. I mean it was LONG but it contained
many recipes which I've also saved in case I ever do make sausage on my
own. GT for that, Ed.

That said, it *is* rude to quote so many lines just to leave a quick
response and a small handful of people insist on doing that here.

Top posting has never been smiled on but in the case of certain people,
I wish they would start doing that. It's a good idea.

It's refreshing to click on a post now and then and I don't have to
scroll at all.

[Cheri]

"Gary" <g.ma...@att.net> wrote in message
news:ojg05p$vlc$1...@dont-email.me...

> That said, it *is* rude to quote so many lines just to leave a quick
> response and a small handful of people insist on doing that here.
>
> Top posting has never been smiled on but in the case of certain people, I
> wish they would start doing that. It's a good idea.
>
> It's refreshing to click on a post now and then and I don't have to scroll
> at all.

I mostly always top post when there are several recipes so I can keep the
recipes intact. I was in a group many years ago where the guidelines of the
founder allowed top posting or bottom posting, I never had a problem with
comprehending either one, or bitched about it for that matter. :)

Cheri

[dsi1]

I used to read the messages in the Thunderbird preview window. This allows reading the posts without opening them. It was always a drag to have to continuously scroll down to read messages. These days I don't have to do that any more. Thank you Jesus!

[Cheri]

"dsi1" <dsi...@yahoo.com> wrote in message
news:0d8c1b14-93bb-4119...@googlegroups.com...

Happy 4th to you...and Jesus. ;)

Cheri

[dsi1]

On Tuesday, July 4, 2017 at 7:31:20 AM UTC-10, Cheri wrote:
> "dsi1" <dsi1yahoo.com> wrote in message

I was helping stage a parade. You would laugh - it was such a small town parade.

https://www.amazon.com/photos/share/I4q5gm4PpyDAiTQFCCwOVJzNujXhZ6gwcWL6UzCNb8R

[Cheri]

"dsi1" <dsi...@yahoo.com> wrote in message news:535b4c48-65e5-4f97-bc0c-

> I was helping stage a parade. You would laugh - it was such a small town
> parade.
>
> https://www.amazon.com/photos/share/I4q5gm4PpyDAiTQFCCwOVJzNujXhZ6gwcWL6UzCNb8R

Why would I laugh, I love small towns and parades.

Cheri

[Ophelia]

"dsi1" wrote in message
news:535b4c48-65e5-4f97...@googlegroups.com...

==

Awww that is still lovely:)) I have never seen a real parade like that:))



--
http://www.helpforheroes.org.uk

[Wayne Boatwright]

On Tue 04 Jul 2017 11:45:32p, Ophelia told us...

Well, it's certainly not Macy's, but small towns and their social
celebrations are still charming. :-)

[dsi1]

On Tuesday, July 4, 2017 at 8:20:47 PM UTC-10, Cheri wrote:
> "dsi1" <dsi1yahoo.com> wrote in message news:535b4c48-65e5-4f97-bc0c-

I grew up in Kailua but I like living in Kaneohe better. I'll probably end up moving back there sooner or later. Kailua is famous for it's beach but it's also where Obama and his family (and a shitload of support people) would spend Christmas.

These days it's just plain nutty in town. The place has been invaded by the Japanese. This time they're mostly offloading money instead of bombs. :)

[dsi1]

The parade was held up for 15 minutes because they were waiting for the governor to arrive. The last I heard, he never got there. He's probably still looking for the town. :)

https://www.amazon.com/photos/share/taPbwaNnlU9SYuCFLyptlxiRI9acRGC2PAR65wRTfbM

[Ophelia]

"dsi1" wrote in message
news:d6d145d6-dfc1-4bde...@googlegroups.com...

===

Awwwwwwwww well that is his loss:))



--
http://www.helpforheroes.org.uk