Sausage recipe thread - post 'em here

caliking

poster said:

 Made 5 5lb batches today.
@Mark_B_Good italian, @caliking masalawurst, @lkapigian linguica, @Sea2Ski italian, and 1 other from another site. Gonna wait until tomorrow for a taste test. 

And, BTW, that's an awesome mix of sausage you've got there. I'd call dibs on the linguica. 

Mark_B_Good

poster said:

 Made 5 5lb batches today.
@Mark_B_Good italian, @caliking masalawurst, @lkapigian linguica, @Sea2Ski italian, and 1 other from another site. Gonna wait until tomorrow for a taste test.

How did they turn out? Did you taste them?

lkapigian

Mark_B_Good said:

poster said:

 Made 5 5lb batches today.
@Mark_B_Good italian, @caliking masalawurst, @lkapigian linguica, @Sea2Ski italian, and 1 other from another site. Gonna wait until tomorrow for a taste test.

How did they turn out? Did you taste them?

Was just going to ask that lol ….

poster

lkapigian said:

Mark_B_Good said:

poster said:

 Made 5 5lb batches today.
@Mark_B_Good italian, @caliking masalawurst, @lkapigian linguica, @Sea2Ski italian, and 1 other from another site. Gonna wait until tomorrow for a taste test.

How did they turn out? Did you taste them?

Was just going to ask that lol ….

Just seen this, as i was coming back here to put up a question, sorry I didn't answer. Everything was awesome, so much so I am now out.

As for the question, does anyone have a recipe or suggestions for a cabbage and rice sausage? I had these once a few years back from a store in Grand Marais, MN and they were great. I would like to duplicate it,  but not to sure how much or what kind of rice and how much cabbage to add? I think just basic salt and pepper for seasoning. Maybe onion or tomato paste may go well in here too, but is tomato a bad idea with the acidity? I guess what im going for is almost like a cased cabbage roll

lkapigian

poster said:

lkapigian said:

Mark_B_Good said:

poster said:

 Made 5 5lb batches today.
@Mark_B_Good italian, @caliking masalawurst, @lkapigian linguica, @Sea2Ski italian, and 1 other from another site. Gonna wait until tomorrow for a taste test.

How did they turn out? Did you taste them?

Was just going to ask that lol ….

Just seen this, as i was coming back here to put up a question, sorry I didn't answer. Everything was awesome, so much so I am now out.

As for the question, does anyone have a recipe or suggestions for a cabbage and rice sausage? I had these once a few years back from a store in Grand Marais, MN and they were great. I would like to duplicate it,  but not to sure how much or what kind of rice and how much cabbage to add? I think just basic salt and pepper for seasoning. Maybe onion or tomato paste may go well in here too, but is tomato a bad idea with the acidity? I guess what im going for is almost like a cased cabbage roll

Can’t say that I’ve had it, was it like a Boudin where everything was cooked then stuffed ? You definitely want your rice, and I would think, your cabbage cooked first…I’ve done plenty of boudin and would go that route 

poster

 It was raw, well the pork part anyway. I will try a small batch and see what happens. I agree the rice and cabbage will have to be cooked first. I'll try a brown rice maybe as i think that would be less likely to go mushy.

Mark_B_Good

So, how are you guys mixing the seasoning into the meat. We made a mistake ... we hand mixed in the tubs. So, we figured some sausages are a bit too salty and others maybe need a pinch of salt.

My dad said he would spread the meat about 1" thick across a table, then sprinkle the seasoning evenly over the meat, then squish it on the spot (not folded) .... and keep doing that until he had several piles of it, then squished those together ... much better method for mixing.

lkapigian

Mark_B_Good said:

So, how are you guys mixing the seasoning into the meat. We made a mistake ... we hand mixed in the tubs. So, we figured some sausages are a bit too salty and others maybe need a pinch of salt.

My dad said he would spread the meat about 1" thick across a table, then sprinkle the seasoning evenly over the meat, then squish it on the spot (not folded) .... and keep doing that until he had several piles of it, then squished those together ... much better method for mixing.

I salt a couple days ahead and let the meat cure , then make a slurry so the spices hydrate, then I’ll marinate before grinding at least another day then grind and mix …I use a tub for smaller batches , 20 pounds and up I use a mixer …your dads method is very traditional 

poster

I bought a cheap mixer off Amazon. Mixes well and takes little to no effort.

Oh ya the cabbage and rice sausages above turned out great. Will make agian for sure with a few minor tweaks. We also made Jamaican jerk and the masalawurst again. All turned out awesome 

Mark_B_Good

Yeah, my buddy is buying a mixer this year ... so that will make it easier for us. You live and learn ...

lkapigian

Mark_B_Good said:

Yeah, my buddy is buying a mixer this year ... so that will make it easier for us. You live and learn ...

I highly recommend getting one where the tub has rounded corners,buy one bigger than you think as well....they say there is a minimum amount you can put in, I found this not to be true, my 50 pound mixer does 20 pound batches just fine and the extra space is nice 

Mark_B_Good

lkapigian said:

Mark_B_Good said:

Yeah, my buddy is buying a mixer this year ... so that will make it easier for us. You live and learn ...

I highly recommend getting one where the tub has rounded corners,buy one bigger than you think as well....they say there is a minimum amount you can put in, I found this not to be true, my 50 pound mixer does 20 pound batches just fine and the extra space is nice 

Thanks for the advice, just sent this to my buddy.

lkapigian

Brisket Sausage 

brisket trimmings from last weeks briskets 

base formula ( great with pork as well )

1.5%salt 
.25%  cure 1
.9% granulated garlic 
.8% ground mustard 

.6% black pepper
.4 % sweet smoked paprika 
.4% hot smoked paprika 
.4% mustard seeds 
5% Guinness 

Hanging a couple links at room temp overnight to ferment, in the chamber tomorrow ..dried cured brisket salami in a couple weeks 

lkapigian

October is National Sausage Month- A great lineup of youtubers this year ...even have one of mine in the mix again 

https://youtu.be/pI2JtyS3RuY

BUFFALOMOOSE

Forgot about sausage month but kinda glad I did so I can now watch a bunch in a row.  The last one in the series is Brain Sausage.  Will watch because I am splitting a pig with a co-worker in a couple months, however that may be a bit too much.  @lkapigian, which episode is your recipe in? 

lkapigian

BUFFALOMOOSE said:

Forgot about sausage month but kinda glad I did so I can now watch a bunch in a row.  The last one in the series is Brain theSausage.  Will watch because I am splitting a pig with a co-worker in a couple months, however that may be a bit too much.  @lkapigian, which episode is your recipe in? 

The Texas Chili is mine, spoke with Eric last week, he’s selling it now, I should get commission 

Elijah

@ikapigian do you mean selling the sausage itself? 

BUFFALOMOOSE

Congrats Larry.  Certainly high praise from Eric saying possibly the best sausage in all of the 3 seasons and a perfect sausage.  Looking forward to making it. Thanks for sharing.

lkapigian

Elijah said:

@ikapigian do you mean selling the sausage itself? 

Yes, Eric’s primary business is pre selling meal prep food 

lkapigian

BUFFALOMOOSE said:

Congrats Larry.  Certainly high praise from Eric saying possibly the best sausage in all of the 3 seasons and a perfect sausage.  Looking forward to making it. Thanks for sharing.

Thanks @BUFFALOMOOSE , last season he did my linquica if you haven’t seen that yet

caliking

Very cool, @lkapigian!

The video link doesn't work. What should I search for, to take a peek at it?

lkapigian

caliking said:

Very cool, @lkapigian!

The video link doesn't work. What should I search for, to take a peek at it?

Thanks @caliking try this https://youtu.be/dpTex768_Bo

lkapigian

“ A Bowl Of Red” Texas Chili Sausage with Cheese, also converted some to snack sticks

BUFFALOMOOSE

Larry, what a beautiful sight!!  Awesome job.  For folks who don't know it, Larry's recipe was featured in 2 Guys and a Cooler Sausage month on Youtube  late last year and the guy is now using Larry's recipe and selling the sausage.  Certainly a compliment but Larry should be rewarded.

RLS

Those look fantastic. I have watched 2 Guys video that has Larry’s recipe, I will be putting that one in my must do file. I do have one question for the group, after smoking sausage or snack sticks, I’m supposed to let it “bloom” overnight. Is this step, covered or uncover in the refrigerator? Looking forward to expanding my novice sausage making skills.

Thanks to all on this forum for the knowledge I’ve gained over the years.

Rick

lkapigian

RLS said:

Those look fantastic. I have watched 2 Guys video that has Larry’s recipe, I will be putting that one in my must do file. I do have one question for the group, after smoking sausage or snack sticks, I’m supposed to let it “bloom” overnight. Is this step, covered or uncover in the refrigerator? Looking forward to expanding my novice sausage making skills.

Thanks to all on this forum for the knowledge I’ve gained over the years.

Rick

Thanks @BUFFALOMOOSE @RLS … I bloom uncovered at room temp, does not take long , once everything is good and dry ( if you quick chilled after smoking, then I will refrigerate 

RLS

Thank you for sharing your process.

Rick

buzd504

lkapigian said:

“ A Bowl Of Red” Texas Chili Sausage with Cheese, also converted some to snack sticks

Holy crap that looks cook.  Will be trying.

lousubcap

Congrats @lkapigian.  That looks incredible.
And all this time I thought this thread was about how the Congress works!  

lkapigian

lousubcap said:

Congrats @lkapigian.  That looks incredible.
And all this time I thought this thread was about how the Congress works!  

LoL, thanks @lousubcap