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post #1 of 16
Thread Starter 
I just made 12lbs of fresh hot pork sausage.
I will be grilling some up tomorrow night.
Thank you Ms Pansy!
post #2 of 16
Looks good from here
post #3 of 16

I agree!

 

It looks great!

 

Let us know how it tastes.

 

Al

post #4 of 16

Awesome!!! Home made recipe?? or store bought? 

 

DS

post #5 of 16
They look nice!
Who is Ms Pansy? Her recipe maybe?
post #6 of 16
Thread Starter 
Home made recipie. Sea salt, cyan pepper, onion powder, fresh garlic, brown sugar, hot sauce, fresh sage, probably something else. I kind of winged it., it all came out good to me.
Ms Pansy was my first home raised pig.
Test pattys before stuffing were good too.
post #7 of 16

Looks great, Ms Pansy has done well. 

 

:Looks-Great:

post #8 of 16
Quote:
Originally Posted by stoking View Post

Home made recipie. Sea salt, cyan pepper, onion powder, fresh garlic, brown sugar, hot sauce, fresh sage, probably something else. I kind of winged it., it all came out good to me.
Ms Pansy was my first home raised pig.
Test pattys before stuffing were good too.
Looks like you've taken "Sausage from scratch" to the top level!
Here's to Ms Pansy. beercheer.gif

points.gif
post #9 of 16
Ms Pansy, I love it!

Great looking sausage for sure. The flavor of home raised meat is so much better than store bought.
post #10 of 16

nice! looks really good!

post #11 of 16

That looks tasty. do you mind share some and the recipe.

post #12 of 16

Sausage looks great..............Thumbs Up

 

:points:

 

Boykjo

post #13 of 16

:sausage: Yell man looks great samples for super bowl party?

post #14 of 16
Quote:
Originally Posted by stoking View Post

I just made 12lbs of fresh hot pork sausage.
I will be grilling some up tomorrow night.
Thank you Ms Pansy!

Looks great. Did my first stuffing this week, Only 5 pounds. Thumbs Up

post #15 of 16
.
Edited by Smokin Phil - 7/22/16 at 8:02pm
post #16 of 16
Quote:
Originally Posted by dave17a View Post

Looks great. Did my first stuffing this week, Only 5 pounds. icon14.gif
Heck, Dave, I've gotten to where I only 3# batches. I don't have a ton of freezer space, so that's less to eat up so I can make more...
sausage.gif
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