This is a blog about sausage making and different spices. It takes the form of a diary of my own experiments in food science. But it is also a blog about how to cook, and so although you may find different things in the blog, I hope you will also find some great recipes.

I hope that this blog will help you make better sausages, too. Cooking is not rocket science. There are no magic formulas. And if you’re going to cook, you might as well learn from someone who is passionate about food and cooking.

For some background on my cooking history & personality, here’s a link to my (very long) “about” page: http://saucebook.com/about/ .

I was looking for a good recipe for smoked sausage, and I found the one given here. I tried the recipe and I didn’t like the result. So I tried to change it. Here are my 5 ways to make sausages taste better:

1 – Never use onions in your sausage stuffing, they’re too strong.

2 – Never use garlic as an ingredient in your sausage stuffing, it’s too strong too.

3 – Never add any spices to your sausage stuffing, they’re too strong too.

4 – Never use peppered or spicy sausages such as gorgonzola and pepperoni, they have enough spice already.

5 – Never use more than 2% of fat in your sausage mixture, otherwise you won’t be able to stuff your sausage.

I’m a professional sausage maker, and I’ve been making sausages for a long time.

The first way to make your sausages taste better is to buy good quality sausages. The next way is to make them with good quality meat and add spices according to the recipes in this blog. There are many more ways, but these are the five I have learned over the years.

I recommend making smaller quantities at first, and then making more as you get more skilled in making sausages. And I recommend making them from fresh pork shoulder (back) meat, not from ground pork.

If you’ve never made sausage before, the first thing to understand is that they are very easy to make. You just need some good meat and spices, some equipment like a grinder or a sausage stuffer and a little time.

Here are five ways in which you can make sausages taste better:

1. Change the cooking method. If you want your sausages to be charred, you can either grill them or pan-fry them. To get the dark crusty exterior on the outside and light, moist interior on the inside, it’s best to grill them over charcoal. Pan-frying over medium heat produces a much milder and more tender product.

Spices are not just a way to flavor food, they can improve the texture too. They can make a sausage chewier or firmer–or both. They can enhance the smokey taste of a smoker’s meat, and make it easier for the meat to stay tender.

Sausage making is an art, but spices are more like tools: if you do your job right with them, you don’t have to think about them much. It’s just like using a hammer or screwdriver.

But if you use them wrong, they will ruin your sausage–and ruin your day.

My favorite sausage recipe is a simple one, and in many ways the most important. It doesn’t involve any of the usual spices, because one spice is absolutely key to the flavor: salt.

Salt is crucial to flavor because it draws out water from the meat. In an ordinary pork sausage, salt and water don’t mix well; you have to put them in separate containers and shake them. But when you add salt to meat that has already been ground into a paste, or even just finely chopped, it mixes instantly with the meat’s surface moisture before it can draw any more liquid out of it. The result is a sausage with very little moisture left in it; if you store your sausages in sealed containers, they will stay moist for years.

I recommend using kosher salt. It has less sodium than table salt, which makes your sausages too salty; kosher salt is so pure that no other flavor will come through.

The flavor of sausage is largely determined by the spices that are used. Spices are made in a number of different ways, each with its own characteristics. The following list summarizes some of the methods used.

Curing: curing is the process where sausages are placed in high humidity environments so that they can be stored at ambient temperatures. This process can take up to several days, during which time the sausages will develop a distinctive taste. Some methods include brining, salt curing, and pepper curing.

Fermentation: fermentation is the process where sausages are left to ferment. Fermenting sausages produces a sour flavor and an increase in moisture content, as well as a slight change in texture from the initial casing mixture. Fermentation occurs when lactobacillus bacteria metabolize sugars within the meat or fat casings and produce lactic acid as a byproduct. This process is often used for smoked sausages or fermented pickled sausages such as salami.

Shawarma: Shawarma refers to various grilled meats served with fresh vegetables, garlic sauce, and tahini on pita bread. Traditionally shawarma is made with lamb, but it can be made with chicken or turkey instead; it is also