Fresh All Natural Red Hots

Recipes for all sausages

Fresh All Natural Red Hots

Postby xbec » Wed May 30, 2007 3:58 pm

Here ya go, Jen & anybody else who'd like to give them a go! :D
I think when I harvest my dumpling squash, I'm gonna try stuffing it with this! :wink:



Fresh All Natural Red Hots


5 lbs. ground pork (Boston butt)
1 tablespoon fresh minced garlic
1 tablespoon fine ground black pepper
2 tablespoons salt
1 tablespoon cayenne pepper
1/2 teaspoon ground bay leaf
1/3 teaspoon cumin
1/2 tablespoon chili powder
1/2 tablespoon chili flakes
1 tablespoon paprika
2 tablespoons liquid smoke

Mix ingredients and then stuff natural casings.
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Re: Fresh All Natural Red Hots

Postby NCPaul » Wed Sep 16, 2020 10:52 am

I'm bringing this recipe up because a) I think it is really good and b) I took the trouble to get the metric measures. It has some spice but is not so much that it makes your face sweat when you eat it. It has a nice balance to it. I gave the meat one pass through a course plate and formed it into patties; next time I make it I plan to grind it a second time and case it.

Ground pork 80/20. 1000 g
Salt. 13 g
Garlic, 1 clove. 4 g
Black pepper 3.5 g
Cayenne pepper. 4.1 g
Bay leaf powder. 0.6 g
Ground cumin. 0.8 g
Ancho chili. 2.5 g
Red pepper flake. 1.4 g
Paprika. 3.5 g
Liquid smoke. ~ 8 g

There are a number of places where this base recipe can be modified to suit individual tastes.
Fashionably late will be stylishly hungry.
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Re: Fresh All Natural Red Hots

Postby wheels » Wed Sep 16, 2020 5:30 pm

Thanks. It's not something we get over here, so it's of particular interest.

Phil
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Re: Fresh All Natural Red Hots

Postby DanMcG » Wed Sep 16, 2020 5:40 pm

Thanks Paul, I've had the urge to try something different.
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