we love the sausage
As I bought this sausage mix I was hoping it would not be so hot that I would not like it. Was I surprised! The mix was exactly what I wanted and the taste was not overpowering. Awesome product.
I added a little more than the recipe called for to enhance the flavor. It was great. I've cooked it several different ways and it doesn't loose it's flavor.
Worked good for me
Used with 4 pounds of trimming from a old buck and 1 pound of pork butt added more crushed red pepper and Italian. Great sausage I will do more with the next deer
Not Too Shabby
I'm starting to get the bug for making sausage with may family. When getting some casings I thought I'd try this and I just made my first batch. I ground 8lbs of country style ribs (yes country style ribs cause that's what I wanted to see what the spices are like and wasn't so worried about texture. It's ground pork in the end still right?) with grandma's old #2 crank grinder. I did 2 packets for 8lbs (not 10) cause my experience is most retail stuff called "spicy" usually isn't in my book and the ribs I got came in 8lbs. Guesstimated on the water, mixed and fried a sample. I was pleasantly surprised. I've bought retail Italian Brats that were pretty horrible or retail sausages that were so hot my nose became a faucet. Anywhere from mild to insane hot in my book but odds are it will be mild. This had good bite for pepper and some other good flavors. No real fennel or anise that I could tell. How does one rate heat on sausage? I will try to bring some logic to that challenge now.. I'd say my end result was similar to a p*ce Picante Med salsa but not as hot as a p*ce HOT picante salsa. Never seen or had a p*ace HOT, but based on mild and medium I'm guessing at what "hot p*ce" would be if it even exists. Maybe a p*ce HOT would be like the heat of straight *abasco sauce on the tongue? Anyways if some retail "med hot sauce" is not enjoyable for you, this maybe the same deal. The cool thing is if this is a little too hot, add more pork or maybe some sugar to try and mellow out the heat. I added some parsley flakes (color mainly), garlic granuals, and some fennel seeds. 2nd sample was better. Overall I'm happy and definitely this wasn't a waste of time, meat, or money in my book.. Hope this helps someone out!