If its sausage, I sort of fished around last year and this is what I came up with. Each sausage has a predominate flavor/spice.
Sausage flavors
Fennel- Italian
Thyme/Cayenne - Cajun
Garlic- kielbasa (Polish)
Sage- breakfast or country
Paprika- chorizo or mexican
Corriander- hot dogs
Garlic- Liver- boudin- braunschweiger??
As to specifics like Pastrami, you know juniper (the gin flavor), is there but those are all seen in different recipes around the boards.
I actually get mine from McCormick or Butchers and Packers or The Ingredient Store (AmesPhos) or the grocery store for Dryed MIlk
After our site here, Ipoli is my #2 research site. <Chuckles> I wish it would add a search engine.....LOL
http://lpoli.50webs.com/Sausage recipes.htm#COOKED
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Hope it helps guys. It did me.
There is just so much to grasp at once, I found it was best to do what I liked first and get good at it, like smoking a nekkid chicken. You'll have times when you have extra ground meat (really you will), I make it a point to have a mystery sausage recipe spices needed for those cases. I am not burning the house down with sausages. My time responsibilities changed sizably 6 months ago and I have been slowed down on sausages. I have a freezer full of double cryo-packed butts too!
I want to learn more about the grind and can't find squat about the things, I don't know about bologna and I am only guessing about hamburger. I would like to learn. I am guessing its another one of those dang procesing/grinding/curing for dumbies 101 books. I wonder if you can get 'em on cassette?
