Mark Shaw wrote:
> In article m>,
> "Peter Aitken" > wrote:
>
>>How did you like the Penzey's spice mix? I have tried their polish and
>>breakfast sausage spice mixes and found them very wimpy - the result was not
>>as seasoned as I would like.
>
>
> I found the breakfast and Italian okay. As Edwin Pawlowski noted,
> adding a bit of additional whatever to the mix would be a good
> idea.
>
> Pensky's also sent me a sample of Italian salad-dressing mix -- I
> liked that quite a lot, and will order more.
>

Forget about those mixes (salt, coloring, crap, et cetera,) stick with
fresh ground spices.

Also, I use hog casings for my sausages, and if you over stuff them, the
casing breaks while being stuffed.

What you need to do is poke tiny holes every time you flip your link.
Some flavor comes out, but also much of the fat. I use one of those corn
holders that have two sharp prongs.

HTH,

Rich

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Dum spiro, spero. (Cicero) As long as I breathe, I hope.