gtr wrote in rec.food.cooking:

> 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...

No problem! I use pork butt most of the time. It's the right mix of
fat and the bone is easy to cut around. Generally 6-8lbs is the cut
size and you get about 1lb bone per volume if that so it's mostly meat
and easily cut.

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