12 pounds of cubed wild boar meat,9 pounds domestic pork butt, 2 pounds backfat
A pack of PS Seasonings 260-B Italian sausage blend, 2 knobs chopped garlic, 1 bottle cabernet savignon
Run that meat thru the grinder, medium plate
Time for a tumble in the mixer until everything gets sticky
I like to let things rest in the fridge overnight while the stuffer tank spends the night in the freezer, safety first
Stuff into 35mm natural hog casings, seven inch links
Cook 'em on the grill, in the pan, or just brown the meat for a pizza
Gonna make you way happy, every darned time! RAY
A pack of PS Seasonings 260-B Italian sausage blend, 2 knobs chopped garlic, 1 bottle cabernet savignon
Run that meat thru the grinder, medium plate
Time for a tumble in the mixer until everything gets sticky
I like to let things rest in the fridge overnight while the stuffer tank spends the night in the freezer, safety first
Stuff into 35mm natural hog casings, seven inch links
Cook 'em on the grill, in the pan, or just brown the meat for a pizza
Gonna make you way happy, every darned time! RAY