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Friuts, Nuts, Veg in sausage

post #1 of 16
Thread Starter 

Merry Christmas to all.  I have found a few moments, (while the wife is napping) to get a leg up on my New Years experiments. I've found and tested a few Middle Eastern and European formulas that incorporate fruits and nuts.

The idea of a Hawaiian style sausage with ham, dried pineapple and pecans is on the agenda. This would be a fresh sausage that could be frozen and thawed for a bun filler, like a frank or eaten as a snack.

I'm hoping that some of you might have experience at using dried or fresh fruits, veg or nuts in your recipes. The main concern is what effect the acids and pectins in the fruits might have on the meat.

 

I've used apple/cranberry/pecan mixtures successfully in the past but never high acid ingredients such as pineapple and citrus.

Any advice, or experience would be appreciated.

 

I'm also intending to freeze the leftover turkey and stuffing, mix it with cranberry sauce and stuff it in 28mm X 6" links. Not truly a sausage, it should still make interesting munchies.

 

My tested recipes and formulas are available for the asking and I invite anyone interested in this variation to request them.

 

Have a great Holiday Season!

 

 

 

post #2 of 16

You have a great Holiday Season too chef!

post #3 of 16

I haven't tried anything even remotely like that, but it appears others have:

 

http://www.yummly.com/recipes/pineapple-sausage

 

Good luck and good smoking.

post #4 of 16
Thread Starter 

Thanks Venture,

The link you provided is concerned with regular sausage combined with polynesian ingredients. It's the same result I got when Googling. I'm looking for experiences in creating sausage with the ingredients inside.  Thanks anyway

Colin

post #5 of 16

Interesting concept there. I like the turkey and cranberry idea they go together great

post #6 of 16

Merry Christmas!!

 

I've been watching this board for a while and finally got signed on.  I enjoy processing my own meats, usually venison.

 

Steelchef,  I would be interested in your recipe for the apple/cranberry/pecan sausage you mentioned.  I've thought about trying something like that myself.  Did you smoke this sausage?

post #7 of 16

Merry Christmas, everyone!

 

I havent done a polynesian variation with those ingredients, but it does look interesting.

 

I have in the past made a 'mediterranean' variation with pork, sun-dried tomatoes, basil & pine nuts that came our tasty.

 

—Kevin

post #8 of 16
Thread Starter 

Welcome Slay!

I'm new to this forum as well but not new to making sausage or smoking meat. I've found some of the other forums and their members to be a bit judgemental/ purist on the subject of sausage making. My way of thinking is; 'if it's in a casing, it's a sausage.'  A debatable POV but it's the only one I have. I refer you to the unchallenged, online Bible of charcuterie.

 

http://www.wedlinydomowe.com/

 

"SmokingMeatForums" is the largest in the world while the above is largely undiscovered. The two sites are very complimentary in that this forum provides much opportunity for sharing recipes, opinions, experiences etc, while the linked site offers 'carved in stone' information on established processes, procedures and particularly, safe practises, emphasizing US government guidlelines and regulations.

Your request for the recipe mentioned follows:

 

  

Cranberry Apple Pecan Sausage

  • 5 lbs pork, (20% fat) cubed to fit your grinder, partially frozen
  • 3 sweet apples, (Mac’s, Golden Delicious, etc) cubed
  • 1 can of frozen apple juice concentrate plus one can of water
  • 1.5 cups dried cranberries (Craisins)
  • 1 to 1.5 cups Pecans, Filberts, Pistachios (or whatever nuts you prefer)
  • 0.5 cup brown sugar
  • 2 tsp salt
  • 1.5 tsp dried sage, (rubbed)
  • 0.5 tsp dried, rubbed Rosemary

 

NOTE: If you choose, (not recommended) to smoke this sausage, be sure to add: 1 teaspoon of Prague cure #1.

 

  1. Grind the pork and mix with the salt, spices and cure if using.
  2. In a saucepan, combine apple concentrate, water, sugar, and cranberries. Simmer until the berries have gained absorbed half of the liquid.
  3. Cool the mixture and add the apples and nuts. Place all in a blender or food processor and pulse, 2-3 times. The mixture should not be chunky, not a paste.
  4. Add to the meat mixture, combine well and allow to marry overnight in the refrigerator.

 

Use your discretion on tube sizes. I like 24mm collagen or sheep casings. Add ice water or juice, (apple or cranberry) if required to aid stuffing.

I have prepared these in several ways:

1. Steamed or oven-heated to an IT of 165F, cooled, vacuum packed then frozen for future use.

2. Fried or grilled, fresh from the stuffer.

3. Vac-packed and frozen as fresh sausage.

Be sure to label these clearly with instructions as to how they must be cooked for safe consumption.  I have adopted preparation #1 as a standard.

Be very aware that this is a highly perishable sausage. Keep under refrigeration for no more than 12 hours before freezing for future use. This advice should be “front of mind” for any fresh sausage, particularly any with fruit/vegetable/nut additives.

 

Acknowledgement: This recipe is derived from an original by Len Poli of Sonoma Mountain Sausages.

 

Best wishes for the New Year to you and all on the forum

 

 

post #9 of 16

steelchef, and slaymaker, welcome to the forum. steelchef that cranberry apple pecan sausage sounds great.

post #10 of 16
Thread Starter 

To Al, Sprky, Johnny W - et al,

 

Thanks for the welcomes! Yeah, I'm gettin' a bit of age on me and since retiring 3 years ago, I've pretty much abandoned other pursuits and hobbies in favour of developing new sausage flavour combinations. As much as I love the old standbys, it seems that a majority of us tend to be restricted to traditional formulas. Here are a few other thoughts or suggestions:

 

Pulled Pork Sausage - (These make the greatest 'dogs'.) I usually do about 10 lbs of butt and/or picnic in a large SS roaster, cooking it slowly for 6 - 7 hours with a mirepoix and herbs, spices etc. When done, the fat caps are removed and discarded along with the veggies. Then the strained liquid is refrigerated, fat solids removed and the remaining liquid incorporated into my favourite homemade BBQ sauce. The pork is then shredded, mixed with the sauce, reheated and served on buns with coleslaw. Leftovers are put in containers, frozen then removed from the containers and vacuumed packed. 

Last fall I decided to experiment. First, I added 2 tsp Cure #1 to the mirepoix.  Reserving about 6 lbs of meat, the fat was retained and cubed along with the meat, chilled until near frozen then ground coarsely. The sauce was added at about 1:10. The stuffed (28 - 32mm) tubes were then smoked on applewood for about 3 hours. (Remember that cured pork needs an IT of 155F.) Since this is not truly cured, I suggest taking it up to 170F.

Put one or two of those in a bun, add more sauce, some raw onions, peppers, lettuce, coleslaw or whatever you like. If that isn't the best 'dog' you ever had, I'll be surprised.

Again, although a certain amount of cure has found its way into the meat, it is not a direct cure so treat this as a fresh sausage.

 

Try substituting Greek Seasoning for Italian Seasoning - Outstanding, (if I do say so myself.) This is not an ethnic preference, I'm of Scottish heritage. canada.gif

 

If you can't find a commercial brand that you like, try this formula.

 

Greek Seasoning Mix

 

 

1. Combine all ingredients.

2. Store in an airtight container.

3. Serve with red meat, pork, poultry, or fish.

 

Note: For all meats except beef, venison and fish, a very small amount of mint may be added.

 

Yield: 1/4 cup.


I'll let y'all know how the leftover turkey, stuffing, cranberry tubes turn out.

 

 

 

 

 

 

    

post #11 of 16

Sounds really good, steelchef!  Thanks!  I will have to give that one a try.

 

And thanks for the welcome, guys.

post #12 of 16

thanx for the recipes steel... Copied and saved.. may have to try it some time.................icon14.gif

 

Joe

post #13 of 16

Speaking of fruits and other ingredients, if someone could come up with some ideas for how Fossil Farms does these sausage varieties, I'd love to try to do my own versions some time:

 

Wild Boar with Cranberries

Venison with Blueberries and Merlot

Buffalo with Chipotle Chilies

Elk with Pears and Port Wine

Rabbit with White Wine and Dijon Mustard

post #14 of 16
Thread Starter 

I was unaware of 'Fossil Farms' until you posted this. Canadians do not have the broad range of products that you folks are accustomed to. It is a great tip however and I guess the only way to replicate these recipes is to experiment.

I won't be able to begin production until January but have plans for several experimental formulations, as soon as my other obligations are fulfilled. I'm a little disappointed that there is not more interest in this thread. However, since it has been started, it will be concluded. Reports and photos will be forthcoming.

 

Have a great New Year everyone,

 

Colin

 

post #15 of 16

icon_cool.gif

I have seen and heard of fruit in sausage but I just can't jump onto the wagon.

post #16 of 16
Thread Starter 

I hear ya pal.  I totally misread the appetite for this variation. We have a local group of sausage makers called "the Toobers." The initial reaction from these folks mislead me into believing that the idea would be more widely accepted. Nontheless, I will continue this journey if only for personal enjoyment and that of the few who seem interested.banana_smiley.gif

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