CRISPINS CRITTERS

No problem!

I like stuffed bell peppers, the stuffing is a lot like meat loaf.... Which brings up this observation... For meat loaf substitute half of the hamburger (I use ground round) with Italian sausage. It really adds flavor.
 

Hey does anybody have " graphics" skills? Thanks in advance. OV , uncle Bill you guys are making me hungry!!!!!! Lol
 

OV,

Thanks for the idea on using the Italian sausage mix for meatloaf and/or stuffed peppers.

I actually have a couple of pretty decent recipes for italian sausages both the mild and hot versions if you want to season your own ground meat.

Regards + HH

Bill
 

bill from lachine said:
OV,

Thanks for the idea on using the Italian sausage mix for meatloaf and/or stuffed peppers.

I actually have a couple of pretty decent recipes for italian sausages both the mild and hot versions if you want to season your own ground meat.

Regards + HH

Bill
Click to expand...

Yes I like to season from scratch, that way I know whats in it.
 

OV etal,

Here's the Italian sausage recipes I have on hand.....If you don't want to go the casing route you could probably make them into patties or meatballs instead.
In that case you may wish to add some bread crumbs and egg as binding agents.

Mild Italian sausage.

1:- 3 lbs of pork butt.
2:- 3/4 lb pork back fat.
3:- 1/2 cup dry red wine.
4:- 4 cloves of garlic minced.
5:- 2 tablespoons of fennel seeds.
6:- 1 tablespoon freshly ground black pepper.
7:- 4 teaspoons kosher or sea salt.
8:- 1 teaspoon dried oregano.
9:- 1/8 teaspoon ground allspice.
10:- Medium hog casings (optional).

Grind the pork and fat together through a 3/8 inch plate.
In a large bowl combine the pork and fat with the wine, garlic, fennel, black pepper, salt, oregano, and allspice.
Mix well with your hands.
Shape into patties or stuff into casings and tie into 5 inch links.
The sausage will keep for 3 days in the refrigerator or for 2 months in the freezer.
Enjoy.

I will post up the hot version later.....this recipe comes courtesy of Bruce Aidells Complete Sausage book.

Regards + HH

Bill
 

NICE Uncle Bill. My nephew called to BS a couple days ago from Virginia. He told me a fellow friend of ours that lives close to me, a cop, makes a great venison and hog meat sausage! I'm going to have to give our mutual friend a call !!
 

2GF,

Go for it if he's equipped for sausage making maybe you can help him out to do a joint batch of the Italian version above.
I'll post up the hot version after supper this evening.
Not only does it cost less to make your own but they're not full of preservatives and other questionable additives.

Regards + HH

Bill
 

bill from lachine said:
Folks,

Here comes the sun - Garbriella Quevedo.

Click to expand...


Again, Bill,

You've hit another "Home Run" in my book!

Am I too old to be in love?

That guitar! (And Gabriella isn't too hard on the eyes, either! :thumbsup:)

Her technique (arrangement) brings out the full "voice" of that box!

Best,

Scott
 

Last edited:
Here's Gabriella playing with Tommy Emmanual...



Now I see from whence her technique derives.....

Best,

Scott

Gabriella Quevedo
 

Folks,

As promised here's the spicy version of the Italian sausage recipe.

New York Style Spicy Hot Italian sausage.

1:- 3 lbs pork butt.
2:- 3/4 lb pork back fat.
3:- 2 tablespoons anise-flavored liqueur such as Sambuca (optional).
4:- 2 tablespoons anise or fennel seeds.
5:- 1 tablespoon minced garlic.
6:- 1 tablespoon red pepper flakes.
7:- 4 teaspoons kosher or sea salt.
8:- 2 teaspoons freshly ground black pepper.
9:- 1 teaspoon ground cayenne pepper.
10:- 1/4 cup water as needed.
11:- Medium hog casings (optional) or shape into patties or meatballs.

Combine the pork and fat with the liqueur, anise seeds, garlic, red pepper, salt, black pepper and cayenne in a large bowl.
Grind everything through a 3/8" plate. Moisten with the water and squeeze and knead the mixture until everything is well blended.
Stuff into medium hog casings and tie into 5 inch links. Or shape into patties or meatballs.
This sausage will keep for 3 days in the fridge or 2 months froze.

This recipe is also courtesy of Bruce Aidell's complete sausage book.

Enjoy.

Regards + HH

Bill
 

bill from lachine said:
Folks,

As promised here's the spicy version of the Italian sausage recipe.

New York Style Spicy Hot Italian sausage.

1:- 3 lbs pork butt.
2:- 3/4 lb pork back fat.
3:- 2 tablespoons anise-flavored liqueur such as Sambuca (optional).
4:- 2 tablespoons anise or fennel seeds.
5:- 1 tablespoon minced garlic.
6:- 1 tablespoon red pepper flakes.
7:- 4 teaspoons kosher or sea salt.
8:- 2 teaspoons freshly ground black pepper.
9:- 1 teaspoon ground cayenne pepper.
10:- 1/4 cup water as needed.
11:- Medium hog casings (optional) or shape into patties or meatballs.
12: Uncle Bill's Pepper Dust. Use Caution!
Combine the pork and fat with the liqueur, anise seeds, garlic, red pepper, salt, black pepper and cayenne in a large bowl.
Grind everything through a 3/8" plate. Moisten with the water and squeeze and knead the mixture until everything is well blended.
Stuff into medium hog casings and tie into 5 inch links. Or shape into patties or meatballs.
This sausage will keep for 3 days in the fridge or 2 months froze.

This recipe is also courtesy of Bruce Aidell's complete sausage book.

Enjoy.

Regards + HH

Bill
Click to expand...

Fixed it for you! LOL!

I'm talking with folks in my area to purchase some deer meat this season.
I still have my Mom's meat grinder, that was once my Grandmother's and....

Yes.

I'm a hoarder.

"My name is Scott and I'm a hoarder."
"Hello, Scott...."


I watched a couple of shows recently, and.....
Maybe not so bad as to be on the TV show....
Because I also collect cigar boxes, smaller boxes to fit into them, and.......
Bags! I love ziplock bags. Of all sizes...
Compartment containers? I buy every one that I see at thrift stores!
I have coins sorted into smaller matchboxes in cigar boxes.....

I'm an "Organized Hoarder!"

Ummm

...forgive my digression....

I have a pretty good recipe for deer jerky...
I'll post a picture of the vintage meat grinder soon.....



My Best,

Scott

IMG_1359.JPG
(one of MANY cigar boxes....)

Another example of cigar box usage....

IMG_1360.JPG


Any takers for "Executor of my Estate?" Might pay well.....Sheesh! I don't even have a will.
Guess I can forget about livin' forever....

By the way, the distinct flavor of this recipe lies within the anise.

You see, anise is the flavor used for licorice!

If you do not wish the alcohol, find some star of anise in the spice aisle of your market.
A little dab'l do ya...:thumbsup:

https://en.wikipedia.org/wiki/Illicium_verum


Wonder how this would work as a substitution for anise.....:icon_scratch:
https://en.wikipedia.org/wiki/Sassafras




 

Last edited:
Quote:

I'll post a picture of the vintage meat grinder soon.....


IMG_1361.JPG
Perhaps the last of my "Holiday Ham" will fall victim to, "The Chopper!"

Best,

Scott
 

Botony?

Yes. Yes I know botany.
Self taught, of course...

Such things as grafting, hybridization, hydroponics, natural pesticides, soil ph, lighting spectrums and such.....
Umm...

For roses and tomatoes.
Yeah. Sure. Roses and tomatoes! :laughing7:
"Mr. Lincoln Roses," that were my Mom's favorite and hybrid beefsteak tomatoes!
What were you thinkin'?

Best,

Scott

MrLincolnCloseup_225x240.ashx

I had a rose etched onto my Mom's gravestone....
Picture 819.jpg
"Beloved Mother, Daughter and Sister."

And, one day, I shall lie in eternity next to my Greatest Champion and Best Friend....
What stories that I can regale!
 

Last edited:
AU24K said:
Fixed it for you! LOL!

I'm talking with folks in my area to purchase some deer meat this season.
I still have my Mom's meat grinder, that was once my Grandmother's and....

Yes.

I'm a hoarder.

"My name is Scott and I'm a hoarder."
"Hello, Scott...."


I watched a couple of shows recently, and.....
Maybe not so bad as to be on the TV show....
Because I also collect cigar boxes, smaller boxes to fit into them, and.......
Bags! I love ziplock bags. Of all sizes...
Compartment containers? I buy every one that I see at thrift stores!
I have coins sorted into smaller matchboxes in cigar boxes.....

I'm an "Organized Hoarder!"

Ummm

...forgive my digression....

I have a pretty good recipe for deer jerky...
I'll post a picture of the vintage meat grinder soon.....



My Best,

Scott

View attachment 1398051
(one of MANY cigar boxes....)

Another example of cigar box usage....

View attachment 1398062


Any takers for "Executor of my Estate?" Might pay well.....Sheesh! I don't even have a will.
Guess I can forget about livin' forever....

By the way, the distinct flavor of this recipe lies within the anise.

You see, anise is the flavor used for licorice!

If you do not wish the alcohol, find some star of anise in the spice aisle of your market.
A little dab'l do ya...:thumbsup:

https://en.wikipedia.org/wiki/Illicium_verum


Wonder how this would work as a substitution for anise.....:icon_scratch:
https://en.wikipedia.org/wiki/Sassafras
Click to expand...

The last sassafras tea I made brought the idea of adding anise to bring it closer to Yagermiester ,in flavor.
Did not try adding any though.
A less commercial hint of St. Hubert perhaps?
 

Let's see....

We've had corn meal. Oatmeal and skip a meal...

Guess I am a victim of circumstances....

250px-Curlydisorder.jpg






Court?

Not the last time that I remember.....


Best,

Scott
 

Last edited:
Deer jerky?
Ohhhh Yehhhhhh!!
I make it almost every year. The elk..... a little bit of jerky, the meat is so good for steaks, stew etc.

I bagged a turkey last year also. (bow) Next year I will go after wild boar with a take down recurve, no sights. It turns out I'm an instinct hunter.
 

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