Sausage recipe thread - post 'em here

20stone

There have been a ton of threads about sausage lately (and I've started a couple).  It occurs to me that it would be handy to have some favorites all in one spot.

So, if you have a favorite, either:

• Post the recipe in the replies
• Post a link to the old thread in the replies

After everyone has their fun, I will add them into my super secret spreadsheet (used to prevent me from fu$%ing up scaling up recipes or getting units wrong) and make it available to the group.

Requirements:

• You've made it before
• If it is from a cookbook, please reference the book/page as the source, in case folks want to see the source material
• Pictures a plus

A starter recipe:

Texas Beef Sausage - @20stone and @The Cen-Tex Smoker  (to soak up extra pork back fat)
(measured in the crazy convention of g per 10lbs of meat)

Lean beef (top round or similar) - 7 lbs
Pork fat - 3 lbs

Kosher salt - 51.4g (for 1.38% all in)
Cure 1 - 11.4g 

Black pepper - 30.0g
Cayenne - 6.8g
Hungarian paprika - 6.0g
Onion powder - 15.0g
Garlic - 24 cloves
Jalapenos - 300.0g
Beer - 1.3 12oz cans

Case in 32/35 hog casings

1) make sausage
2) air chill til pellicle is formed  (sticky outside, hanging in a fridge overnight is best)
3) hot smoke at 180F until IT of  150F
4) ice bath, and air dry

The Cen-Tex Smoker

Great idea. Bookmarked

DMW

My first sausage making excursion:
http://eggheadforum.com/discussion/1159876/ot-my-first-sausage-making

Another:
http://eggheadforum.com/discussion/1169294/sausage-sausage-sausage-sausage/p1

I have a few more on here, can't find them though.

danguba78

Here’s a thread on some smoked garlicky sausages from earlier this year: http://eggheadforum.com/discussion/1209806/sausage-fest-making-croatian-kobasice-smoked-sausages-with-bge-ar

danguba78

And here’s a link to my go-to snack stick recipe. 
http://chopandbrew.com/recipes/spicy-beef-stick-snack-stick-recipe/

caliking

Brilliant idea. 

Can you post the recipe for the hunter sausage that Andy V made that time?

lkapigian

Great Thread 

http://eggheadforum.com/discussion/1208636/ot-homemade-linguicia#latest

http://eggheadforum.com/discussion/1207449/ot-my-homemade-andouille#latest

20stone

caliking said:

Brilliant idea. 

Can you post the recipe for the hunter sausage that Andy V made that time?

Kabanosy (Polish hunters sausage - Andrew V., now of Mondo Market at Stanley (in Denver... go see him) (all measurements in % of meat weight) Pork - 100% Kosher salt - 1.75% (note - this is higher salt than I use for fresh sausage) Cure 1 - 0.25% Sugar - 0.20% Black pepper - 0.20% Nutmeg - 0.06% Caraway seeds (whole toasted) - 0.06% Ice water to bind after grinding 1) grind 2) mix with ice water (paddle mixer or by hand) until sticky 3) stuff into sheep casings (24/26), making long (12") links 4) hang and chill til pellicle formed (sticky, overnight is great) 5) hot smoke (180F) until IT of 150F 6) ice bath 7) hang in a fridge or meat locker (35F-60F) for several days 8) vac bag (or eat, because it's awesome)

westernbbq

Anyone have a good texas hot link recipe?  I think i saw one before here amd i tried it...a little too spicy for my audience but if anyone has one they like, id love to see it!

20stone

westernbbq said:

Anyone have a good texas hot link recipe?  I think i saw one before here amd i tried it...a little too spicy for my audience but if anyone has one they like, id love to see it!

You might check out the Texas beef recipe I put up there.  They have a fair amount of heat but could use more if you are looking for some pop.  They do have jalapenos as 7% of meat weight.

westernbbq

@20stone,  will it work with pork only?

theyolksonyou

The chicken tomato basil in the book charcuterie was a hit at NCBB I

http://ruhlman.com/2013/03/chicken-sausage/

20stone

westernbbq said:

@20stone,  will it work with pork only?

One way to find out.  We developed the recipe to soak up the surplus pork fat from our butterball hogs.  I suspect that they would be awesome with pork.

The Cen-Tex Smoker

westernbbq said:

@20stone,  will it work with pork only?

should work but true TX hot links are mostly beef. 

lkapigian

The Cen-Tex Smoker said:

westernbbq said:

@20stone,  will it work with pork only?

should work but true TX hot links are mostly beef. 

@The Cen-Tex Smoker Was looking for a true East Texas Hot Link like like Docs and a few others I have seen, no real luck but they seem to be most if not all beef, fat content appears extremely high, lots of heat and probably a ton of Paprika to give it that color and appears to be a loose bind..Also the way that are cooked seems different, looks like they are smoked and then "poached"........Am I close?

HoustonEgger

Not a recipe - but A&M just opened up it's registration for the Creative Sausage making class (email below):

You are receiving this email because you have attended a program (or more) hosted by the Meat Science Section of the Department of Animal Science at Texas A&M University.  We wanted to let you know that we have opened registration on our annual Creative Sausage Making course and would certainly welcome you to join us for the event!  The Creative Sausage Making course is taught by our Associate Department Head and Processed Meats expert, Dr. Wes Osburn along with a team of industry experts and our undergraduate and graduate students.  It includes some hands-on activities using equipment that you could use at home to make small batches of sausage, and you will have the opportunity to not only learn the science behind sausage manufacturing, but also to take your class project home to show off!

Registration for the course is handled through our online system never on campus (https://agriliferegister.tamu.edu/organizationListings/97) or by calling 979-845-2604.

A block of hotel rooms has been set up at the Holiday Inn, 2500 Earl Rudder Freeway South, College Station, TX 77840 (979-485-8300) or (https://www.holidayinn.com/redirect?path=hd&brandCode=HI&localeCode=en&regionCode=1&hotelCode=CLLSP&_PMID=99801505&GPC=CSM&viewfullsite=true).  ($95 - deadline for booking is 12/22/17).

If you can’t make it, but know someone who might be interested, please feel free to pass this along.

Thanks in advance for your continued support of the TAMU Meat Science Program!

lkapigian

^^^^^is tempting^^^^^^^ 

The Cen-Tex Smoker

lkapigian said:

The Cen-Tex Smoker said:

westernbbq said:

@20stone,  will it work with pork only?

should work but true TX hot links are mostly beef. 

@The Cen-Tex Smoker Was looking for a true East Texas Hot Link like like Docs and a few others I have seen, no real luck but they seem to be most if not all beef, fat content appears extremely high, lots of heat and probably a ton of Paprika to give it that color and appears to be a loose bind..Also the way that are cooked seems different, looks like they are smoked and then "poached"........Am I close?

pink salt and smoke will get it pretty red. Those sausages hanging in the fridge turned very red once smoked.

East TX is definitely more pork-centric than Central and south texas bbq. I don't get over there much but I'll snoop around and see what I can find. 

20stone

lkapigian said:
.... Was looking for a true East Texas Hot Link like like Docs and a few others I have seen, no real luck but they seem to be most if not all beef, fat content appears extremely high, lots of heat and probably a ton of Paprika to give it that color and appears to be a loose bind..Also the way that are cooked seems different, looks like they are smoked and then "poached"........Am I close?

I think I have what you are looking for:

Red Hot (Andrew V)
(quantities in percentages of meat weight)

Pork (70/30) - 100%
Kosher salt - 1.4% (for my taste, at least)
Cure 1 - 0.25%
cayenne - 0.50%
hot sauce - 3.00%
mustard powder - 0.50%
black pepper - 0.25%
pimenton - 0.50%
white vinegar - 2.00%

I do not recall whether we smoked them, but expect we did.  Let us know how it goes

lkapigian

20stone said:

lkapigian said:
.... Was looking for a true East Texas Hot Link like like Docs and a few others I have seen, no real luck but they seem to be most if not all beef, fat content appears extremely high, lots of heat and probably a ton of Paprika to give it that color and appears to be a loose bind..Also the way that are cooked seems different, looks like they are smoked and then "poached"........Am I close?

I think I have what you are looking for:

Red Hot (Andrew V)
(quantities in percentages of meat weight)

Pork (70/30) - 100%
Kosher salt - 1.4% (for my taste, at least)
Cure 1 - 0.25%
cayenne - 0.50%
hot sauce - 3.00%
mustard powder - 0.50%
black pepper - 0.25%
pimenton - 0.50%
white vinegar - 2.00%

I do not recall whether we smoked them, but expect we did.  Let us know how it goes

Thanks @20stone

The Cen-Tex Smoker

20stone said:

lkapigian said:
.... Was looking for a true East Texas Hot Link like like Docs and a few others I have seen, no real luck but they seem to be most if not all beef, fat content appears extremely high, lots of heat and probably a ton of Paprika to give it that color and appears to be a loose bind..Also the way that are cooked seems different, looks like they are smoked and then "poached"........Am I close?

I think I have what you are looking for:

Red Hot (Andrew V)
(quantities in percentages of meat weight)

Pork (70/30) - 100%
Kosher salt - 1.4% (for my taste, at least)
Cure 1 - 0.25%
cayenne - 0.50%
hot sauce - 3.00%
mustard powder - 0.50%
black pepper - 0.25%
pimenton - 0.50%
white vinegar - 2.00%

I do not recall whether we smoked them, but expect we did.  Let us know how it goes

We did. I didn't love these. Nothing bad about them but were kind of "meh" compared to some of the others we did. Kind of like the fermented italian we did. These were very similar to a few others and needed the heat and flavors amped up big time

20stone

The Cen-Tex Smoker said:

20stone said:

lkapigian said:
.... Was looking for a true East Texas Hot Link like like Docs and a few others I have seen, no real luck but they seem to be most if not all beef, fat content appears extremely high, lots of heat and probably a ton of Paprika to give it that color and appears to be a loose bind..Also the way that are cooked seems different, looks like they are smoked and then "poached"........Am I close?

I think I have what you are looking for:

Red Hot (Andrew V)
(quantities in percentages of meat weight)

Pork (70/30) - 100%
Kosher salt - 1.4% (for my taste, at least)
Cure 1 - 0.25%
cayenne - 0.50%
hot sauce - 3.00%
mustard powder - 0.50%
black pepper - 0.25%
pimenton - 0.50%
white vinegar - 2.00%

I do not recall whether we smoked them, but expect we did.  Let us know how it goes

We did. I didn't love these. Nothing bad about them but were kind of "meh" compared to some of the others we did. Kind of like the fermented italian we did. These were very similar to a few others and needed the heat and flavors amped up big time

I would think subbing roasted fresh peppers (of various stripes) for some of the cayenne would be a strong move.  Perhaps some habs or serranos would be nice.

caliking

20stone said:

The Cen-Tex Smoker said:

20stone said:

lkapigian said:
.... Was looking for a true East Texas Hot Link like like Docs and a few others I have seen, no real luck but they seem to be most if not all beef, fat content appears extremely high, lots of heat and probably a ton of Paprika to give it that color and appears to be a loose bind..Also the way that are cooked seems different, looks like they are smoked and then "poached"........Am I close?

I think I have what you are looking for:

Red Hot (Andrew V)
(quantities in percentages of meat weight)

Pork (70/30) - 100%
Kosher salt - 1.4% (for my taste, at least)
Cure 1 - 0.25%
cayenne - 0.50%
hot sauce - 3.00%
mustard powder - 0.50%
black pepper - 0.25%
pimenton - 0.50%
white vinegar - 2.00%

I do not recall whether we smoked them, but expect we did.  Let us know how it goes

We did. I didn't love these. Nothing bad about them but were kind of "meh" compared to some of the others we did. Kind of like the fermented italian we did. These were very similar to a few others and needed the heat and flavors amped up big time

I would think subbing roasted fresh peppers (of various stripes) for some of the cayenne would be a strong move.  Perhaps some habs or serranos would be nice.

I vote for habs and/or pequin chiles.

20stone

caliking said:

20stone said:

The Cen-Tex Smoker said:

20stone said:

lkapigian said:
.... Was looking for a true East Texas Hot Link like like Docs and a few others I have seen, no real luck but they seem to be most if not all beef, fat content appears extremely high, lots of heat and probably a ton of Paprika to give it that color and appears to be a loose bind..Also the way that are cooked seems different, looks like they are smoked and then "poached"........Am I close?

I think I have what you are looking for:

Red Hot (Andrew V)
(quantities in percentages of meat weight)

Pork (70/30) - 100%
Kosher salt - 1.4% (for my taste, at least)
Cure 1 - 0.25%
cayenne - 0.50%
hot sauce - 3.00%
mustard powder - 0.50%
black pepper - 0.25%
pimenton - 0.50%
white vinegar - 2.00%

I do not recall whether we smoked them, but expect we did.  Let us know how it goes

We did. I didn't love these. Nothing bad about them but were kind of "meh" compared to some of the others we did. Kind of like the fermented italian we did. These were very similar to a few others and needed the heat and flavors amped up big time

I would think subbing roasted fresh peppers (of various stripes) for some of the cayenne would be a strong move.  Perhaps some habs or serranos would be nice.

I vote for habs and/or pequin chiles.

I'm not even done with AW/SS3 (still some brisket missiles and Genoa salami to case and smoke/hang), and the recipes are aswirlin'.

Agreed on the pequins, but I want to mix it up vis a vis the jabs.  We already have them going in the TX Beef and the Tejas.

westernbbq

The Cen-Tex Smoker said:

westernbbq said:

@20stone,  will it work with pork only?

should work but true TX hot links are mostly beef. 

I never knew that..,thanks mucho for sharing @The Cen-Tex Smoker....

Being from wisconsin, I have run into folks who didnt know bratwurst contained pork AND veal....

Just made a batch last week which was incredible.....

lkapigian

Irish Pork Sausage--Did this on St Patrick's Day--I was hesitant, but have to say this was some of the best sausage I have had, Bangers and Mash was Killer

• 1.8kg Pork shoulder, deboned, skin off
• 1 Egg white
• 125ml Guinness draught beer
• 70g Dry bread crumbs
• 40g Fine non-iodized salt
• 15ml Ground black pepper
• 10ml Dried marjoram
• 5ml Ground Nutmeg
• 2.5ml Dried Thyme
• 2.5ml Dried Rosemary
• 100-125ml Iced water

bgebrent

lkapigian said:

Irish Pork Sausage--Did this on St Patrick's Day--I was hesitant, but have to say this was some of the best sausage I have had, Bangers and Mash was Killer

• 1.8kg Pork shoulder, deboned, skin off
• 1 Egg white
• 125ml Guinness draught beer
• 70g Dry bread crumbs
• 40g Fine non-iodized salt
• 15ml Ground black pepper
• 10ml Dried marjoram
• 5ml Ground Nutmeg
• 2.5ml Dried Thyme
• 2.5ml Dried Rosemary
• 100-125ml Iced water

Fvcking brilliant!

BUFFALOMOOSE

I was very excited when @20stone posted this around Christmas. I was then disappointed in the lack of responses(me included). I knew the attached receipe but couldn't find the original paper that it came from and wanted to post the original receipe card. Well I finally found it so here it is.  This is a friend of mines brothers receipe and I have made it probably 20 times and always have had rave reviews.  I think the key to the success of this receipe is the steeping of the fennel.  



@20stone if your offer of the spreadsheet is still on the table I would love to get a copy of your spreadsheet. I can pm you with my email or do it however you want .

The Cen-Tex Smoker

BUFFALOMOOSE said:

I was very excited when @20stone posted this around Christmas. I was then disappointed in the lack of responses(me included). I knew the attached receipe but couldn't find the original paper that it came from and wanted to post the original receipe card. Well I finally found it so here it is.  This is a friend of mines brothers receipe and I have made it probably 20 times and always have had rave reviews.  I think the key to the success of this receipe is the steeping of the fennel.  



@20stone if your offer of the spreadsheet is still on the table I would love to get a copy of your spreadsheet. I can pm you with my email or do it however you want .

Aw hell yes. Nice! 

lkapigian

Thanks @BUFFALOMOOSE for sharing 

caliking

@BUFFALOMOOSE - thanks for posting that recipe. I'm a big fan of fennel in sausage.

Do you know if the pork in this recipe includes 20% by weight of back fat mixed in and ground, or is it just straight meat?