Comments on: Dr. Saus http://www.rootsandgrubs.com/2008/07/21/dr-saus/ Dada, bring my beer in the living room Fri, 10 Feb 2012 04:49:08 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Maggi http://www.rootsandgrubs.com/2008/07/21/dr-saus/comment-page-1/#comment-32708 Maggi Tue, 22 Jul 2008 02:02:31 +0000 http://www.rootsandgrubs.com/?p=740#comment-32708 <p>I make my own sausage at home (and I'm with you... no more casing) but admittedly, I cheat. I grind the meat, but honestly, I have found that Penzey's sausage blends to be quite good. I really enjoy the Bratwurst seasoning. The Italian is fine, but since I like hot, I do doctor add the requisite heat.</p> I make my own sausage at home (and I’m with you… no more casing) but admittedly, I cheat. I grind the meat, but honestly, I have found that Penzey’s sausage blends to be quite good. I really enjoy the Bratwurst seasoning. The Italian is fine, but since I like hot, I do doctor add the requisite heat.

]]> By: ctate http://www.rootsandgrubs.com/2008/07/21/dr-saus/comment-page-1/#comment-32693 ctate Mon, 21 Jul 2008 19:49:42 +0000 http://www.rootsandgrubs.com/?p=740#comment-32693 <p>Hmm, I always thought merguez was "supposed" to be seasoned with harissa, but I see that this is not necessarily the case. You should try it, though! Harissa is wonderful stuff.</p> <p>Some of it I've had is a little reminiscent of habaneros -- in behavior, not in taste. It's hot enough to peel paint, but it's also bursting with flavor so using only a teeny bit still works well.</p> Hmm, I always thought merguez was “supposed” to be seasoned with harissa, but I see that this is not necessarily the case. You should try it, though! Harissa is wonderful stuff.

Some of it I’ve had is a little reminiscent of habaneros — in behavior, not in taste. It’s hot enough to peel paint, but it’s also bursting with flavor so using only a teeny bit still works well.

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