Me neither. Haven't eaten at any fast food joint in 10 years and over 30 for McDees. Never had a McRib and my guts thank me for it.
Wikipedia:
"The
McRib consists of a restructured boneless pork patty shaped like a miniature rack of ribs"
No thanks. I make my own sausage. Its not "restructured into a pork patty shaped like a miniature rack of ribs" so their food scientists have one up on me there.
Yankee Sage Sausage
Recipe By :Bruce Aidell (adapted)
Serving Size : 42
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 pounds pork shoulder -- boned cut in 2" pcs
3/4 cup fresh sage -- ground
3 tablespoons kosher salt
3 tablespoons black pepper -- ground
1/2 teaspoon hot chili powder -- adjust to taste
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 teaspoon ground ginger
1 teaspoon ground clove
2 teaspoons ground sumac
Bone the pork butt and cut meat and fat into 2 inch chunks
Mix spice blend together then toss with meat. Mix well
Pass through grinder with coarse plate (1/4" holes). Knead the mixture to ensure good blending then pass through grinder a second time.
Put away in bulk for sausage patties or stuff into casing for 5" long sausages.
Freeze for storage up to 2 months or keep in fridge for up to 4 days
Per Serving (excluding unknown items): 308 Calories; 23g Fat (69.7% calories from fat); 22g Protein; trace Carbohydrate; trace Dietary Fiber;
92mg Cholesterol; 488mg Sodium.
NOTES : assumes about 6 ounces per sausage/serving
www.cnn.com
. I’m pretty sure I would be like “WTF were you thinking”, now lol.
