Swiss Sausage
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- Frequent User
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- Joined: Sat Jan 19, 2013 05:48
- Location: Prundale CA
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- Frequent User
- Posts: 127
- Joined: Sat Jan 19, 2013 05:48
- Location: Prundale CA
The Swiss sausage recipe I have is, Red Wine, salt, pepper, garlic salt, nutmeg, cinnamon, and allspice. I dropped the garlic salt, and added fresh garlic, and a little bit of cloves. It called for pork and beef. I dropped the beef and go pure pork. No water, all red wine for the liquid. It makes a great sausage for the 3 out 10 people who like Swiss sausage. I just would like to have another recipe to bounce this one off of and see if I can polish it up a bit.
V465
- Chuckwagon
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Huh? What? Who? Did someone rattle my chain?
Why of course we do! Click on this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5146
My family's Swiss Knackwurst is at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=4916
Best Wishes,
Chuckwagon
Why of course we do! Click on this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5146
My family's Swiss Knackwurst is at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=4916
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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- Joined: Sat Jan 19, 2013 05:48
- Location: Prundale CA
- CrankyBuzzard
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