Okay everyone, I've gotten some new information confirming the ingredients in the local recipes I have sampled. Between my taste and the information Dan got from the Basque Club the ingredients include: salt, black pepper, garlic and red pepper. The person I talked to confirmed those and added "a little parsley, and a very small amount of sugar". The flecks in the raw sausage photo (in my page 1 post) are obviously the parsley and some could be red pepper as I can see some flecks of it after cooking.
Based on that.... I've put together the recipe below. I'm trying to follow some amount guidelines, and I like adding some white pepper to sausages. I'm not sure if I want to lower the black pepper amount. Anyways, how does this look to everyone? I'll probably make a 1.5 to 2 pound batch the next time I'm grinding pork, but I'm open to comments. In the meantime I think I'll order some of the French Basque spice to try as well.
Lukainka - Version 1
1000g - ground pork butt
15g - salt - (1.5%)
2g - black pepper - (0.2%)
1g - white pepper - (0.1%)
3.5g - Minced garlic - (0.35%)
0.5g - sugar - (0.05%) OMITTED in Version 2
0.5g - crushed red pepper (0.05%)
0.25g - dried parsley - (0.025%) EDITED in Version 2
EDIT - Lukainka Version 2 is below
Based on that.... I've put together the recipe below. I'm trying to follow some amount guidelines, and I like adding some white pepper to sausages. I'm not sure if I want to lower the black pepper amount. Anyways, how does this look to everyone? I'll probably make a 1.5 to 2 pound batch the next time I'm grinding pork, but I'm open to comments. In the meantime I think I'll order some of the French Basque spice to try as well.
Lukainka - Version 1
1000g - ground pork butt
15g - salt - (1.5%)
2g - black pepper - (0.2%)
1g - white pepper - (0.1%)
3.5g - Minced garlic - (0.35%)
0.5g - sugar - (0.05%) OMITTED in Version 2
0.5g - crushed red pepper (0.05%)
0.25g - dried parsley - (0.025%) EDITED in Version 2
EDIT - Lukainka Version 2 is below
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