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Old 06-20-2011, 08:38 PM   #11
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I know fennel and sage are a must! Thanks Aunt Bea.
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Old 06-20-2011, 09:07 PM   #12
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What kind of sausage are you going for? Breakfast?
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Old 06-20-2011, 09:48 PM   #13
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LB here is some links to get you started Miss.

The Art and Practice of Sausage Making

Sausage Recipes

Sausage Recipes

http://web.archive.org/web/200102140...e/Sausage1.htm
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Old 06-20-2011, 10:40 PM   #14
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What kind of sausage are you going for? Breakfast?
I will start with sausage patties to make with eggs and in muffin sandwiches, etc. But I want to be able to make cured sausage for sandwiches at some point as well. All natural that doesn't contain lactic acid culture base or icing sugar!

Basically I want to become able to make everything from scratch. I am even starting to make my own ketchup and mustard (using Keen's mustard powder).

The only thing that won't be all natural are the cakes that I do for others - I don't think they will go for coconut oil "buttercream" or gluten free chocolate mayonnaise cake
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Old 06-20-2011, 10:42 PM   #15
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I will start with sausage patties to make with eggs and in muffin sandwiches, etc. But I want to be able to make cured sausage for sandwiches at some point as well. All natural that doesn't contain lactic acid culture base or icing sugar!
Great sausage for that LP would be Chorizo I got a great recipe I can scan in from my Collage text book.
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Old 06-20-2011, 10:44 PM   #16
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Actually we love chorizo so that would be great! I got some that was fairly safe, but it would be a good place to start! Thanks ODC!
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Old 06-20-2011, 10:48 PM   #17
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Actually we love chorizo so that would be great! I got some that was fairly safe, but it would be a good place to start! Thanks ODC!
LP, I will get it to you tomorrow before the day's is over ok?

I will remind you that the recipe is in OZ not the regular measurements.
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Old 06-20-2011, 11:55 PM   #18
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Quote:
Originally Posted by LPBeier View Post
I will start with sausage patties to make with eggs and in muffin sandwiches, etc. But I want to be able to make cured sausage for sandwiches at some point as well. All natural that doesn't contain lactic acid culture base or icing sugar!

Basically I want to become able to make everything from scratch. I am even starting to make my own ketchup and mustard (using Keen's mustard powder).

The only thing that won't be all natural are the cakes that I do for others - I don't think they will go for coconut oil "buttercream" or gluten free chocolate mayonnaise cake
Mmmm...I love sausage....any kind.

I'll be sitting over here learning, too!
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Old 06-21-2011, 12:22 AM   #19
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LP, I will get it to you tomorrow before the day's is over ok?

I will remind you that the recipe is in OZ not the regular measurements.
That's okay, I cook/bake in any measurement! Thanks, and no rush, just when you can.
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Old 06-21-2011, 09:44 AM   #20
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You are getting plenty of good cooking advice, here. I have been suffering from reflux desease for a while, thanks to a hiatus hernia. I can control it, if I stick to certain rules, but I am always trying to push it by eating and drinking whatever I want. It is under control, for the most part, but occasionally it bothers me at night. But, then, I know exactly why. I was a wee glutton, or ate too late. For me, its not so much of what I eat, it is how much and when. I have reduced the amount and frequency of some acid causing foods, but, I also have added many different foods to my diet to help neutralize the acid in my system. Have you checked out the ph level of foods and alkalyne `causing`and acid `causing`foods lists. One example is fennel. It is good in sausage and it also has acid reducing qualities to it. Also, you can use apple cidre vinegar for recipes that ask for vinegar. Lemon actually reduces the acidity of your stomach. There are many more. If there is anything I can offer, don`t be afraid to ask. I have researched this extensively, and tried some fairly extreme methods. Some work, some don`t.
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