Subj : Re: Reduced salt
To : Carol Shenkenberger
From : Dave Drum
Date : Wed Mar 13 2024 07:07:00
-=> Carol Shenkenberger wrote to Dave Drum <=-
> ... "The universe is a big place, perhaps the biggest." -- Kilgore Trout
CS> Dave, you chopped out it's a Tasin. They don't make manual grinders.
CS> It's high end electric and mine predates the massively cheapened
CS> Chinese knock-offs.
Sorry 'bout dat. Didn't realise it was 'portant. My grinder is from
Cuisinart's pre-plastic days. A friend got one recently and hers has
sausage stuffer tubes and many accessories of white plastic, not metal.
Mine will be part of my estae when I pass and wind up at Habitat for
Humanity. My will, as currently written leaves my house and contents to
Habitat w/lifetime tenancy for my house-mate.
Which is only fair since nearly all the furnishings, save my bedroom
suite came from Habitat anyway.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot Italian Sausage
Categories: Pork, Herbs, Chilies
Yield: 2 pounds
2 lb Coarse ground pork shoulder;
- not too lean
2 ts Salt
2 ts Crushed/ground fennel seed
1 ts Hot red pepper flakes; more
- to taste
2 tb Paprika
6 cl Garlic; minced
+=OR=+
3/4 ta Granulated garlic
Put the pork in a bowl and add remaining ingredients.
Mix well to distribute the seasoning evenly throughout
the meat.
Cover and refrigerate for up to 3 days, or freeze for
future use.
* If stuffing you will need 4 or more feet of lamb or
hog casings. - UDD
By: David Tanis
Yield: Makes 2 pounds
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
MMMMM
... 200 years ago you always used local, organic, seasonal ingredients.
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