Made a batch of this sausage recently and cooked up some for dinner tonight. Based it off this recipe: http://honest-food.net/wild-game/ven...cini-and-sage/

Since I didn't have venison, I went with pork as I have friends that raise some tasty Berkshire pigs.

1600g lean pork
500g pork fat
4 cloves garlic, minced
1/3c red wine
25g kosher salt
3 shallots, minced
1g cracked black pepper
1g juniper berries, ground
2 tbsp sage, minced
2 tbsp dried porcini mushrooms, ground

Mix pork, garlic, salt, shallots, pepper, juniper, sage and porcini. Chill the fat well, then grind through coarse plate. Mix fat with the pork/spices and rechill. Grind through a fine plate. Add red wine and mix well to combine. Stuff into casings.

The sage gives it a taste similar to breakfast sausage, but the porcini adds a deeper flavor. Definitely one I'll remake.
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Sounds fantastic. I've never tried making my own sausage, but may have to explore.
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Damn now I need to make a trip up north to get the meat grinder. Sounds delicious!
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Do it, it's quite easy. If you don't own a stuffer, you can always make patties. If you have a Kitchen Aide mixer, the grinder/stuffer attachment isn't too expensive and does a decent job.

I'm waiting until I get back from out of town before ordering my new grinder. Got my eye on a LEM. How do you like your NT?
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Sounds delicious! Always wanted to make some venison sausage and smoked snack sticks. So when is the sausage making class:-)
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You lost me at NT
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Sorry, I read your post wrong. I thought you said you had a Northern Tool Grinder.
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