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Old 01-22-2017, 05:20 PM   #1
pilar
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Default Old school sausage

Fondly found in grand mother cook book
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Old 01-22-2017, 05:27 PM   #2
Cantcatch5
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That is cool, I love finding stuff like that!

I wonder how much a tablespoon of garlic in 100 pounds of meat changes the taste? And that saltpeter must be stout stuff for a pinch to cure 100lbs of meat! Again super cool!
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Old 01-22-2017, 05:41 PM   #3
pilar
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I think the salt peter is to make the sausage soft ��
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Old 01-22-2017, 06:24 PM   #4
Joe H
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You might be surprised how good that recipe is. Looks very familiar

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Old 01-22-2017, 06:26 PM   #5
czechaholic
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Oh yeah....that was basically the recepie I was raised on....very good...easy and simple


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Old 01-22-2017, 06:42 PM   #6
pilar
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Quote:
Originally Posted by czechaholic View Post
Oh yeah....that was basically the recepie I was raised on....very good...easy and simple


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Yeah chop up a link , cut up a head of cabbage and some onion pepper salt, some stock boil
And simmer till lunch ! Eat on cold days written in 1897

Last edited by pilar; 01-22-2017 at 06:44 PM..
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Old 01-22-2017, 07:18 PM   #7
BertramBass
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Quote:
Originally Posted by pilar View Post
I think the salt peter is to make the sausage soft ��
Lol. I heard they put that stuff in ice tea for the inmates to drink.
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Old 01-23-2017, 08:05 PM   #8
Lonestar_HOYT
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Anybody have a picture of what this sausage would look like? Would this be stuffed in casings?

I would love to find an old Texas Hot Guts recipe.
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Old 01-23-2017, 08:16 PM   #9
STICKIT
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This recipe seems like it is more situated to cooked links with the high fat content. I believe it would be in casing.
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Old 01-23-2017, 10:01 PM   #10
pilar
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Thumbs up Hot guts

Quote:
Originally Posted by Lonestar_HOYT View Post
Anybody have a picture of what this sausage would look like? Would this be stuffed in casings?

I would love to find an old Texas Hot Guts recipe.
2 1/2lbs pork
2 1/2 lbs beef brisket
2 tea spoon sage
2 red pepper
2 paprika
2 cumin
2 basil
2 aniseed
2 oregano
Salt & pepper to taste
Coarse or medium grind
Stuff in medium casing

Teaspoons
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Old 01-23-2017, 11:00 PM   #11
Lonestar_HOYT
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You rock Pilar! Thanks for the recipe, do you make this very often?

Tell me about the basil. Do you just chop it up and add? You have any pictures of the finished product?

Thanks again.

Last edited by Lonestar_HOYT; 01-23-2017 at 11:03 PM..
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Old 01-23-2017, 11:22 PM   #12
pilar
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Quote:
Originally Posted by Lonestar_HOYT View Post
You rock Pilar! Thanks for the recipe, do you make this very often?

Tell me about the basil. Do you just chop it up and add? You have any pictures of the finished product?

Thanks again.
All the ingredients are dry , my grandfather owned the local locker plant, I have seen 10 thousand of pounds of it , I have other old school sausage recipes,
My uncle was the sausage master there

Last edited by pilar; 01-23-2017 at 11:30 PM..
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Old 01-24-2017, 04:10 AM   #13
Lonestar_HOYT
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That's way cool! Can't wait to give this a try. Do you make sausage or is the locker still doing business?
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Old 01-24-2017, 04:53 AM   #14
IowaHunter
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Quote:
Originally Posted by pilar View Post
All the ingredients are dry , my grandfather owned the local locker plant, I have seen 10 thousand of pounds of it , I have other old school sausage recipes,
My uncle was the sausage master there
Share some more along the way. We would all love to keep the recipes alive.
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Old 02-15-2017, 11:05 AM   #15
cxc02e
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granma's are the best!!
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Old 02-15-2017, 11:12 AM   #16
salth2o
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sounds really good.

Thanks for sharing!
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Old 02-15-2017, 04:24 PM   #17
Ruttin bux
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Thanks for sharing
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Old 10-08-2017, 10:09 PM   #18
pilar
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Time to make soon
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