Now I am finding that the pro's who sell the stuff in the marketplace, actually use a Spanish "Sangria" wine. That's interesting. Sangria is a sweetened wine and fruit punch. I've never heard of it being added to sausage. It must be an American thing. Sven Sven, perhaps we are talking not about San...

Thanks for the replies, so far! Ross - yes, I've looked at the recipes on this site, though not since the format changed. I have been querying books and resources in what little German I know, but not using some of those terms in general queries for sites. I'll do that, thanks. Maz - yes, I've been ...

...My standard for using wine has always involved drinking a sample. If it is a good drinkable wine then it can be used for cooking but if it needs to be "fixed" it isn't usable. Mine, too. I've been thinking that the batch of venison sausage fell apart because of the wine, but I didn't know why, o...

I'm interested in learning more about the immense variety of German sausages and their formulations. What do you consider the best sources on German sausage formulations? Any comments on: Wurst-Rezepte-Buch von Wein, Leinmüller (1958)? Würste und Pasteten Elbensteiner? Würste, Sülzen, Pasteten selbs...

Sigh. The water is cold...and deep. I really am just a good old boy from Virginia, and I was just hoping for a good discussion of how to safely add alcohol to a sausage mixture without breaking the actomyocin bond (now that I know that's what happened to one particular batch of venison sausage I mad...

...Wine is fruit juice preserved with alcohol and jelly is fruit juice preserved with sugar. True, but the flavors after fermentation into wine are significantly different from the unfermented fruit flavors in jelly. Wine is fruit juice fermented by yeast with alcohol as a byproduct, and what comes...

Bubba wrote:...I'll give this recipe a try as well, getting the ingredients you have may be a bit of a challenge around here, but I will try or substitute.

You can get the Piment d'Espelette on-line from The Spanish Table

You can get the Carne de Pimiento Choricero on-line from La Española Meats

I asked on another forum and wanted to get opinions from you all, too. I have a little over $200 in gift money to spend and would appreciate some suggestions, thoughts and opinions on next purchases to enhance my sausage making. I'm not a gear hound, but I will add equipment if it meets an identifie...

This is very interesting. In one of the manuscripts I've been studying, there is an index entry to a recipe for Catalan sausage made with chicken neck skins. The original recipe was written down around 1324. Around 1370, a copy was made of the original manuscript, and there is an index entry in the ...

I think that many people are put off by the many pieces of equipment and the tools specified for sausage making. I know that in the not too distant past home sausage makers had a meat grinder and two or three plates and one knife. My first book on sausage-making was the 1st edition of Reavis' Home ...

I am going to have to get a genny. Eight years ago I canned the contents of my freezer but that was about 200 jars of meat and soup. Today I have two canners but still. Having my brother's available has certainly made me consider one, when I have the funds. A friend of mine had a whole-house genera...

The evening came and went, as evenings do. It was a cold, hard fact: power is a fickle mistress. She'll leave you with no warning, in a heartbeat, see? And it could be days before you get her back, that is, if she comes back. This doll had been gone for four days, and was supposed to be back, last n...

Has anyone ever heard of vacuum sea salt?? Made in large-scale industrial evaporators called vacuum pans. Sea salts generally contain some measure of iodine, among other things, that can discolor the meat and create off flavors. I save sea salt for cooking and at table, and prefer non-iodized, puri...

www.eatwild.com is a good jumping off point for free-range, forage, and grass-fed farms and ranches. Each state has its own page of growers and what they offer, contact info, etc. Virginia has a lot of farms offering Tamworth, Duroc, and crosses. One operation, Babes In The Woods (www.forestfed.com)...

Chuckwagon, we're about 120 miles inland, and don't usually get much from the hurricanes that pass. More often, we get river flooding on the James, from the remnants of hurricanes that run up against the Blue Ridge. It's interesting that from the Blue Ridge, east, Virginia would be a temperate deser...