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Offline Pam Gould

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not sausage yet
« Reply #-1 on: January 23, 2014, 11:53:29 AM »
Today is so cold, how cold is it..it's 1º, wind chill -17º. So I decided to grind my pork into sausage for sausage gravy and biscuits. Thanks for the recipe Cliff. I used my KitchenAid with a bigger grind.. and it went so smooth.
From cut up pork to ground about 15 minutes. Clean up 5 minutes. I think I was on top of it. So it's sausage gravy and biscuits for breakfast tomorrow.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

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Offline sliding_billy

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Re: not sausage yet
« on: January 23, 2014, 11:55:51 AM »
Sounds like a great way to spend a freezing morning.
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Offline TMB

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Re: not sausage yet
« Reply #1 on: January 23, 2014, 12:04:30 PM »
OH man, the thought of the gravy Pam made at the cookout has my mouth watering  ;)    Toss in a few cat head biscuits and you have a meal fit for a king!  :) :) :) 
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Offline Scallywag

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Re: not sausage yet
« Reply #2 on: January 23, 2014, 12:25:09 PM »
Sounds great!
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Offline tnjimbob

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Re: not sausage yet
« Reply #3 on: January 23, 2014, 12:30:15 PM »
That does sound good, Pam!
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Offline sparky

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Re: not sausage yet
« Reply #4 on: January 23, 2014, 12:49:10 PM »
it sure does sound great.  I heard that your sausage gravy was fantastic. 
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Offline africanmeat

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Re: not sausage yet
« Reply #5 on: January 23, 2014, 01:02:10 PM »
sound like a great thing to do this time of the year .
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Offline CDN Smoker

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Re: not sausage yet
« Reply #6 on: January 23, 2014, 01:38:09 PM »
Watching with interest ;D
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Offline Kora Smoker

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Re: not sausage yet
« Reply #7 on: January 23, 2014, 02:19:32 PM »
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Offline TentHunteR

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Re: not sausage yet
« Reply #8 on: January 23, 2014, 03:23:35 PM »
Good job Pam! Now you're gonna get hooked.  8)
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Offline fishingbouchman

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Re: not sausage yet
« Reply #9 on: January 23, 2014, 03:31:39 PM »
Oh yum. 
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Offline Sailor1

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Re: not sausage yet
« Reply #10 on: January 23, 2014, 04:39:54 PM »
Pam....it all starts with I will just make a little batch of sausage for some gravy using a KA grinder attachment, then it is I can make just a small batch to freeze and have it on hand.  Then before you know it you have purchased a stuffer and a big girl grinder and all the equipment to make chubs, snack sticks and linked sausage.  Then you start making all different types of sausage and can't seem to kick the addiction.  You are in the early stages and it is not too late to stop.  ;D  ;D  ;D  ;D  ;D

Let us know how it turned out.
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Offline HighOnSmoke

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Re: not sausage yet
« Reply #11 on: January 23, 2014, 05:28:31 PM »
Quote from: TMB on January 23, 2014, 12:04:30 PM
OH man, the thought of the gravy Pam made at the cookout has my mouth watering  ;)    Toss in a few cat head biscuits and you have a meal fit for a king!  :) :) :)

My sentiments exactly Tommy!
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Offline teesquare

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Re: not sausage yet
« Reply #12 on: January 23, 2014, 08:28:42 PM »
Quote from: Pam Gould on January 23, 2014, 11:53:29 AM
Today is so cold, how cold is it..it's 1º, wind chill -17º. So I decided to grind my pork into sausage for sausage gravy and biscuits. Thanks for the recipe Cliff. I used my KitchenAid with a bigger grind.. and it went so smooth.
From cut up pork to ground about 15 minutes. Clean up 5 minutes. I think I was on top of it. So it's sausage gravy and biscuits for breakfast tomorrow.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

What time is breakfast??? :D
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Offline Saber 4

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Re: not sausage yet
« Reply #13 on: January 23, 2014, 08:32:50 PM »
Quote from: Sailor1 on January 23, 2014, 04:39:54 PM
Pam....it all starts with I will just make a little batch of sausage for some gravy using a KA grinder attachment, then it is I can make just a small batch to freeze and have it on hand.  Then before you know it you have purchased a stuffer and a big girl grinder and all the equipment to make chubs, snack sticks and linked sausage.  Then you start making all different types of sausage and can't seem to kick the addiction.  You are in the early stages and it is not too late to stop.  ;D  ;D  ;D  ;D  ;D

Let us know how it turned out.

X2, but I think it's to late to turn back now, you'll be hooked after breakfast tomorrow. :D
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