"Sheldon" > wrote in news:1168127877.556267.14220
@q40g2000cwq.googlegroups.com:

>
> Omelet wrote:
>> Fixin' to finish making about another 30 lbs. of turkey/pork sausage
>> here today. I need to weigh the meat to determine the spices etc. to
add
>> yet before stuffing the casings. The plan is Italian.
>>
>> Called the Sausage Miester at a store in Austin that has a sausage
that
>> is the absolute gods.... It's a proprietary recipe just as I'd heard.
He
>> would not give it out. <G>
>>
>> In the mean time, we discussed different sausage recipes and he did
give
>> me an excellent sounding recipe for a basic Italian sausage he made
that
>> I'd said I liked... Oddly enough, it uses granulated garlic instead
of
>> fresh but it does make sense!
>
> Sausage typically contains dehy garlic... fresh garlic contains
> botulism... using fresh in sausage is tantamount to steeping fresh
> garlic in oil.
>
>


Fresh gralic in oil......... I've been doing that for many years and
have never had a problem.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml