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boerewors by Zulululu

Postby johnfb » Fri Jan 25, 2008 11:50 am

boerewors by Zulululu
Thread
http://forum.sausagemaking.org/viewtopi ... 23&start=0

In spite of where I live I do not know anyone else in my area that makes boerewors from scratch, they all use commercial spice that you can smell miles down the road but taste like sh***. I think they make their mix up with aromatherapy oils.
4.5 kg brisket
2kg pork.
50 ml roasted ground corriander.
15 ml ground pepper (I use white ).
15 ml ground clove.
25 ml pimento ( allspice).
7.5 ml ground nutmeg.
200ml brown wine or grape vinegar .
1.5 to 2 % salt ( I use course sea salt and grind with spice).
I look for about 25% fat so use both the brisket and pork fat to get to this figure.
I grind all the spice then mix it with the vinegar.
Cut the meat into 50 mm cubes pour the vinegar spice mix over the meat and mix thoroughly cover and refriderate to about 5 dec C .
Mince meat with 6 mm plate once ( I use a hand mincer).
Keep some crushed ice handy if the meat is a bit dry add small amounts of ice to get the texture right for stuffing.
I normally scoop handfulls of meat and form it into a ball then put it into the stuffer.Do not mix the meat with your hands as you would do with some sausages if you want a loose texture.
After stuffing into casings hang up to allow excess water to drain off and for the casing to dry to the touch.
Cook till the centre is just pink better if you pull it off a bit early and allow to rest.
Have fun .
Zulu.
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More boerewors and droewors recipes by Quark VI

Postby johnfb » Fri Jan 25, 2008 11:52 am

More boerewors and droewors recipes by Quark VI

Thread
http://forum.sausagemaking.org/viewtopic.php?t=3276


Hi,

Just thought I would post the following boerewors and droewors recipes in case anyone is interested. They are copied verbatim from a South African recipe book "Fit for a King" which is an english translation (a bit rough at times) of the afrikaans book "Knuppeldik aan Koningskos" which was published by the Pretoria Police Officers' Women's Club:



BOEREWORS
(For 25 people)

1/2 cup oats
50 ml coriander (4 Tsp)
2 ml grated nutmeg
1 ml ground cloves
2 ml ground thyme (optional)
2 ml ground allspice
5 ml pepper (1 t)
25 ml salt (2 Tsp)
1.5 kg beef
1.5 kg pork
125 ml vinegar (1/2 cup)
50 ml Worcestershire sauce (4 Tsp)
70 g sausage casings
1/4 cup ice water
500 g speck


method:

Roast the coriander and grind.
Add the rest of the seasonings.
Cut the meat into suitable pieces after removing tendons and membranes.
Place the beef and pork alternately in layers in an enamel dish and sprinkle a little of the seasoning over each layer. Mix thoroughly and leave for 1 hour. Cut the speck into squares about 5-8mm thick. Roughly mince the meat. After each layer of minced meat, sprinlke a handful of speck squares and little vinegar and Worcestershire sauce as well as the oats
over the meat mixture. Sprinkle with ice water. Mix the speck, vinegar and Worcestershire sauce lightly into the mixture with a knife or fork. The minced meat must be handled carefully. If the meat is kneaded the sausage texture will be too firm. Stuff the meat into the casings. Do not fill tightly.





DROEWORS

3 kg beef
500 g sheep's tail fat
25 g salt
3 ml pepper
2 ml grated nutmeg
50 ml ground, roasted coriander (4 Tsp)
3 ml ground cloves (optional)
25 ml vinegar (2 Tsp)

method:

Sprinkle the salt, spices and vinegar over the meat pieces and fat. Mince and stuff in the usual way but nota as firmly as normal sausage. Hang to dry. Flatten the sausage slightly when flash-dry for a neater appearance and to prevent cavities. HINT: Sausage is dried when the climate is dry and cold.


BOEREWORS

(small quantities)

3 kg beef(boned)
2 kg pork with fat
250 g speck cut into 5 mm squares
55 g salt(50ml)(4 Tsp)
25 ml pepper (2 Tsp)
40 g coriander, roasted and ground (100 ml)(8 Tsp)
125 ml vinegar (1/2 cup)
100 g sausage casings
1/4 cup iced water
1 cup oats

(In large quantities)

36 kg beef, boned
18 kg pork
500 g salt(450 ml)(1 3/4 cup)
50 g pepper(100 ml)(8 Tsp)
500 g coriander, roasted and ground
25 ml cloves (2 Tsp)
1 nutmeg, grated
2 kg speck, cut in 5 mm squares
1 l vinegar
1 kg sausage casings
3 cups iced water
6 cups oats



Method:
Remove tendons and cut meat into suitable pieces to mince. Mix the salt, spices and oats. Place the beef and pork alternately in layers in a dish and sprinkle mixed seasoning over each layer. Leave for one hour. Mince the meat. Sprinkle a few tablespoons of cut speck and a little vinegar over each layer of minced meat, as well as iced water. Mix lightly with a large fork and handle as little as possible. Stuff the casings, but not too firmly.


Enjoy!
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Dr Dave's Healthy Sausage Recipe Mk I by saucisson

Postby johnfb » Fri Jan 25, 2008 11:54 am

Dr Dave's Healthy Sausage Recipe Mk I

Thread
http://forum.sausagemaking.org/viewtopic.php?t=3296


The elusive goal, a sausage that tastes like a sausage but one I can convince myself is healthy.

This could be a long voyage...

Yes I could just eat good sausages once every three months but I wanted more

I won't go into the whys and wherefores too much but here is my first offering, based on the Scobies giveaway sausage mixes, so as to make it easier for others to try if they are mad enough. ( I will break down the Scobies mixes into ingredients at a later date).

Glenfresh Pork Sausage. Note this doesn't have any pork in it

1 kg diced turkey from the supermarket (11% poultry fat)
250g Atora Vegetable Suet (60% vegetable fat)

(This gives a "meat" mix of 20% fat of which only 6% is animal derived.)

275g Scobies Glenfresh Pork Sausage mix

450 ml "stock" ( a chicken stock cube dissolved in boiling water and allowed to cool).

Cool everything.

Coarsely mince the Turkey, cool, mix in the Scobies seasoning/sausage mix and 2 /3rds of the stock until well mixed, then mix in the Suet and the rest of the stock.

Stuff into Hogs, cook and enjoy:
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Venison Haggis by saucisson

Postby johnfb » Fri Jan 25, 2008 11:56 am

Venison Haggis by saucisson
Thread
http://forum.sausagemaking.org/viewtopic.php?t=3292

This recipe would suggest you can just go ahead and use a deer pluck:

Haggis

1 deer or sheep paunch (stomach bag) plus the pluck (lights (lungs), liver and heart)

1 lb shredded beef suet, preferably kidney leaf fat

2 large onions, finely chopped

2 tbl. salt

1 teaspoon freshly ground pepper

1 tsp freshly ground black pepper

1/2 tsp cayenne

1/2 tsp Allspice

1/8 tsp nutmeg

1 tsp. ground coriander

1 tsp. ground mace

2 lb dry pin oatmeal

2-3 cups broth (in which the liver, heart and lights were cooked)

Soak the stomach bag in salted water overnight. Rinse thoroughly until the water stays pretty clear and handling it does not produce much sediment.

Place the pluck (lights, liver and heart) in the canning kettle with 3 to 4 cups water with the windpipe hanging over the edge draining into another receptacle, to remove impurities. Bring to a boil and simmer the lung, liver and heart until tender, about an hour and a half. Let it all cool, and keep the broth.

Remove the windpipe and any gristle or skin. Chop the meat extremely fine; grate the liver. Mix the meats with the spices, onions, suet.

Toast oatmeal gently in a skillet on top of the stove, stirring frequently, until golden brown and crisp. Add to meat, etc and mix thoroughly.

Add 2 cups of the broth left from boiling the meat. See if when you take a handful, it sticks together. If it does, do not add the third cup of broth. If it is still crumbly and will not hold together very well,
add another cup of the broth and mix thoroughly.

Turn stomach inside out for stuffing (smooth side out). Stuff with the mixture, about one half to three-quarters full. Sew up the bag tightly or secure each end with string. Wrap it in cheesecloth and prick it all over with a needle so that it does not burst.

Wash out the kettle and bring about 2 gallons of water to a boil in it. Put in the haggis. Boil the haggis gently for about 4 or 5 hours.

Dave
Last edited by johnfb on Fri Jan 25, 2008 12:18 pm, edited 1 time in total.
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Loukanika & Pastourma by Fallow Buck

Postby johnfb » Fri Jan 25, 2008 11:57 am

Loukanika & Pastourma

Thread
http://forum.sausagemaking.org/viewtopic.php?t=3338


just rang my gran in Cyprus to see how she was after a recent health scare. While I got her in a chatty mood I asked about the loukanika Recipe and Pastourma Recipe she had. She started talking about all the huge ammounts of sausage they used to make years ago and told me about what she did.

Quantities are rough and I tried as best I could to get her to give me ammounts, but they really worked by sight so here's what I got.

For about 6kg's of pork, (I'd use Fatty Shoulder and belly).

Mince 75% on as coarse a plate as possible and dice about 25% of the meat as fine as you can by hand. they used to do it all by hand but a machine is acceptable apparently!!

Add to the mince in a non metalic bowl:

1 Bottle Red Wine
2 Bottles Red Wine Vinegar
Corriander Seeds (a good handfull or two)
Shinos (same as corriander)
Cinnamon (a couple of table spoons)
Pepper (a couple of table spoons)
Salt (I'd go with about 40g)

I've put guess ammounts in brackets.

She suggested the best way to do it is to put the Corriander and Shino, (wild Juniper) thhrough the mincer with the meatso it get right into the mix.

Soak all the mix for 4-6days turning daily and making sure that the meat draws in all the vinegar/wine. If it needs more then add some. By leaving it for 4-6days the meat effectively cooks and cures, and when the sausages are stuffed they won't let go of the liquor rapidly, but rather hold onto it.

For the Pastourma you make a blend of 3 whole bulbs of crushed garlic and the same volume in red chillies. The chillies in Cyprus aren't very firey so experiment with which ones you use perhaps leaving out the seeds. The mince can be minced a little finer, and you leave out the Shino from the mix.

These recipes are a lng way from the one I posted last year, (which apparently worked out nicely for Zuluzulu, so I'm looking forward to how this comes out. She kept reiterating that the meat needs to be left to draw the wine/vinegar for as long as possible.

I thought I'd post it as it is such a different recipe to any other sausage I've seen that some may find it intreaguing. One thing I will say is that good pork is a definate bonus in this sausage

Rgds,
FB
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Curried Sausages by Johnfb

Postby johnfb » Fri Jan 25, 2008 11:59 am

Curried Sausages
threadhttp://forum.sausagemaking.org/vi ... php?t=3347



Curried Sausages

Got this recipe from a Kiwi friend of mine.
Really nice.

CURRIED SAUSAGES.
(Edmond's Cook Book)

2 tsp oil
8 beef sausages (I used lamb,Rosemary and Garlic ones I had in the freezer)
1 onion. chopped
1 tsp hot curry powder
1 Tbsp flour
3/4 cup beef stock
1 Tbsp relish or chutney (optional)
salt to taste

Heat oil in a frying pan. Cook sausages for 10 min or until golden on all sides
and cooked through. Remove from pan and pour off all but 2 Tbsp fat. Add onions
and cook until clear. Stir in curry powder and cook for 30 seconds. Stir in
flour and cook for 30 seconds. Gradually add stock, stirring constantly until
mixture boils. Reduce heat and add relish (I've never added it but it might be
nice) Slice sausages into bite size pieces. Add to mixture. Cook a further 5
minutes to heat through. Serve with rice.
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Moroccan Sausages by Big Guy

Postby johnfb » Fri Jan 25, 2008 12:00 pm

Moroccan Sausages
Thread

http://forum.sausagemaking.org/viewtopic.php?t=3358



I made up some of these yesterday , very tastey, sorry no photos.



Moroccan Venison Sausage


Version 1
3 pounds ground Venison
1 pound beef fat
1 tsp. salt
1 1/2 tsp. curry powder
1 1/2 tsp. coarsely ground black pepper
1/2 tsp. cinnamon
1/2 tsp. dried thyme
1/2 tsp. currants
1/2 cup pomegranate juice
1 tsp. minced garlic
1/3 cup milk powder

mix together all ingredients, stuff into casings, and twist
into 5-inch lengths.

Version 2

3 lbs. Venison
1 lb Beef fat
1 cup chopped parsley
1 cup minced onion
1 tsp. marjoram
1 tsp. oregano
1 tsp. cayenne
1 tsp. fresh ground pepper
1 tsp. salt
1/4 tsp. cumin
3/4 tsp. coriander
1/3 cup milk powder

Grind meat and fat using fine blade. Add parsley and onion and mix well. Add remaining ingredients mix well and stuff into sheep casings


Venison Merguez

4 lbs. Ground Venison
1 lb. Beef fat
4-rounded Tbs. smoked sweet paprika
1 tsp. ground black pepper
2 tsp. fennel seeds ground
2 Tbs. cumin seeds ground
1.5 tsp. ground cinnamon
4 tsp. fine sea salt
67g fresh coriander chopped
10 garlic cloves peeled and crushed
4 Tbs. harrisa

Grind meat through fine plate and stuff into sheep casings.
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Jerky by Big Guy

Postby johnfb » Fri Jan 25, 2008 12:01 pm

Jerky

Thread
http://forum.sausagemaking.org/viewtopic.php?t=3365



To make jerky you don't need any casing. Just grind the meat add spices and mix. Shoot out of your jerky gun onto drying screens then dry. I made 10# last week of Venison jerky my favorite is the Hawaiian. Here are the recipes. If you are going to try beef make sure you grind your own lean meat. Don't use ground chuck as it has too much fat to make jerky. No fat is best!

Jerky

Mexican
2lbs ground meat
2tsp salt
½ tsp black pepper
2 tsp coriander
½ tsp chili powder
¼ tsp ground ginger
¼ tsp ground cumin
¼ tsp tumeric
¼ tsp mace
¼ tsp cayenne
½ cup water.
Add spices to water and dissolve as much as possible, add water to meat mix well extrude onto your drying racks and place in dehydrator until done.

Texas
2 lbs ground meat
2tsp salt
½ tsp black pepper
1tsp chili powder
1tsp paprika
1tsp garlic powder
¼ tsp cayenne
½ tsp oregano
½ cup water

New England
2 lbs ground meat
½ tsp black pepper
1tsp onion powder
1tsp garlic powder
1tsp salt
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ cup soy sauce
1 tbsp Worcestershire sauce
¼ cup water

New Orleans
2 lbs ground meat
½ tsp black pepper
½ tsp cayenne
1 tsp onion powder
½ tsp paprika
1 ½ tsp garlic powder
2 tsp salt
3 tbsp Worcestershire sauce
½ cup water.

Italian
2 lbs ground meat
½ tsp salt
¼ cup soy sauce
¼ cup Worcestershire sauce
½ tsp sugar
1tsp garlic powder
1 tsp tomato sauce
½ tsp crushed anise seed

Guadalajara
2 lbs ground meat
¼ cup BBQ sauce
¼ cup water
1 tsp liquid smoke
1 tbsp powdered fajita mix
1 tsp Worcestershire sauce
½ tsp chili powder
¼ tsp cayenne
1 tsp salt.

Hawaiian
2 lbs ground meat
1tsp salt
1tbsp brown sugar
¼ tsp cayenne
1 tsp garlic powder
1 tsp ground ginger
½ tsp black pepper
¼ cup soy sauce
¼ cup pineapple juice.
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Chilli Willies by Oddley

Postby johnfb » Fri Jan 25, 2008 12:02 pm

Chilli Willi
thread
http://forum.sausagemaking.org/viewtopic.php?t=457


Chilli Willies

Sausage Meat

488 gm Minced Lean Beef Minced through 3/8 Plate
228 gm 60/40 Lean Fat Pork Belly Minced through 3/8 Plate
30 gm breadcrumbs
90 gm Chili Paste (See Below)
3 gm pepper
6 gm Salt

Chili Paste

215 gm Finely chopped onion
100 gm Tomato Puree
2 Minced Cloves garlic
2 Skinned Red Chilies
4 gm Cumin Seed powder
4 Tbs Light Olive Oil

Method

To make the chili paste skin the red chilies by holding them over the gas until they are blackened put them into a sealed plastic bag for five minutes the skin should then rub off easily. meanwhile in a frying pan fry the onions in 2 tablespoons of olive oil until caramelised. This will add sweetness to the paste. Add the garlic and chopped chili to the pan and fry for 1 minute do not brown. then add the cumin seed powder fry gently for 2 minutes to release the oils. now add the tomato puree and fry gently for a further five minutes. When cooled slightly put into a blender with the remaining olive oil and blend until smooth. You can also use a mortar and pestle to accomplish this.

To make sausages make sure your meat is cold at all times (between 1 - 4 deg C) slice the meat across the grain to easily fit the mincer then mince on the 3/8 in plate. Now massage all the ingredients into the meat. Fill the skins and link. Place in the bottom of the fridge overnight to mature.
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Lorne Sausage by Spuddy

Postby johnfb » Fri Jan 25, 2008 12:04 pm

Lorne Sausage

thread
http://forum.sausagemaking.org/viewtopi ... 70&start=0

2 lbs Minced Beef (fine ground)
2 lbs Minced Pork Belly or Butt (coarse ground)
15 fl oz White breadcrumbs or rusk
1 tbsp Ground coriander
1 tbsp Salt
2 tsp Ground white pepper
2 tsp Nutmeg
5 fl oz Ice cold water.
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Italian Sausage by veener79

Postby johnfb » Fri Jan 25, 2008 12:05 pm

Italian Sausage

thread
http://forum.sausagemaking.org/viewtopic.php?t=3437


I am looking for a little help on my Italian Sausage Recipe. It is just a little bland. I am thinking of adding some extra fennel but I am also of thinking of trying some red pepper.

This is what I am using right now I found it online and this is my starting base.

Pork ........................................1 lb
Red Wine .............................2 oz
Salt......(pickling)...................1 1/2 tsp
Fennel.....................................1 1/2 tsp
Black pepper........................1/8 tsp
Ground coriander................1/4 tsp
Oregano................................1/2 tsp
Garlic powder.......................1/8 tsp
Caraway seed......................1/8 tsp


What I am not sure about is how much red pepper I should add as a starting point. Would a 1/8tsp be best to start at?

Thanks
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Grandpa Jumbo�s Polish Sausage by Wittdog

Postby johnfb » Fri Jan 25, 2008 12:06 pm

Grandpa Jumbo's Polish Sausage

thread
http://forum.sausagemaking.org/viewtopi ... 53&start=0

This is an old family recipe I hope you try it and enjoy it

Grandpa Jumbo's Polish Sausage
Fresh
10 lbs ground pork
2 cups ice water
5 Tb Non Iodized Salt
1 Tb Sugar
2 Tb Black Pepper
2 Tb Garlic
1 tea Marjoram
1 tea ground Allspice

Smoked
2 Cups Soy Protein
2tsp instacure No 1
1 tea paprika

The smoked sausage contains all of the fresh ingredients and then the rest listed.

Place sausage in smokehouse preheated to 120*. Keep for an hour or until casing are dry.
Gradually raise temp of smokehouse to 165* Apply heavy smoke for about 4hrs.
Continue to cook sausage until the sausage's internal temp is 152*
Remove from smokehouse and cool with cold water until internal temp is 110* Allow to bloom till desired color is reached.
Place in Fridge overnight. Then cook or vac pac.
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Chinese style Sausage Recipe by johnfb

Postby johnfb » Fri Jan 25, 2008 12:08 pm

Chinese style Sausage Recipe


I made this recipe by accident recently as patties / rissoles for a starter at a party in my house (was looking at what was in my spice cupboard and made up this mixture) and decided to put it into sausage skins to try out.
They turned out brilliantly, if I do say so myself, and do not taste anything like the ingredients suggest it will.

My initial quantity was for 2 lbs of pork but I made these again two days ago and used 4 lbs of pork and just doubled the measurements, except the MSG, and they still came out great!!!!!!!

Trust me…give these a go even if only for burger patties or rissoles
Mixture is quite wet but that’s the way it should be…tonnes of juiciness inside.




(1.) 2 lbs of pork shoulder with usual fat to lean ratio
(2.) .5 lb of Rusk
(3.) 1 pint water
(4.) 2 Tablespoons of Oyster sauce
(5.) 1 tablespoon of salt(
(6.) 1 teaspoon fish sauce
(7.) 1 teaspoon of MSG
(8.) 1 teaspoon powdered ginger
(9.) 1 teaspoon powdered garlic
(10.) .5 teaspoon sesame oil
(11.) 1 teaspoon of light soy sauce
(12.) 1 teaspoon Worchester sauce
(13.) 1 large onion



· Mince pork through small plate along with the onion
· Add Rusk (re-hydrated with water) and other ingredients
· Mix well
· Re-mince through large plate, for ease
· Make patties, Rissoles or the really gorgeous sausages in lamb casings


Trust me these are really lovely and all my family wolfed them down.

They don’t taste oriental at all as the ingredients would suggest

PS
When I made these for rissoles I left out the Rusk and used an egg to bind the mixture


ENJOY

John
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Sheftalia Cypriot Sausage by johnfb

Postby johnfb » Fri Jan 25, 2008 12:09 pm

Sheftalia Cypriot Sausage
thread
http://forum.sausagemaking.org/viewtopic.php?t=3527

Sheftalia

Cypriot Sausage

These are lovely and worth making


Ingredients (to make 36)

1Kg pork mince
75g dried bread crumbs
1tsp (teaspoon) dried cinammon
1 bunch of parsley - finely chopped
1 onion - finely chopped

salt & pepper

Pork caul to wrap them buy from frozen food cabinet & defrost before using. To be honest I use casings as I have them handy.


Method

Mix all the ingredients together in a large bowl while dipping your hands in cold water to produce a moist mixture (a bit like sausage stuffing meat).

Take a small amount of the mixture and mould it into shape in your hand.

Cut the caul and wrap around the moulded shape.

Allow the completed sheltalia to rest in the fridge for 3 or 3 hours before cooking.

Cook slowly under the grill (to make sure they cook through)

Can also be frozen and kept for a month in the freezer.
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Zanzibar Pork Seasoning by KyleCaires

Postby johnfb » Fri Jan 25, 2008 12:10 pm

Thread

http://forum.sausagemaking.org/viewtopic.php?t=3521



Zanzibar Pork Seasoning fo 10 pounds of pork sausage:

Zanzibar-Brand Pork Flavour

3 TEASPOON CUMIN SEEDS
3 TEASPOON WHOLE BLACK PEPPER CORNS
3 TEASPOON CINNAMON
3 TABLESPOON TAMARIND PASTE (or 1 TABLESPOON ORANGE RIND)
3 TEASPOON CORIANDER SEEDS
3 TEASPOON TURMERIC
3 TEASPOON GARLIC POWDER
3 TEASPOON GINGER POWDER (or 3" of ginger finger, fresh grated)
1 TABLESPOON PAPRIKA
10 WHOLE CLOVES (PULVERIZED)
15 DRIED CHILI PEPPERS (or use 1 TABLESPOOON CHILI PEPPER FLAKES)

Place in your foavorite mixer/mortar-pestal/cuisinart etc and pulverize; this mix is appropriate for 10 pounds of sausage. Omitting the tamarind and cinnamon in place of allspice and 3 TEASPOONS of allspice and 1 TABLESPOON of ORANGE RIND works well for this spice mix. For a true recipe, add this dry mix to 10 pounds of sausage first, and allow to marinate overnight. The next morning add 3/4 cup of distilled white wine (or apple cider) vinegar to the mix. The addition of one TABLESPOON of RAW TURBINADO SUGAR follows the addition of vinegar. If you desire a spice mix for combining beef and pork mince in sausage using this recipe it is suggested that you add 1.5 TABLESPOON OF GROUND MUSTARD SEED to the mix. This is a recipe acquire from the late J.J Costa, a spice merchant. ~aloha
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