Emil > wrote:
>The biggest use of my Tilla is homemade piggy link sausage. I have found a
>great sausage spice with no msg at sauasagesource.com and Boston Butts are
>always on sale at .99 to 1.18lb in my area so I make my own piggy links for
>breakfast at about 90% fat [I remove visible fat from the outside at
>processing] and place 24 links in a bag large enough that when I take a
>serving out I reseal and use over and over. The last serving is usually
>down to a 11x1.5 inch size but it still works.

Does the sausage spice have a particular name?

And what's the standard breakfast-sausage spice mixture anyway?
Sage and something, I know that.

What cut are you using?

I presume you mean 10% fat. 90% fat would be almost pure fat.

I can buy ham at 2.5% fat. Probably wouldn't make a
great sausage. But ground center-cut pork chops with a
nice spice...maybe 5% fat...

--Blair
"Jonesing for sausage."