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Hello All,

We tried to make sausage twice in the past and both times the results were, well, horrible. First time, we tried to make a dried Turkish sausage with so-so results (barely edible). The second time we tried the following recipe:

Texas Hotlinks

6-7 lbs. boston butt
2 T. coarse ground black pepper
2 T. cayenne
2 T. paprika
3 T. salt (iodized)
2 T. mustard powder
1/4 cup minced fresh garlic
1 t. anise seeds
1 t. corriander
1 t. ground oregano
1 T. brown sugar
Hog casings

We used the KitchenAid sausage attachment to make the sausages and cured them in the refrigerator overnight. The next day we grilled the sausages and were unable to eat them because of their poor taste and smell. Where did we go wrong? Were we supposed to use curing salts (such as Prague Powder nos. 1 and 2)? Was that the reason for questionable taste/smell?

Thank you for your help in advance.

SG22

Welcome to the forum sg22

I am not really an expert on heavily spiced sausage. but was the pork fresh and had it been kept cold. The recipe might be at fault for a tried and tested one

http://forum.sausagemaking.org/viewtopic.php?t=272&highlight=bigwheelCLICK HERE.

DO NOT USE ANY CURE WITHOUT A RECIPE UNLESS YOU KNOW WHAT YOU ARE DOING ITS EXTREMELY DANGEROUS

Follow the recipe exactly.

sg22 have a good look around the forum there is a myriad of good advice available.

I have just remembered Click Here and find the post by Parson Snows It's like a short sausagemaking course for beginers.

Dear Oddley,

Thank you for your help! I will read the link you suggested and will post the results from my next attempt.

Thank you,

SG22

First of all welcome to the forum. I would suggest that you take some time to peruse the information out there first and read about other peoples problems etc. then get down to making some sausages. As it sounds that you like spicy sausages I would recommend Bigwheel's Genuine Texas Hot Links (see posting on the Recipe Index).

if you need any help please let us know

kind regards

Parson Snows

That recipe looks a whole lot like Bigwheels hotlink recipe.

Bigwheel's Genuine Texas Hotlinks (Rev 11/01/04)

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
3 T. Morton's Tender Quick
2 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

sg22�s version of a �Texas Hotlink� has
� 2 Tblspns Mustard Powder in place of 2 Tblspns Whole mustard seeds
this will result in excessive mustard in the recipe
� NO Beer - No liquid used at all, possibly on the dry side.
� 3 Tbspns of salt instead of 3 Tblspns Morton�s Tender Quick Cure
the sausage hasn�t been cured
� NO Bay leaves (though oregano will impart a similar flavour)
� 1 tspn ground oregano added
� No Thyme
� 1 Tblspn Brown Sugar added

kind regards

Parson Snows

PS bigwheel recommends smoking them

Yes, perhaps this is an early incantation of Bigwheels recipe He does seem to modify it every so often. The similarities are certainly there.