Longaniza Adobo Recado (Filipino red sausage)
Another first try at a recipe from Len Poli's site
Spices mixed in after a first grind through a 10mm plate
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After the second grind through the 4mm plate
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140406_184624_zpsus13msvu.jpg)
Frying up a test patty
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140408_185315_zpsrl6lmj5m.jpg)
A little smoke in the garage
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After the ice bath hanging to bloom with some Russian sausage on the far left. This sausage is supposed to be in 40mm hog casings. I ran out of my regular 32-36mm naturals. So I went with what I had and used sheep casings
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140408_234703_zpsnxruudte.jpg)
Ready for packaging
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140409_101904_zpsru3306p7.jpg)
Had to take a look at it
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140409_102105_zpsjykyg8pd.jpg)
Thanks for Looking!!
Looks like another winner, Chris!!
STOP THAT ;)
Looks a lot like Russian sausage me thinks :o
is this one spicy?
Quote from: seemore on April 10, 2014, 03:49:05 PM
is this one spicy?
It has a little heat to it but not as much as I would like. I will fix that on the next batch I make
Don't ya just love sausage! Fantastc!