Don't forget to add some of your favorites here as well.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot

Search

Current Moon Phase Tide Reports
Boat Trailer St... I have attached some pictures of wh... Click Here |
East Canyon 2/1... Nice to hear your still getting at ... Click Here |
This one's for r... I won't get to say this too much no... Click Here |
Crazy catch and... Nice, you don't hear of m... Click Here |
This authentic Italian sausage is a perennial favorite. It calls for wild fennel seeds, which can be collected in the fall all over California, where it grows, weed-like, along roads and highways. But commercial fennel seeds, or even anise seeds, will do just as well. Stuff into hog casings. Serve with pasta of any sort, or add slices of this sausage (pre-cooked) to your favorite meat-based pasta sauce.
Ground pork or wild boar: 1 lb.The rubbed sage and savory are what give this sausage its wonderful breakfasty flavor; the nutmeg and marjoram provide a nice counterpoint, and the black pepper adds a touch of hotness. Stuff into sheep casings or leave as bulk sausage to make patties.
This is a fragrant, delicately flavored sausage ideal for Christmas breakfast, although you will find it so delicious you will be sneaking packages of it out of the freezer for ordinary weekend breakfasts all year long! Stuff into sheep casings or leave in bulk for patties.
Ground pork: 1 lb.A unique delicacy that goes like candy! Ordinary brown raisins can be substituted, of course, but then the product loses a bit of its delicate flavor. Stuff into hog casings.
Ground pork: 1 lb.This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes. Stuff into hog casings.
Ground pork: 1 lb.This is a recipe we got from the owner at a Portuguese tapas bar in San Francisco, near Fisherman's Wharf, in 1979. It differs considerably from traditional linguica in that it calls for sherry (a Spanish wine) rather than vinegar, and its only spices are salt and paprika. The mix should be very coarsely-ground. We use a 3/4" plate on our grinder. As for the sherry, avoid cheap cooking brands. We favor Harvey's Bristol Cream, which is rich, sweet and full-bodied, but you can experiment with other types, although dry sherries give the sausage an unpleasant, flat taste. Or try a good Port, which will, at least, be Portuguese. Stuff into hog casings. When made with Harvey's Bristol Cream, the taste is unique and absolutely unforgettable.
Ground pork: 1 lb.This mild and fragrant Hungarian delicacy calls for genuine Hungarian paprika lots of it. Americans generally use paprika to add color only, not flavor. To enjoy the true taste of the sweet red peppers from which paprika is made, use only the finest Hungarian paprika, and use LOTS of it! It makes the product look fiery-hot, but it is quite mild. The garlic adds an aroma that will bring your whole family (or your guests) into the kitchen when they smell it cooking. Use medium hog casings (35-38 mm).
Ground pork: 1 lb.Andouille is a strongly-smoked Cajun sausage used in gumbos, jambalayas, bisques and other specialties. True andouille is stuffed into medium beef casing (hard to find), which makes the sausage approximately 1-1/2" in diameter. When smoked over pecan wood and sugar cane, it becomes very dark to almost black in color. Cajuns smoke andouille for up to seven or eight hours. The finest andouille in France comes from Brittany and Normandy: it's believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions.
There are many variations of andouille recipes. This is one that we've found is well-accepted by most palates. Grind the pork coarsely: use a 3/8" plate. Stuff into large-bore hog casings (42+ mm). Smoke over your choice of chips hickory, apple, alder or pecan, if you can get it. Use a tray over the heat source and watch out for fire from the fat drippings! Smoke slowly until the sausages reach 175°. They'll be fully cooked at that temperature, and ready to eat or to be frozen. Don't smoke them too fast, or they'll shrink and get wrinkled. Slow smoking toughens the skins to give the andouille that special "bite," like al dente pasta. Cut the sausages on the diagonal and add to your favorite Cajun dish!