CP's Sausage samples

[Checkered Past]

There is a possibility that I missed my ratios on a handfull of samples. The salt level might of been higher and the paprika lower then it was supposed to be. If you feel that the sample was not right please pm me and I will send out another sample. The color should resemble the photo below.

Sorry if you we're affected by this,
Darrell

[Whisky Fish]

My batch tasted great Darrel, I think I was one of the later ones you shipped out, and thanks again.

[IrishChef]

Oh, ummm, yeah, mine must have been one of the bad ones, yeah, thats it. I think I should get a new one, just to compare, you know Quality Control is important.

[blues_n_cues]

Oh, ummm, yeah, mine must have been one of the bad ones, yeah, thats it. I think I should get a new one, just to compare, you know Quality Control is important.

yeah,it totally ruined my spaghetti last night.

[moselle]

I think I did get one of the 'bad' ones.
Since I never made sausage before I thought maybe it would settle down after overnight in the fridge.
It is too salty to eat as is. I think it will be ok in a sauce though.
It still tastes very good, just too much salt.
I kept looking at all your pictures and mine looks more red.
I do think mine is different. I don't know though maybe I messed something else up?
Someone said that they added 2 more pounds of meat and it was better. I kept thinking maybe I should have done that?
This is mine. On the right is the CP Italian.

[Que-ball]

I haven't tried mine yet, and wanted to keep the bag sealed until I'm ready to use it for freshness. Just looking through the bag on mine, then through my computer screen and your bag, mine looks lighter colored.

Thank you for staying on top of the quality control. Just shows that yours will be a reputable company to deal with.

On edit, I just looked at Big Guy's thread on making this sausage. He has one pic of his ground pork with the CP seasoning poured out on top of it but not mixed in yet. Mine is that color.

[curious aardvark]

well I mixed up 3 lb last night.
Tasted kinda salty from the packet - but then so does MH, so ignored that.
Mixed with beer and oats (sop for me) the cooked sample tasted pretty good. Definitely not overkill on the salt - about right I'd say.
Nice heat, interesting anise tang - not at all what I was expecting (still haven't managed to pin down what you lot think of as italian sausage yet :-)
Going to stuff some sheeps casings tonight and hand round samples to the usual suspects to get a wider opinion for you :-)

But so far so good
THinking the last couple of pound would make a pretty decent summer sausage mix.

[Checkered Past]

Well Thanks for understanding folks,
I think I have the window narrowed down, next time I'm putting lot #'s on em I will be sending out more samples to the affected people, some have PM'd me and some are here on the post anyone else let me know there were about 6 samples.

Thanks,
Darrell

Hard to tell from pics, And you were one of the last Que ball so I will ship you some.

[nickelmore]

Have not tried

Have some pork thawing in the fridge, I will taste test mine but it looked pretty good in the package.

Ill be finding out later tonight or tommorow and let ya know.

[Checkered Past]

Thanks, I think I got your's out early...I sent 34 samples and probly 6 are not right and those were at the tail end.

[curious aardvark]

Apparently I did get the salty batch.
Fried 4 up this morning for testing (new frying pan works well too)
But...
I quite like them lol
You kind of get to a point with salt where it's so strong it almost becomes hot.
I quite like that. These are going to be mostly used for sarnies - I've got 6 packs of 4 in the freezer. Would also be good for adding to casseroles to add some falvour.
So definitely not a disaster darrell :-)


Fair bit of heat as well, if I were selling them or the seasoning it would have to be 'spicy italian sausage'.
Too hot for my mum - which isn't saying a lot - but hey, it's all feedback right

[harlanr3]

ok so just doing some reading about the samples and I got one that was a little salty.and CP sent me a different one so I compared color and one is a little lighter.I cooked with the salty one and it was fine.I will re post after comparing the 2.

[harlanr3]

ok so I made 2 one pound batches and did a side by side fry test,Both were VERY good.the 2nd batch was a tad warm for me (most things are) I'm a wuss when it come to hot food I believe it will be just right for most.it has really good flavor and I will be ordering some when I run out.and all i will have to do is mix it to a 1 1/2 pounds of meat and it will be perfect thanks CP I think you nailed it

[harlanr3]

just wanted to update

I have made 2 batch's of meat balls with CP mix.1 was in a Rosa sauce and 1 with a fettuccine sauce I love this stuff.