Discussion in 'Sausage' started by jeff 1, Mar 8, 2011.
anyone use their bacon ends ground up in their sausage?
Yep. I usually buy ends and pieces and save the fat for adding when needed.
do you adjust the salt in the recipe?
No, just figure the equilibrum will take care of the salt balance.
for sure for sure good buddy.......thats a big 10-4.......sorry, watched smokey and the bandit earlier......
Marianski has a recipe for Bacon Sausage.
It includes Beef, pork and bacon cured with cure 1 and stuffed into a 70mm synthetic casing. It is smoked and then boiled.
Let me know if you want me to post a copy. I can't attest to how good or bad it is
I keep the trim from making bacon and freeze ir for making sausage.
The ends and pieces from the smoked bacon go great in beans and salads.
I used in some breakfast sausage - can't go wrong there!
I save mine for beans.