Mixer Tech

[Clipper]

I make home made sausage but I use a separate grinder that I bought at a yard sale many years ago for $15, still in the box, with all the different plates. The people made sausage once with it and decided it was too much work. At the time I still hunted and used it quite a bit to grind venison and to make venison and pork sausage. When we moved here, I had a choice. Eat Johnsonville Italian sausage or make my own.There is something very wrong about buying Italian sausage from someone that specializes in bratwurst, haha.

[chris]

My mom had one of those old meat grinders. When she gave up her apt to enter a SNF I was the one that cleaned her apt and got rid of her belongings. The meat grinder is now with me. She use to use it to make the special little meat pierogi that went into this beef soup she made at Christmas...to die for. (of course I have no recipe for it) I've often asked her how she learned to cook the items she did make. She lost her mom at the age of ten and then the war came so she was shipped over to Germany to work on a farm. She never had any cookbooks or recipes written down. All in her head. Maybe they learned from the older sisters. My mom said there were 10 in the family but I only account for about 7.

[Clipper]

I used to have one of the type you describe Chris. It was my grandmother's. I gave it to my sister when I bought the electric grinder for $15 at a yard sale. I remember my gram making ham salad with the hand crank model, clamped to the edge of her old wooden kitchen table. She used to let me crank while she fed the meat into the top. My gramp had cut two pieces of thin plywood to protect the finish on the table from the clamp. Kathy makes a meat perogi. Her dad loved them, and she learned to make them from her Lithuanian grandmother. She uses ground beef, onion, a little garlic, and saute's the meat in a pan before folding it up in the perogi dumplings. We have never tried them in soup. I bet we will be trying them soon. She will simply have to make the perogi smaller and plop them into the soup broth. I love ANYTHING with ANY KIND of dumplings in it.