In article . com>,
"Sheldon" > wrote:

> 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.

I did not even think of that! Wow.
I've used powdered garlic both times now.

His reasoning was that you get better flavor distribution with powder as
opposed to fresh.
--
Peace, Om

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