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Sausage recipe thread - post 'em here

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Comments

  • lkapigianlkapigian Posts: 8,182
    Thanks Larry. I love the idea of salting and curing first even with a big batch. 
    I never know what I’m going to make till after I’m starting, that gets the #1 component out if the way...it also tends to firm up the meat for a better grind a seams to help the bind 
    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
  • BUFFALOMOOSEBUFFALOMOOSE Posts: 294
    A friend of mine has a beef heart. Anybody got any good sausage recipes to incorporate that in? Thanks in advance for any input.
    South Buffalo, New York
  • FoghornFoghorn Posts: 8,918
    @cazzy, that looks awesome.  I heard from @The Cen-Tex Smoker about you taking that sausage class and now the pics support that it was a worthwhile endeavor.

    @BUFFALOMOOSE, a little googling suggests that a beef heart weighs 3-4 pounds and is 16% fat.

    I recently made some "red brats" using a recipe that is designed for venison.  We modified the published version to get fat content where we wanted it and the results were outstanding per multiple "reviewers" including CenTex and @20stone.  It might be a great use of a beef heart. 

    How you mix it depends on how much sausage you want to make. 

    For a small batch I'd probably add enough pork fat to get you to 30% fat - then drop in about 50% of that total weight in pork shoulder (already a 70/30 mix).

    If you want to do a larger batch (might defeat your purpose as it will dilute the taste of the beef heart - but might result in a lot of great sausage) I'd consider using some lean beef with it - maybe add a 5 pound bottom round roast.    Then add enough pork fat to make it a 70/30 lean/fat mix (count beef heart as 84/16 when you do the calculation).  Then add some pork shoulder - about 50% of the beef/heart/fat weight.  

    Whatever you do for lean/fat, here are the spices on a per KG basis (note: these are what we used - but the only suggestion for improvement I've gotten is that we could have used a little less salt.  As it is a fresh sausage that should be OK if I understand things correctly.  Also, we used nutmeg).  If you do this, let us know how it works out.



      Per KG of lean meat plus fat
    salt 12.5 g
    Cure 1 2.5g
       
    powdered milk 11g
    granulated sugar 4.4g
    garlic (minced) 6.6g
    black pepper (ground) 4.4g
    mustard seed (coarse) 1.8g
    ground mace or nutmeg 1.8g
    rubbed sage 1.8g
       
    Irish Red beer 2.5 liquid ounces

    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

  • BUFFALOMOOSEBUFFALOMOOSE Posts: 294
    @cazzy @Foghorn Thanks for your responses.  Will give that receipe a try next weekend and will send feedback. 
    South Buffalo, New York
  • lkapigianlkapigian Posts: 8,182
    @BUFFALOMOOSE , 3% beef heart to your favorite beef sausage recipe is a good balance 
    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: 8,182
    cazzy said:
    lkapigian said:
    @BUFFALOMOOSE you could certainly do that....if it were me and doing it that way I would do 20 pounds with salt and cure ( if used ) mix all together to bind , then break down as you say...I always salt cure my meat with no seasoning for a couple days and add seasoning in the last step ( always as in the last year, don’t think I’ll ever go back )
    I did a sausage making class with Bill Dumas, who is a really renown sausage guy in Texas Barbecue.

    For his process, day one is trim, cure, salt and pepper.

    Day two is grind, then rest.  

    Bind/mix, then rest. When binding/mixing, he combines ice, a little liquid and his seasonings to make a slush.  That slush is then poured over the grind and you mix. Not sure how necessary it is, but I’ve been happy with the results.  

    Then finally case/link.  





    Awesome @cazzy
    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
  • BUFFALOMOOSEBUFFALOMOOSE Posts: 294
    Thanks Larry. Life has gotten in the way so I still have not done the sausage.  When I do I will post. 
    South Buffalo, New York
  • lkapigianlkapigian Posts: 8,182
    edited August 16
    Did some Thai and Jalapeno Chedder ( Thai recipe is a couple pages back if interested ) for the Jalapeno Chedder I used pork about 30% fat

    1.5% salt 
    .25% cure 1
    .6% granulated Garlic
    .5% mustard Powder
    .4% paprica
    .4% black pepper
    2% NFDPM
    I used a Guinness Stout fir the liquid about 10%...jalaoeno to taste , i used 10 large to 4.5kg cheese about 1 pound rough chopped ...did nit use , nor do you need to use high temp cheese, .....cheese that melts at 400 degrees is just not right lol

    I forgot cilantro in my Thai, Crap...i subbed Sumac for the Kafir lime leaves , coukdnt find any and i had Sumac, worked well....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
  • lkapigianlkapigian Posts: 8,182
    edited September 4
    Sujuk

    Beef w/ pork fat 
    1.75% salt .25 % cure 1 ,22% pepper ,13% coriandoer .13% garlic powder .22% onion powder .3% dextrose .2% cumin .2% fenugreek...




    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 what kind of beef and what is the ratio of the beef to pork fat?  Did you smoke at all or just grill fresh?
    South Buffalo, New York
  • lkapigianlkapigian Posts: 8,182
    @lkapigian what kind of beef and what is the ratio of the beef to pork fat?  Did you smoke at all or just grill fresh?
    @BUFFALOMOOSE , I used Chuck , eyeballed the fat @ 30% +÷, cooked fresh, but did put xsome in the curing. Chamber for dry cured sujuk


    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
  • Thanks Larry. 
    South Buffalo, New York
  • lkapigianlkapigian Posts: 8,182
    lkapigian said:
    Almost there ....abiut 7 hours in, started @ 100 bumping 10 degrees an hour, pecan for wood 



    Pretty excited, My Linguica Recipe is being Featured in "Celebrate Sausage 2021"


    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
  • nolaeggheadnolaegghead Posts: 38,169
    Congrats, Larry. 

    I googled "Celebrate Sausage" and hit images.....some movie called "Sausage Party" was the dominant result....
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • Great news Larry.  Looking forward to the episode.
    South Buffalo, New York
  • FoghornFoghorn Posts: 8,918
    lkapigian said:
    lkapigian said:
    Almost there ....abiut 7 hours in, started @ 100 bumping 10 degrees an hour, pecan for wood 



    Pretty excited, My Linguica Recipe is being Featured in "Celebrate Sausage 2021"


    That's very cool.  And by virtue of watching that I'm now convinced that the next time I make sausage I want to do it with theme music that sounds like it could be from a "Pirates of the Caribbean" movie.

    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

  • lkapigianlkapigian Posts: 8,182
    My linguica-he did a great job with it


    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
  • BUFFALOMOOSEBUFFALOMOOSE Posts: 294
    Congrats Larry.  Looking forward to making it.
    South Buffalo, New York
  • fishlessmanfishlessman Posts: 28,076
    lkapigian said:
    My linguica-he did a great job with it



    wonder how similar it is to a portuguese chourico.  they used to serve them like this in lowell mass, burnt over grain alcohol, really good. i should probaly find one of these grills, it crisps up the sliced skin edges just right




    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • nolaeggheadnolaegghead Posts: 38,169
    lkapigian said:
    My linguica-he did a great job with it



    wonder how similar it is to a portuguese chourico.  they used to serve them like this in lowell mass, burnt over grain alcohol, really good. i should probaly find one of these grills, it crisps up the sliced skin edges just right




    That illustrates the energy in bourbon and makes it a bit easier to believe I was consuming 2200 cal of energy that way per day.  Easiest/hardest diet ever, just cut out the ethanol.

    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • lkapigianlkapigian Posts: 8,182
    lkapigian said:
    My linguica-he did a great job with it



    wonder how similar it is to a portuguese chourico.  they used to serve them like this in lowell mass, burnt over grain alcohol, really good. i should probaly find one of these grills, it crisps up the sliced skin edges just right




    @fishlessman, they are the same except the casing , Chourico is beef casing, Linguica hog 
    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
  • fishlessmanfishlessman Posts: 28,076
    lkapigian said:
    lkapigian said:
    My linguica-he did a great job with it



    wonder how similar it is to a portuguese chourico.  they used to serve them like this in lowell mass, burnt over grain alcohol, really good. i should probaly find one of these grills, it crisps up the sliced skin edges just right




    @fishlessman, they are the same except the casing , Chourico is beef casing, Linguica hog 

    could just be here in mass in the portuguese areas but chourico is always darker, more spicey with some heat and chunky cut meat and fat pieces, linguica is usually milder and fine ground. yours looks more like the local chourico here i grew up with. looks like theres lots of crossovers on google, i saw the beef casing verse hog casing difference on google, here they look to be the same size and casing. yours has a specific pepper, not sure whats used here, probably just red pepper flakes
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • lkapigianlkapigian Posts: 8,182
    lkapigian said:
    lkapigian said:
    My linguica-he did a great job with it



    wonder how similar it is to a portuguese chourico.  they used to serve them like this in lowell mass, burnt over grain alcohol, really good. i should probaly find one of these grills, it crisps up the sliced skin edges just right




    @fishlessman, they are the same except the casing , Chourico is beef casing, Linguica hog 

    could just be here in mass in the portuguese areas but chourico is always darker, more spicey with some heat and chunky cut meat and fat pieces, linguica is usually milder and fine ground. yours looks more like the local chourico here i grew up with. looks like theres lots of crossovers on google, i saw the beef casing verse hog casing difference on google, here they look to be the same size and casing. yours has a specific pepper, not sure whats used here, probably just red pepper flakes
    Also makes an excellent dried sausage, same recipe just hand at room temp for a day then into a cool humid environment 
    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
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