Sausage recipe thread - post 'em here

lkapigian

mlc2013 said:

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

Can't wait to see you share a hint of  a recipe  for what you sent me...kust a hint 

mlc2013

non-fat dry milk

lkapigian

mlc2013 said:

non-fat dry milk

I do use that @ times 

mlc2013

lkapigian said:

mlc2013 said:

non-fat dry milk

I do use that @ times 

What’s your curing agent?

lkapigian

mlc2013 said:

lkapigian said:

mlc2013 said:

non-fat dry milk

I do use that @ times 

What’s your curing agent?

@mlc2013 , I've never done dried, only fresh . that being said I do add Cure 1 no matter even if I am not going to do a low smoke...i think to go into the fermented sausage realm I need cure 2 and some other items 

mlc2013

lkapigian whats your favorite Sweet, hot, fennel, no fennel, broccoli rabe, parsley and cheese or is this a stupid question? Im working on my schedule for next week and need to know which type or if im making all of them? Also did you try the wine Im curious, and like I said in the note be brutally honest, I can take it and its the only way to learn as I dont drink it so hard for me to know what I should change 

lkapigian

@mlc2013 sweet and med hot, always fennel ( in my Italian) parsley I have yet to try cheese in mine

mlc2013

lkapigian ok some of each it is hopefully get to it next wednesday

lkapigian

mlc2013 said:

lkapigian ok some of each it is hopefully get to it next wednesday

Above and beyond !

The Cen-Tex Smoker

caliking said:

20stone said:

smokeybreeze 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. 

 That $hit is awesome. Take your scale and go home. Scoreboard. 

lkapigian

My Linguica- Tweaked my old recipe a bit

For this I did 

10 lbs Pork Shoulder 
2 Pound Cheek Meat 
2.5 Cups @mlc2013 most excellent homemade Red Wine ( dropped the red wine vinegar)
5 TBS Kosher Salt
2.5 TBS Dextrose ( changed from sugar because I had it)
8  tbs freshly dried oregano ( changed from marjoram) 
2.5 large head of garlic minced 
2.25 TSP Cure 1 ( optional but I always add it)
10 TBS Paprika ( I cold smoked this with maple)
2.5 TBS Blk Pepper
2.5 TSP white pepper
2 TBS Cayanne
2 TBS Red chili flakes ( did not do this last time)
Fresh Bunch Italian Parsley added after the going 
2.5 TBS Baking Soda right before mixing- I have found that when I use wine the acid make it hard to get a good primary biind, saw this trick from Scott Rea, worked like a champ

I do marinate this for a couple days before grinding, the Portuguese I know do it this way..........enjoy

mlc2013

lkapigian looks great I will have to give that recipe a try now only if I new where  I can get that red wine??
Looks like tom sausage making day is being post poned till next week another day that life gets in the way

lkapigian

mlc2013 said:

lkapigian looks great I will have to give that recipe a try now only if I new where  I can get that red wine??
Looks like tom sausage making day is being post poned till next week another day that life gets in the way

I know a guy that makes the wine, I'll PM you  I'm trying to be proactive, cooking for a luau next month , pigs ordered ...Linguica is popular in Hawaii so wanted to get this out if the way...making homemade SPAM for the party next week 

caliking

@lkapigian - that’s awesome! Thanks for posting the recipe. Would love to make linguica at some point. Although I’ve had more of the Filipino version. 

caliking

And if you’re making homemade SPAM, the next obvious thing to do is make SPAM musubi  

we made some at the Athens eggfest a few years ago, and I don’t know about anyone else, but I sure enjoyed them!

lkapigian

caliking said:

And if you’re making homemade SPAM, the next obvious thing to do is make SPAM musubi  

we made some at the Athens eggfest a few years ago, and I don’t know about anyone else, but I sure enjoyed them!

Thanks @caliking I will check that out!

Edit Dear Mother of God, just looked that up, glad I have a few weeks to work,on that ....looks killer 

buzd504

lkapigian said:

mlc2013 said:

lkapigian looks great I will have to give that recipe a try now only if I new where  I can get that red wine??
Looks like tom sausage making day is being post poned till next week another day that life gets in the way

I know a guy that makes the wine, I'll PM you  I'm trying to be proactive, cooking for a luau next month , pigs ordered ...Linguica is popular in Hawaii so wanted to get this out if the way...making homemade SPAM for the party next week 

Please share the SPAM recipe/pics when you make it.  I'm very interested in that.

20stone

lkapigian said:

My Linguica- Tweaked my old recipe a bit

For this I did 

10 lbs Pork Shoulder 
2 Pound Cheek Meat 
2.5 Cups @mlc2013 most excellent homemade Red Wine ( dropped the red wine vinegar)
5 TBS Kosher Salt
2.5 TBS Dextrose ( changed from sugar because I had it)
8  tbs freshly dried oregano ( changed from marjoram) 
2.5 large head of garlic minced 
2.25 TSP Cure 1 ( optional but I always add it)
10 TBS Paprika ( I cold smoked this with maple)
2.5 TBS Blk Pepper
2.5 TSP white pepper
2 TBS Cayanne
2 TBS Red chili flakes ( did not do this last time)
Fresh Bunch Italian Parsley added after the going 
2.5 TBS Baking Soda right before mixing- I have found that when I use wine the acid make it hard to get a good primary biind, saw this trick from Scott Rea, worked like a champ

I do marinate this for a couple days before grinding, the Portuguese I know do it this way..........enjoy

Going into the spreadsheet!

caliking

lkapigian said:

caliking said:

And if you’re making homemade SPAM, the next obvious thing to do is make SPAM musubi  

we made some at the Athens eggfest a few years ago, and I don’t know about anyone else, but I sure enjoyed them!

Thanks @caliking I will check that out!

Edit Dear Mother of God, just looked that up, glad I have a few weeks to work,on that ....looks killer 

Not that difficult, compared how deep you’re already in

make rice as if for sushi (seasoned with mirin, etc. simple teriyaki-ish marinade for the SPAM. Pack rice and meat in a musubi mold, then wrap with nori. A very tasty little snack. 

Musubi molds are cheap on Amazon. I’ve used an empty SPAM tin in the past too. 

westernbbq

Is it n absolute requirement to have pink curing salt in kielbasa?   Im a little nervous about using the stuff...

lkapigian

westernbbq said:

Is it n absolute requirement to have pink curing salt in kielbasa?   Im a little nervous about using the stuff...

@westernbbq , no but I would not cold smoke it ....FWIW things such as celery are high in sodium nitrite , I would not worry about the controlled use of it ...over 93.75% of cure 1 is regular salt , so very little sodium nitrite in a teaspoon per 5 pounds of meat....but by all means don't use it if you are not comfortable ....it will taste no different, you just loose a safety factor when smoking ....bring the safe IT  temp quickly and you are good to go

lkapigian

Thai Sausage , will post my reverse engineered recipe tomorrow...aside from my Salt % most of this was by feel..Fresh Turmeric , Galangal Garlic cilantro Thai Chili Chili Paste , shallots, lemon Grass Kaffir Leaves 

mlc2013

sounds delish

lkapigian

mlc2013 said:

sounds delish

Thank You ! Some of its heading your way @mlc2013

mlc2013

lkapigian now thats what im talking about

lkapigian

My Boudin

Pork Broth ( I don't cook the Boudin in water)

Anything from the Pig with Collogan you are willing to use,I use
Trotters , Ears  Snouts and Tails with Bay Leaves Salt Peppercorns, a Basic Stock SImmer LOW chill skim fat--You can onit this and just cook your
Pork Butt in Water, but water does not have much flavor or mouth feel.





Per 2 Pounds of Pork Butt

1 Yellow Onion
2 Stocks Celery
1 Cup Pablano Peppers
6 Cloves of Garlic
6 Oz Pork Liver
1.5 TBS Salt
1.5 TBS Pepper
1.5 TBS Cajun Seasoning
1.5 TBS Cayenne Pepper

Cut in chunks Season at least overnight




Add to Pork Stock, cook on low 1 hr then add Liver, cook until tender.
I add about 2 pounds of pork skin per 10 Pounds and add to the grind

Drain, reserve stock, Cook white rice in Reserved Stock ,  I use long Grain about 2 cups stock to 1 cup rice---I go about 30% Rice +- to Pork, no real rules, Once Pork has cooled, run through Course Die, Add Rice Green Onions and Flat Leaf Parsley to mixture Honestly I Eyeball It but about 4 Bunches Onions and Parsley per 10 Pounds............Add reserve mixture to Rice Pork Mixture, miix until Thick Paste Like, stuff in casings or reserve and use as a stuffing or for Boudin Balls

The Boudin is Cooked, but you will need to Poach or Grill the casings






Thanks For Looking

20stone

lkapigian said:

My Boudin

Pork Broth ( I don't cook the Boudin in water)

Anything from the Pig with Collogan you are willing to use,I use
Trotters , Ears  Snouts and Tails with Bay Leaves Salt Peppercorns, a Basic Stock SImmer LOW chill skim fat--You can onit this and just cook your
Pork Butt in Water, but water does not have much flavor or mouth feel.





Per 2 Pounds of Pork Butt

1 Yellow Onion
2 Stocks Celery
1 Cup Pablano Peppers
6 Cloves of Garlic
6 Oz Pork Liver
1.5 TBS Salt
1.5 TBS Pepper
1.5 TBS Cajun Seasoning
1.5 TBS Cayenne Pepper

Cut in chunks Season at least overnight




Add to Pork Stock, cook on low 1 hr then add Liver, cook until tender.
I add about 2 pounds of pork skin per 10 Pounds and add to the grind

Drain, reserve stock, Cook white rice in Reserved Stock ,  I use long Grain about 2 cups stock to 1 cup rice---I go about 30% Rice +- to Pork, no real rules, Once Pork has cooled, run through Course Die, Add Rice Green Onions and Flat Leaf Parsley to mixture Honestly I Eyeball It but about 4 Bunches Onions and Parsley per 10 Pounds............Add reserve mixture to Rice Pork Mixture, miix until Thick Paste Like, stuff in casings or reserve and use as a stuffing or for Boudin Balls

The Boudin is Cooked, but you will need to Poach or Grill the casings






Thanks For Looking

Duuuuuuuude, that looks awesome. 

lkapigian

20stone said:

Duuuuuuuude, that looks awesome. 

Thanks @20stone, sending some to Shhh Brisket Camp

The Cen-Tex Smoker

I just made @caliking masalawurst (with guidance from the man himself. Absolutely fantastic. He hates to measure and is adamant that you play around with the spices. I was able to pin him down on basic measurements (some were in Cups and some in Grams- was like trying to solve a math riddle). I’m going to give the measurements we used today and you guys can take it from here.

Per 5 lbs total meat/fat. I used 4 lbs trimmed shoulder and 1lb backfat. They are JUICY.

Here we go:

Whole Spices:

Coriander Seed: 32G
Cumin Seed: 56G
Fenugreek Seed: 10G
Black Mustard Seed: 10G
Black Peppercorns: 9G
Fennel Seed: 6G
Cardamom Seed: 2G
Ajwain (Carom Seed): 3G

Other Spices:

Kosher Salt: 34G
Fresh Garlic: 5-6 Large Cloves (I Microplane to a paste)
Red pepper Flakes: 8G
Turmeric: 12G
Amchur (Mango Powder): 4G
Ground Ginger: 4G
Granulated Onion: 10G
Dried Parsley: 4G

Toast all whole spices until aromatic, allow to cool, then add all other spices except garlic mash (to keep the spices dry so they will grind) and grind to a powder. Add garlic to the mix or mix in while grinding if you prefer.

Add all the spices to the cubed up meat and Double grind with medium plate. I had to add a little water to get it through the grinder the second time (was very tacky already) Then mix vigorously by hand or with your paddle attachment on your kitchen mixer until very tacky.

case with 32-35 casings, grill and enjoy

here are a few pics Of the quality control snack for the cook (made brats too) 

lkapigian

Nice @The Cen-Tex Smoker! I'd like to see the Brat Recipe , getting ready to make some this week