In A Funk, Help Me Out

Discussion in 'Sausage' started by solaryellow, Dec 26, 2011.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    I am looking to do something new with a different flavor in a fresh or smoked sausage that would be stuffed into a 32-35mm hog casing. I am not really sure what flavor I am looking for though. I would love to hear some ideas.

    My list that I have already done (I am sure I am forgetting some that probably deserve to be forgotten):

    Thai sausage - spicy and a little sweet pork sausage with cilantro

    Mexican chorizo

    Brats

    Gyro - beef and lamb seasoned to taste like gyro meat.

    Buffalo chicken

    Breakfast (sage)

    Hot Breakfast

    Hot Italian

    Sweet Italian

    Hawaiian - Spicy pork sausage with pineapple juice to sweeten it and then smoked.

    Hot dogs

    Kielbasa

    Hot Links - Very spicy mostly beef and some pork sausage

    Jalapeno

    Jalapeno and cheddar

    Hotdogs with cheddar

    Andouille

    Jamaican Jerk - Very hot pork sausage

    Pepperoni (dry and semi-dry)

    Tuscan Salami

    Saucisson Sec

    Spanish Chorizo

    Bologna

    Lebanon Bologna

    Summer Sausage

    Snack sticks

    Jalapeno snack sticks

    Jalapeno and cheese snack sticks

    Beer and onion

    Parmesan and garlic

    Got anything that is way out there with bold flavors? No fish or seafood please.
     
    Last edited: Dec 26, 2011
  2. Braunschweiger, interest you at all?
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Solar, morning.... I'm still trying to get that "perfect" andouille..... But that chicken sausage I tried a couple weeks ago has been keeping me awake at night... I would like to get it perfected also.... It intrigues me, "chicken sausage" with WOW flavor.... that just sounds awesome...  garlic, onions, cilantro, jalapenos, rosemary, cayene..... Just thinking out loud here.... I like the idea because W-M has leg quarters for about 50 cents/lb..

    Dave
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    How about some liverwurst.... Dont eat it very often but love it. Never had home made smoked liverwurst. Just the store bought stuff.....

    joe
     
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Another vote for something liverwurst like. I made pate' for Christmas and was thinking how good it would be stuffed into casings and smoked. It wasn't quite liverwurst, but has a similar flavor.

    I pureed a quart container of chicken livers and mixed with about 2 pounds of very fatty fine ground breakfast sausage.

    I added 4 cloves of garlic, finely chopped.

    Then I sauteed the whole mess in a large skillet with butter 'til it was no longer pink but not crispy.

    Then I added one packet of unflavored gelatin and processed it in the food processor with enough milk to form a thick paste. then I transferred it to a plastic wrap lined loaf pan and left in the fridge overnight. It turned out really well, and if you stuffed it instead of sauteeing and putting it into a mold you'd have liver sausage. I'm not sure how it would take to smoking, but I'm guessing very well.
     
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    boudin ???
     
  7. kydave

    kydave Smoke Blower

    How about fish, crab, shrimp???? I did a quick search and this page came up (http://gulffishing.com/cg931.html). Seems like it has some potential.

    Good luck with the funk. I've found that when it happens to me, I make what I do best - it's kind of a reward for all the other things I've tried. (Ribeye and shrimp - that's my comfort/reward food.)
     
  8. solaryellow

    solaryellow Limited Mod Group Lead

    The liverwurst/braunschweiger ideas are interesting but I dunno that the wifey will be happy with those. I will give it some more thought.

    Dave - That is an interesting combination you have going there.
     
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Have you tried any from the UK yet Joel?  Not on the list that I see. I've done a Cumberland, Gloucester and Lincolnshire they all have a nice refined flavor, but all very enjoyable. give one a shot.
     
    Last edited: Dec 26, 2011
  10. solaryellow

    solaryellow Limited Mod Group Lead


    That's not a bad idea at all Dan.
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    How bouts some Cotto Salami?

    OR

    Catfish Sausage (fresh)
     
    Last edited: Dec 26, 2011
  12. skully

    skully Meat Mopper

    blood sausage is xcellent but needs to be perfected either by the person who gave u the recipe or u'd have to perfect it yourself....but when u do....finger lickin.......mmmm....mmmm
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I'm with Bob and say Boudin the real stuff with liver.
     

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