ImStillMags wrote:
> On Dec 22, 4:14 pm, Brooklyn1 <Gravesend1> wrote:
>> On Wed, 22 Dec 2010 09:29:47 -0800 (PST), ImStillMags
>>
>>
>>
>>
>>
>> > 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.
>>
>>> do you have actual recipes for these?
>>
>>> I'm just getting into sausage making and I'm looking for really
>>> good
>>> family recipes.
>>
>> 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-
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>> - Show quoted text -
>
> I have Bruce Aidels book....is yours better?

If Ed Pawlowski still reads RFC, he's an accomplished sausage maker.