I have always like it but couldnt find a recipe that I liked. On the weekend I spoke with my neighbor at the lake. He makes it regularly and always gives me a few pieces. I have asked for the recipe but he will not share. He did agree to sell me the spices and tell me how to make it. He does not buy his spices locally but has them shipped from Germany. $20 got me enough spices for 25 lbs. It is a week long process which includes 3 days of cold smoke and cheap wine instead of water to mix the meat and spices. Going to be a lengthy process so plan to start next week.
Must be one of those (https://lh6.googleusercontent.com/-GHBbsaa_p40/UVir1kyToII/AAAAAAAAF04/Y2mx29pc-Vk/s63/cantsay.gif) recipes. Maybe you should go over and get (https://lh6.googleusercontent.com/-zLRPZco7oFg/UViqooFrBrI/AAAAAAAAFzk/Br1Y3iO8mrM/s52/2drunks.gif) with him and he will spill the recipe and you can make it (https://lh4.googleusercontent.com/-Pijn5sFdLFk/UViqpVb-dlI/AAAAAAAAF0k/dDCnLLv51N8/s100/crawfish2.gif)
Naw, he won't give the recipe. He's a retire butcher and sausage maker and he had to buy recipes from other butchers. Besides he said he tried to duplicate the spices but couldn't so he imports the spices already mixed from a contact in Germany.
Started today. Got meat ground, seasoned and stuffed. It's in the fridge for a couple days and smoking will start Wednesday
Today the cold smoking process starts. Got the sausage hung and it's drying at 120. In an hour or so the cold smoke will start
(http://img.photobucket.com/albums/v481/candlelake/26E61BDE-D77D-40FB-B573-8AF6D0A2D574-123-00000001406C6738_zps6e43f52e.jpg)
Cold smoke adapter hooked up and ready to go. Just waiting for the drying to finish and cabinet to cool
(http://img.photobucket.com/albums/v481/candlelake/D831240D-27C5-4E98-A418-DEA0ECFDA38F-123-00000003B81069EB_zps74bb1b1b.jpg)
Well, the sausage is all done. I wasn't home to take it out so no pictures. We were away but my son was good enough to come by and take it out of the smoker and put it away. Of course he had to taste test it ;). Tastes like it's supposed to so will make it again when this batch is gone.
Which cure did you use in the sausage?
Don't know. The cure was with the spices the neighbor gave me and these were imported from Germany.