Friday, February 17, 2012
Home Ground Venison Sausage
Isn't is great to see a company that uses only natural ingredients in their products?
INGREDIENT STATEMENT ON BAG:
Blend of Salt, Red Pepper, Sage, Sugar, and Black Pepper.
Recipe from their website:
FRESH PORK SAUSAGE
25.0 Lbs. Boneless Pork (35-40% fat)*(we used venison)*
1 Bag #25 Old Plantation Pork Sausage Seasoning
1. Grind pork through a 1/2 inch plate.
2. Transfer to mixer, add seasoning and mix for 2 minutes.
3. Regrind through a 3/32 inch, 5/12 inch or 1/8 inch plate.
4. Package in bulk or stuff into casings.
(Click picture to visit their website)
We also put up some vension meat/burgers in the freezer.
It makes me feel a lot better knowing my ground meat and sausage hasn't been "gassed" or doesn't have growth hormones in it.
Yes, a butcher told me about this practice, and in his own words: "Nowadays we don't know what we are eating"...