After seeing Cranky Buzzard's last week I just had to try it. I used his recipe but cut it in half for a 5# batch.
I tossed in about 3/4 tsp of #1 cure in the meat mix and let it sit in the fridge for around 6hrs. Boiled the potatoes a little and ground them and the onions through a coarse plate.
Mixed
And stuffed
I had some casing issues so had to soak some cases a while to finish the batch but it all worked out. Since I had a cure I let them hang dry for a bit.
These are wonderful sausages! The white onion and Allspice aroma filled the kitchen even while stuffing. We fried them up with sauerkraut and with our normal split of 2 links for me and 1 for the Mrs before I sat down she was asking for half of one of mine LOL!
We tried it with some flat hard bread & cranberry sauce ( the Lingonberry preserves should arrive later this week).
I vacuumed these into 4 link packages instead of the usual 3 links :-)
Thanks to Cranky for a keeper!
"Skal" :beercheer:
Dan
I vacuumed these into 4 link packages instead of the usual 3 links :-)
Thanks to Cranky for a keeper!
"Skal" :beercheer:
Dan
