[Sca-cooks] Need assistance in Scaling Sausage Spicing

[Chris Stanifer]

--- Barbara Benson <voxeight at gmail.com> wrote:

> I have never tried to scale anything where I cannot taste as I go so I
> was looking for some advice on what might be a problem. 


You can taste this as you go.  Just pop a griddle or saute pan on the stove, and cook up small
pieces as you add the spice.  When it tastes right, it's done.  I'm assuming this will be a fresh
sausage (meaning not smoked or aged), so the flavor should be true from pan to casing.  If you
intend to serve them cold or at room temp, you may want to spice them a little heavier than if you
plan to serve them hot.

William de Grandfort

=====
Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.


		
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