sausage that you enjoy drunk and sober must be a thing of beauty, Lee
"Brick" > wrote in message
ster.com...
>
> On 18-Jun-2009, Sqwertz > wrote:
>
>> piedmont wrote:
>>
>> > Google 'sausage recipe x' (x = Italian, Polish, Bratwurst, Hot links)
>> > tons of recipes are available online.
>>
>> I found that a lot of the recipes were way too conservative on the
>> spicing
>> (and usually the salt, too).
>>
>> Then again maybe I'm just a spice glutton.
>>
>> -sw
>
> Considering the spice concentration point. I had an opportunity a couple
> of years ago to make sausage with a good friend and drinking buddy. Since
> neither of us knew Jack Schidt about making sausage, we ground up some
> pork (a shoulder consisting of butt and picnic) and sat down with a bunch
> of seasonings and a bowl of ground meat. We made up one patty at a time,
> fried it and tasted it. It probably wasn't a very efficient way to
> formulate a
> sausage recipe, but we had fun and ultimately came up with a blend that
> we particularly liked. It was so good that we still liked it after we
> sobered
> up.
>
> We noticed right off, that it took a lot more spice then we expected to
> get
> any reasonable flavor into the meat.
>
> --
> Brick (Youth is wasted on young people)