This is breakfast sausage made with thanks to all on here,
but in particular to Pops for the recipe.
It's a little better than last time. IMHO [the post]
This is what I started with, pork loin from BJ's.
Cut two pounds [ ok I'm a coward ] into some kind of cubes definitely not
the prescribed one inch.
Put it into the freezer, let it get real good and cold.
Working on the grinding, used medium plate.
After the fry test, no picture, I forgot.
Momma wanted me to put it through the fine plate, so I did.
But- - - - - I forgot to put it back in the freezer, my my my
what a mess.
Don't do that.
The fry test said, DANG, that's good.
Not as fatty as normal breakfast sausage, but very good.
Flattened it out pretty well, then used a biscuit cutter to make
Then back into the freezer, so they would keep their shape
when I vac bagged them.
Put wax paper between them and vacked 'em.
Ready to go back into the freezer.
Next time, casings.
Thanks for looking
Keep on smokin' Ed