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Message
I need some sausage recipes/ideas
Posted on 12/3/14 at 8:19 pm
Posted on 12/3/14 at 8:19 pm
For various reasons I have to stay home all day Saturday and I'm tired of cooking so I want to stuff something. I am pulling my grinder and stuffer out and I have three bags of casings. I will make a basic pork, salt and pepper.
I'm open for ideas. I have a bunch of cubed deer but I'll use it for jerky and I'm not a fan of deer sausage anyway. Thing I'll grind a brisket.
What else? Any ideas are appreciated.
I'm open for ideas. I have a bunch of cubed deer but I'll use it for jerky and I'm not a fan of deer sausage anyway. Thing I'll grind a brisket.
What else? Any ideas are appreciated.
3
Posted on 12/3/14 at 9:28 pm to Martini
Flavored/multi ingredient sausages are hot right now..
You could do a buffalo chicken and blue cheese
Mushroom and bacon
Cream cheese and jalepeno
You could do a buffalo chicken and blue cheese
Mushroom and bacon
Cream cheese and jalepeno
Posted on 12/3/14 at 9:54 pm to dpd901
Mushrooms in the brisket.
Lemongrass could be interesting.
I have a leg of lamb I'll grind and add some apples to it.
Lemongrass could be interesting.
I have a leg of lamb I'll grind and add some apples to it.
Posted on 12/3/14 at 10:04 pm to Stadium Rat
Surprise , surprise.... 
Posted on 12/3/14 at 10:15 pm to OTIS2
When the hell did he make that?
Posted on 12/3/14 at 11:32 pm to Martini
Thats pretty bad arse considering i want to get into making sausage. My wife just got a grinder as an early Christmas present know that deer season is here.
I do have one question though. I have been reading up on making sausage and every website basically says that it is a must to add a cure and i notice that that is not accounted for in this. My plan is to stuff, smoke around 200 for 4 hours or so, then vacuum seal and freeze. Should I worry about a cure if I'm not "cold smoking" the sausage?
I do have one question though. I have been reading up on making sausage and every website basically says that it is a must to add a cure and i notice that that is not accounted for in this. My plan is to stuff, smoke around 200 for 4 hours or so, then vacuum seal and freeze. Should I worry about a cure if I'm not "cold smoking" the sausage?
Posted on 12/4/14 at 1:08 am to Martini
Get ready for the sausage fest!!!
Posted on 12/4/14 at 4:10 am to TigernMS12
Cure is required for sausage that will be smoked. This calculator looks to be "Fresh sausage", that will be frozen after stuffed and cooked before eating.
Posted on 12/4/14 at 7:05 am to Martini
quote:Not my creation. I found it on the web. And there are others out there.
When the hell did he make that?
Posted on 12/4/14 at 7:41 am to Stadium Rat
Go to the public library and get Ruhlmans Charcuterie. Lots of good ideas and technical info too.
Posted on 12/4/14 at 7:55 am to hungryone
"Great Sausage Recipes and Meat Curing" by Rytek Kutas was the bible of sausage making for decades.
This post was edited on 12/4/14 at 7:56 am
Posted on 12/4/14 at 11:09 am to Stadium Rat
I have a couple of excel spreadsheets to share. Any idea how to post them here?
Posted on 12/4/14 at 12:26 pm to kook
quote:I use my dropbox account. You could email them to me at stadrat (at) gmail.com and I could post it.
I have a couple of excel spreadsheets to share. Any idea how to post them here?
Posted on 12/4/14 at 1:07 pm to Stadium Rat
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