Sat, Jul-05-03, 17:44
|
Senior Member
Posts: 870
|
|
Plan: Dr Bernstein
Stats: 195/175/170
BF:
Progress: 80%
Location: alaska
|
|
sausage filler
I agree with the others - no filler necessary. Lately, my 84 year old dad and I have been making farmer sausage like he used to make in manitoba. 5 lbs ground pork ( we get ours from Costco rather than grinding it ourselves) one tablespoon salt, one tablespoon pepper. Thats it, no spices, no garlic, nothing. Stuff and smoke for several hours in a little chief smoker. Sometimes we use hickory, sometimes alder. This is a very simple sausage, perhaps too much so for some, but it is very good and you do not get tired of it the way you might with something more pronounced, like kielbasa. This is a lot like the "Winklers" brand which you can get in Canada at Extra foods. No coincidence, my Dad is from Winkler. Bill
|