Re: [CH] chiles and sausages
Calvin Donaghey (gdonaghey@bitstreet.com)
Sun, 15 Feb 1998 08:27:52 -0600
Peter Moss wrote:
>
> 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.
Peter-
In RE to your sausage, I use one handful (the amount I can close my
hand over, rotate my fist, and not drop any) of home-grown Tepins to 2
pounds, or two good-sized habs per pound. (I'm the only one at my house
that will eat it though, as I am a lonely CH at home.) Enjoy the Caps!!
Calvin