Originally Posted by alblancher
Still waiting on the money pics!
Did you use any paprika or cayenne in the sausage, doesn't look red from here.
BTW it doesn't take long to learn how to make sausage. Once you master a couple tricks on mixing, stuffing and the proper way to smoke you can make just about any type of fresh smoked sausage you desire. Don't be afraid to experiment with different seasonings. The Marianski book has a list of spices commonly used in sausage making with recommend amounts to use. As long as you use the proper amount of cures and follow the cureing times you can do what ever you like.
OK OK OK It took a long tome to cook for some reason. Probably cause it was cold here for us.
Yes I used the called for amount of cayenne and paprika. I have the Marianski book.
Thanks for the words of wisdom. I am having a good time learning this.
This batch turned out very tasty. I don't particularly like the large pepper chunks, but the Woman swooned over it.
The casing is a little stiff. Usually softens up some after being packaged.