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Last batch

post #1 of 4
Thread Starter 
The last batch of sausage I made in December must have turned out pretty good. I took some into the shop where I work, and now I have a 50lbs order to fill. My father just made a few lbs yesterday and wanted to try something a little dif. So he tried putting maple syrup into it. Can't wait to try it.
post #2 of 4
What kind of sausage? I'm new to making sausage, and plan on trying summer sausage for my first batch.

post #3 of 4
Maple syrup, in sausage. Sounds good to me. But then maple syrup is good with about anything. Let us know how it turns out.
post #4 of 4
Thread Starter 
Just some Hungarian style smoked sausage. I am also working in an Excel sheet for the proper weights of all ingredients. When I get this set up, I'll share it.
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