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fresh sausages from scratch?
eggor
Posts: 777
Ok, got all the primary ingrediants that I think I need... 10 lbs of pork butt, a couple pounds of pork belly trimmings for added fat, my trusty Kitchen Aid mixer with meat grinder attachment, custom grinding plates ranging from 1/8 to 7/16 plus radiused oblongs, two spice cabinents full of spices, a book on loan from MadDogMoore to help get me started, prepared natural casings from the butcher, and a sausage stuffer that is also on loan.[p]I have several recipes saved, but none of them are from regular forum users. I want to come up with a good Brat, but I'll take your favorite recipe if you happen to have one and don't mind sharing.[p]Word is, that sharing a sausage recipe, is like a real personnal favor shared only between the best of friends and family... so if you want to email me a favorite of yours I promise I'll keep it hush.[p]Thanks,[p]Scott
Comments
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eggor,[p]Here is a breakfast sausage recipe that my better half and I created and have enjoyed for quite a while. Everyone that has enjoyed it says it is very good. It browns really nice which adds another level of flavor.It has full flavor but no heat, so add heat as you desire. We tend to make patties instead of links.[p]3/4 lb pork loin
1/4 lb bacon
3/4 tsp kosher salt (ground fine)
3/4 tsp fresh ground tellicherry pepper
3/8 tsp sage (ground fine)
3/8 tsp thyme
1/4 tsp nutmeg
1/8 tsp rosemary (ground fine)
1/8 tsp ginger
1/4 tsp paprika
1 1/4 tb fresh parsley (chopped fine)[p]Spin
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Hi eggor,
I don't know how ofter you get to eat homemade sausage but you can't beat it with a stick.
I usually use Bruce Aidels 'Complete Sausage Book' and have never found a medicore recipe. Most of them are just great.
Good recipes on the link.
Cheers,
bruce
[ul][li]http://www.sausagemania.com/[/ul] -
eggor,
Grind a couple Jonathon apples up with a couple lbs. Of course peeled and core removed.[p]Mike
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1T cracked black pepper
3T kosher salt
5 t fennel seed
2 1/2 T crushed red peppers
½ C minced garlic
1 ¼ t thyme
1 ½ t crushed bay leaf
1 ½ t nutmeg
1 ½ t coriander
6 t sweet paprika
1 ½ C water[p]For a nice twist, omit the water and add 1-1/2 Cup Pinot Grigio and 10T good romano cheese, crumbled. [p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Spin,[p]Well, I thought I had enough spices,LOL. Tellicherry is one that I don't have though, BUT I do have a blend of peppers that richard sent me, Looks like I got me a good breakfast sausage in the makings.[p]Thanks [p]Scott
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badbruce,[p]Since I only have 10 lbs to work with is there one recipe on the site that you would recommend?[p]Scott
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Car Wash Mike,[p]no core? that doesn't seem right. Actually this is why I want to try making my own sausages, EGGSPEERAMENT!!![p]Scott
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,
Eckrich Farms better watch out. Those look great.[p]Mike
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thirdeye,[p]well if I could convince MDM to come over and make it that would take all the fun out of it!!! He did hook me up with two cookbooks, the sausage stuffer, the butcher that supplied the casings and pork bellys... I think he sleeps at a Holliday Inn Express.LOL
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Hi eggor,
The Alsatian Christmas sausage has a very subtle & mild flavor & is very different from what I'm used to in that respect.
Cheers,
bruce
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thirdeye,[p]The recipe book that MDM lent me, had a section on cold smoking sausage then up to a final temp of 150ish. Was going to dabble into that one after I get past fresh sausages. The temps in the book were so low that I didn't think I could do that on the egg. After you smoke the sausage at temp ? do you cook later like a brat, or is the sausage pretty much finished and ready to snack on?[p]Scott
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Hi thirdeye,
Where'd ya get that thingy?
Thanks,
bruce
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
badbruce,[p]I made it with stainless TIG rod. The U shapes, the spacer and the support have alligator clips on the ends. It is really adjustable. It will handle 8" long links. It works good for jerky too.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,[p]That is the exact same suasage stuffer I lent eggor! So, you also know Rytek Kutas (sp?)[p]BTW - Willing to help eggor for beer anytime![p]Jeff
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eggor,[p]I used to sleep at the Holiday Inn Express when I commuted for 5-years from Denver. However, I'm enjoying the 15 minute commute with in Fort Fun now...[p]You didn't tell me you were taking on the grinding and stuffing this weekend. As I told you a week or so ago, I do work for beer and the more the beer, the harder I work. Give me some warning next time![p]Again, have fun and I hope your sausages turn out great![p]I am around this weekend so call me if you need help...[p]Jeff
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eggor,[p]Keep in mind the post a few months ago as far as cold smoking goes...[p]There was a great photo of a small (that provided the heat and smoke) feeding a large with a dryer vent in between the two eggs. I only have one egg, so obviously, never tried it, but I thought you may want to consider it for a "cold smoke".[p]Land of Maddi
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MadDogMoore,[p]I sure do. Technique wise, it's the bible of sausage making. I've given many copies as gifts. [p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,[p]I've also given out at least 6 copies myself that I can think of... I need to read again and get motivated. It has been 3-4 years since I really have made much sausage.[p]Check your e-mail...[p]Land of Maddi
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