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Sausage recipe thread - post 'em here

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Comments

  • @caliking It's straight pork butt/shoulder .
    South Buffalo, New York
  • Austin  EggheadAustin Egghead Posts: 3,966
    Wonderful idea.  Thanks for tarting it.  See you in Athens?
    Large, small and mini now Egging in Rowlett Tx
  • lkapigianlkapigian Posts: 8,528
    edited May 2018
    Stuffed some Boudin I made over the weekend ...Balls tomorrow..My Method comes from King Fish in New Orleans where they use the Heart as well as the Liver....I do make a Pork Stock first with Ears trotters tails ...snouts if they have them...Going to smoke the casings for a couple hours tomorrow then poach them off....King Fish Video below..thanks for looking 




    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • calikingcaliking Posts: 16,058
    Strong work! 

    I wonder if we could set up a "charcuterie of the month" club...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • lkapigianlkapigian Posts: 8,528
    Boudin Balls ready for tomorrow


    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • lkapigianlkapigian Posts: 8,528
    edited May 2018
    Hot Italian--16 Pounds Pork Shoulder 4 Pounds Added Fat

    I took @20stone que and  dropped my salt to 1.5 % 

    Per 20#
    4 TBS Granulated Garlic
    12 TBS Fennel Seed 
    4 TBS Ground Pepper
    12 TBS Smoked Paprika ( I smoked this myself over oak for 12 Hours)
    8 TBS Italian Seasoning 
    12 TBS Pepper Flakes
    1 Jar of Anchovies including the oil
    4 Cups Ice Cold Water

    Double Grind through Course Blade ( I am liking this on all my sausage now)

    Thanks For Looking




    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • FoghornFoghorn Posts: 9,084
    That.  Looks.  Awesome.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • lkapigianlkapigian Posts: 8,528
    Thanks @Foghorn
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • JRWhiteeJRWhitee Posts: 5,679
    Excellent look sausage
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • blastingblasting Posts: 6,262
    @ikapigian That boudin looks great.  I really enjoyed that sausage during my roadtrip a couple years back.  Once I get set up to be a sausage man, your boudin will be copied.  thanks.
    Phoenix 
  • northGAcocknorthGAcock Posts: 14,974
    bgebrent said:
    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!
    Potty mouth.
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • lkapigianlkapigian Posts: 8,528
    blasting said:
    @ikapigian That boudin looks great.  I really enjoyed that sausage during my roadtrip a couple years back.  Once I get set up to be a sausage man, your boudin will be copied.  thanks.
    thanks @blasting
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • lkapigianlkapigian Posts: 8,528
    edited June 2018
    Grilled up some of the Italian and Boudin



    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • StubbyStubby Posts: 134
    Book marked.. Love thy sausage
    XL.......for now

    Kernersville, NC
  • smokeybreezesmokeybreeze Posts: 216
    When I was dating my wife (~40yrs ago), we would gather at her mother's (german) kitchen and make potato sausage every year as a tradition each fall. My brother in law and myself decided to up the ante to make garlic potato sausage. My MIL never accepted our outcome as legitimate but my BIL and I never had any surplus sausage.

    Sorry if this recipe is only for those that already know how to make sausage - it's all I've got from the notes taken 40 yrs ago (and made periodically since).

    Here's the recipes we used:

    Traditional potato sausage:
    ---------------------------------------
    Oh, damn, bummer, I cannot find this recipe ...
    follow the recipe below but eliminate the garlic and curry.


    Garlic potato sausage:
    ---------------------------------------
    10# gr chuck
    2 # gr pork
    2-3# onion
    5 # potatoes
    3/4 C water
    1/4 C salt
    1 Tbsp +/- ground pepper
    3/4 # garlic cloves
    1 tsp Natures Seasoning
    1 Tbsp Indian Curry powder
    1 Tbsp worcestershire sauce

    grind and mix all ingredients.
    stuff into natural casings, into links or rings as desired.
    simmer in stock pot of water to cook throughout.
    refrigerate/freeze links/rings until ready to serve.
    fry fresh/thawed links/rings in butter over medium heat in skillet until browned on all sides.

    Enjoy!
  • lkapigianlkapigian Posts: 8,528
    Thanks for sharing @Stubby
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • 20stone20stone Posts: 1,961
    When I was dating my wife (~40yrs ago), we would gather at her mother's (german) kitchen and make potato sausage every year as a tradition each fall. My brother in law and myself decided to up the ante to make garlic potato sausage. My MIL never accepted our outcome as legitimate but my BIL and I never had any surplus sausage.

    Sorry if this recipe is only for those that already know how to make sausage - it's all I've got from the notes taken 40 yrs ago (and made periodically since).

    Here's the recipes we used:

    Traditional potato sausage:
    ---------------------------------------
    Oh, damn, bummer, I cannot find this recipe ...
    follow the recipe below but eliminate the garlic and curry.


    Garlic potato sausage:
    ---------------------------------------
    10# gr chuck
    2 # gr pork
    2-3# onion
    5 # potatoes
    3/4 C water
    1/4 C salt
    1 Tbsp +/- ground pepper
    3/4 # garlic cloves
    1 tsp Natures Seasoning
    1 Tbsp Indian Curry powder
    1 Tbsp worcestershire sauce

    grind and mix all ingredients.
    stuff into natural casings, into links or rings as desired.
    simmer in stock pot of water to cook throughout.
    refrigerate/freeze links/rings until ready to serve.
    fry fresh/thawed links/rings in butter over medium heat in skillet until browned on all sides.

    Enjoy!
    Thanks for putting this up. A couple quick questions:
    • Do you cook the potatoes before adding? I would assume you would either bake or boil then chill. 
    • That looks like a modest amount of curry for ~17 lbs of sausage. Have you tried it with more? (@caliking measures sausage seasonings in quarts.  Rational people use a scale)
    I would also dig a picture if you have one
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • calikingcaliking Posts: 16,058
    20stone said:
    When I was dating my wife (~40yrs ago), we would gather at her mother's (german) kitchen and make potato sausage every year as a tradition each fall. My brother in law and myself decided to up the ante to make garlic potato sausage. My MIL never accepted our outcome as legitimate but my BIL and I never had any surplus sausage.

    Sorry if this recipe is only for those that already know how to make sausage - it's all I've got from the notes taken 40 yrs ago (and made periodically since).

    Here's the recipes we used:

    Traditional potato sausage:
    ---------------------------------------
    Oh, damn, bummer, I cannot find this recipe ...
    follow the recipe below but eliminate the garlic and curry.


    Garlic potato sausage:
    ---------------------------------------
    10# gr chuck
    2 # gr pork
    2-3# onion
    5 # potatoes
    3/4 C water
    1/4 C salt
    1 Tbsp +/- ground pepper
    3/4 # garlic cloves
    1 tsp Natures Seasoning
    1 Tbsp Indian Curry powder
    1 Tbsp worcestershire sauce

    grind and mix all ingredients.
    stuff into natural casings, into links or rings as desired.
    simmer in stock pot of water to cook throughout.
    refrigerate/freeze links/rings until ready to serve.
    fry fresh/thawed links/rings in butter over medium heat in skillet until browned on all sides.

    Enjoy!
    Thanks for putting this up. A couple quick questions:
    • Do you cook the potatoes before adding? I would assume you would either bake or boil then chill. 
    • That looks like a modest amount of curry for ~17 lbs of sausage. Have you tried it with more? (@caliking measures sausage seasonings in quarts.  Rational people use a scale)
    I would also dig a picture if you have one
    Rational schmational. Go big. Or go home. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • theyolksonyoutheyolksonyou Posts: 18,077
    schmational I strive to work this word into a conversation this week. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Ima_good_eggIma_good_egg Posts: 590
    I dabbled in sausage making last year. Great results, but my equipment wasn’t up to the task at hand. I was using the kitchen aid for grinding AND stuffing. Well that wasn’t going to cut it. So I bought the LEM 5 lb stuffer and took it out in its maiden voyage this morning.
    Game changer! It took only 20 minutes to stuff the entire batch. And most of that time was putting the casings on.
    this was a freestyle type recipe I just used what we had. But wrote it down to make again.
    jerk pork and pineapple sausageo
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
  • lkapigianlkapigian Posts: 8,528
    Nice @Ima_good_egg mind sharing the recipe
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • mlc2013mlc2013 Posts: 988
    found the sausage thread you were talking about, at least I believe this is the thread. 
    I just looked at your recipe 

    Hot Italian--16 Pounds Pork Shoulder 4 Pounds Added Fat

    I took @20stone que and  dropped my salt to 1.5 % 

    Per 20#
    4 TBS Granulated Garlic
    12 TBS Fennel Seed 
    4 TBS Ground Pepper
    12 TBS Smoked Paprika ( I smoked this myself over oak for 12 Hours)
    8 TBS Italian Seasoning 
    12 TBS Pepper Flakes
    1 Jar of Anchovies including the oil
    4 Cups Ice Cold Water

    Double Grind through Course Blade ( I am liking this on all my sausage now)

    interesting next time instead of paprika try using salsa di peperoni and when you say added fat what exactly do you mean? what type of fat and what texture is the fat?
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • lkapigianlkapigian Posts: 8,528
    mlc2013 said:
    found the sausage thread you were talking about, at least I believe this is the thread. 
    I just looked at your recipe 

    Hot Italian--16 Pounds Pork Shoulder 4 Pounds Added Fat

    I took @20stone que and  dropped my salt to 1.5 % 

    Per 20#
    4 TBS Granulated Garlic
    12 TBS Fennel Seed 
    4 TBS Ground Pepper
    12 TBS Smoked Paprika ( I smoked this myself over oak for 12 Hours)
    8 TBS Italian Seasoning 
    12 TBS Pepper Flakes
    1 Jar of Anchovies including the oil
    4 Cups Ice Cold Water

    Double Grind through Course Blade ( I am liking this on all my sausage now)

    interesting next time instead of paprika try using salsa di peperoni and when you say added fat what exactly do you mean? what type of fat and what texture is the fat?
    @mlc2013 Never heard of that but will try it--I will and hard back fat or cheek meat 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • mlc2013mlc2013 Posts: 988
    im making a batch of sausage next week and ill send you some but will have to freeze them first as they do not travel well fresh, After you try them I will let you decide if I can give any advise or not on this thread
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • lkapigianlkapigian Posts: 8,528
    mlc2013 said:
    im making a batch of sausage next week and ill send you some but will have to freeze them first as they do not travel well fresh, After you try them I will let you decide if I can give any advise or not on this thread
    I would love that I will send you some so I can get feedback-This is what I was asking why you were not posting in this thread, welcome @mlc2013
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • mlc2013mlc2013 Posts: 988
    when you grind your hard white fat no soggy fat in the grinder use at least ½ the size plate as the plate you use for the lean meat try to keep the fat to lean between 75-85 lean 15-25 fat
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • mlc2013mlc2013 Posts: 988
    make sure the fat is hard and white and when you grind it a lot of people use a soggy fat i never used ocular meat for my sausage maybe ill give it a wirl
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • Ima_good_eggIma_good_egg Posts: 590
    @ikapigian, I used 6 tbls of walkerswood jerk paste and 1 1/2 tbls of salt. I wouldn’t add pineapple next time as it ate through the casings. So we have plenty of filling for Jamaican meat pies.
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
  • lkapigianlkapigian Posts: 8,528
    mlc2013 said:
    when you grind your hard white fat no soggy fat in the grinder use at least ½ the size plate as the plate you use for the lean meat try to keep the fat to lean between 75-85 lean 15-25 fat
    @mlc2013 when doing Andouille I use a larger die on the fat than the meat (3/4 die to 3/8) 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • mlc2013mlc2013 Posts: 988
    My knowledge is only sweet with and without fennel, hot, parsley and cheese, broccoli rabe Italian fresh sausage. Sweet, hot dried Italian sausage and soppressata, prosciutto and hot, sweet capicola and fresh mozzarella anything beyond that is above my pay grade
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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