Ton of computer problems and now it's finally fixed. Thankfully my son-in-law had time to come over and fix everything. Anyway, I've been meaning to make Swedish sausage and a big thanks to Cranky Buzzard for his recipe. I first tried the 3 pound batch first for a test, and then I made up a 10 pound batch. Everyone likes the results. I've been trying to replicate the Swedish sausage that I saw made many years ago when I worked at a small meat market. The guy there never measured what he made, he used his hands with some of this and some of that formula. So his hands were the measuring devise. This was CB"s family recipe so I will post it if it's OK with him. Here are some pics:
Here I got the 10 pound batch ready to grind. Potato's [unseasoned frozen hash browns], pork butt, onions, and 85% lean ground beef which I ground only once through a medium plate.
Got everything mixed up and ready to stuff. I let the mix set for a few hours so the flavors can meld in better.
Stuffed the rings and tied them up.
Poaching the rings in water temps around 180 or so until I got a internal of 155 deg.
Had to try a couple of the smaller rings for supper so I fried up some potatoes [always with skin on] in some crispy bacon.
That sure was a hit for supper..Reinhard