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5 DIFFERENT KINDS OF SAUSAGE

BUFFALOMOOSE
BUFFALOMOOSE Posts: 380
in EggHead Forum

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
South Buffalo, New York
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 33,867
    Quite the sausage fest!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • JustOneOfTheGuys
    JustOneOfTheGuys Posts: 142
    Someone will be hittin the links real soon.. looks great, well done.
     
    Er, what was your address again?   =)=)
    Southwestern CT
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  • logchief
    logchief Posts: 1,426
    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 
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  • GATraveller
    GATraveller Posts: 8,207
    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
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  • 20stone
    20stone Posts: 1,961
    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.
    (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
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  • buzd504
    buzd504 Posts: 3,867
    @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
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  • Foghorn
    Foghorn Posts: 10,142
    JustOneOfTheGuys said:
    Someone will be hittin the links real soon.. looks great, well done.
     
    Er, what was your address again?   =)=)
    This. 

    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

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  • lkapigian
    lkapigian Posts: 11,373
    Nice !!
    Visalia, Ca @lkapigian
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  • caliking
    caliking Posts: 19,280
    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.
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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 380
    Thanks everyone for the kind words.  Having a neighbor moving away party this weekend and will use some for pig shots  
    South Buffalo, New York
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  • thetrim
    thetrim Posts: 11,379
    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 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • leemschu
    leemschu Posts: 611
    Talk about a sausage fest!
    Dyersburg, TN
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  • TideEggHead
    TideEggHead Posts: 1,345
    Definitely jealous of the sausage fest, great job!
    LBGE
    AL
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  • bluebird66
    bluebird66 Posts: 2,853
    Beautiful sausage!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • MattBTI
    MattBTI Posts: 417
    edited May 2018
    I'd feed that sausage to my wife. https://media1.tenor.com/images/820254f52d5129753a9b2df3cd55a563/tenor.gif?itemid=5657224
    Pratt, KS
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  • JohnInCarolina
    JohnInCarolina Posts: 33,867
    BUFFALOMOOSE said:
    Thanks everyone for the kind words.  Having a neighbor moving away party this weekend and will use some for pig shots  
    Epic!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Stubby
    Stubby Posts: 134
    edited May 2018
    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
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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 380
    @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. 
    South Buffalo, New York
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  • Stubby
    Stubby Posts: 134
    AWESOME..Thank you @BUFFALOMOOSE
    XL.......for now

    Kernersville, NC
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  • poster
    poster Posts: 1,310
    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. 
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  • northGAcock
    northGAcock Posts: 15,172
    BUFFALOMOOSE said:

    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!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • 20stone
    20stone Posts: 1,961
    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. 
    (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
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