Paprika-Lyoner sausage

[crustyo44]

Dan,
I just can't see a problem with doubling some of the spices, although I would be a bit careful with the cardamon and cinnamon and cloves.
I found all 3 a bit overpowering in my liqueur making endeavours.
Sausagemaking would not be different.
Regards,
Jan.

[BriCan]

A little off topic but I was wondering, a sausage tastes spicier warm then when eaten cold.

Define cold??

does anyone increase the percent of spices in a recipe knowing that it will be a lunchmeat and not a sausage?

It's the old saying --- a sausage is a sausage is a sausage.

With that being said I have been known to make a quick meal on the run (5 minutes) a 2 inch thick slice of Bavarian meat loaf -- egg wash and dip in coarse bread crumbs into a hot fry pan with a little oil -- brown both sides -- deglaze fry pan with white wine put on plate with salad.

Flavours do increase when heat is put to the product, and yes you can heat up lyona sausage.

So The lyoner I posted at 0.33% might make a great sausage but for a lunch meat would .66% or 1% be better?

Try a 1% increase

[BriCan]

Dan,
I just can't see a problem with doubling some of the spices, although I would be a bit careful with the cardamon and cinnamon

cardamon is (my price) $95 a kg and as you say it overpowers also cinnamon but not to the extent of the cardamon.

and cloves.

cloves can be forgiving -- but only up to a point.

I found all 3 a bit overpowering in my liqueur making endeavours.
Sausagemaking would not be different.

I think sausage making is a little more forgiving but again only to a point.