Subj : Re: Reduced salt
To   : Dave Drum
From : Carol Shenkenberger
Date : Tue Mar 12 2024 18:22:39

 Re: Re: Reduced salt
 By: Dave Drum to Carol Shenkenberger on Tue Mar 12 2024 05:57 am

> -=> Carol Shenkenberger wrote to Dave Drum <=-
>
>  CS> For me, grinding the meat is the painful bit, but then we do it in
>  CS> batches of 10 lbs or so.  Takes about an hour (cleanup is 5 minutes
>  CS> with our tasin).  We used to be faster at it but we are both older.
>
> I have a meat grinder - but I've not used it for several years. The
> butchers st Humphrey's Market do a fine job to order. AAnd I can often
> pick up cooking tips or recipe ideas when I'm there.
>
> I remember in my (far distant) youth cranking the manual meat grinder
> for my grandmother and mother. It was a definite chore, especially when
> they made sausage.  Bv)= That's why my meat grinder is motorised.
>
> Here's a sausage I used to make myself. I made and took a biggish batch
> of it to the Canadian Caper picnic (1999) put on by Florence Henderson
> in Hemmingford, PQ, Canada. It was well received - although it caused
> some discussion on whether it was fresh Polish sausage or Bratwurst.
> Cooked in beer then grilled and slapped into hot dog rolls it made nice
> picnic fare.
>
> That was also the picnic where I was introduced to poutine.
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
>       Title: Garlic Sausage
>  Categories: Sausage, Pork, Chilies
>       Yield: 3 Pounds
>
>       2 lb Pork butt
>     1/2 lb Pork fat
>     1/3 lb Ham and ham fat
>      10 cl Garlic; peeled
>       1 ts White pepper
>       2 tb Sage
>     1/2 ts Cayenne
>       2 ts Black pepper
>       2 ts Quatre epices *
>       2 tb Salt
>
>   * 1 part nutmeg, 1 part ginger and 7 parts white pepper -
>   (which is only THREE spices - UDD)
>
>   Grind the pork butt, pork fat, ham and garlic on the
>   large hole plate of a meat grinder.
>
>   Place ground meat in a bowl, add spices and mix
>   thoroughly.
>
>   You can sautee a small quantity of the mixture and taste
>   for seasoning.
>
>   You may want to add more spices, salt, pepper or garlic.
>
>   Stuff sausages into pork casings (available at most large
>   meat stores or your friendly local butcher).
>
>   You can saute sausages over low heat with a little butter
>   for 15 to 20 minutes, or poach in simmering liquid.
>
>   You may grill them as well.
>
>   Serve with cold beer.
>
>   From: The Book of Garlic
>
>   From: http://www.recipesource.com
>
>   Uncle Dirty Dave's Kitchen
>
> MMMMM
>
> ... "The universe is a big place, perhaps the biggest." -- Kilgore Trout

Dave, you chopped out it's a Tasin.  They don't make manual grinders.  It's
high end electric and mine predates the massively cheapened Chinese knock-offs.

 xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)