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Discussion in 'Incubating & Hatching Eggs' started by ozexpat, Dec 25, 2012.
I do hope that the young ones are in bed for this part!!
Growing up we made lots and lots of sausage. My family raised our own beef and pork and butchered it too. My dad bought a meat cutting saw and a grinder for doing all kinds of ground meat with a sausage attachment from a butcher shop going out of business .
The only piece of advice I have is when you season the meat, cook up a small amount of the meat to make sure that the seasoning is "right". If it tastes good then finish the sausage making, if it needs more seasoning add it and cook another bite size piece. Next time you make the sausage you won't need to cook a piece, you will know how much seasoning to use.
It's much easier this way mate!
No pumping required- lol
lol the first time I read that I thought it said "lethal weapon" .... I guess I really should think about new glasses!
Also realize that many herbs will get stronger as they sit and meld with the meat; sage especially, so go a bit light on it if the sausages are going to be smoked or frozen for a while, otherwise it will get too strong.
when i grow up i will get power tools. until then i will pump the sausage.
VBG I usually opt for hand powered kitchen tools just because it means I can do whatever I want, even if the lights are out. But I don't have the strength in my hands (and neck and shoulder and back) that I did when I was younger, so one of these electric guys is on my wish list.... especially once I get goats.
I have a few pekins for ya. But the BAs are laying really well at the moment so have a dozen plus for you! This heat is crazy right now! And don't worry about the hatches if you've got the patience to go on, we've got the eggs to supply for the adventure! It may not be easy but it's a lot of fun!! So hang in there, persevere and NEVER give up! We're all learning from you OZ. the results are just icing but the journey is fruit filled yummy cake!!!