Ping Paul: AC Legg's sausage season

[Big Jim]

This is a good price. Didn't check shipping. May be best to buy by case.
It is weird BUTT I used to buy mine from the people I bought my paper
supplies from. Paper plates, to go containers and such.
I used the Number 10 blend.
One package will do 25 pounds. Or just cut up 4 BUTTs that will be close
enough. No need to grind and them mix the spice. Cut it up and in a BIB SS
bowl mix in the spice. Put your stuffing horn on the grinder, put the casing
on and grind and stuff in one operation. I took a file and put 2 marks on my
SS work table. They were 7" apart. I used that to gage my links. Got about
70 +/- links from 25 pounds and maybe 90 patties. I ran my Southern Pride at
325�. I ran the links for 45 minutes. Sold out most of the time. If I had
any left I cut into medallions and used in my Big Jimbolaya on the day that,
that was my special.



Big Jim

[Big Jim]

I attached a picture to this message. It is sausage. I reckon you will have
to click on the attachment to see it.
BeeJay

[tmorro never knows]

Thanks, BJ.  I'm going to come out with "Hill Country" sausage and apple sausage for starters.  We're going to try the apple sausage tomorrow.  I'll get a bag of the spice and compare the taste to my spice mix and we can use what's better, or both.

Thanks for the kindness.  Really enjoy your posts on facebook.  

Paul

---

From: Big Jim <big...@wildblue.net>
To: smoker...@googlegroups.com

Sent: Thursday, October 25, 2012 9:35 AM
Subject: [BBQ] Re: Ping Paul: AC Legg's sausage season

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[Jeffery Jachna]

Big Jim;
   That sausage looks great. I seem to remember you or someone else here showing that pic and several more and explaining how you make that sausage. I looked up the #10 blend from A.C. Leggs and it seems to be spiced
like a breakfast sausage.  When you cook it up in the smoker, how do you serve it, and with what condiments? As good as it looks I may have to get some spice blends from Leggs and try that sausage.

Jeff

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[Big Krabba]

I've been using BJ's method for a long time, myself.  Since about the time he closed the store, or before.  It's simple, good, and it works every time.  You can mix and add a little cure with water and get a very different sausage.

Les

[Big Jim]

  If they wanted, they could get it on a steak bun with the usual stuff. Most wanted it plain. Also as a dinner.

BeeJay

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From: Jeffery Jachna

To: smoker...@googlegroups.com