www.sausagemaking.org

by **piedmont** » Tue May 11, 2010 8:49 pm

is there a name for sausage with more than just meats? i'm looking for recipes for sausage which would contain meats as well as fruits or vegetables. like boudin.

by **vinner** » Tue May 11, 2010 9:10 pm

Lots of recipes out there like that. Just search with the name of the fruit or veggie you want, like mus
shroom, cranberry, dried cherry, etc.

by **wheels** » Tue May 11, 2010 11:16 pm

piedmont

Welcome.

Vinner's pointed you in the right direction. I just wanted to say hi!

There's a nice chicken, spinach and feta recipe on here somewhere.

...plus many others.

Phil

by **piedmont** » Sat May 15, 2010 2:10 pm

wheels wrote:piedmont

Welcome.

Vinner's pointed you in the right direction. I just wanted to say hi!

There's a nice chicken, spinach and feta recipe on here somewhere.

...plus many others.

Phil

Found it, looks tempting so i put it on my to do list, thanks,

been making small batches of sausage since about '98. just a small repertoire of hot italian, brats and polish with 2 or 3 other recipes.

i have an electric grinder/stuffer from northern tool after tireing of hand cranking.

by **Nutczak** » Sat May 15, 2010 9:48 pm

I posted a recipe for Bratwurst with bacon and Swiss Cheese a few months back, maybe you coud add a little something extra to that recipe, I think mushrooms or dried cranberries would make a great addition to my formula.

Or a hot Italian with provolone cheese, peperoncini, and some green olives? (go light on the olives, a little goes a long way)

I have also done a bratwurst with wild rice that was kinda nice, think if it as a northern-WI style of Boudin Blanc.

by **piedmont** » Sat May 15, 2010 10:27 pm

Nutczak wrote:I posted a recipe for Bratwurst with bacon and Swiss Cheese a few months back, maybe you coud add a little something extra to that recipe, I think mushrooms or dried cranberries would make a great addition to my formula.

Or a hot Italian with provolone cheese, peperoncini, and some green olives? (go light on the olives, a little goes a long way)

I have also done a bratwurst with wild rice that was kinda nice, think if it as a northern-WI style of Boudin Blanc.

Italian with pepperocini and and cheese sounds tempting.

by **gunfighter** » Mon Jul 05, 2010 11:59 pm

Check Len Polis Sausage Formulations site. It has been an invaluable resource for me.

www.sausagemaking.org

name for sausage with rice or veg

name for sausage with rice or veg

same

pepperoncini

Rice or veg sausages

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