Lets invent a new sausage type!

ssorllih · Post by **ssorllih** » Fri Feb 01, 2013 05:51

Hey ducky , we know where you live!

CrankyBuzzard · Post by **CrankyBuzzard** » Sat Feb 02, 2013 02:35

Chuckwagon wrote:Charlie, I'd like to suggest using pork butt with about 30% fat. At first, it might be prudent to make only 2.2 pounds as a test sausage. We would possibly need about 3.5 grams (1 clove) of garlic - (not too overpowering). Another possibility is the addition of about 1.5 grams of allspice unless we go with ginger and nutmeg. And don't forget a little freshly ground black pepper... at least 2 grams.
To keep the sausage from shrinking, we might want to use a cup of non-fat dry milk in the recipe. We would also need 2.5 grams of Cure #1.
Just a thought.

Best Wishes,
Chuckwagon

I'll make this recipe this weekend and see how it turns out!

Any suggestions form the others about the ingredient list?

Charlie

CrankyBuzzard · Post by **CrankyBuzzard** » Sat Feb 02, 2013 02:40

ssorllih wrote:Hey ducky , we know where you live!

Ha!

The Texas Hill Country is just that; hill country!

Ol Ducky would see us coming from a long way off if he's on his guard.

I suggest a sneak attack in the middle of the night to raid his stash of contraband Vegemite!

Charlie