DebPenny
Mon, Sep-23-02, 20:11
1 large onion, minced
2 teaspoon cayenne pepper
4 tablespoons chili powder
2 teaspoons crushed oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon garlic powder
5 tablespoons vinegar
1 teaspoon salt
1 1/2 lbs ground pork, the pork shoulder I used last time worked very well
If you are going to use sausage casings, soak them overnight in the refrigerator.
Knead all ingredients together until well blended. Shape into patties or meat loaf or stuff into sausage casings. Make a large roll or tie off in 5 to 18-inch links with string. Refrigerate in airtight containers for 2 to 3 days to allow flavors to blend. If you plan to use the sausage immediately, the spices will not be as strong. You may substitute 3/4 lb ground beef for half the pork, or red wine for the vinegar. Do not use rice vinegar.
This sausage will keep in the refrigerator for 2 to 3 weeks. Or you can freeze it.
Contributor: Deborah Penny
Yield: 38 ounces
I got the original for this from a poster on the Yahoo Schwarzbein forum, but I have made substantial changes to make it my own. I hope you like it. You can adjust the cayenne to make it hotter or milder.
;-Deb
2 teaspoon cayenne pepper
4 tablespoons chili powder
2 teaspoons crushed oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon garlic powder
5 tablespoons vinegar
1 teaspoon salt
1 1/2 lbs ground pork, the pork shoulder I used last time worked very well
If you are going to use sausage casings, soak them overnight in the refrigerator.
Knead all ingredients together until well blended. Shape into patties or meat loaf or stuff into sausage casings. Make a large roll or tie off in 5 to 18-inch links with string. Refrigerate in airtight containers for 2 to 3 days to allow flavors to blend. If you plan to use the sausage immediately, the spices will not be as strong. You may substitute 3/4 lb ground beef for half the pork, or red wine for the vinegar. Do not use rice vinegar.
This sausage will keep in the refrigerator for 2 to 3 weeks. Or you can freeze it.
Contributor: Deborah Penny
Yield: 38 ounces
I got the original for this from a poster on the Yahoo Schwarzbein forum, but I have made substantial changes to make it my own. I hope you like it. You can adjust the cayenne to make it hotter or milder.
;-Deb