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Fat White Boy · June 14, 2008, 10:33 PM

I only keep the loins whole- the rest of the meat I grind into sausage, mixing in 30 to 40% groundbeef with a 20% fat content. I make Polish, breakfast or what they call BBQ sausage in Central California. I buy the casing from a butcher and make my own links.

For the loins I make a Korean Style BBQ sauce/marinade.

1 Cup of soy sauce
3 minced garlic cloves
1 Tablespoon minced ginger
1 Tablespoon Chile oil
Juice of 1 lemon
Chopped green onion
Place the loin in this marinade for a few hours.
Roast over medium hot oak coals

Roast until 160 degrees inside. Let stand for 30 minutes. Serve sliced with marinade poured over it...

June 14, 2008, 10:33 PM	#7
Fat White Boy Senior Member Join Date: March 18, 2005 Posts: 1,276	I only keep the loins whole- the rest of the meat I grind into sausage, mixing in 30 to 40% groundbeef with a 20% fat content. I make Polish, breakfast or what they call BBQ sausage in Central California. I buy the casing from a butcher and make my own links. For the loins I make a Korean Style BBQ sauce/marinade. 1 Cup of soy sauce 3 minced garlic cloves 1 Tablespoon minced ginger 1 Tablespoon Chile oil Juice of 1 lemon Chopped green onion Place the loin in this marinade for a few hours. Roast over medium hot oak coals Roast until 160 degrees inside. Let stand for 30 minutes. Serve sliced with marinade poured over it...