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Trying to clone Conecuh sausage

post #1 of 33
Thread Starter 

Some time ago, we found a new sausage on the grocery shelves. We tried these and they were great. The sausages are called Conecuh. they are smaller in diameter than regular sausages. Has anyone ever tried to clone this? I am also wondering about the size of stuffer tube and casings to use.

post #2 of 33

It can be hard to clone because it appears to be a Brand rather than a style of sausage...Maybe some of them Southern Boys can help...JJ

post #3 of 33
Quote:
Originally Posted by hughart View Post

Some time ago, we found a new sausage on the grocery shelves. We tried these and they were great. The sausages are called Conecuh. they are smaller in diameter than regular sausages. Has anyone ever tried to clone this? I am also wondering about the size of stuffer tube and casings to use.


Sheep casings, sounds like regular smoked sausage recipe. Conecuh is out of Alabama.

All over in the stores down here.

post #4 of 33

They appear to be normal 32mm casings which would fit on a 3/4" or 1" stuffing tube.  If you have it available in your area, try your hand at duplicating it yourself!  The worst thing that can happen is that 1) you perfect your sausage-making, 2) you get to eat your mistakes, 3) you learn of binders and encapsulated citric acid and sodium erythorbate and such things, then post your findings on here and let us know!  I have a Croghan Bologna I want to try to reproduce myself!

post #5 of 33
Thread Starter 

Yes conecuh is the brand. I guess my main question is the tube size and casing size. I/m new to the sausage making, but i'm hooked!

post #6 of 33

Realize this is an old post, but I have to say the Conecuh sausage is awesome.  I've been eating it for 16 years since I first moved to Slower Alabama (Mobile) .  For my taste, the hickory smoked version is the best.  Better watch it on the grill though....it has so much fat, it will flare up on you.  Chop up some into little discs, an stir into beans for a nice touch.

post #7 of 33
Thread Starter 
odd you bumped this post today. Just got off the phone with my buddy that I normally cook with. We are going to try it next time we make sausage. Anybody know where the best value on sheep casing is. Assuming ordering off the internet.
post #8 of 33

I've never seen 32 mm sheep casings before.

Max is about 26, I think.

I get mine from Allied Kenco and buy the Home Pack.

Good luck and post your finished recipe and pics. Plz?

post #9 of 33

I also want to try to get as close as I can to the flavor of Conecuh sausage.

 

Anyone have any hints on the cure / seasonings / spices and amounts?

post #10 of 33

None of you experienced sausage makers have even a guess as to where to start on the recipe??

post #11 of 33
Quote:
Originally Posted by toddpipkin View Post

None of you experienced sausage makers have even a guess as to where to start on the recipe??

Conecuh is the name of the manufacturer......
post #12 of 33

I am just starting my adventures into linked sausage making, so I'll probably be asking more questions than giving answers.  However,  Conecuh and Nettles are probably the two best mass produced sausages in the southeast.

post #13 of 33
Quote:
 ~~ Conecuh is the name of the manufacturer......

I understand that.

 

Of course they do not and will not share their recipe.

 

I am trying to get as close to the FLAVOR of Conecuh Hickory Smoked sausage as possible, using wild game meat pork and/or venison.

 

I have made fresh sausage many times, using Legg's Old Plantation Sausage Seasoning. It's pretty fair for a commercial mix, but has sage, which to me is not a grilling sausage.

 

Was just wondering if anyone had any suggestions as to where to start on a recipe to get close to Conecuh. If I get in the neighborhood, I can adjust amounts and ratios from there.

post #14 of 33
Well, it appears they make several sausage, bacon, turkeys, seasonings etc.....

http://www.conecuhsausage.com/default.aspx
post #15 of 33
Quote:
 ~~Well, it appears they make several sausage, bacon, turkeys, seasonings etc.....

 

Yes they do.

 

Any other OBVIOUS facts you would care to post?

 

I am very familiar with Conecuh's line of products. I live nearby, and have used their products for many years. Their sausage is my favorite commercial sausage. I have tried their pre-packaged seasoning blends, but they are NOWHERE NEAR the blends used in their commercial sausages.  

 

Imitation is the sincerest form of flattery. I want to try to imitate Conecuh Hickory Smoked sausage, using wild pork and/or venison which I have harvested. I just don't know where to even begin to get close to that recipe.

 

I keep hoping an experienced sausage maker can help with a starting suggestion.

post #16 of 33
Quote:
Originally Posted by toddpipkin View Post

Quote:
 ~~Well, it appears they make several sausage, bacon, turkeys, seasonings etc.....

Yes they do.

Any other OBVIOUS facts you would care to post?

I want to try to imitate Conecuh Hickory Smoked sausage

I keep hoping an experienced sausage maker can help with a starting suggestion.


Here's the obvious stuff you asked for......



Conecuh Sausage Company: Hickory Smoked Original In Natural Casing Sausage, 16 Oz

•In natural sheep casing...
Pork, Water, Salt, Sugar, Spices, And Flavorings, Monosodium Glutamate, Sodium Erythorbate, Sodium Nitrite.

Sorry about not being experienced in sausage making.... Have a great day....
post #17 of 33

I can read, and have read the package myself.

 

Does anyone have any constructive comments or guidance or educated estimates on the correct, or even CLOSE, amounts/ratios of ..........

 

Quote:
 ~~Pork, Water, Salt, Sugar,  ****Spices, And Flavorings,**** , .........Sodium Nitrite.
post #18 of 33
Quote:
Originally Posted by toddpipkin View Post
 

 

Yes they do.

 

Any other OBVIOUS facts you would care to post?

 

I am very familiar with Conecuh's line of products. I live nearby, and have used their products for many years. Their sausage is my favorite commercial sausage. I have tried their pre-packaged seasoning blends, but they are NOWHERE NEAR the blends used in their commercial sausages.  

 

Imitation is the sincerest form of flattery. I want to try to imitate Conecuh Hickory Smoked sausage, using wild pork and/or venison which I have harvested. I just don't know where to even begin to get close to that recipe.

 

I keep hoping an experienced sausage maker can help with a starting suggestion.

The obvious facts would be you are not asking the correct questions for the answers you want to hear.1.You have not said what style of sausage you would like to clone from this Company.2.You can not clone or even get close to a mass produced pork sausage using wild game or venison.

 

Now if it was me with all the talent on this forum and say I wanted to make a summer sausage or any other style.I would ask for that recipe and help to make it.With these talented people on here you will get some great results that you could play and tweak to your taste buds or likeing.Many of the great sausage makers on here probaly dont even live in your area and have no idea about the Company you are trying to clone.

 

Dan

post #19 of 33
Quote:
Originally Posted by toddpipkin View Post

I can read, and have read the package myself.

Does anyone have any constructive comments or guidance or educated estimates on the correct, or even CLOSE, amounts/ratios of ..........
Quote:
 ~~Pork, Water, Salt, Sugar,  ****Spices, And Flavorings,**** , .........Sodium Nitrite.

Ya treat the nice folks on this great forum like you've treated Dave, no ones gonna want to help ya !
post #20 of 33
Quote: from dandl93
 ~~1.You have not said what style of sausage you would like to clone from this Company

 

I guess more than one person here is reading impaired.......

Quote: from ME
 ~~I want to try to imitate Conecuh Hickory Smoked sausage

 

 

Quote:
 ~~Ya treat the nice folks on this great forum like you've treated Dave, no ones gonna want to help ya !

 

If you run across any of those "nice folks", please ask them to respond via private message or email.

 

 

Never mind.

 

Obviously, since I haven't been here for years, I am not part of the clique, and no one has any interest in helping a newbie.

 

I will seek information elsewhere.

 

Y'all have fun.

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