PWE Hot Links

[disco]

 
TERRIFIC!  Those really look good from here.  

The SWMBO at my place is very sensitive to spicy items now, this will be a good one to try with her.

Point for sure!

Thanks, Cranky! I hope she likes them!

Disco

 

[jrmekan]

I'm going to have to try them, great details. Thanks for your recipe/post!

 

[disco]

I'm going to have to try them, great details. Thanks for your recipe/post!

Thanks. I hope you like them!

 

[gearjammer]

Hey Disco, that looks delicious.

I'm pretty wimpy when it comes to hot stuff,  

But that will be tried as is.

Nice pictures, good recipe and the whole process all laid out.

Points to you Sir.

  Ed

 

[disco]

 
Hey Disco, that looks delicious.

I'm pretty wimpy when it comes to hot stuff,  

But that will be tried as is.

Nice pictures, good recipe and the whole process all laid out.

Points to you Sir.

  Ed

Thanks, Ed. Wimpy about hot stuff? You must have Canadian blood!

Disco

 

[BGKYSmoker]

Yeah but those look CRAZY good.   

 

[disco]

 
Yeah but those look CRAZY good.   

A major compliment from the Sultan of Sausage! Thanks!

 

[dward51]

Oh mercy, those are some fine looking links!!!!!   I'm going to add this version to my recipe box as I have a bunch of relatives and co-workers who trend a little towards the Canadian end of the heat scale in their sausage preference also.

Oh, if you want to cut heat and keep some pepper flavor, try using jalapeno powder instead of cayenne.  I find it give a little extra flavor and has less heat than cayenne.  I'm using jalapeno powder I bought from the local Savory Spice shop and a little goes a long way.  I would imagine you can also dry and grind your own.  The commercial powder is a very fine grind though (no seeds).

 

[disco]

 
Oh mercy, those are some fine looking links!!!!!   I'm going to add this version to my recipe box as I have a bunch of relatives and co-workers who trend a little towards the Canadian end of the heat scale in their sausage preference also.

Oh, if you want to cut heat and keep some pepper flavor, try using jalapeno powder instead of cayenne.  I find it give a little extra flavor and has less heat than cayenne.  I'm using jalapeno powder I bought from the local Savory Spice shop and a little goes a long way.  I would imagine you can also dry and grind your own.  The commercial powder is a very fine grind though (no seeds).

Thanks! That jalapeno powder sounds great!

 

[mdboatbum]

Another amazing recipe and write up David!! You really should think about writing a cook book. You have a fun delivery and explain everything in a way even I can understand!

 

[disco]

Another amazing recipe and write up David!! You really should think about writing a cook book. You have a fun delivery and explain everything in a way even I can understand!

Thanks but I question my literary abilities. I guess I could call it "How to Get Fat!"

 

[Bearcarver]

Looks Excellent, Disco!!

----

I could devour a few of them with that relish in those rolls---Oh Boy!!

Nice Job!!

Bear

 

[disco]

 
Looks Excellent, Disco!!

----

I could devour a few of them with that relish in those rolls---Oh Boy!!

Nice Job!!

Bear

Many thanks, Bear. I hope you, Mrs Bear and the whole Bear family have a great Christmas and a New Year with peace and contentment!

 

[gary s]

Hey Disco, you got me moving, Thawing out a Pork Butt for Hot Links

Gary

 

[disco]

 
Hey Disco, you got me moving, Thawing out a Pork Butt for Hot Links

Gary

Har. That happens to me all the time on SMF.

Disco

 

[dparker]

1 teaspoon crushed chilies

1 teaspoon cayenne

What type of "chilies" did you use?  Unless they were at least equivalent to habaneros on the Scoville scale (or hotter) I don't see this producing anything resembling "heat" when added to 2.2 lbs of meat.  Don't get me wrong, this sounds like a recipe that would create some tasty sausage.  But "hot" links might be overstating it a bit.

But then again, I live in TX.  

 

 

[disco]

 
What type of "chilies" did you use?  Unless they were at least equivalent to habaneros on the Scoville scale (or hotter) I don't see this producing anything resembling "heat" when added to 2.2 lbs of meat.  Don't get me wrong, this sounds like a recipe that would create some tasty sausage.  But "hot" links might be overstating it a bit.

But then again, I live in TX.  

 

First- The one teaspoon measure was for one pound of meat not two.

Second- For the 2.2 pound (1 kg of meat) I used over 2 teaspoons (10 ml) of crushed chilies, cayenne, and black pepper.

Third- I was clear in my descriptions and comments that it was not a very hot sausage and gave an accurate comparison to hot pepperoni from a store.

Fourth- If you don't want to make it, don't.

Disco

 

[dparker]

 
First- The one teaspoon measure was for one pound of meat not two.

Second- For the 2.2 pound (1 kg of meat) I used over 2 teaspoons (10 ml) of crushed chilies, cayenne, and black pepper.

Third- I was clear in my descriptions and comments that it was not a very hot sausage and gave an accurate comparison to hot pepperoni from a store.

Fourth- If you don't want to make it, don't.

Disco

Wow...you're even more sensitive to good-natured ribbing than you are to spice.  Did you miss the big ol' grin at the end of my post following the "but I'm from TX" comment?  I assumed most people would understand that as a sign that I wasn't exactly being terribly serious.

 

[disco]

 
Wow...you're even more sensitive to good-natured ribbing than you are to spice.  Did you miss the big ol' grin at the end of my post following the "but I'm from TX" comment?  I assumed most people would understand that as a sign that I wasn't exactly being terribly serious.

Obviously, I am way too sensitive. I guess having my recipe misrepresented, being misquoted and then told the title hot links was a little much was all washed away by an emoji.

 

[dparker]

 
Obviously, I am way too sensitive. I guess having my recipe misrepresented, being misquoted and then told the title hot links was a little much was all washed away by an emoji.

Obviously.

1) I didn't "misquote" you.

2) I missed the change from 1 Kg to 1 Lb in the second listing.  A simple oversight on my part.  I'm sorry that a simple error causes you to feel slighted.

3) The dig on "hot links" was a part of the ribbing.

Sorry, I didn't know you had such a paper-thin skin.  Most adults can take a little goofing around without feeling the need to take take offense.  And, yes...the emoji is what's known as a "clue" regarding the intent of the poster.