We've got a few kilos of green Manzano Rojos that have a pretty good amount of heat and aren't going to turn color.
I was thinking that there might be a sausage upcoming during this week or so.
Of course I could go simple and just use grated cheddar and call it a day. But this might be fun to get some input on how to build the recipe, then I will document all the sausage making steps with photos and instructions.
We've got a heavy-duty Bosch electric meat grinder (a real dream to work with) and a big Dick sausage stuffer (holds 15 lbs of mix when fully loaded). The big Dick requires some heavy-duty manual cranking in order to push the mix out into the casings (we use hog intestines soaked in brine).
Here's a picture of the meat grinder:
And here's a picture of the sausage stuffer:
So, let's hear it - what would you put into the mix besides pork shoulder and green Manzano Rojos?
I was thinking that there might be a sausage upcoming during this week or so.
Of course I could go simple and just use grated cheddar and call it a day. But this might be fun to get some input on how to build the recipe, then I will document all the sausage making steps with photos and instructions.
We've got a heavy-duty Bosch electric meat grinder (a real dream to work with) and a big Dick sausage stuffer (holds 15 lbs of mix when fully loaded). The big Dick requires some heavy-duty manual cranking in order to push the mix out into the casings (we use hog intestines soaked in brine).
Here's a picture of the meat grinder:
And here's a picture of the sausage stuffer:
So, let's hear it - what would you put into the mix besides pork shoulder and green Manzano Rojos?