Sausage recipe thread - post 'em here

The Cen-Tex Smoker

lkapigian said:

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

Straight outta Charcuterie. Haven’t found a better one yet. Let me know if you don’t have the book and I’ll post it. 

caliking

Superb! And thanks for bringing order to that mess of a recipe

I'd like to taste fresh onion in that mix, but I usually don't add much to kababs because they tend to fall apart on the grill. Would probably work if encased though. Worth a thought for the next round. 

lkapigian

Since Its October - Beer Brats @The Cen-Tex Smoker inspired --

Abit of a tweak from my usual Brat Recipe,Subbed Heavy Cream for Whole Milk, Reduced the amount of eggs, Added Powdered Milk in place of Soy Protein Concentrate ...........Also added Red Pepper Flakes ( I like a little burn in the background 

• 15 Pounds Boston Butt
• 5 Pounds Pork Belly
• 8 TBS Salt ( I added more after the test )
• 4 Cups Heavy Cream
• 8 Whole Eggs lightly beaten 
• 8 TSP All Spice
• 8 TSP Nutmeg
• 2 TSP Ground Ginger
• 8 TSP White pepper ( I added more after the test 
• 8 TBS Pepper Flakes ( Optional but I like it
• 3 Cups Powdered milk ( Optional ) 
• 4 TSP Cure 1 (Optional )
• 4 TBS MSG ( Optional )

Cubed , dissolved spices in cold water and seasoned meat with mixture- I am in the habit of seasoning meat before the grind as it fits in my schedule a bit better . Let sit overnight. Ground through course plate the next morning, fine die when I got home.Next morning added eggs and cream, later that day I stuffed

For the BEER Brats, in a large aluminum pan I added 8 large onions and about a pound of butter, reduced the onions, added 4 bottle of a dark ale and a handful of brown sugar , I grilled the brats for some color and then added them to the pan, poached for a couple of hours severed on rolls with Kraut and Mustard ............In hindsight I should have added the Kraut to the pan 

The Cen-Tex Smoker

There are few people on here to which I have stuffer envy...

lkapigian

20stone said:

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

Vouching for this recipe, thanks for sharing ...what I did different.......Chuck instead of lean beef, added a bit more garlic ( my cloves were small ) added 4 tbs pepper flakes ( jalapenos were not that hot right now ) used half Fresno and half Green Jalapenos ....8 grams Dry Mustard , Thyme and Oregano

Wasn't sure on the grind so I did twice, I ground the peppers with the meat, I won't do that next time....Thanks for the recipe

smokeybreeze

@20stone sorry for the loooong delay in responding, life happened and other stuff did too.

I found the original (peasant) German Potato Sausage recipe from my MIL and verified it with my lovely bride's older sisters. I bought a Weston 5# stuffer and part way through this sausage making it seized up, so I tossed it in the garbage and bought a LEM 5# stuffer and finished this recipe and many more since.

No, the potatoes are not cooked prior to making the sausage, they are sent through the grinder just like all other ingredients.

The original recipe and a picture of the result follows:

20 # Russet Potatoes, peeled, ground

10 # ground Chuck (80/20)

5 # ground pork shoulder

5 # yellow onions, ground

3/4 C ice cold water

1/4 C non-iodized salt (kosher salt)

1 Tbsp ground black pepper

Grind all this in the small hole plate. Mix very well. Stuff immediately so the raw potato starches do not start to turn color.

My MIL used sheep casings, but I could only find hog casings and hog worked very well.

After stuffing and twisting into links, simmer in water (less than 170* so the fat doesn't render out) until cooked.

I vacuum sealed off most of the cooked results and froze it for future consumption. 

My lovely bride says I have reproduced her early childhood memories and this sausage is just like it should be.

lkapigian

Thanks for sharing @smokeybreeze

Sea2Ski

The Italian that @northGAcock and I made:

25 lbs ground pork, which included 1 pork belly in that weight
55g black pepper
175g salt
110g sugar
35g toasted fennel seed ground
35g toasted fennel seed whole
10g paprika
42g  cayanne 
3 cups water 
However much garlic @northGAcock diced up and added. 

Grind meat
Mix in spices
Stuff into 32-35mm hog casings.

JRWhitee

Anyone have a Deer meat sausage recipe?

lkapigian

JRWhitee said:

Anyone have a Deer meat sausage recipe?

I think you can pretty much interchange any of them for Venison Elk or any other Game just have to add fat ..Im doing a Duck Thai today using my same Thai recipe, just using 30% duck To Pork Ratio and extra added fat.. 

northGAcock

Sea2Ski said:

The Italian that @northGAcock and I made:

25 lbs ground pork, which included 1 pork belly in that weight
55g black pepper
175g salt
110g sugar
35g toasted fennel seed ground
35g toasted fennel seed whole
10g paprika
42g  cayanne 
3 cups water 
However much garlic @northGAcock diced up and added. 

Grind meat
Mix in spices
Stuff into 32-35mm hog casings.

....prolly a good 10 cloves. Maybe more....but not less.

BUFFALOMOOSE

@lkapigian Did you ever post that Thai recipe? I can't remember which thread it was on. Thanks.

lkapigian

BUFFALOMOOSE said:

@lkapigian Did you ever post that Thai recipe? I can't remember which thread it was on. Thanks.

 @BUFFALOMOOSE I just deconstructed it today, wrote everything down , will be posting soon,..

lkapigian

Thai Sausage Part 2 with duck

1410 Grams Duck ( soaked in milk, changed milk twice)



2900 Grams Pork Shoulder



500 Grams Pork Fat



For the Thai Curry Paste ...This was taken from a couple YouTubers Mark Wiens and Cooking With Nana ( I took some from both)..this paste can be used for a base for many dishes ..This is good for 10 pounds of sausage



30 Red Chili's soaked in hot water to soften ( can use Fresh green Thai Chili's I did last time )

9 TBS Turmeric
9 TBS Galagal 
1 Stalk Lemon Grass
10 Kaffir Lime Leaves
Zest from 3 Limes
30 Cloves Garlic
9 TBS Shallot
9 TBS Cilantro Stems
3 TSP Cumin
3 TSP Salt ( change to 1.5% to weight of meat if using for sausage )
3 TBS White Pepper
2 TBS Shrimp Paste
2 TBS Fish Sauce
3 TBS MSG ( optional )
2 TSP Cure 1 if using for sausage ( optional )
4 TBS Chili Paste ..This has fermented Rice and I think it adds to the Curry




( I know it's a lot of ingredients )

Blend to a paste 


 Mix to primary bind


Stuff into casings



You could really cheat and buy jar,Thai Chili Paste but it's nothing like this...I still added 5 TBS Red Chili Flakes 

Thanks For Looking 

BUFFALOMOOSE

Thank you @lkapigian

lkapigian

Just thought this belonged here, no for hand mixing for me....LEM 50 pound mixer , bolts right up to my Big Bite

The Cen-Tex Smoker

lkapigian said:

Just thought this belonged here, no for hand mixing for me....LEM 50 pound mixer , bolts right up to my Big Bite

Ok. That’s awesome. 

buzd504

lkapigian said:

Just thought this belonged here, no for hand mixing for me....LEM 50 pound mixer , bolts right up to my Big Bite

That's badass.

20stone

lkapigian said:

Just thought this belonged here, no for hand mixing for me....LEM 50 pound mixer , bolts right up to my Big Bite

That is just awesome!

BUFFALOMOOSE

30 pounds of italian for a christmas party.


I just saw the wild boar sausage thread and remembered I never posted this. Below is the recipe and was posted on a prior page.

Foghorn

BUFFALOMOOSE said:

30 pounds of italian for a christmas party.


I just saw the wild boar sausage thread and remembered I never posted this. Below is the recipe and was posted on a prior page.

That look like 30 pounds of perfectly cooked goodness right there.

bgedealer

Oktoberfest Beer Bratwurst

Source: http://saucissonmac.blogspot.com/search/label/Bratwurst

I have adjusted this recipe slightly. 

I omit chopped parsley
I mix by hand
I mix all dry ingredients, except for the milk powder, with meat after first grind.
I mix the beer in after second grind and slowly add the milk powder as the final ingredient prior to stuffing. 

*I dry the sausage overnight in the fridge, turning them over once, prior to separating the links for vac packaging. 

*Freezing the separated sausage before vac sealing keeps them round and keeps the ends from blowing out

*Meat is fresh (does not contain a curing agent) so keep everything as cold as you can though out the process and cook to 160F.

Before I do anything I convert the ingredients to grams/kilograms meat, rather than g/2.2kg. I do this based on the weight of protein I am using but the per/ 1kg conversion as follows (percentages in parenthesis)

Measurements per 1kg pork - Meat to fat ratio is whatever your cuts are,  I use bone-in pork shoulder. 

Salt - 18.18g (1.8%)
Ground White Pepper - 3.18g (0.32%)
Ground Ginger - 2.27g (0.23%)
Whole Mustard Seed - 2.27g (0.23%)
Ground Nutmeg - 0.90g (0.09%)
Milk Powder - 50.0g (5%)
Beer - 102.27 ml (10.2%) Beer is close to 1/1 ml/g

I really like this recipe as a basic bratwurst.

bgedealer

Some one check my math on the percentages! I think that is correct!

lkapigian

bgedealer said:

Some one check my math on the percentages! I think that is correct!

killer sausage and math looks good to me +- a rounding 

bgedealer

The Cen-Tex Smoker said:

lkapigian said:

Just thought this belonged here, no for hand mixing for me....LEM 50 pound mixer , bolts right up to my Big Bite

Ok. That’s awesome. 

That is awesome, I just got a 20 lb weston mixer! I don't think it does that though! I've got an old electric motor I thought about wiring to a variable speed switch and mounting up to a board to do something similar. 

lkapigian

Bump!

Don't want to hijack the thread ,but if you like or are interested in sausage making there is a channel by a former Texan doing 30 Different recipe's over 30 days with guests like Ruhlman ,Little  Gusthaus , meredith leigh ( sorry @20stone , thought this would be a good place to put this out )

The Cen-Tex Smoker

lkapigian said:

Bump!

Don't want to hijack the thread ,but if you like or are interested in sausage making there is a channel by a former Texan doing 30 Different recipe's over 30 days with guests like Ruhlman ,Little  Gusthaus , meredith leigh ( sorry @20stone , thought this would be a good place to put this out )

I don't see a link?

lkapigian

The Cen-Tex Smoker said:

lkapigian said:

Bump!

Don't want to hijack the thread ,but if you like or are interested in sausage making there is a channel by a former Texan doing 30 Different recipe's over 30 days with guests like Ruhlman ,Little  Gusthaus , meredith leigh ( sorry @20stone , thought this would be a good place to put this out )

I don't see a link?

Oops...

https://youtu.be/el6e_7vvHJc

SciAggie

I found this link:
https://www.meatsandsausages.com/sausage-types/fermented-sausage

There is a lot of information there that some of you may find interesting.

lkapigian

SciAggie said:

I found this link:
https://www.meatsandsausages.com/sausage-types/fermented-sausage

There is a lot of information there that some of you may find interesting.

That is a great link, great info, I think it is excerpts from Marianski's books ( could be wrong)but great info