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Post by jimz on Nov 26, 2014 17:44:42 GMT -6
Time to make a batch of Noal Rush Country Sausage. Thought I would spice the recipe up a little bit. Have some dried Tabasco peppers in the food processor from last years crop. Time for a whirl! Nice coarse grind. I felt the heat for hours latter, just from grinding. Love it! Spice blend is finished. I have fresh sage and store bought dried sage in the mix. Besides the Tabasco peppers, I have Hungarian Hot Paprika in the mix. As I said before, all different types of sausage mixes, make great rubs as well. Mr Pork butt is ready for the grind. Just a small batch. 6 lbs after deboning. Looking nice. Time to cover up and put in the fridge over night to let the flavors blend, before wrapping up and freezing in 1lb links +-. Test patties were pretty good -JimZ
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Post by Cajunate on Nov 28, 2014 9:32:56 GMT -6
Great job there Jim!! I need to make some sausage soon.
BTW, remember those dried red peppers you gave me? Lol..... about a month or so ago I was cooking something and needed red pepper flakes. So, I took those and tossed some in my grinder and buzzed them a few seconds. I took ataste and WHOA! Lol.... Those puppies are hot!!! I love it!! I did the rest and have those on the side for "Special Uses".
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Post by jimz on Nov 28, 2014 13:57:50 GMT -6
Thanks Nate. Yes, time to get your grind going Big Guy. Glad you enjoyed those peppers. They certainly do have a kick to them. Have a good weekend -JimZ
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