Hello Sausage Lovers,
So the idea came about when I was trimming the huge fat line between the Flat and the Tip of a 15 pound packer (after it had been cured and smoked to make Pastrami).. I totally messed up trimming it properly to begin with. So now I have all this awesome fat with pastrami seasoning on it and figured I would use it to make some sort of beef sausage. Then I thought... Huh... Why not make a pastrami sausage?! I don't have the seasoning ratio's with me but basically I took Shooter Ricks Brats with attitude recipe and modified the seasonings and ratio's to convert it into a Reuben sausage (as I had no idea how much spice is needed for 5 pounds of meat). So I have a couple ideas and would love your input on my thinking before I pull the trigger.
Happy Smoking, Smokin - K
Idea #1 Take 3 pounds of brisket, 1 1/2 pounds of pork shoulder and 1/2 pound of pastrami fat.. Add the seasonings traditionally used to make pastrami and then add 1 cup of cold kraut juice and some #1 pink salt.... Mix up and put in a hog casing.. Smoke with Alder..
Idea #2 Take 3 pounds of brisket, 1 1/2 pounds of pork shoulder and 1/2 pound of pastrami fat.. Add the seasonings traditionally used to make pastrami and then add 1 cup of cold water. Strain sauerkraut of its juice and add the actual kraut to the sausage (not the juice).. Mix up and put in a hog casing.. Leave as a fresh sausage and eat immediately or freeze for later...