This is my interpretation of a popular Dutch sausage, with some help from others on http://forum.sausagemaking.org/index.php?sid=2df53cd376b4eacb525d545ef3984f43
It's a great sausage for grilling with just the right amount of heat.
Ingredient Weight in
Pork trim 1800
NFM powder 30
Cure #1 4.5
Black pepper 4
hot pepper 3.3
Grind lean through a medium plate and fat through a fine plate.
These were stuffed into a 29-32 casing, linked and then smoked for 5 hours.
Need to make bigger buns or smaller sausages :noidea:
Thanks for looking, Let me know what you think if you make them.