I grew up in a small farm town that had a real butcher shop using local suppliers. They had a great summer sausage, and I decided I wanted to try to copy it. I ordered some logs from them over a few years, and have tried to match the flavor & texture I remembered.
Here's what I came up with; nothing too out of the ordinary, but just delicious. And since I like a little heat once in a while, I also made a couple of batches using some of my home-grown, dried & ground habaneros. 3/4 tsp. in a 3 lb. batch had just the right amount of heat for me:
Here's what I came up with; nothing too out of the ordinary, but just delicious. And since I like a little heat once in a while, I also made a couple of batches using some of my home-grown, dried & ground habaneros. 3/4 tsp. in a 3 lb. batch had just the right amount of heat for me: