Thanks Bob, Yes, I read they could be used, but unfortunately I can't get my hands on them either. I think my main worry is, if it is safe. If it doesn't taste good I will have to chuck it. Don't really like that idea, but it ain't a train smash. If it doesn't smell good, I will chuck it as well (ye...

Sounds good!
Do you have any pictures?

I wasn't sure where to put the topic, so just put it in the beginners section. Moderators: please move it if it is in the wrong section I am looking/thinking about making some semi- fermented /semi-dry cured sausages, but there are a couple of issues, of which the main one is that I can`t get any st...

I am sure the more experienced sausage makers will chime in shortly as well. For fresh sausages, you don't really need a water bath. You can make them and keep in the fridge for a couple of days, or freeze them. When you want to eat them, you can poach them, grill them, use them in soups or fry them...

Happy new year from rainy zambia.
Thanks for your help in the last year(s) and hope to make some nice cured meats and sausages this year!

Merry Christmas and all the best for 2015!

Thanks all, for all the help that you have been given in the last years

paprika (or bell pepper) is related to the chili. To me paprika powder has no heat, or hardly any, whereas chili powder has loads (if it is not stale) I suppose it is all in the semantics and changes a bit per country and language. Paprika in Dutch is what the English call bell pepper, and here they...

I grow my own chili's and dry them.

To me chili powder, means ground (powdered) dried chili's......
It tends to confuse me a bit in USA recipes.

Any which way, I tend not to buy spice mixes but make my own (and that also applies to curry powder, curry pastes, chili pastes etc).

I mostly put mine on the BBQ and brown them slowly slowly.
I find it easier to get them browned nicely that way than in either a frying pan or under the grill.
They come out nice and moist with an almost crackly casing.
Just my preference

I like the way those look!

Definitely need to work on my sausage stuffing skills as well....

Yeah, Graybeard: I was thinking the same, but you managed to post just before me...
CW: Is all OK?

Thanks, but......
No hardwood pellets here. Can't even buy sawdust, except for floor sweepings.

I can use the planer to make some wood chips, but haven't gotten much further than that.

I have been using a pro/q cold smoke generator to smoke my sausages and bacon etc and been finishing them off by poaching in hot water. I have tried the oven, but it is very difficult to keep it below 100 oC, let alone below the 93-94 oC that is recommended. Lately I have also been smoking at a high...

I am not the biggest sauce eater. I stick with mustard and chili paste (home made). I like serving pickles with the sausages. I just like the combination. If there are other people around I sometimes make some mayonaisse, but I think the sausages are good enough by themselves. Oh, and fried onions g...

I like the look of those, Graybeard! I leave it to the others to answer your smoking time questions. I had a total different issue when smoking my canadian bacon. I use a proQ csg and the thing just didn't want to light. In the end I got so frustrated that I placed the whole csg on the hot plate and...