Re: [CH] chiles and sausages
Stephen Tanner (SBahrd@a-o.com)
Sun, 15 Feb 1998 10:43:31 -0400
Hi Peter,
The use of chiles in sausage is common practice in most countries and I
have been doing it for years. I have also found that the use of fresh
chiles is not as successful as the use of flaked or powdered if the
sausage is not to be consumed immediately. Unless more salt is added to
the recipe, the chiles have a tendancy to go rancid in the sausage and
give a bad flavor.
If you use 20 habs in 10 lbs of sausage you are bound to gain the
attention of everyone who tries it. I suggest 2 teaspoons of hab powder
on your first batch and then adjust on subsequent batches. Of course, if
you leave your sausage in bulk form for a couple days (covered and
refrigerated of course), you can try a little of it and add more chile
if desired.
I have found that sausage is a matter of individual taste and that one
must develope his own recipe over a period of time to be completely
satisfied with the results.
Good Luck
Steve
Peter Moss wrote:
> 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.
--
Steve Tanner
Tarheel Steve's Pots, Pans, & Poetry
http://home.sprynet.com/sprynet/sbahrd
Da Firecracker Chilly Page
http://home.sprynet.com/sprynet/sbahrd/chindex.htm
Steve's Stuff
http://www.a-o.com/sbahrd/
Outside of a dog, a book is man's best friend--Inside of a dog it's too
dark to read.