Yes sir.

And if click on the peppers picture, you can see them bigger.

Hey Rick.

I just remember I have blocks of head cheese in my freezer.
They are some of the best, made from all tongues.

If you'd like, next time I'll have chance, I'll make picture for you to see.

The fat will separate when you mix it. Many times the meat looks like that, specially grinding with small holes.
As I mentioned before, I grind the meat and fat together.

Rick.

I can't help you with the ham press, but I have peppers........

Man ohhhhhhh maaaaaaaan.......

I'm hunting for a meat press like that for years now.
Money just can't buy everything.......

Money can buy food, but it can't buy appetite

As far as know, pork blood is first choice if available, beef is fine too for second best.

And of course food coloring is for the pigs...... ...leave it out.

Hi Nico. Fine grind is o.k. for hot dogs, but I get good results if I grind everything with larger plate for say fresh/smoked/dry sausage. It shrinks while cooking. Most of the time I use 8, or 10 mm. hole sizes. Also smaller grinders have kind of small feed screw/auger, if they can't take the meat/...

Rick.

May I mention the fact, that the cooking liquid is "normally" dumped out, instead of freezing/saving it for a goooood bean soup ?

My kiszka is in the refrigerator, because I'm going to bake them soon for lunch.

Rick. Yes, my opinion is, that you over cooked the meat, at first time. We call it pre-cooked. Like the steak, the meat has degrees, rare/medium/well done. We have to keep in mind, that it's cooked twice. You do not want it well done, before you cook it second time, when you're combining the flavors...

Rick.

I forgot, stuff this sausages loose, otherwise they blow apart when you cook it the second time, they expend.

Yes sir you DO.

And you can always make sausage, when the snow is as deep as your waders.....

In the "good-old-days", I used to fish Lake Michigan.

This sausage is sold on many different names, I like most of them. In the "good-old days", I used to buy very good ones in Chicago, but those butchers aren't around anymore..... :sad: I always have some in my freezer, I made a picture for you. http://i1254.photobucket.com/albums/hh601/halihali100/28...

Rick. This is a very old sausage. They made it at "pig killing"-time, when they had lots of meat. When people make it from meat they buy, (alone), they make it in 2 days. So step by step....... You should have enough meat, and skin too. I note here, that pork knuckles, and feet has lots of gelatin. ...

Rick.

Some people grind some of the meat, for head cheese, and cut the rest to big pieces. The ground is a good filler in between the big pieces.