Re: [CH] Spicy Sausage

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>OK, so the short answer from most folks is, "Yes, I make >sausage."
>But, I have yet to see a single recipe.  What gives?

Two reasons.

1. Up until now, no one asked.
2. a lot of sausage recipes are "in our heads" or we make as we go. Our Kilebasa recipe was handed down through the family by making it, not by a recipe. I'll try to work on something close but I'll talk with the expert (wife) first.

We use Emeril's recipe for Boudin, has worked for us.

Seafood sausages: we search for something interesting on the internet and make it.

As for other recipes here is the Bratwurst recipie we use. Got it off this list years ago. Still the best for us.

Dave

Title: Sheboygan Bratwurst
 Categories: Sausages, Veal, Pork
      Yield: 3 Pounds
 
  1 1/2 lb Pork butt
      1 lb Veal shoulder
    1/2 lb Pork back fat
      1 tb Salt
      1 ts Sugar
      1 ts Black pepper
      1 ts Ground mace
      1 ts Ground caraway seeds
    1/2 ts Ground ginger
    1/2 c  Milk
           Medium hog casings
 
  Mix meats and fat and all seasonings in large bowl and grind with  1/8" plate. Add milk and knead until spices are well mixed in. Stuff into casings and tie off at 5". You can poach them in beer for 20   minutes or grill them raw. Makes 3 pounds.  Recipe By: Bruce Aidells

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