The Texas BBQ Forum

Took the trimmings from the sides I am curing for bacon, then added the other back loin to make some pan sausage!




The kiddos told me I had to cook some up IMMEDIATELY! Being a good dad, I honored that request



This is my best pan batch yet! I kept it very simple: Garlic, pepper, salt, paprika, and some sage.

I can almost smell the goodness! Love homemade pan sausage!

I want to find some ground veal to mix in to make some of this into some killer bratwurst. I think it's a bit too high on fat content to stuff in a casing. My guesstimate would be 70/30 lean:fat. It renders out VERY well, but would be chaotic in a casing.

70/30 sounds good to me