wants elgin sausage recipe

Discussion in 'Sausage' started by larry maddock, Apr 16, 2006.

  1. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo y'all
    does anyone have a recipe for
    elgin texas style beef and pork sausages??
     
  2. Larry,

    Just wondering if you ever got a recipe for elgin sausage?
    I'm a big fan of the elgin sausage and have been looking for a recipe
    as well.

    Joe
     
  3. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo y'all
    no i have not recieved a recipe.

    this must be a closely guarded secret!!
     
  4. jminion

    jminion Meat Mopper OTBS Member

    I have been trying to find one for some time and have never been able to come up with one.
    Jim
     
  5. jlloyd99

    jlloyd99 Meat Mopper OTBS Member

    Hi Larry,

    Not real sue what elgin sausage is as I've never tried it. However if it comes packaged at the store see if it has a packaging lable. Most foods with additives such as sausage are required to list ingredients on their packaging (just in case someone would be allergic to something they put in). If this is the case see what they're putting in it and you may be able to come up with a recipe of your own that gets really close. Obviously you won't have the amounts and cook times but I'm guessing that they're pretty close to other types of sausage. Don't know if this helps any but good luck breaking the code.
     
  6. jminion

    jminion Meat Mopper OTBS Member

    Lady J
    Elgin is a place in TX and the sausage is sold in local markets and BBQ joints. Very good stuff and they seen to be tight lipped about the recipe.
    Jim
     
  7. gremlin

    gremlin Meat Mopper OTBS Member

    Well I gotta tell ya. That must be a local delight because I searched and searched today for a recipe for Elgin sausage and couldn't find a one.
    I still have one more spot to check and hopefully we can come up with a recipe.
    wish me luck and I will post the results later
     
  8. gremlin

    gremlin Meat Mopper OTBS Member

    Any idea at all on what ingredients are in it????
    That info would help in my search
    Thnx
     
  9. joed617

    joed617 Smoking Fanatic OTBS Member

    Hi Larry, Is that the sasuage that has onion, garlic, pork, beef, sage and cayanne and then smoked?

    Joe
     
  10. gremlin

    gremlin Meat Mopper OTBS Member

    Sorry guys
    I checked my personal reference book and can't find it.
    Is it linked or is it like a slab, cased or uncased,Breakfast type sausage????
     
  11. ashton

    ashton Fire Starter

    Hello All.

    I live 30 minutes from Elgin! The closest thing they will give you to a recipe is the list of the ingredients. There are actually 2 types Elgin sauages, Elgin hot sausague from the southside market and Myers Elgin sausage from Myers meat market.

    Southside market is the more popular/widely distributed one.

    According to some of the old timers a it's an old world german recipe, they talk like it's something everyone has or rather had.

    Maybe a search done by ingredients might net you what your looking for.

    Just an idea anyway. sorry I'm not any more help then you already had.
     
  12. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo ashton dude,
    i know that myers has beef in theirs.
    i guess southside does to.
     
  13. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo,
    send a list of the ingredients if you can.
    thank you.
     
  14. ashton

    ashton Fire Starter

    INGREDIENTS: Beef, Beef Tripe, Cereal (Corn, Wheat and Rye Flour), Water, Salt, Spices, Sodium Nitrite, Dextrose, Pork Casings and a variety of spices/condiments; coriander, nutmeg, cloves, garlic, vinegar, mace, pepper, chili pepper, pistachio nuts.

    pistachio nuts... ok thats a new one on me!! What the heck if it works right! :lol:
     
  15. gremlin

    gremlin Meat Mopper OTBS Member

    Well people, looks like Ashton came up with the ingredients. Thank you!!
    Now all we gotta do is figure out how much of what spices and ratio of fat to pork or beef....sounds like a challenge because according to the Myers site it came to texas with the original recipe owner in around the 1800's from Germany ....... so I don't think the're gonna give up any info on that secret recipe. The original recipe is probably in a Brinks Vault some where.
     
  16. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo dudes and dudettes,
    first things first.
    hello to joe d and gremlin and ashton.

    seeiing that there was beef tripe in the formulation,
    i remember seeing a TEXAS HOT GUTS
    sausage recipe some where.

    maybe i will find many simularities or atleast a place to start.
    thanks for the info
     
  17. shellbellc

    shellbellc Master of the Pit OTBS Member

    Found this article on it too..

    Unlike most sausages, the Elgin specialty is not composed of pork, but beef products. Plate, a piece of meat located just below the ribs, tripe and beef liver constitute the bulk of the sausage, but spices, water and pork intestine used to hold the sausage together all come together in a recipe known only to the owner and his son.
     
  18. gremlin

    gremlin Meat Mopper OTBS Member

    Hey Joe
    maybe this will help you I got this of the net and it has a lot of the same ingredients as in the posts and it looks interesting
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 pounds Pork
    1 pound Tripe or chitterlings
    2 Garlic cloves
    3 Bay leaves
    2 large Onions
    1 tablespoon Salt (not iodized)
    1 tablespoon Pepper
    1 teaspoon Cayenne pepper
    1 teaspoon Chili pepper
    1/2 teaspoon Ground mace
    1/2 teaspoon Ground cloves
    1/2 teaspoon Ground allspice
    1 tablespoon Minced thyme
    1 tablespoon Minced marjoram
    1 tablespoon Minced parsley

    Pork should be approx 2 lbs fat and 2 lbs lean [usually Boston butt] The tripe
    is the inner lining of pork stomach and chitterlings (largest intestine) may
    be used instead. You can use an extra pound of pork instead of the
    tripe/chitterlings.

    Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at
    least overnight and then smoke several hours using hickory, hackberry or ash.
    (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw
    sugar, molassess, sugar cane or brown sugar on the wood before lighting.
     
  19. joed617

    joed617 Smoking Fanatic OTBS Member

    Thanks Gremlin, I think Larry was looking for the recipe. looks like i'll be trying that also.. so many choices, so little time .. lol .. Gremlin, the wife and I will be in Canada from the 4th to the 11th or so.. not in Toronto though.. we'll be at the jazz fest in montreal.. we've been going for the past 4 years now.. have you ever gone to the Jazz fest?

    Joe
     

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