Cut and ground 14lbs of pork shoulder into 10lbs of ground meat. Used these 2 recipes
http://www.thegutsygourmet.net/itsausge.html
Tastes awesome cant think of anything to enhance this awesome flavor.
Made breakfast sausage with this recipe.
http://www.meatbasics101.com/sausage_02.htm
Needed some bite so added 1 1/2 tsp red pepper flakes.
Both recipes used 5 lbs of pork shoulder. What are your thoughts / suggestions?
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