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Old 01-11-2011, 08:54 PM   #31
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Kathleen got me Great Sausage Recipes and Meat Curing for Christmas. The recipes in the book are usually for 10 or 25 pound batches. I cut the recipe in half for the 10 pound batch.

Since they are in book form I can't reproduce them here.

The breakfast had:
white pepper
sage
ginger
nutmeg
thyme
crushed red pepper

and the Kielbasa had
sugar
garlic
black pepper
majoram

It would be unfair to the copyright holder to be more specific.
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Old 01-11-2011, 09:02 PM   #32
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No salt???
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Old 01-11-2011, 09:17 PM   #33
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well yeah.. salt... sorry thought that went without saying.

And ice water.
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Old 01-11-2011, 10:15 PM   #34
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Quote:
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well yeah.. salt... sorry thought that went without saying.

And ice water.
Much less salt than usually found in sausage. Neither of us like salt as much as many do.
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Old 01-11-2011, 11:50 PM   #35
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Good job my friend! You give me hope with my new KA meat grinder sausage stuffer attachment. I gave that same book to my nephew two years ago and when he drew my name this year he asked DH (who knew he was getting me the attachment) what to get me so I got the book too!

I am glad to have someone's lead to follow

Sausage lessons for a cake?
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Old 01-11-2011, 11:54 PM   #36
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Good job my friend! You give me hope with my new KA meat grinder sausage stuffer attachment. I gave that same book to my nephew two years ago and when he drew my name this year he asked DH (who knew he was getting me the attachment) what to get me so I got the book too!

I am glad to have someone's lead to follow

Sausage lessons for a cake?
Careful...I owe him a cherry pie! Of course, he didn't say I HAD to hand it to him...
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Old 01-11-2011, 11:55 PM   #37
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Sausage lessons for a cake?

First lesson.. with the KA it is a two person job.

Second lesson... don't start out trying 10 pounds of meat... that is some amount of those pesky kilograms....
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Old 01-12-2011, 12:14 AM   #38
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4.54 kg to be exact. I was thinking of trying the chorizo. My trouble is with the casings. I am not good with natural casings. I always take them off any that I eat personally but I like the sausage shape.

I am tweaking my whip cream cake recipe again...want to be my tester?
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Old 01-12-2011, 01:01 AM   #39
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Not good as in you don't like them as I read it. The little ones were a royal pain to get opened, irrigated and on the horn.

Sure.. not sure that will ship well...
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Old 01-12-2011, 02:14 AM   #40
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Franz mate this is a UK sausage making site that was set up by a very good Sardinian friend in the UK.
Sausage Making Equipment, Ingredients, gifts, recipes and ideas... your opinion please.
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