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SOME FAVORITE RECIPES

ROUND UP THE LONGHORNS

Cattle ranching 1800’s. Cattle herds were gathered together every spring and fall to be branded and relieved of their man hood (castrated after having a number burned in their rump). The Texas Longhorns were rangy, meaner than a snake and their 10 foot horn spread could kill you in a second.

COWBOY CAVIAR ON THE HOOF

COWBOY CAVIAR ON THE HOOF

Castrating bull calves helped tame the animal and developed heaver muscling for market after grazing on the lush green plains. After a few months of grazing and putting on 4 or 5 hundred pounds they will be sent to market for processing.

MOUNTAIN OYSTERS

After a couple days of wrangling these mainly wild animals it is time to have a rodeo and a little relaxation. Bar B Q, beer, dancing after the rodeo. A cowboys favorite food and today a popular delicacy is the Mountain Oyster, Calf Fries, Swinging Beef, Cowboy Caviar. This traditional food was served fresh after each round up by the rancher wives or the chuck wagon cook. Right along with one of the calves that were picked out for the Bar B Q. The traditional pinto beans, potatoes, and corn on the cob came right along with home made fresh baked bread and an assortment of pies and cakes. The outdoor Cowboy feast fit for king.

THE FINEST CAVIAR IN THE STATE OF TEXAS

THE FINEST CAVIAR IN THE STATE OF TEXAS

TEXAS COWBOY COOKING

COWBOY CAVIAR

Here is a wonderful recipe for Calf Fries(Cowboy Caviar). Try this recipe out with some of your friends and family. Goes especially well with that family Bar B Q, or goes great with the out door turkey fryer. Serve as an appetizer or as an entree, Calf Fries are very versatile and will compliment almost any meal.
Check this link out for your out door turkey fryer. Great also for any steaming like a Louisiana Craw fish Boil. OUTDOOR TURKEY FRYER

A SIMPLE RECIPE FOR OUR FAVORITE COWBOY CAVIAR

TEXAS STATE CAPITAL--AUSTIN TEXAS

TEXAS STATE CAPITAL–AUSTIN TEXAS

Very simple recipe, but you’ll love it: Dip your frozen Cal fries in hot water for about 3 to 4 minutes. Pat um dry and trim the excess outer membrane. Now take these babies and cut um into bite size chunks. Pat um dry again and sprinkle with salt and pepper. Dredge, or drag, in Cornmeal and press um down a little so the Cornmeal sticks and leave um alone for a few minutes before cooking. I let these guys stand a while so the coating will set good and the Cornmeal won’t flake off when you start to fry um up. Now you want to get out your heavy cast iron deep chicken frying skillet. Melt down 1/2 or so of Shortening. Now for those of you not quite old enough to know. Shortening is FAT. The best frying oil there is. NO PEANUT OIL, NO SO-CALLED BETTER FOR YOU SAYS BIG BROTHER VEGETABLE OIL. This is PURE, WHOLESOME, GOOD FOR YOU FAT, animal fat. Best for cakes pies and frying, ask any baker or gourmet cook or chef. Any way melt down some Shortening and get ready to fry. Fry um until they are brown but not over cooked, pull um out drain and pat dry. Hey guys mix these up with a batch of fresh from the yard scrambled eggs and have a feast.

CALF FRIES TO CAVIAR
“True Confessions Of Two Texas Cooks”

This cook book is written by Janel Franklin & Sue Vaughn. Written and Home Grown right here in my great state of TEXAS, WOW, what a treat. LAMESA should be proud.
I am a Texas licensed Auctioneer and picked this cook book up at an auction one day and fell in love with it. The book I have is printed in it’s third printing in 1986, but it is still in print and you can pick it up right here from Amazon. Click on this link here and it will take you right to it.  TEXAS COWBOY COOKING

Calf Fries to Caviar is a collection of recipes ranging from “down home” to “elegant gourmet” cooking.

Listen to some of these recipes:

FRIED WILD TURKEY
CAVIAR N’ PUMPERNICKEL
GERMAN DROP DOUGHNUTS
TOM’S BACHELOR PARTY SPAGHETTI SAUCE
CHILIPITIN DOVES
SAUSAGE PINWHEELS                                                     

YUMMMM!  MOUNTIAN OYSTERS

YUMMMM! MOUNTIAN OYSTERS

Just to name a few.

I don’t know how many recipes there are, but there are 280 pages of um, WOW, sounds like these girls did a lot of cooking.

I love old recipes and especially Texas recipes.
I have done a little research, not much, but a little about Sam Houston and what kind of food he and his men would eat out on their campaigns in 1836. Davy Crockett, Sam Houston and the Alamo. Really interesting reading. Mainly corn dodgers, honey bee hives when they could find them, game they could hunt and corn they got from the Indians. Sometimes beef, and occasionally shot their horses when they got desperate. Not very interesting eating out in the field.

These cook books are not expensive. The price range for most of these books is between 10 and 25 dollars. Hey they got Kindle books you can load as well. Follow the link for some great prices and sales.

I recommend this book to anyone interested in old time Texas recipes. These girls have put a lot of thought and planning into the recipes. They give simple step by step instructions on how even a beginner can lay out an elegant gourmet dinner. Quick cooking and cooking ahead treats and time saving meals to help a busy mom put together a large meal for family and guests on those special occasions.
Calf Fries to Caviar is truly a collection of down home Texas cooking at it’s best.

OK. Gotta run. Check out these books and let me know what you think. Let me know what you think of my blog as well.

Thanks a lot and enjoy……………Frank

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OUT DOOR DEEP FRYER

DEEP FRYING ON THE PATIO

Why would I ever need to have an OUTDOOR DEEP TURKEY FRYER?

Do you have family and friends over for the weekend or on Holidays?

You could be the Talk Of The Town one weekend hosting a LOUSIANA CAJON FEAST.

Just think. With an OUT DOOR DEEP TURKEY FRYER you use it also as a steamer. Steam all your Crawdads(Lousiana MudBugs). Throw the rest of the vegetables in to steam. We use Garlic(whole garlic),Lemons, cauliflower, carrots, onions, red potatoes, cajon sausage, hot dogs for the kids, corn on the cob, large Gulf fresh shrimp and plenty of cajon spices and lots of cayenne pepper for a little extra taste.

Now after the appetizer we fire up the charcoal grill for alligator Shis K Bobs and a little home made etouffee. Get a whole 29 lb Ribeye Bonless Roast and cut 2 inch thick stakes and throw them on the grill and pull um off at about medium rare and smother um with your home made Etourree.

Be your own boss, fill that pot up. These fryers are something to really enjoy and have fun with. Clean up is easy. When you serve your feast, lay out a couple of folding tables covered with plent of New York News papers and spread everything on the table and call out—C O M E AND G E T I T!!!!! Frinds and family will brag about you for months. Like I said, you will be the TALK OF THE TOWN.
Put it together?? No big deal! Easy as pie. You only have a couple of connections to make and you are ready to go. Hoses are connected to the burner, Cooking Kit has the stock pot, basket, thermometer lid for the pot. The only thing you need is an open space and gas to hook up to the burner. Get the gas from your local Propane Supplier. He will be glad to help out with any other questions you might have.
Check out the reviews below and click on some of the links or pictures for a wide variety of styles.

The finest Cajon cook and story teller in Louisana.

The finest Cajon cook and story teller in Louisana.

BAYOU OUTDOOR DEEP FRYER

Bayou Classic can easely be used for your 4 gallon out door deep fish fryer. This little fryer is propane fired and great for patio or back yard. Easy to set up, move around, and clean up. Bring that cat fish and start the fish fry or through in a turkey whole for frying in about 45 minutes. This fryer will even fry up a country ham or a nice leg of lamb.

Of course if you are into rattle snake hunting, well, this fryer can turn those babies into a delectible week end feast in a hurry. Rattle Snake hunts and Rattle Snake Fry are popular around Central Texas Carnivals every year. They catch um, milk um and then the final event—WE EAT UM!! Taylor Texas Jaycees have their Annual Rattle Snake Roundup in April every year and you ought to see how they handle these Snakes. Check out this link to see some of the Highlights of the Taylor Texas Rattle Snake Roundup:

BEST OUTDOOR TURKEY FRYER REVIEW

The Bayou Outdoor Deep Fat Fryer(uh oh, I mean Vegetable Oil fryer, Geeeeeess what in the world are these Left Wing Liberals going to think up next)any way this baby comes with 2 stainless steel baskets for easy frying and handling. WOW! Double duty. Chicken on the left and fries on the right. COME AND GET IT!!

Follow this Bayou link to more Outdoor Deep Turkey Fryer.

Bayou Classic 4 Gallon Bayou Fryer with 2 Stainless Baskets

After a great night of running your trot lines and bring home your catch you are ready for the fish fry. With 2 baskets and 4 gallons of cooking oil it will not take long before you are serving up fried cat fish. That weekend fish fry with fried cat fish, french fries, home made coal slaw, and that keg of the finest Texas beer around.

The Finest Beer of Texas

The Finest Beer of Texas

With this fryer and friends and family around THE WEEK END IS ON. Dallas Cow Boys and Sunday Foot ball.

Let your imagination run wild. You can cook almost anything in this 4 gallon fryer. Turkey, chicken, fish, chicken fried steak almost anything, Oh yah, Diamond Back Rattle Snake PO Boys, German Potatoe Salad, and Red Cabbage. Oooooooh Sonnnnnnnn! Can’t beat Mama’s cooking and that Famous Southern Hospitality.

REVIEWS

There has only been 2 reviews on the Bayou and both of them have been 5 star. The only regret is one was sorry he didn’t get the 9 gallon. I haven’t found any negative reviews so far.

I haven’t owned one of these models but I have used the propane turkey fryer and I love them. Same here, you can fry anything. Try frying a whole ham—–WOW—AMAZING!!! If you’ve never tried frying turkey or ham you are missing out. The frying locks in the internal juices and cooking is a fraction of the time it takes in the oven. What about Turkey dinner for Christmas Day, cooked in 45 minutes instead of all day long in the kitchen. 45 minutes opposed to about an hour per pound for a turkey, or same for the country style Ham, or through in a nice Leg of Lamb.

SPEECIFICATIONS

OUR FAVORITE LOUSIANA "MUDBUGS"

OUR FAVORITE LOUSIANA “MUDBUGS”

This thing is a little pricey at 332.00 but hey, when you have a group of guys over for the super bowl you don’t want to be tied down to cooking all day, do you? And look. FREE SHIPPING! Saved a bundle there at 70 pounds shipping weight. This store is even going to let you go without any payments or interest charges if you pay it off in 6 months, man you can’t beat that.

Look at the quality! Bayou Classic is still leading the pack in cooking equipment. They still lead the out door industry in turkey fryers, stockpots, grills and even the most sought after cast iron cookware. These guys are leaders and they know quality.

The Bayou Classic is built out of solid steel and is a surdy free-standing unit. Their idea of a V bottom basket help keep oil clean longer, which gives you more frying time between oil changes. This baby has 2 fry carts and comes with it’s own temperature gauge. Man! Some one had their thinking cap on here. Drain Valve. No more having to tip over the pot to drain the oil. This one has it’s own drain valve to make changing oil ten times easier. One more item needed is a 10 PSI regulator with stainless steel braided hose. Exactly what you need to connect to your propane bottle, and at no extra cost. They give it to you.

Go ahead guy’s, click on the picture check this thing out. Don’t take my word for it, check it out and tell me what you think.

I’ll do another review for you here.

Hey guy’s now here is what I am talking about. This is what I am used to frying in. True, it, is a little awkward to fry a lot of fish in. I like the Bayou Classic for frying lots of cat fish. But look at this Barbour International 32 quart kit. This is still made by Bayou Classic but a different design. Same quality and craft man ship.

COOKING YOUR TURKEY OR GOURMET CHICKEN

At 32 quarts this stockpot will cook up a turkey in 45 minutes. WOW! Mama put our turkey in the oven on low heat and cooked it in an HEB bag all night long, and you are telling me you can cook a turkey in 45 minutes. NO WAY! YES WAY! I know. I’ve done it. No comparison turkey turned out great. No more roasting for me. Since we are talking about frying time let me tell you about the skewer set that changes the stockpot into a “gourmet chicken fryer”. Yea. This thing turns you into a gourmet cook frying up to 3 chickens in only 20 minutes. WOW, do you remember the mess Mama had frying up Sunday Fried Chicken on the stove? No more with this kit. It’s Big, it’s Bad, and it will fry anything you can get in it. The basket that comes with this unit will stand off the bottom giving you a steamer for seafood, dozen ears of corn on the cob, clams, or craw fish. Neat, huh?

WHAT YOU GET

OK. What do you get for 129.00? Lets see.

1. 32Qt stainless steel stockpot

2. Vented lid

3. Perforated steam/boil basket

4. 3-piece detachable skewer set

5. 12” thermometer 50-750 degrees Fahrenheit( no metrics or Celsius here, only good American Fahrenheit)

6. We have a 1 oz trial seasoning injector

I don’t see why they are giving you a trial injector. For this price there shouldn’t be a trial. And another thing. Where is the propane stove? This was another detractor I didn’t like. Why couldn’t they put every thing in one package? One stop shopping.

But hey. If you have one, then you don’t need one.

But any way check out my little reviews and let met know what you think email me at frank@thebestofsausage.com

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HAPPY FRYING………………FRANK

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THE FAMOUS AMERICAN BUFFALO

NORTH AMERICAN BUFFALO (Bison bison)

The Arrival of The Buffalo

The Buffalo arrived in North America by a land bridge from Asia to North American continents. Buffalo slowly migrated south as far as Mexico and east to the Atlantic Coast, south to Florida. The most consintrated areas were on the plains from rocky Mountains to the Mississippi River, and from Canada to Texas.

Lewis and Clark wrote in their journals in 1806 that the buffalo darkened the whole plains as they moved in mass through South Dakota’s White River.

The Male(Bull)

The North American Buffalo bull is an immense animal. The bulls can reach a weight of over 2000 lbs and stand about 6 feet high at the shoulders, with a massive head sporting two short horns and a huge hump on their back over their shoulders. The cows aren’t nearly as big as the Bulls. Supprisenly, with their size and small hind quarters, you would think these animals were slow and cumbersome. Actually these animals are extremely fast reaching speeds of up to 30 mph.

The Bigginning of The End

The smaller buffalo herds east of the Mississippi were gone by the 1800’s and the systematic slaughter of the plains herds started about 1830 as people started their westward migration. At this time the chief industry was buffalo hunting. Hunters killed for sport, food, and hides. Killing as many as 250 buffalo a day and leaving the majority to rot. This was done to desimate the herds to make the indians move off their land for settlers moving into the West.

Our Plains Indians

Our Plains Indians

The End of The Vast Buffalo Herds

We were very effective at dessimating the vast herds of Buffalo estimated at around 60 million living breathing animals. The herds North as well as the southern herds had been destroyed by 1883. See what I mean? Didn’t take us long!! In the United States and Canada there were less than 300 wild animals roaming the plains. 300!! What a shame these were the only wild animals left out of the millions and millions of animals destroyed in as short a period in our history of only about 50 years.

Congress Acted

1894. Congress woke up and passed a law making buffalo hunting in Yellowstone National Park illegal. Congress appropriated money to purchase 21 buffalo from private herds in 1902 to reintroduce to the Yellowstone National Park. With protection from hunting this herd today has reached 4000 in number.

The Return of The North American Buffalo

Today with many private herds the numbers of buffalo have increased to around 200,000. This is no where near the numbers of the Buffalo herds of the 17 and 1800’s. With this number, the Buffalo herds, are sustainable and insure the North American Buffalo will be with us for our next generation to enjoy.

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Thanks for reading my blog about our wonderful North American Buffalo and a little of it’s history. Please leave a comment…………Thanks…..Frank

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FOODS OF THE SOUTH

THE SOUTH WILL ALWAYS BE THE SOUTH

The South. Texas. I was born and raised in Texas. I live in central Texas and we are Southerners and we Southerners have a very unique way of doing things.

THE LONE STAR STATE

THE LONE STAR STATE

 

“In being unique try some of our southern cooking. Some of the most famous recipes in the world come from the deep south and date back past the 1800’s. Over the years German influence and their great sausage and smoked meat recipes have been passed down through the ages. Sausages have been made and eaten as far back as 850 BC and are still cherished today.

People came to these Southern regions from all over the world and from all walks of life. Each and every one of these people have brought their own special cooking styles,smoking recipes and their very own unique way of smoking and curing meat and sausage. As all these different people’s have melded together and refined their new styles of cooking and developing new spices and recipes for the south. Their way of cooking is called “Southern Cooking”. Each region of the South has its own unique dishes and flavors.

THE ENGLISH AND THE SPANISH

The English had no idea what corn was until Our American Indians taught these European Settlers how to grow, harvest, and cook the corn. The native Indians again came to their rescue when they started teaching the settlers how to build a smoke house and the technique of smoking and making pimmican.

They also learned to dry meat, fish, fruits and vegetables. The Spanish of course had lent their influence to the region by bringing pigs with their explorers in the 1500’s. Pork sausage quickly became a favorite dish along with smoked ham and pork jerky.

FEREL HOGS

And a side note. Due to the Spanish bringing their pigs to Texas and the import of the Russian Boar we here in Texas are over run with feral pigs and wild boar cross. These Feral Pigs are destructive to the land they are on and in particular they are causing BILLIONS of dollars of damage to our farm and ranch land.

The FERAL PIG is an invasive species growing to 200 pounds and more and there is no limit or license to hunt these animals here. The sows average 7 baby pigs per litter and have 2&1/2 litters a year. A sow will come in estrus at about 5 months and continually breed the rest of her life.


MORE HERITAGE

Well. Back to a little of our heritage. Africans. In their voyages to the new world they brought some of their food items with them. Water melon, known the world over and especially here in Texas. We are one of the biggest producers of watermelon in the country. Of course here in my great state of Texas we are pretty big on every thing. eggplant, collard greens, and okra were brought here around the 1600’s. French and Haitian immigrants mixed with the Spanish settlers down in the Louisiana area and now we have “Cajun” influence. Cajun influence is well-recognized for their distinctive style of cooking and their unique dialect and accent.

ACADIANS

French settlers in Nova Scotia were driven out by the British in early 1755. Acadians, as they were called originally, made their way to Louisiana.

OUR FAVORITE LOUiSIANA "MUD-BUGS"

OUR FAVORITE LOUSIANA “MUD-BUGS”

Catfish, and “mud-bugs” as they are sometimes called(craw fish) are cooked up in different ways depending on the region. Fried Catfish and Craw fish boils are popular all across Louisiana and are served as one of the staple diets in the area.

TEX-MEX

Hey guy’s. Don’t forget Texas’s spicy “Tex-Mex” cooking since Mexico is just about a 3 day drive to the border, actually anywhere you want to go to get out of Texas takes about 3 days of driving. We eat a lot of “Mes-kin” food here in Texas. And don’t forget our great German Influence either. WurstFest and OktoberFest every year around the month of October. Our Festivals last about 10 days and serve thousands of pounds of sausage and hundreds of gallons of German and local home-brew. All night street dancing with German and Check bands coming from around the country, and some making the trip from overseas. These bands come to entertain the public and also enter events for trophies and cash prizes. Take the time to investigate some of these activities and events, you will have a blast.

SOUL FOOD

Soul Food. After the American Civil War, if you have a hard time remembering, this was 1861 to 1865, African-American cuisine was dubbed Soul Food. The first African-American known to have written a cookbook was Abby Fisher. “What Mrs. Fisher Knows About Old Southern Cooking” published in 1881 and has numerous old-fashioned simple recipes for the time. Mrs. Fisher is one of the first ladies ever in history to document recipes from her family and several friends and relatives.

FRIED CHICKEN

FRIED CHICKEN. Main staple for Southern Sunday Cooking.

Black eyed peas, grits, turnips, collard greens are all Southern-grown vegetables. Nothing beats Grand Ma’s thick hot Crackling Corn Bread and Pinto Beans(Red Beans).
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Every other Sunday or so the family went to Grand Ma’s house for Home made Fried Chicken and Hand Cranked Ice Cream for desert. First we had to catch the fryer, then we had to pluck the fryer then Grand Ma took over and started frying. Always had a great day for Sunday after noon after church at Grand Ma’s house. I really miss those yester years.

SOUTHERN DESERTS

Let us not forget about our wonderful Southern Deserts. First and Foremost comes banana “Puddin”, and then Chess pie, sweet potato pie, pecan pie, key lime pie, and that wonderful Southern favorite—WATER MELON, which by the way is the most popular melon in the United States, and Texas is one of the BIGGEST growers.

WE GROW "UM" BIG IN TEXAS

WE GROW “UM” BIG IN TEXAS

This DELECTABLE DELIGHT came to us straight from Southern Africa around 1700–1800’s and has spread all over the United States. Here in Texas we grow “um” big and ELGIN(pronounced southern way ELGUN)is the WATERMELON CAPITAL OF THE WORLD. (Told ya, every thing is big in my great state of TEXAS. We have a watermelon “THUMP” every year in the summer when watermelons are just ripe for the picking. Come visit us any time and try out the biggest melons grown, THE FAMOUS BLACK DIAMOND grown right here in TEXAS.

NEED A FRUITCAKE

Fruit Cakes. Nothing better than our Southern Traditional Fruit Cakes at Christmas(that’s right little liberal, we are in the Bible Belt here and we still call it CHRIST–MAS and still believe in Jesus Christ) and Easter. Besides our own home-made fruit cakes the leading producer in the industry is the Claxton Fruitcake company in Georgia. Claxton sells more than 200 tons of fruitcake each year.

COUNTRY HAM

Ham is still the traditional main course for the Holidays both for Christmas and Easter. The south is known for our famous country ham or pork shoulder preserved with salt or sugar, smoked and aged for a year or more. Our cured and smoked hams are shipped all over the world today. The quality of our pork products are well-known and respected throughout the country.

SOUTHERN HOSPITALITY, COURTEOUS, RESPECTful

There is nothing in this world like Southern Hospitality. We still believe in saying “Yes Mam or No Mam” and being courteous. We are independent here in the South and still do not want “BIG BROTHER” interfering in our lives. Big Brother works for us, We Do Not Work For Him!!!!

I enjoyed writing a little about Southern Living and Cooking here and I hope you will enjoy reading my blog. Have a Blessed day and hug a Vet.

…………………………………..Frank

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THE SAUSAGE MAKING MEAT GRINDER–REVIEW

SAUSAGE MAKING MEAT GRINDER

Sausage making at it’s best! Making your own sausage. I’ll tell you now that you will never go back to the grocer to purchase sausage again. Once you start making your own sausage and find out how

Our Plains Indians

Our Plains Indians

easy it really is you will never want to buy commercial made sausage.

Using a quality sausage making meat grinder and with good sausage making supplies to work with ,you, will have control over the quality and the meat and spices used in the sausage. No more of these weird named ingredients that takes a chemicle degree to decipher.

Advantages of having a meat grinder
.

The advantage of having your own sausage making meat grinder is, of course, making your own sausage and grinding hamburger and chili meat. Make healthy choices with ground turkey and chicken using your own

Wonderful home made smoked sausages, with just the right special recipe

Wonderful home made smoked sausages, with just the right special recipe

equipment and ingredients. Saving money on the food bill is always a plus along with eating more healthy foods.

Today I am going to give a breif review of a couple of grinders and equipment needed to grind and make your own sausage.

STX-3000-TF.
This little machine looks like a power house! 3000Watts of Peak Output Power, 600 Watts of no load power, and between 800 Watts and 1200 Watts of Power under a grinding load. Man, talk about power. This machine also has 3 speeds, 3 cutting blades,3 grinding plates, Kubbe Attachment and Sausage Stuffing Tubes. Just the setup for home sausage making.

This unit come standard with size No. 12 Grinding Head, the Big Boy here, not this puney little No. 8 or No.5 like most home kitchen machines. And the blades are stainless steel and the grinding head is made of 100% polished Food Grade Cast Aluminum( Not Coated)

The STX 3000 has sold over 80,000 units in the last 7 years. Got to be pretty good for this kind of sales.

Reviews
By W.C. White–This is a great product. It surpassed our expectations. I highly recommend it for any home use. Have fun in the kitchen.

By Santo Costa–I have used a hand grinder for the past 60+ years, to make 100lbs of sausage 2 times a year to be shared with all the family.

I have had at least 3 other electric grinders that could not handle that much meat, all at one time. This new grinder did an outstanding job, and did it in less than half the time.

By Laura Cusumano–I wish I’d purchased this grinder 10 years ago. I’ve been grinding my own meat for 40 years and never would spend a little more to get a quality grinder. Well my cheap one finally gave out and after I purchased this one I am first realizing what a difficult time I’d been having with the amateurish one I’d used for so long! Highly recommended and priced well.

Frank here enjoying the sausage and festivities

Frank here enjoying the sausage and festivities

By Kathy Widmer–I you want to grind a small amount on an occasional basis it will probably work for you. If you have ever used a “real” meat grinder you won’t be happy with this grinder. The best I can say is that it is better than a hand grinder, but not by much.

By Daily Walker–We purchased this product to grind up chicken necks for dog food. We do 30 pound batches and our old grinder was on its last legs after years of service. This grinder had more power and good reviews for dog food so we purchased it. The first time we used it it froze up after a few chicken necks. We messed around with it for a while but it kept freezing up. We went back to our old grinder and finished the batch. I called customer service and they were very helpful and recommended that we use the largest grinding plate. We had used the medium plate because it was the size of the plate on our old grinder. The next time we did a batch we tried it again following their suggestions and even with the larger plate it kept freezing up.
We gave up on this product it just doesn’t handle chicken necks like our old, cheaper grinder.

Ok here are 2 for and 2 against. But on Amazon I think there 321 reviews, so, check some more out before you turn loose of any of your money.

Waring

Now here is a Waring model No. 105
This Waring Pro Professional Meat Grinder lets you make your own sausage and ground meats, using fresh, top-quality ingredients you choose yourself. The sturdy die-cast metal hopper and powerful 500-peak input watt motor let you achieve professional results right at home. Fine, medium and coarse cutting plates and 2 sausage attachments give you plenty of options. And a single on/off toggle switch with a handy reverse function makes operation as simple as it gets. Comes with a limited five year motor warranty.

This is a pretty good machine and is handy around the kitchen for any grinding job. Check out Amazon reviews here and also look at some of the supplies for your sausage making fun. Amazon has a complete line of sausage supplies, including pre mixed spices, casings, and several books on sausage making, meat curing, and recipes to choose from.

Have fun with your sausage making. With this equipment make 10 pounds for a couple day’s use or 100 pounds for future use. Clean up is easy and grinding is fast and easy.

Hey. Along with these couple of meat grinders I am going to write a short review on a book I bought.  This book is HOME SAUSAGE MAKING by Susan Mahnke Peery & Charles G. Reavis. 3Rd edition.
How-to Techniques for Making and Enjoying 100 Sausages at Home.  A very good how to book. Remember, though, this is not written like Agatha Christie’s, Hercule Poirot, or Angela Lansbury’s, Murder She Wrote.

This book is a very, very good How To Book with explicit detail and accompanying sketches and drawings.

The book is good but I have to say that it is written like a novel because it does become pretty long and a little tedious at times. I found it a Little hard to keep reading. Informative and a great reference guide. And the recipes! 100 recipes of sausages from across the world and a lot of them are old world favorites.

Part one of this 274 page How to Book is The Techniques used in making and cooking sausages. Yes this book even tells us how the best way to cook some of your fantastic creations. Part one also goes over the equipment and ingredients to use.  After you follow this guide and get a little experience grinding and making your own sausages then naturally you will want to addjust techniques and recipes to fit your own needs.  This book, like I have said, is a guide.  Use it to learn with and then set it aside as your reference guide.

Part 2—Sausages.

Pork, Beef, Lamb, Game, Combination, you name it. Hey for the vegetarian. There is even recipes and how to in making your own vegetarian sausages, isn’t that great. Information today for those who like vegetarian meals and without all those preservatives and ODD chemicals added “FOR OUR PROTECTION?” Brought to you by our beloved BIG BROTHER!

Back to the Part 3 of this book.

Cooking With Sausages.

OK! Talk about family morning tradition. Two eggs over easy with a side of sausage.

Patty or link, the sausage, is as versatile as the egg for breakfast or brunch. The recipes in this article combine sausages with eggs in omelets, starring in quiches, mixes in pancakes ,and, don’t forget about suppertime.  The meals you can make with sausage is virtually endless.  Sausage is one of those meats that go with almost any dish or cooked in a slow cooker or in cassarols.  There are so many sausage recipes from around the world that you just can’t name them all. 

Show off your sausage making skills with your very own combinations of herbs and spices at a weekend brunch with all your family and friends. They will be thoroughly impressed with your new skills in sausage making and new cooking techniques.  Through some of those home made “bangers” on the grill and listen to your friends and family rave about them.

The recipes here in Part 3 are simply endless. How about Norwegian Omelet, or Sausage Omelet, a recipe for Hollandaise Sauce, Sausages and Apple Pancake Roll-ups. Let your imagination go. Like I said, the recipes are endless here.

Appendixes

The Appendix includes conversions of measurements. Actually I don’t see why we even have Metric here. This is America and we use our own standerd weights and measures, we are NOT EUROPE and why does our beloved BIG BROTHER think we need to be? The UNITED STATES OF AMERICA says it all—WE ARE NUMBER O N E. Not number 2 after Europe. BIG BROTHER needs to rethink his position.

Sorry, Sorry, I get a little carried away, I guess I am still a little old fashion, I still love America, especially TEXAS.

But any way we have resources and an Index here as well.

Honestly, for a how to book I don’t think you can beat it. I love mine and I love these new recipes.

Good luck with your sausage making and have some fun with your new recipes. And remember: you know what you put into the sausage you make–not like BIG BROTHER and his mystery ingredients for our “safety and protection”?

Let me know what you think of my review and I hope you enjoy the rest of my blogs on the subject of THE BEST OF SAUSAGES. Wal-Mart.com USA, LLC

Good luck in your sausage making.

 Have a Great day Frank

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SAUSAGE MADE EASY, THE FAMILY FUN WAY

SAUSAGE MADE EASY, THE FAMILY FUN WAY              

Sausage made easy, the family fun way is really a family event. Mom Dad and kids get to know how to make sausage.e>

After a weekend deer hunt everybody gets together in the kitchen and helps grind and add the seasoning to their mixture getting it ready for the Alaska smoke house.

CARING FOR THE MEAT

Getting your meat ready for the wood smoke house takes a little preparation beforehand. First thing is to chill the meat in the freezer for about 30 minutes. You don’t want to freeze the

meat. Get the meat chilled so you can start trimming and cutting the meat into manageable chunks. Along with the meat you need to chill your utensils and pans for safety purposes.
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GRINDING YOUR BOUNTY >

OK. We have all the meat trimmed and ready to grind. When grinding and seasoning, use the medium, blade first for a course grind. After grinding add your seasonings and regrind using the medium blade, which is about a ¼ inch cut.

ADD YOUR SPECIAL SEASONING

I tell you what I like to do. I have my dry seasoning already made up and ready to add. Then I

Making sausage is a lot easyer than you think

Making your own home made Smoked Sausage

do a little experiment. First I add all my seasoning making sure it is all mixed in along with a cup or two of cold water. Add more water if it seems dry, but, you don’t need much.

After I have everything mixed properly and ground for a second time, I take a little bit to fry up and hand it out to all to get their comments about taste and texture. Some times I may run my mixture through the fine blade to get a little finer cut.

STUFFING THE SAUSAGE

Using the proper size of casings for your sausage, soak, the casings in cold water

The Brits Love-Um

The Brits Love-Um

beforehand. I think it is best to use a hand stuffer. The electric stuffer can work you to death if you are not careful. Some men swear by the electric, but, if you are not doing a volume of sausage stuffing I would stick with the hand stuffer. I always feel like I am in a little more control.

SMOKING AND SMOKE HOUSES

There are several different kinds of smokers and smoke houses. I built my own smoke house out of lumber I had around the place. You can buy BBQ pits with smokers on them and you can buy smokers by themselves. There are propane, electric, char coal, and wood fired. Take your pick and use the one that is best for you

Our Plains Indians

Our Plains Indians

Always smoke about 4 to 5 hours with a good pecan, or mesquite wood. What ever wood you like, Oak is good, and there are a dozen others.

Happy smoking and be sure to send us your thoughts on this site.

Frank                               

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OKTOBERFEST—-GERMAN SAUSAGE IS KING

Fredericksburg Texas

Oompah-Oompah—German music, food and drink with plenty of arts and crafts, areas for the kids and family fun galore!

Frank here enjoying the sausage and festivities

Frank here enjoying the sausage and festivities

You can’t but love Fredericksburg, especially, during Oktoberfest in the first week of October every year. To remember your time there, pick up a couple of Octoberfest glass beer mugs for the family and friends for sovenirs. Oktoberfest is a celebration of Texas’ German heritage here in Fredericksburg.  A community event featuring live Oompah music, arts and crafts, and some of the finest German, Mexican and Cajun food from around the country.

Octoberfest glass beer mugs--Full!

Octoberfest glass beer mugs–Full!

HOME BREW

Featuring different beers from the Best of Texas. Here just to name a few: Convict Hill Oatmeal Stout, Franconia Oktoberfest, Independence Austin Amber, Pedernales Lobo Negro, Shiner Oktoberfest, Shiner Wild Hare are just a very few home grown beers in the area. With Octoberfest glass beer mugs you can go from booth to booth and sample the different brands, with your own mug!

ON THE MENUE

Don’t worry about food at Fredricksburg. There is tons to eat. Save your appetite and sample the many different cuisines available. Try German: Bratwurst, Curry wurst, Dutchman Burger, German Kraut salad, German Taco, Hot Bavarian Pretzels: Cajun: Boudin, Chicken/Sausage gumbo, Craw fish & Pork sausage/pita, Shrimp gumbo:  Good old American Hot Dogs, Hamburgers, Baked Potatoes, Corn Dogs, and many, many more delights to choose from. Believe me, if you go hungry here, it is not because there isn’t anything to eat, because there is tons of food here.  Way to many things to name here.  You just have to get here and start sampling.

Great German smoked sausage, you just can't beat - um

Great German smoked sausage, you just can’t beat – um

AROUND THE COUNTRY

German food, Oompah music, Polka dances, German heritage and the very famous German Sausages are
celebrated each year in October across our great state of Texas. Peoples from around the world come to enjoy the fun and family festivities at the different locations for Octoberfest. Polka bands come from Germany just to compete and play at New Braunfels WurstFest every year.

GERMAN SAUSAGE

. German sausage is world renown and in the US alone for all sausages consumed we average 6 BILLION POUNDS of sausage a year. Dinner sausage sales account alone for $1.89 BILLION DOLLARS a year in sales. WOW! Talk about an industry!! I love sausage and love to make it  but I had no idea there was so much sausage consumed in the USA every year.

Some German favorites

German meats and sausages just cannot be beat–Try um out!!

Check the rest of my site and please let me know what you think and any ideas you might have. By for now, happy sausage making, Frank

Summer Days In Central Texas

Summer Days In Central Texas

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A HISTORY OF SAUSAGE

HISTORY OF SAUSAGE

Working in the yard

Frank & Ginny in summer days

Hello. Frank here. I am writing a review on sausage and I wanted to start off with a little history. Wow! I didn’t know what I was getting into here. Sausage making has been going on for over 2 thousand years—Amazing!!

Here in the United States we have over 200 varieties of sausage.

SAUSAGE FESTIVALS

In Texas I grew up celebrating WurstFest every October in Newbraunfels Texas and October Fest in Dallas Texas. All across the state we celebrate the German Polka music and the many varities of sausage

with festivels, street dances,(yes we still close a section of down town streets to have our dances)and carnivals.

Ten Days of Sausage Beer and Dancing

Having Fun in Newbraunfels

At these festivals tons of sausage and thousands of gallons of beer are served as the oom–paw bans play their favoritie polkas, and dance all night long. The festivals usally run for 8 to 10 days and are all across the country. Try to make the next one if you can, the festivals are a lot of fun for the whole family and the varitie of sausage is endless.

MAKING SAUSAGE

Sausage making has been in practice for over a thousand years. Meats and fruits were cured and driedSome German favorites to help preserve them and to make it last longer. The plains indians here in Texas dried meat and made it into jerky. And sausage was developed to preserve meat, and fowl. along with curing and drying.

The word sausage comes from the Middle English sausige. Sausige came from the Latin word sal meaning salt.

Today, sausage-making has become an art. Thousands of different varities worldwide, developing from regional tastes and ingredient availability. Hot dogs are popular in the United States, sausage is the ultimate Finnish fast food, and seafood sausages are popular in Asia.

HOW MANY BALL PARK FRANKS

Grilling Those Favorite Bratwurst Sausages

Grilling Those Favorite Bratwurst Sausages

In the National Hot Dog and Sausage Council‘s report: Ball parks across the country will serve 22,435,400 hot dogs( Wow! that is a lot of dogs). The Ball Parks are expected to sell 5,161,370 sausages.

Foot-Long Hot Dog

Can’t beat foot-longs at the Ball Park

The United States alone consumes 6, again I repeat(an amazing), 6 BILLION pounds of sausage a year. Dinner sausage sales alone topped $1.89 BILLION, and Breakfast sausage and ham at more than $9 million in sales. And this love of sausages is World Wide, and has been enjoyed for over a thousand years.

I have tried to gather a few recipes and equipment to look at, and I will be adding to my blogs and posts, more recipes and supplies and some stories in the future.

Hange your "shingle" out and invite the neighbors, football season is here

Hange your “shingle” out and invite the neighbors, football season is here

To all my fellow sausage makers and connoisseurs — Bon Appetit

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