Originally posted by 206
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In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostCut my teeth on the Enterprise. Weighed 3 times the amount it could hold But... by God... I can't imaging breaking anything using it...unless it's your arm or foot
Pics? ...........I really need to make potato sausage pictorial to impress. This is really old school. Potatoes and pork shoulder cut up into 1/4 inch chunks (50-50 mix with a little diced onion). Salt and Pepper is the only spice. Hand stuffed using the plastic from a coffee lid (edge removed) . Plunge mix with thumb into casings after forming cone from plastic and inserting 8 inches of casing. Has to be hand stuffed so potatoes do not get mashed. Boiled 15 minutes. broiled or bbq'd to crisp. Cut lengthwise and put butter in hot sausage to melt and then devour. This is an old North Dakota german recipe. When I was really young, my brother and I would have eating contests with this because it was so good, and Still Is.
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I think it's a Swedish thing maybe? Hmmm Tas? Or someone has done these...
While searching "enterprise" for a pict of that old stuffer I sold a few years back..this thread came up... lotta new folks... love to hear your take on the question. I'll just post a link to original thread so's not to crap this one up...
http://www.smoked-meat.com/forum/sho...25493#poststopIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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