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TentHunter
05-04-2013, 12:29 PM
Have your own sausage recipe you'd like to share?

Share away! :cool:

TentHunter
05-09-2013, 11:53 AM
By request.

This recipe made the best tasting brats I've ever had! It's a lower-salt modified version of the original found on the Wedliny Domowe website.

This is a German Bratwurst, not the typical Wisconsin style Brat were' used to getting here in the U.S. and and very delicious! The caraway adds another dimension that I really liked.



German Bratwurst

Per pound:

1 lb Fresh Ground Pork
3/4 - 1 tsp. Salt (original called for 1 1/2. tsp per pound)
1/2 tsp. White or Black pepper (White is traditional)
1/2 tsp. Marjoram
1/4 tsp Caraway seed
1/4 tsp Nutmeg
1/4 tsp Ground Ginger
1 oz. Cold Water
1 Egg White (optional, but commonly added in Germany as a binder)

Mix the salt, spices & water together with the egg white(s) if using. Add to the meat & mix thoroughly. Stuff in casings if desired and cook as usual. Enjoy!

TrickyDick
05-09-2013, 12:05 PM
Thanks!
Gonna try this on the weekend if I get a chance being Mother's Day....

TD

nepas
05-11-2013, 08:31 AM
Old fashion Italian sausage (fresh)

7 lbs lean meat (pork, venison or beef)
3 lbs of pork butt
4 T non iodized salt
2 T paprika
1.5 T crushed red pepper
1 T ground coriander
4 T whole fennel seeds
2 T garlic granuels
2 T lemon juice
1.5 cups parmesan cheese
2 cans stewed tomatoes (drained)
1/2 cup cold water
1 cup nfdm. Non fat dry milk (if your going to stuff into casings)
32-36mm hog casings

Grind meat (if needed) with medium plate.
Mix dry, tomatoes, water into meat. Mix well and make into patties or stuff into links.
Bake, broil, fry or bbq.


Swiss Brats

3 lbs lean meat
2 lbs pork butt (grind meats if needed thru med plate)
1.5 T non iodized salt
2 T chopped fresh parsley
1 T white pepper
1 T onion powder
2 t ground mace
2 t nutmeg
1 t ginger
2 cups non seasoned bread crumbs
1 cup cold water
1 cup nfdm (if using casings)
prepared sheep casings.

Bake, fry, broil or bbq

NOTE: ON BOTH SAUSAGE POSTED. WRAP AND FREEZE ANY SAUSAGE THAT IS NOT GOING TO BE EATEN WITHING 3 DAYS.

Salmonsmoker
05-11-2013, 08:50 AM
Old fashion Italian sausage (fresh)


Swiss Brats

3 lbs lean meat
2 lbs pork butt (grind meats if needed thru med plate)
1.5 T non iodized salt
2 T chopped fresh parsley
1 T white pepper
1 T onion powder
2 t ground mace
2 t nutmeg
1 t ginger
2 cups non seasoned bread crumbs
1 cup cold water
1 cup nfdm (if using casings)
prepared sheep casings.

Bake, fry, broil or bbq

NOTE: ON BOTH SAUSAGE POSTED. WRAP AND FREEZE ANY SAUSAGE THAT IS NOT GOING TO BE EATEN WITHING 3 DAYS.

Just in case you want to know; On another forum I asked what the difference was between German and Swiss brats. Someone posted this reply " The Swiss brats are neutral". So now you know too.:rolleyes:D:D

TentHunter
05-11-2013, 10:27 AM
Just in case you want to know; On another forum I asked what the difference was between German and Swiss brats. Someone posted this reply " The Swiss brats are neutral". So now you know too.:rolleyes:D:D

ROFL!!!! That is too funny! :D

nepas
05-12-2013, 05:21 AM
Now who said that.

HA

Salmonsmoker
05-12-2013, 08:56 AM
Now who said that.

HA

Ah. I think Rick just 'fessed up.;)

MossyMO
05-12-2013, 05:31 PM
For quite a few years been making summer sausage and while it was good, it wasn't exactly what our taste buds were looking for. A few years ago we found a recipe that we really liked but wanted to tweak it a little and add an ingredient to give it just a little tang, here is what we have come up with.

Tangy Summer Sausage

25 pound batch - 12 1/2 pounds lean beef or venison and 12 1/2 pounds semi-lean pork (the original recipe was a 50/50 mix but we like our summer sausage leaner - we changed this to 20 pounds venison and 5 pounds of pork for our liking)
2 ounces - Cure #1
12 1/2 Tablespoons - Salt
5 Tablespoons - Onion Powder
5 Tablespoons - Garlic Powder
5 Tablespoons - Black Pepper (coarsely ground)
2 1/2 Tablespoons - Mustard Seed
5 Tablespoons - Sugar
5 teaspoons - Nutmeg
5 teaspoons - Basil
5 teaspoons - Coriander Seed
2 1/2 Cups - Ice Water
1 1/2 Cups - Powdered Milk
3 ounces - Encapsulated Citric Acid (ECA) ((this was not in the original recipe, we added it for a tang taste))

First grind all meats thru a 3/16” plate(original recipe called for 3/16” we used a 3/8”). Next add all recipe ingredients except the Encapsulated Citric Acid to the meat mixture, mix well then regrind thru 3/16” plate(original recipe called for a 3/16” again but we used a 1/4”). If you want to add cheese now is your time – the cheese needs to be added before the ECA; for a 25 pound batch our taste buds like 2 1/2 to 3 pounds of Hi Temp cheese. Refrigerate overnight for the cure and spices to meld in the meat mixture.

After the meat has rested in a fridge overnight, add some water to soften up the meat mixture and mix in 3 ounces of Encapsulated Citric Acid to the meat mixture; this is what gives the tang taste to the summer sausage. The water in the mixture will help incorporate the ECA into the meat – without the water the meat will be too stiff to mix and if you over mix the ECA it will cause the capsules to burst and you won’t get the tang you are looking for; the water will also make stuffing into casings much easier.

Now it is sausage casing stuffing time.

Note: When using Encapsulated Citric Acid it is important to immediately stuff sausage mixture into summer sausage casings and start smoking soon as possible. It is NOT advised when using Encapsulated Citric Acid to add it to a meat mixture and let it refrigerate overnight, as it will alter the flavor of the sausage mixture as it will not give the tang you are looking for.


- Place stuffed casings in smoker at 130Ί for 2 hours with no smoke, this is the time to dry the casing so the casing and sausage can later take on smoke.

- Turn smoker up to 150Ί smoke for 4 hours with a light, moderate or heavy smoke(whatever you prefer). You want a slow rise in heat in order for the ECA to release as it is meant too. If you smoke to hot you will not get the right results. Then bump the heat to 170° for another hour – you can continue to smoke or not at this point.

- To finish cooking Increase smoker temperature to 190Ί and continue to cook until the internal meat chub temperature is at least 150Ί.

- Once you reach your internal temp, it is time for an ice water bath to rapidly bring down the meat temp and this will also help prevent wrinkly casings on the summer sausage. After the ice water bath hang at room temp for a couple of hours and then it can be refrigerated overnight.

- All that is left to do now is packaging for the freezer and of course taste testing!

For pellet grills, the summer sausage can be hot-smoked, but WITHOUT the ECA. We have made the recipe without the ECA and it is very good as well, just no tang flavor. http://www.pelletsmoking.com/searching-cure-26/how-smoke-sausage-pellet-grill-smoker-6367/#post68193


http://imageshack.us/a/img835/5971/img2171tc.jpg (http://imageshack.us/photo/my-images/835/img2171tc.jpg/)

TentHunter
05-12-2013, 05:49 PM
Outstanding Marty!

Easy substitute for Encapsulated Citric Acid that works for hot-smoking: Use 1/4 cup Powdered Buttermilk per 5 pounds of meat.

Afford
12-15-2018, 02:05 AM
Sausage & butter bean stew
Butter beans to soak up the flavour of spicy sausages in this comforting stew. It's ideal for winter evenings and it takes less than an hour to cook

Ingredients

1 tbsp sunflower oil
16 chipolatas (try chorizo ones for a bit of chilli heat)
2 onions , sliced
2 celery sticks, sliced
8 garlic cloves, sliced
1 rosemary sprig
600ml chicken stock
2 x 400g cans butter beans, drained
75g butter, cubed
small pack parsley, leaves picked and chopped
2 lemons, zested
crusty bread, to serve