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In A Funk, Help Me Out

post #1 of 13
Thread Starter 

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.

 


Edited by solaryellow - 12/26/11 at 9:40am
post #2 of 13

Braunschweiger, interest you at all?

post #3 of 13

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

post #4 of 13

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

 

joe

post #5 of 13

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.

post #6 of 13

boudin ???

post #7 of 13

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.)

 

post #8 of 13
Thread Starter 

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.

post #9 of 13

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.

post #10 of 13
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

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.



 

That's not a bad idea at all Dan.

post #11 of 13

How bouts some Cotto Salami?

 

OR

 

Catfish Sausage (fresh)

post #12 of 13

 

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

post #13 of 13

icon_cool.gif

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

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