Monday, September 22, 2008


We ground up some of the sausage from the first pig Saturday night. Mrs. Curley mixed in some of the sausage mix she got at the Piggly Wiggly and we cooked up one sausage patty. It was missing something. So Mrs. Curley added some salt, sugar and some other stuff and I cooked it up. Better, but still not so good.

After Mass on Sunday morning, Mrs. Curley tried a new mix. We had it for breakfast. Okay, but tasted more like meatloaf than sausage.

So, finally I laid down the law. I said, "Sausage making is obviously a man's job." (This was to Mrs. Curley's amusement as my forays in the kitchen are usually limited to hot dogs, beans and "Dad's famous tuna fish salad".

So got Geeta Dardick's book (Home Butchering and Meat Preservation) out and followed her recipe for basic pork sausage, and voila! We had some good sausage! Now with that base recipe okay, we can start messing around. (To be honest...The only trick to this was converting a 20 lb recipe to and undetermined, but guesstimated 2.5 or so pounds of ground pork.)

Oremus pro invicem!

1 comment:

Anonymous said...


I hear that you add in some beef fat and that will make it milder and also changes the taste alittle as well.

Jim Dorchak