I can't recommend a book, but I found this site a while ago, it may give the reader some indication of how reliable or good the recipe could be since they have a star rating and how many people rated it. As said in another topic I am always cautious of some recipes on foreign sites. Chefkoch And fo...

i have bee helping/ making this sausage since i was a kid , its good sausage , especially with real hungarian paprika , wich got send to me from my relatives in germany
good job

LOOKING GOOD !!! to bad i am in no position to make some at the momentt !!!
good job

looking good !!!

have you tried to smoke it with cold smoke , 5 times 6-8 hrs ? one day on one off
sliced paperthin , oh yummy ,that is then called LACHSSCHINKEN

great job !!!!
siggi

http://www.bing.com/images/search?q=mis ... &FORM=IGRE

all this not to far away from me , what a disaster !!!!!

siggi

oh i c , just can not see the forrest from the trees , sorry lol

ok got to try them to !!!!

dont u need to add vineger too ?????

i read some recepies that had vinegar for mexican chorizzo , i want to make them too , waiting for someones good recepie , lol

siggi

hi all , i wold be very interested to but unfortunatelly right now i cant do . am getting divorced and all my equipment is at the house an i am not there anykore till this thing gets sorted out
so sorry, i think it is a very good ideea do

well , got no pics , eat all the sausage before i made pics , LOL
But to be honest , i gave friends to try it and they all really liked it !!

regards siggi

Deer Bratwurst Deer Meat 65% Pork Belly , skinless 35% Ingredients/kg meat Salt 18g Pepper white 3g Koriander 1g Mace 0,5g Nutmeg 0,5g Marjoram 1g Juniper Berries, ground 0,5g Bay Leaf , ground 0,5g Garlic 2-5g(according to taste) Onions 300g Allspice 0,5g Saute onions til golden brown , set aside t...

no problem , just have to wait a bit , heading to canada til 04/16/11

thanks chuckwagon !! yes i do use startercultures now and than .
the turingian style cooked salami , yes it tastes very good . its hot smoked than simmerd than cold smoked for a couple off days and let in the smoker to shrivel up a bit , for looks

http://img821.imageshack.us/img821/5240/bloodsausage.jpg http://img705.imageshack.us/img705/5418/bratwurstcoarse.jpg http://img821.imageshack.us/img821/8093/bratwurstwithwildgarlic.jpg http://img705.imageshack.us/img705/9896/cookedsalami.jpg http://img821.imageshack.us/img821/1348/leberwurst.jpg htt...

one more http://www.canadacompound.com/product_display.php?ID=5

another spice supplier www.wiberg.ca