Picked up a good ole-hand cranker sausage grinder the other day. Looking for a good comparison of the different styles of sausages.
but the google-mastered web keeps giving me stupid effing recipes including sausage bought from the store.
I'd like to compare the _general_ meat and spices content of most major styles of sausage. I can make (have already and now its all gone) Southern-style breakfast sausage in my sleep, but want to consider the others such as Italian, Polish, Bratwurst, Chorizo, etc.
I'll be working with pork shoulder primarily. I hate adding fat to venison, but will eventually i'm sure--in the name of sausage!
Not asking for family recipes, unless you care to divulge. not that i follow any recipe twice-hell, i hardly follow any recipe once-once i latch onto the primary concept.
I've scratched up some basic stuff, but it's been a chore digging through all the "keilbasa is polish" definitions and opinions. sometimes i'm sure the web is dumbing itself down.
Note: I petitioned the establishment for a "culinary corner" or somesuch here at VS. maybe we'll get one if we show some chef-ish-ness here.
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