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. >