[CH] Chiles, Spices and Making Sausage
Paul J. Smith (pjsmith@mtnhome.com)
Thu, 23 Mar 2000 21:49:47 -0600
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.