I use fresh veggies in fresh sausage all the time, (onion, garlic. peppers, Etc.) but never really thought about them in a cured product. I wanted to do a jalapeño garlic cheese something-or-other this weekend but started thinking that the fresh peppers might not taste to good after the few days of curing and the long smoke.
does anyone add them it a cured sausage with good results?
does anyone add them it a cured sausage with good results?