On Dec 22, 4:14*pm, Brooklyn1 <Gravesend1> wrote:
> On Wed, 22 Dec 2010 09:29:47 -0800 (PST), ImStillMags
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> > wrote:
> >On Dec 22, 7:49 am, A Moose in Love >
> >wrote:
> >> My family used to make a good sausage. I didn't care for the liver
> >> sausage, or blood sausage. But the potato sausage and the 'bratwurst'
> >> were excellent. Potato sausage: 1/3 cooked riced potatoes, 2/3 lean
> >> pork. Add rendered fat, salt, black pepper, hot hungarian paprika,
> >> mild hungarian paprika, pork stock, garlic blended with meat stock. I
> >> think that's it. Pretty simple. Smokes well. Is excellent fresh.
> >> We also made a schwarten(pork rind) sausage. I didn't care much for
> >> it.
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> >do you have actual recipes for these?
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> >I'm just getting into sausage making and I'm looking for really good
> >family recipes.
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> Buy the book "Great Sausage Recipes and Meat Curing" by Kutas Rytek.
> Before starting to make the first sausage everyone needs to read this
> book cover to cover at least twice:http://www.amazon.com/Great-Sausage-...dp/0025668609- Hide quoted text -
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> - Show quoted text -

I have Bruce Aidels book....is yours better?