I do not know what to make next please help.

[Eric F]

My neighbor sampled a buffalo chicken sausage I made and a "irish" style sausage I made. He has brought me a 7lb bone in boston butt and asked me to make him some sausage, I have no idea what to make, he did not want "irish" or itialian or breakfast sausage, I was thinking some sort of "country" sausage. I could use some suggestions please.

[vagreys]

How about a fresh garlic sausage, with French four-spice blend?

[Eric F]

Thanks for the suggestion I would certianly do that if it were for me, this guy is American southern, the ginger cinnimon and clove are not the tastes he is looking for. But a garlic sausage is a point in the right direction. Thanks.

Fresh garlic black pepper smoked salt a hint of crushed red pepper......I think I have it now.
Unless there are other suggestions.

[wheels]

Eric

Maybe sit down with your neighbour and explain that you're no expert and discuss their requirements?

Phil

[vagreys]

Thanks for the suggestion I would certianly do that if it were for me, this guy is American southern, the ginger cinnimon and clove are not the tastes he is looking for. But a garlic sausage is a point in the right direction. Thanks.

Fresh garlic black pepper smoked salt a hint of crushed red pepper......I think I have it now.
Unless there are other suggestions.

I'm American Southern, and it seems fine to me!

If he doesn't want Italian or (southern style) breakfast sausage, perhaps he'd like something along the lines of a Texas hot link or an andouille (in line with his Southern heritage, of course).

[chix-boy]

[quote="Eric F"]Thanks for the suggestion I would certianly do that if it were for me, this guy is American Southern, the ginger cinnimon and clove are not the tastes he is looking for. But a garlic sausage is a point in the right direction. Thanks.

If he from the south how about Andouille or Boudin I love some of the Cajun and Creole sausasage from the south also. They are all pork, except Boudin you will need beef blood.

[salumi512]

I'd say stay away from fennel or anything tasting like fennel. How a sausage is cooked is as important to the taste as well.

Any link cooked over fire with mesquite will penetrate your senses.

[Eric F]

thanks folks, I talked with him last night, he will come over today when I am ready to mix the spices, but so far the above listed garlic smoked salt black pepper and red pepper flakes sound good, perhaps it needs just a hint of an herb too, I will let him smell a few to see what he likes, tyme rosemary majorham......parsley maybe. Its cool being the neighborhood meat man! I think I will use ground pretzels for filler too, just seems right to me.

[Eric F]

well went with this,
6lbs medium ground boston butt
1/4 cup smoked kosher salt
1 table spoon each
garlic powder
onion powser
tyme
dried parsley
crushed red pepper
black pepper
coriander
1/4 cup ground dry pretzles
stuffed in collegen cases.
tastes like a bratwerst to me.