Quote:
Originally Posted by SunnySmile501  I went to my brother's house today and we made 15 pounds of sausage from fresh Boston butt roasts and a fresh pork shoulder. I made mild Italian, breakfast, American Farm sausage and Cajun. I liked how I could control everything that went into my sausage. No sugar; no nitrates. It was a lot of work, but I will have healthy sausage to last me for a very long time.
I feel so much better by not filling my body full of stuff I can't pronounce. |
Sunny, those sausages sound wonderful. At first I was thinking I couldn't do it because I don't have a stuffer, then realized I could do them in bulk, though. Would you mind sharing your recipes? If I ask really nice?
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Sandy
51-F-5'6.5" (got to get that .5 in there! lol)
12/26/08 - 224.5
1/1/09 - 220.5
1/9/09 - 217.5 (and down 6.5"!)
1/15/09 - 216 (and down 2.5")
