I want to use up some of my frozen Hatch green chili before the new harvest comes in next month. I've made some sausage before using a basic recipe and just tossing in chopped chili, but I'm wondering if anyone has a tried and true recipe for a good juicy Hatch green chili link sausage.

I'm making my first Salami, and had a question about mold. I read an article about harvesting mold from commercial salami. I did as it instructed, used distilled water, added a bit of sugar, and put in a postage stamp size mold casing from a good dry salami. After a few hours, I brushed this liquid ...

Thank you for all your comments. I'll take a page from everyone's book and stick to the tried and true recipes for my 15-20 lb batches, but experiment with a couple 2 lb batches to see how the sweet wine comes out. There's a sweet Syrah from South Africa called "Jam Jar" which is pretty nice. That w...

Chuckwagon , Hello! I've read many of your posts, and I love your willingness to share your knowledge. I used Stan's recipe this last weekend to make dry salami, and I hoped you might be able to answer a question for me. I used T-SPX and have had my salami hanging in my smokehouse (no smoke at all)...

In reading the 32 tips on making sausage, Chuckwagon states that only dry wine should be used. Why the restriction on sweet wines? I was hoping to make a salami using a red wine like Casa Rossa, or white like Riesling.