[CH] chiles and sausages

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Anyone ever combined mashed/smashed/blenderised chiles with the 
meat used in sausage making?  What I mean here is you end up 
with a chile - meat sausage.  I am trying this for the first 
time and and wondered if someone could give me a yardstick of 
a good number of Habs to start with.  The idea is not new as our 
Indian community make a mutton and cayenne sausage but I could 
not get any information on the proportion of chile to meat. 

The batch size is 5kg (10 lbs) so I would not like to end up 
with something completely out of the ball park.  I though 20 
should do it but would appreciate any input or ideas.  

Anyone with Fattali seeds that would like to exchange for Aji (C. 
baccatum) seeds or something else?

Peter

--

Peter Moss             E-Mail: pmoss@yoda.alt.za

Of all the things I have lost, I miss my mind the most.

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