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155 - 160°F

Plescoi is a romanian registered sausage, protected under EU laws. Its name comes from the village of Plescoi located in Buzau county. Plescoi sausages are smoked sausages produced from a mixture of mutton and beef, sometimes chevon (goat meat), spiced with red chili pepper, garlic and thyme...

Just found this app, has lots of recipes https://play.google.com/store/apps/details?id=com.ionicframework.app187174

I found this quantities give perfect balance of flavors, in my opinion: For 1kg of meat (2 lbs) Salt between 12g - 15g in total, including the cure. Most recipes call for 20g, which I think is way too salty, and I eat pretty salty. Keep in mind that cure is 94% salt, so adding cure will also...

Read the post, I think 30g of cayenne and 60 ml tabasco along with 6g of anise for 5lbs of meat is pretty insane :emoji_astonished:

I know the chart, but some of the quantities listed are not accurate, in my opinion. For ex. I think 2.0g allspice for 1kg is way too much. Same for cardamom, 1g will ruin the sausage, 2g is certainly inedible. I find that more than 0.5g allspice is pretty overpowering. Cardamom is even...

I am trying to make some Texas hot links and I can't find the right dosage in grams for mustard powder, sweet paprika and onion powder. How many grams should I try for these spices, for 1kg of meat? Thank you!

Try this recipe: 1kg meat Salt 13g White pepper 3g Onion fresh 40g or 3g onion powder Marjoram 1.5g Nutmeg 0.5g Lemon zest 1g (don't use the juice) Ginger powder 0.5g 2 egg whites (optional, for binding} 50ml milk (optional)

No vampire could stand the garlic breath from a romanian sausage

Would you please share your Nurnberger recipe? I am looking to try Nurnberger next

I read about lemon zest in some recipes. Someone said it can be substituted with a few drops of lemon essence. I will buy lemon zest powder and try it in the next recipe. How much should I use? About 1 gram/kg? I am from Europe so i'm not so good with US measures. Thanks!

3g of pepper in total. Only black pepper or only white pepper can be used, but I like to mix them

Hi all! After reading many thuringer bratwurst recipes on german forums, I created my own recipe with the most common ingredients. The result was a great sausage, so I had to share! Eat it with dijon mustard and sauerkraut. Please try it and let me know what you think. 1kg meat - 50% pork...