"gtr" > wrote in message news:2016031313323295151-xxx@yyyzzz...

> 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...

I make my own sausage too. Our pork isn't fatty enough so I buy pork belly
and mince that with it.

My sausage would probably be a bit bland for you because of the lack of
peppers but I add grated apples, herbs and salt.

I do taste test mine by frying a tiny amount.


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