The other day I had some spare time so I made a 5 lb batch of hot dogs and a 10 lb batch of garlic rings. I used a recipe that 10.5 suggested awhile back, but instead of adding wine I added half a cup of lambs dark rum, I also added 1 Tbsp of aniseed. It turned out really good, my local resident guinea pig stop by for a visit and a taste test, We come to an agreement on the rum, add maybe 1/4 cup more. I want to add maybe 2 more tsp of aniseed, he says naw, but just might do it and then let him taste test before I tell him. ;).(http://i1179.photobucket.com/albums/x388/micman2/IMG_4241.jpg)(http://i1179.photobucket.com/albums/x388/micman2/IMG_4242.jpg)(http://i1179.photobucket.com/albums/x388/micman2/IMG_4245.jpg)
sorry no pics of the dogs they are all vac wrapped and into the freezer.
Mick
Looks good, I am thinking about using rum in my bacon cure, I may just try it now. I'm not a fan of anise but to each is own, thats why I like making sausage, it lets you get creative. ;D