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Author Topic: LETS MAKE SAUSAGE!  (Read 2529 times)

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Bentley

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Re: LETS MAKE SAUSAGE!
« Reply #15 on: October 03, 2017, 04:34:18 PM »

Always the way I felt about it.  I would much rather have crab, or scallops or fried clams. I never had to dip my steak in butter!

...and the “Upper Crust” said it was “tasteless”...
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Bacon is a Gateway Food...

Queball

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Re: LETS MAKE SAUSAGE!
« Reply #16 on: October 03, 2017, 04:42:17 PM »

I'll have yours .. We won't let it go to waste .... Pass it here.
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Maineac

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Re: LETS MAKE SAUSAGE!
« Reply #17 on: October 03, 2017, 04:46:49 PM »

---and here!
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Dean                   MAK 1-Star #184  - Weber Spirit E-310 - Weber Performer - 2 X Bradley OBS
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Phrett

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Re: LETS MAKE SAUSAGE!
« Reply #18 on: October 04, 2017, 05:29:59 PM »

The end of October is my sausage making time.  20 lbs of Hungarian and 20 of medium hot Italian.  The LEM grinder makes it a snap to grind, a manual mixer to mix and a 7lb vertical stuffer.  It goes fairly fast.
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Bar-B-Lew

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Re: LETS MAKE SAUSAGE!
« Reply #19 on: October 04, 2017, 10:50:28 PM »

The end of October is my sausage making time.  20 lbs of Hungarian and 20 of medium hot Italian.  The LEM grinder makes it a snap to grind, a manual mixer to mix and a 7lb vertical stuffer.  It goes fairly fast.

If you don't mind, could you send me a PM with links to the equipment you use to make sausage.  I want to get into this next year.
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