sawhorseray wrote:
CW: I'm sure my finished product was quite similar to the snot that comes from your horses nostrils.

I'm sorry that the sausage didn't turn out, but this line cracked me up.

There is a grand recipe that calls for cutting the stem end from a full head of garlic annointing it with olive oil and raosting it until you can squeeze the cooked garlic out onto a thick slab of toasted bread. Cooking changes the taste and reduces the bite but doesn't spoil it. That's exactly how...

What a handsome couple! Did you ride your Harley from Illinois to Wyoming? We did not ride the entire trip. We drove to Rapid City S.D and I rented a bagger for a two day tour of the area. The "I RODE MINE" and "IRON BUTT" patches aren't important to me anymore :lol: It's all about comfort baby!! W...

Goat, Please let me know the pickle recipe. I never tried them like that before but will make some. Thanks, Jan. 2lbs smoked polish sausage cut into 2" lengths 1 med onion, sliced 1 cup water 2/3 cup brown sugar 3 cups white vinegar 2 tsp or more crushed red pepper 2 cloves garlic 2 bay leaves Plac...

As for the garlic, I have started using roasted garlic in some of my sausages. It gives a mild but rich garlic flavor and I supplement with some powder as well.

After searching both freezers I realized that I was out of smoked polish :shock: :cry: Time to make a batch ! I follow the Marianski recipe with a bit of added cayenne pepper and garlic :mrgreen: Smoker guards in place on the perimeter :lol: http://i864.photobucket.com/albums/ab209/wayners692/pickle...

Me and the wife at our friends house in Laramie Wyoming. It was one of the stops on our summer road trip.

Great looking oysters Keymaster, I have got to try the Garlic spears

Thanks for the recipes John, your pierogi's look great. I just finished making 12lbs of Polish Sausage that will go great with these

This looks like a great book, it's on my Christmas list

Great job NorCal Kid, I loves me some Andouille Sausage and yours looks fantastic, well done

A computer problem has kept me off of the forum so I am using the wifes machine to stop by and say hello. Hopefully I can get things fixed and start posting again, I think I have a pretty good "Recipe of the month"

Regards to everyone,
Wayne

Many of the sausage formulations call for some added water and I am wondering if it is reasonable to use broth made from the bones from the meat that I am grinding for the sausage. I never throw away bones before I have made stock from them. I have used Chicken stock in my Chicken sausages and it w...

Alright, what has just happened? We added a product called "fermento", produced by the Sausagemaker™. It is NOT a bio-culture. It is a dairy product (made from organic ingredients) to simulate the fermented flavor of the lengthy process of air-drying. And it works! Make no mistake about it. The stu...

ssorllih wrote:Link? Please.

Come on CW, don't be shy, give it up