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Post by jimz on May 14, 2017 10:00:23 GMT -6
Saturday was sausage making time.The Boston Butt was a little over 10 lbs., but after trimming and deboneing, I got around 9 lbs to grind. Here is the spice mix. The sage in the mix came from my garden. All done. I also have about a pound of bulk sausage. In the fridge it will go for a day, then divide into 1 pound links +-, and in the freezer. Test patty was very good. Now to make my Sausage Creole.
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