RE: [CH] Chiles, Spices and Making Sausage

Pieters, Rob (rob.pieters@honeywell.com)
Tue, 28 Mar 2000 07:40:16 +0100

Looking forward to the recipes Paul.
Thanks for your tips!
Rob NL

> -----Original Message-----
> From: Paul J. Smith [mailto:pjsmith@mtnhome.com]
> Sent: Friday, March 24, 2000 4:50 AM
> To: chile-heads@globalgarden.com
> Subject: [CH] Chiles, Spices and Making Sausage
> 
> 
> Hi folks, I have been making sausage for years now as a 
> hobby.  I use an
> electric grinder made in Poland, and a separate antique 
> Enterprise sausage
> stuffer, using natural hog or lamb casings.  The best way I 
> have found to
> make a truly quality sausage is to use dried spices and chiles, ground
> relatively fine.  Almost all sausages can handle some water 
> added, which in
> turn gives you a moister product.  Mix spices and chiles 
> thoroughly with
> water before adding to your ground meat.  You will end up 
> with an excellent
> product and quit buying that fatty stuff they sell in the 
> grocery stores as
> sausage.  Most sausage I make is with whole pork butts or deboned pork
> steaks which in the USA is almost at giveaway prices of as 
> low as .75 cents
> a lb.  Try making your own, you'll be pleasantly surprised.  
> Will post some
> recipes in the future.
>