Fixin' to finish making about another 30 lbs. of turkey/pork sausage
here today. I need to weigh the meat to determine the spices etc. to add
yet before stuffing the casings. The plan is Italian.

Called the Sausage Miester at a store in Austin that has a sausage that
is the absolute gods.... It's a proprietary recipe just as I'd heard. He
would not give it out. <G>

In the mean time, we discussed different sausage recipes and he did give
me an excellent sounding recipe for a basic Italian sausage he made that
I'd said I liked... Oddly enough, it uses granulated garlic instead of
fresh but it does make sense! It was a 25 lb. recipe so I'll have to do
some calculating and I will cut back on the salt.

I'm going to make a 4 oz. patty of it to start and fry it to check the
taste first and adjust it from there.

While we were discussing sausage recipes, he asked me if I was married
when I mentioned using the fresh herbs from the herb garden........

I was flattered and amused!

Men seem to appreciate a girl that has a good handle on cooking...

Is it really that rare?
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson