OK.
Here are the recipes.
Original process here:
http://www.discusscooking.com/forums/showthread.php?t=6532
Pepperoni
To ½ pound of my standard pork sausage mix PLUS 1 ounce of lean, minced, heavily smoked bacon, add the following seasoning:
2 ½ to 3 teaspoons of cayenne pepper
½ teaspoon dried mustard powder (Colemans English)
½ teaspoon black pepper corns coarse cracked
10 fennel seeds, ground
large clove of sweet garlic minced/creamed
pinch of mixed herbs
1 ½ teaspoons of Hungarian paprika
replace the liquid with white wine
This makes a fresh pepperoni for use in topping your diet pizzas. Fat content less than 5%. (I have not tried drying, or curing this yet, but if you have the facilities and skill, it should give a good result)
Texas Hot Links
(By Kind permission of Big Wheel via Parson Snows)
To ½ pound of my standard pork sausage mix add the following spices:
½ teaspoon coarse ground black pepper
½ teaspoon red chilli flakes
½ teaspoon cayenne
½ teaspoon Hungarian paprika
½ teaspoon whole mustard seeds
3/4 teaspoon minced garlic
1/12 teaspoon (tiny pinch) of each of the following:
ground bay leaf, aniseed seeds, coriander seeds, thyme
salt to taste or ¾ teaspoon of Morton’s Tender Quick
one fluid ounce of beer
Serve with additional mustard of your choice and Lone Star.
Beef Bangers
Substitute low fat minced beef for pork in the standard mix and add the following spices:
½ teaspoon of each of the following:
white pepper fine ground, black pepper coarse ground, nutmeg, ground sage, and:
¼ teaspoon of the following:
ground mace, ground dried ginger, ground corriander.
Happy stuffing!