www.sausagemaking.org

Here ya go, Jen & anybody else who'd like to give them a go!
I think when I harvest my dumpling squash, I'm gonna try stuffing it with this!


Fresh All Natural Red Hots


5 lbs. ground pork (Boston butt)
1 tablespoon fresh minced garlic
1 tablespoon fine ground black pepper
2 tablespoons salt
1 tablespoon cayenne pepper
1/2 teaspoon ground bay leaf
1/3 teaspoon cumin
1/2 tablespoon chili powder
1/2 tablespoon chili flakes
1 tablespoon paprika
2 tablespoons liquid smoke

Mix ingredients and then stuff natural casings.

I'm bringing this recipe up because a) I think it is really good and b) I took the trouble to get the metric measures. It has some spice but is not so much that it makes your face sweat when you eat it. It has a nice balance to it. I gave the meat one pass through a course plate and formed it into patties; next time I make it I plan to grind it a second time and case it.

Ground pork 80/20. 1000 g
Salt. 13 g
Garlic, 1 clove. 4 g
Black pepper 3.5 g
Cayenne pepper. 4.1 g
Bay leaf powder. 0.6 g
Ground cumin. 0.8 g
Ancho chili. 2.5 g
Red pepper flake. 1.4 g
Paprika. 3.5 g
Liquid smoke. ~ 8 g

There are a number of places where this base recipe can be modified to suit individual tastes.

Thanks. It's not something we get over here, so it's of particular interest.

Phil

Thanks Paul, I've had the urge to try something different.