On 2016-03-09 00:39:58 +0000, cshenk said:

> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Xxcarol's sausage seasoning
> Categories: Xxcarol, Sausage
> Yield: 1 Servings
>
> 2 ts Salt
> 2 ts Anise seed
> 1 ts Black pepper
> 1 ts Oregano
> 1 ts Ginger
> 1 ts Thyme
> 1 ts Garlic powder
> 1/2 ts Onion powder
> 3/4 ts Hot hungarian paprika
>
> Hi all, this mix can be doubled and tripled and stored in a jar for
> use.
>
> Add this to ground pork, mix well. I normally add about 1 TB to a
> 1.5lb of ground pork but taste test that to see if it's more than you
> want.
>
> I make it into patties and freeze as is to cook when ready.
>
> From the VB Kitchen of xxcarol: typed up 8Mar16

I have started producing my own breakfast sausage over the past year
and have tried a few. I'll be trying yours.

I'm curious how you "taste test" raw pork with seasoning to see if the
seasoning is correct.

Another curiousity: Where do you buy non-lean ground pork? I find a
lot of it shrink-wrapped in supermarkets but always proudly labeled
"lean". When I find it without that label, and when it looks like it
has more fat on it, I buy it. But I can never remember where it was.
The "lean pork" I've tried makes sausages that's hard as a brick.

I've asked a few butchers if I could get something other than lean
pork, but butchers these days only seem to be the stock-boys for meat
packaged elsewhere. So they give me the basic Wal-Mart/Target
response: "Uh... if we have it, it would be over there..." with a
sweeping gesture that means "somewhere in the store".

Having fallen for the "search for yourself to see if we have it or not"
approach, I've taken to responding quickly with: "Could you please put
your hand on it?" To which they usually flounce over and begin looking
for it frequenly asking again, "What was it you wanted, again?"

Sorry for the digression...