You could make your own and save even more. Pork shoulder/butts have been on sale recently for as little as $1.25 or $1.50 per pound. They were out when I got there last time, but it does happen. Pork Loins hit $1.99 quite often. Can't get much leaner than that. I ground a shoulder last summer when it was $1.50 a pound and made sausage. I cut a lot of the fat off the top and it still made good fatty sausage. I'm not sure I want to make my own every time, but I'd never done it and wanted to try. It was really good. I might try grinding a loin next time and see how that does. If it's not fatty enough, you can always add fatback, hog jowl, or some bacon, I guess. I don't claim to be squeamish, but that had to be one of the least appetizing things I've ever done, while I was doing it. :-)

This is the original recipe: 1 pound pork 1 pound beef 1 pound veal extra fat if the meat is too lean 1 Tbsp salt 2 tsp black pepper 1 Tbsp ground rosemary (I ground fresh rosemary in an herb mill) 1 tsp thyme 1 tsp marjoram 1 tsp ground nutmeg For an experimental batch I used about 1/4 pound of each meat and cut the herbs and spices down, but rounded them up a bit. I cut the meats into dice in a bowl and tossed them well with the herbs and spices. Put the mix thru the fine plate of a KA sausage grinder. Put the ground mix again thru the fine plate of a KA sausage grinder. Formed into patties about 1/2" to 3/4" thick.

Barbara 48, The outlet is on North 9th Street in Elwood Indiana. If you come in from the west on state road 28, when you come to Elwood, go to North 9th street and turn north. The address is 451 North 9th. Hours Wed. and Thurs. 9:00 till 12:00 noon and 12:30 to 4:30. Phone (765) 754-7527 ext. 3331. They do not take charge cards. Just cash or good check. The phone goes to the main office in Orestes but the extention rings the outlet in Elwood. You place your order, pay for it and they load it for you. I hope this helps. Sue

Grandma never cut a biscuit either, she just pinched off a piece, shaped it a bit with her hands and dropped it onto her baking pan. She always made sure that the sides touched a bit so they didn't spread out too much. If she actually wanted something that looked "fancier" she patted the dough into a square and cut it with a knife into biscuit sized squares, then baked. Her biscuits were the best. My biscuits are good, but they ain't Grandma's that's for sure. I love hot biscuits with butter and honey, though, so I make them anyway and wish Grandma were here to show me how ONE MORE TIME. Sigh. At any rate, overhandling the dough is the biggest problem most people encounter. The fat must be very cold and I've never made a biscuit worth a tinker's dam* in the food processor. I use an old fashioned pastry cutter to cut in the fat, Grandma used two knives. I always use buttermilk, even if I have to buy it especially for biscuits. Sometimes I add cheese, sometimes not, and I've occasionally made and liked sweet potato biscuits and a spicy chipotle biscuit that Caliloo posted from Bon Appetit: CORNMEAL BISCUITS WITH CHEDDAR AND CHIPOTLE 1 tablespoon unsalted butter 3/4 cup (packed) chopped green onions 1 1/2 cups all purpose flour 1/2 cup yellow cornmeal 2 tablespoons sugar 2 1/2 teaspoons baking powder 3/4 teaspoon coarse kosher salt 1/2 teaspoon baking soda 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1 1/2 cups (packed) coarsely grated yellow extra-sharp cheddar cheese 1 large egg 3/4 cup (about) buttermilk 1 tablespoon finely minced canned chipotle chiles in adobo* 1 egg, beaten with 1 tablespoon whipping cream (for glaze) Position rack in center of oven; preheat to 425°F. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and sauté 2 minutes to soften slightly. Remove from heat. Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened. Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze. Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm. Makes about 10. Bon Appétit March 2006 Good luck. The only way you can ever make a good biscuit is with practice. Yummy, yummy practice. LOL Annie