- Joined Dec 1, 2019
I just opened your link, translated with Google. Great history, and the photo of the sausage being grilled is about the color of the sausage I'm after. When raw, you see more flecks, but when cooked only black pepper can be seen.I've never had such a hard time finding info on a sausage before. here is some history on it's origins. https://pil-pilean.com/2013/08/13/lukainka-el-ancestral-chorizo-vasco/
This will be added to my bucket list, it looks fantastic. With the help of the owners of a Mexican restaurant, I make a modified Chorizo recipe from the Poli site, and recently bought a Chorizo seasoning from Walton's to try out, as it's more of an Americanized Chorizo, similar to the Johnsonville Chorizo. I'm still in the testing stage with the Walton's seasoning, but so far I'm liking it.As usual , google something like this , good chance you'll get a hit from SMF . Not sure if this will help , but worth tagging .
After having made several successful batches of traditional Polish kielbasa (my wife’s family are Polish), I decided to investigate some sausage recipes that would reflect MY own Basque heritage. I have made a number of ‘Basque-style’ dishes before, but never looked into the ‘tube-meats.’...www.smokingmeatforums.com
I know this is not what you're looking for , just a way to compare spice pairings .