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.
>