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First attempt used sausage makers book recipe.
Haven't got around to smoking yet.
Dried a few up , in oven at 180' then steamed in oyster steamer for fifteen minutes.
Then grilled for a short time in a fire .
I love them. Good stuff.
Yes sheep casings. Recipe from sausage book. Salt white black pepper paprika cure no 1 corrinder mustard dry milk karo syrup
Hickory smoke no real heat to speak off under 100
I steam in a steamer .
Then freeze.
Would you mind giving up the recipe for the 10lb batch. I have been planning to make some hot dogs and just got my casings in today. I will be using venison and pork whatever a good mix is, I'm thinking 60v/40pork or even 50/50. Thanks in advance. Comments please.
Hi my name is Andy please were did you get the recipe from and is it a traditional German frankfurter? I am looking to make all the different types of German sausage lived there on and off for 20 yrs now I have started making sausages is good time to try these to do any good sausage recipes greatly appreciated [email protected]
First attempt used sausage makers book recipe.
Haven't got around to smoking yet.
Dried a few up , in oven at 180' then steamed in oyster steamer for fifteen minutes.
Then grilled for a short time in a fire .
I love them. Good stuff.[/quote]
Using just Mace or just Coriander is probably what I've been doing wrong for years. The recipe I've been using calls for both and was always a little off for me, but my wife enjoys it, so, well, yeah.