Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Sausage recipe thread - post 'em here

12467

Comments

  • 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. 
    Keepin' It Weird in The ATX FBTX
  • calikingcaliking Posts: 16,058
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • There are few people on here to which I have stuffer envy...
    Keepin' It Weird in The ATX FBTX
  • lkapigianlkapigian Posts: 8,528
    edited October 2018
    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








    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
  • smokeybreezesmokeybreeze Posts: 216
    edited November 2018
    @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.



  • lkapigianlkapigian Posts: 8,528
    Thanks for sharing @smokeybreeze
    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
  • Sea2SkiSea2Ski Posts: 4,086
    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.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
  • JRWhiteeJRWhitee Posts: 5,679
    Anyone have a Deer meat sausage recipe?
                                                                
    _________________________________________________
    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
  • lkapigianlkapigian Posts: 8,528
    edited November 2018
    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.. 
    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
  • northGAcocknorthGAcock Posts: 14,974
    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. :o
    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
  • @lkapigian Did you ever post that Thai recipe? I can't remember which thread it was on. Thanks.
    South Buffalo, New York
  • lkapigianlkapigian Posts: 8,528
    @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,..
    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
    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 
    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
  • Thank you @lkapigian
    South Buffalo, New York
  • lkapigianlkapigian Posts: 8,528
    Just thought this belonged here, no for hand mixing for me....LEM 50 pound mixer , bolts right up to my Big Bite


    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
  • 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. 
    Keepin' It Weird in The ATX FBTX
  • buzd504buzd504 Posts: 3,580
    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.
    NOLA
  • 20stone20stone Posts: 1,961
    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!
    (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
  • 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.


    South Buffalo, New York
  • FoghornFoghorn Posts: 9,084
    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.

    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

  • bgedealerbgedealer Posts: 19
    edited January 2020
    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.



    AKA @MattBTI

    Cunningham, KS
  • Some one check my math on the percentages! I think that is correct!
    AKA @MattBTI

    Cunningham, KS
  • lkapigianlkapigian Posts: 8,528
    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 
    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
  • 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. 
    AKA @MattBTI

    Cunningham, KS
  • lkapigianlkapigian Posts: 8,528
    edited October 2020
    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 )



    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
  • 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?

    Keepin' It Weird in The ATX FBTX
  • lkapigianlkapigian Posts: 8,528
    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...


    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
  • SciAggieSciAggie Posts: 6,477
    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.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • lkapigianlkapigian Posts: 8,528
    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 
    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
Sign In or Register to comment.
Click here for Forum Use Guidelines.