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Third attempt at making my favorite sausage. Made these in the afternoon yesterday, and wake up to this. Used a tiny amount of Nitrite, and the color is developing very nicely. These are made from quality meat, salt and spice. Could be called 100% meat sausage. They need to dry a bit longer before ready. Guess the color will develop further.
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 Comments
That is great. Id love to make my own. I have a grinder but don't know what cuts of meat are good. Does color matter?
02 May 19 by member: jenjabba
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jenjabba A German cook said something that brought down the walls for me. "Take what meat you got, mix it with some pork belly, and you got a standard Bratwurst" Just too simple somehow. Every day food prep in a culture where homemade sausage is normal. Pork is very grey and dull looking in pure form, and a micro amount of Nitrite make it look far more appetizing. It's all about just making it for food. Not too much science to it. At first I thought you needed special curing chamber's and stuff, but that is purely to copy a sausage that comes from a location with moist cold cellars. In other parts of the world they do exactly the same with the climate and conditions they got.
02 May 19 by member: Diddlee
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jenjabba By the way, next idea I got from Germany is simply to make a paste of the meat you got, spice and salt it. Put the paste in a greased bread tin and bake it. Use the 'bread' as a wheat bread replacement. Have yet to try that, but it will certainly be tested out.
02 May 19 by member: Diddlee
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I wanna be you when I grow up, bro! Boss sausages!
02 May 19 by member: GardenOfHeeden
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Yes, sir, you have my attention. 😁
02 May 19 by member: @philrmcknight
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02 May 19 by member: FullaBella
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Row then eat, Row then eat. I dig it!
03 May 19 by member: chesgreen
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I've made a lot of foods in my life, but never sausage. Interesting.................
03 May 19 by member: erikahollister
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