Sausage recipes

Sausage making and curing meats.

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Papa Tom
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Sausage recipes

Postby Papa Tom » Thu Sep 11, 2008 12:02 pm

I recently made several sausages all of them to my liking. For the andouille I used a Emeril LaGasse recipe that was good but complex. For the others I tried Rudi's seasonings and I recommend them they are good and the price is really good.
I made German, Bratwurst and Italian with Rudi's. It is sold on ebay but not always available so ya might have to check back. The spice typically goes for less than $4 and makes 25 lb. though I only made 10 lb. of each.

http://stores.ebay.com/Rudis-Seasoning

BTW BH we had to use that *&^$%# stuffer again because the tube that fits the grinder is too big.
tarde venientibus ossa....
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Smoked
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Postby Smoked » Thu Sep 11, 2008 12:13 pm

Papa I was using premix for some time. Then I found this site.. Sausage Recipes


Since I found this site I have not purchased any more premix... Not trying to highjack your thread...Just passing it along... :D
Ken
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SteerCrazy
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Postby SteerCrazy » Thu Sep 11, 2008 2:04 pm

great info, I bookmarked both those sites....thanks!!
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Papa Tom
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Postby Papa Tom » Thu Sep 11, 2008 2:35 pm

Smoked wrote:Papa I was using premix for some time. Then I found this site.. Sausage Recipes


Since I found this site I have not purchased any more premix... Not trying to highjack your thread...Just passing it along... :D


I have this site and hundreds of sausage recipes and have made many. I still recommend the Rudis don't think you would be disappointed.
tarde venientibus ossa....
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DATsBBQ
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Postby DATsBBQ » Tue Oct 21, 2008 10:47 am

Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
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ChileFarmer
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Postby ChileFarmer » Tue Oct 21, 2008 2:42 pm

Thanks Dave, that's a good one. CF
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
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Papa Tom
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Postby Papa Tom » Tue Oct 21, 2008 9:48 pm

Thanks Dats I have a bunch of Len Poli's recipes but a lot more good ones at this site.
tarde venientibus ossa....

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