by greymane » Mon Dec 04, 2006 1:00 pm
We do our own sausage each year. I don't really have a recipe, per se. We buy packs of either Breakfast Sausage Seasoning or Sweet Italian Sausage Seasoning from our local grocery. They have large packets that will do 25 lbs. of meat per pack. Then, we mix about 1/3 pork shoulder or butt with 2/3 venison and add the seasoning. Comes out great every time!
If you have an important point to make, don't try to be subtle or clever. Use a pile driver. Hit the point once. Then comeback and hit it again. Then hit it again-a tremendous whack! - Winston Churchill