Homemade Sausage

[jonumberone]

I thought about adding some bacon, but this particular shoulder had a real thick fat cap on it, so I passed on it.
In the future, I'll likely add it.
Curious, when making this recipe, what kind of wine do you use?
Anything in particular, or whatever's open?

[pnoon]

Originally Posted by jonumberone

I thought about adding some bacon, but this particular shoulder had a real thick fat cap on it, so I passed on it.
In the future, I'll likely add it.
Curious, when making this recipe, what kind of wine do you use?
Anything in particular, or whatever's open?

I'll use any moderately priced ($6-$9) cab/merlot/zin/syrah. I will open a bottle to drink and cook with.

[T.G]

Originally Posted by jonumberone

Thanks fellas

Peter, the recipe is from here

I followed it to the letter to get an idea how the flavors come together.
I already made some notes on changes, and will see how well they work.

Originally Posted by jonumberone

I thought about adding some bacon, but this particular shoulder had a real thick fat cap on it, so I passed on it.
In the future, I'll likely add it.
Curious, when making this recipe, what kind of wine do you use?
Anything in particular, or whatever's open?

I haven't found it to be that critical, so I just use 2-buck chuck cab or merlot.