[MomwithHope]

Finally got around to it. Been up since 3, getting a lot done. There is a good polish sausage recipe that I printed out from this website years ago. o I would look around here - http://www.lets-make-sausage.com/ Also got some at food.com just look for sausage making. This is the book that I have, pretty much used it for ideas they have one italian recipe I liked but modified. And the last capicola I made. Again followed the you tube I sent, only used smoked sweet paprika. Weighing up the umai bag is so easy and as long as you have a good scale worked perfectly every time. We don't have a cold basement to hang something like this. Picture is from the last one. It was still a lot for two people so I would cut it in half and vacuum seal it in a foodsaver bag. Will keep probably for a few years. A meat slicer is a must and for pizza I would take the thin slices and do vertical strips. Fresh tomato on the pizza too, no sauce. Not finding the capicola pics and I am pooped for the day.

[Pollard]

I saw that version on amazon

[Pollard]

lets-make-sausage.com

Pretty good site and they seem to live in a similar food-ingredient desert as me. This is a helpful page - http://www.lets-make-sausage.com/sausage-spices.html

Lists all the spices they keep on hand.

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Still looking into the andouille thing. I made a list of the different techniques and all have the main goal of; as smoky as possible, for the Cajun type. Haven’t see a mention of type of wood used which makes a big difference. Hickory and mesquite are probably the strongest. Mesquite only grows in dry areas and only grows in a small part of Louisiana, near the border with TX.

No hurry. I can try different recipes for brats for a while.

I’ll eat the slicing portions of the pork butt I smoked as is and give the rest to my neighbor buddy.