bigwheel
Papa Tom wrote:I might add that my favorable impression of Fischers is based on their dried (fermented) sausage and I maintain it is excellent. I have not tried their fresh sausage.
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Papa Tom wrote:I might add that my favorable impression of Fischers is based on their dried (fermented) sausage and I maintain it is excellent. I have not tried their fresh sausage.
jerrykr wrote:bigwheel,
as you can see on my web site, me and Big Jim agree on the one pass way of making link sausages.
I've got 2 BIG briskets thawing now to make some German fresh links and a few Fatties for my one "customer" for their July 4 family gathering. She buys my supplies once in awhile and we give each other stuff. She's a fantastic baker, and she sent home a cake today that is positively DEADLY!
I'll be busy grinding about 30 lbs of brisket on Sunday. Com'on over and I'll put you to work!
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