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5 DIFFERENT KINDS OF SAUSAGE


Used @20stone receipe for Andouille, brats, Kabanosy and Texas Beef  Used my own for Chorizo.  5 pounds each.  Used Amazn Smoker in the egg and then finished in oven.  Was in a hurry so the stuffing job isn't great and I didn't let them rest to form a pellicle so not a great smoke color but they did absorb smoke.  All turned out real good. Thanks @20stone ; and thanks for loking.



Brauts


Texas Beef


Chorizo
 
Kabanosy


Andouille

Comments

  • JohnInCarolinaJohnInCarolina Posts: 12,300
    Quite the sausage fest!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • Someone will be hittin the links real soon.. looks great, well done.
     
    Er, what was your address again?   =) =)
    Southwestern CT
  • logchieflogchief Posts: 1,345
    They don't have to be pretty to taste good.  Nice work there
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
  • GATravellerGATraveller Posts: 5,796
    You had me at sausage.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • 20stone20stone Posts: 1,593
    Most awesome.  I am glad it turned out.

    The two easiest things to get right (or wrong):
    • Sausage needs to be kneaded to the point of being very sticky to create a solid bind.  Some folks add binders (everything from milk powder to other soy protein based stuff), but you really don't need to if you work it before you stuff it.
    • Added liquid.  It is possible (and likely) that my recipes are not consistent on how much ice water (or cold beer, or cold Coke, depending on the recipe) needs to be added, but different meats need different amounts, and that really helps the consistency
    Congrats again on a great effort.
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • buzd504buzd504 Posts: 2,600
    @20stone I have most of your sausage recipes bookmarked, but not your andouille (although I do have @lkapigian 's recipe as well as others).  I think I might try some sausage this weekend.  Will you link it, or (better) post/PM me your spreadsheet?

    TIA
    NOLA
  • FoghornFoghorn Posts: 6,718
    Someone will be hittin the links real soon.. looks great, well done.
     
    Er, what was your address again?   =) =)
    This. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • lkapigianlkapigian Posts: 3,680
    Nice !!
    Visalia, Ca
  • calikingcaliking Posts: 11,458
    Wow! You cranked out a ton of encased meats, Moose. 

    The Kabanosy is my favorite of the ones you made. I could probably eat all of your batch by myself :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • BUFFALOMOOSEBUFFALOMOOSE Posts: 149
    Thanks everyone for the kind words.  Having a neighbor moving away party this weekend and will use some for pig shots  
  • thetrimthetrim Posts: 6,485
    Nice work, Moose.  @JohnInCarolina wasn't kidding when he said you really know your way around a sausage!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • leemschuleemschu Posts: 449
    Talk about a sausage fest!
  • TideEggHeadTideEggHead Posts: 553
    Definitely jealous of the sausage fest, great job!
    LBGE
    SC AL
  • bluebird66bluebird66 Posts: 2,129
    Beautiful sausage!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • MattBTIMattBTI Posts: 336
    edited May 11
  • JohnInCarolinaJohnInCarolina Posts: 12,300
    Thanks everyone for the kind words.  Having a neighbor moving away party this weekend and will use some for pig shots  
    Epic!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • StubbyStubby Posts: 120
    edited May 12
    AWESOME... I would love to be able to do sausage like that! Enjoy. Any chance we could get a peek at your Chorizo recipe.
    XL.......for now

    Kernersville, NC
  • BUFFALOMOOSEBUFFALOMOOSE Posts: 149
    @Stubby here you go  

    Chorizo is from Home Production of Quality Meats and Sausages by Stanley and Adam Marianski.  For 5 pounds of pork butt:

    5.7    grams of Instacure#1
    34.1  grams of salt
    9.1    Grams of black pepper
    9.1    grams of cayenne pepper
    2.3.     grams of oregano
    15.9   grams of garlic
    1        cup of sangria

    The sangria is my twist instead of .45 cup of water and .45 cup of white vinegar which is what is called for in the receipe.  Next time I will probably add some paprika for color. Enjoy. 
  • StubbyStubby Posts: 120
    AWESOME..Thank you @BUFFALOMOOSE
    XL.......for now

    Kernersville, NC
  • posterposter Posts: 555
    What is the instacure for? is it for taste or texture? Is that what adds the "hammy" flavor? Just curious of its purpose when no hanging or curing is taking place. 
  • northGAcocknorthGAcock Posts: 10,815

    Used @20stone receipe for Andouille, brats, Kabanosy and Texas Beef  Used my own for Chorizo.  5 pounds each.  Used Amazn Smoker in the egg and then finished in oven.  Was in a hurry so the stuffing job isn't great and I didn't let them rest to form a pellicle so not a great smoke color but they did absorb smoke.  All turned out real good. Thanks @20stone ; and thanks for loking.



    Brauts


    Texas Beef


    Chorizo
     
    Kabanosy


    Andouille
    Lord-a-mercy. Those are Gawjus!
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • 20stone20stone Posts: 1,593
    poster said:
    What is the instacure for? is it for taste or texture? Is that what adds the "hammy" flavor? Just curious of its purpose when no hanging or curing is taking place. 
    We normally put it in sausage that will be smoked before storage for safety (at least, that’s how I was taught).  Truth be told, it is not likely necessary unless you are cold smoking (which we sometimes do). I do like what it does for the texture in some of them as well. 
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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