I know it's almost sacrilege to say "without garlic", but my wife is PA Dutch, and every year, she gets more and more Dutch.
She won't eat anything with garlic in it anymore, which my half Hungarian/half Irish sausage making self is having a hard time with.
I'm going to try Boerewors, since I haven't seen a recipe that calls for garlic, I guess the Dutch didn't take any to Africa, but I'm looking for another alternative, preferably that I can turn a nice mahogany color.
Thanks in advance, because I know I'm going to end up with quite a few concoctions that I'm going to have to convert into 1 or 2 lb batches.
She won't eat anything with garlic in it anymore, which my half Hungarian/half Irish sausage making self is having a hard time with.
I'm going to try Boerewors, since I haven't seen a recipe that calls for garlic, I guess the Dutch didn't take any to Africa, but I'm looking for another alternative, preferably that I can turn a nice mahogany color.
Thanks in advance, because I know I'm going to end up with quite a few concoctions that I'm going to have to convert into 1 or 2 lb batches.