Re:[CH] chiles and sausages

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I have been experimenting with Habs in venison sausage.  I dried the Habs
and ground them to give me a little more control.  Freshly ground Habs do
retain that nice Hab flavor and if you dry them in the oven it adds a
roasted dimension.  I've tried up to a tablespoon per pound which makes a
pretty spicy sausage, but you know how subjective perceptions of heat can
be.  I tried one batch with a teaspoon per pound and got complaints from
non-CH folks.  I'm on my lunch hour at work so I don't have the rest of the
spices I use on hand, but, if you'd like, I'll look them up and post them.

Have fun with it,

Doug



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