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Trying to clone Conecuh sausage - Page 2

post #21 of 37
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 ..........

 

 

Constructive comments & guidance would be... 

 

1. As stated above it is not possible to make something that tastes like a commercial pork sausages with wild game - just not gonna happen.

 

2. As also stated most members - myself included - have never tried their hickory smoked sausage. If you can give just a basic description of the flavor profile I can probably give you a recipe to get started & tweak...

 

3. If you don't tone down the attitude a little you will have a hard time getting many helpful responses - you came to us for help, we didn't come to you for insults - This is a great group of people more than willing to help you with anything... thumb1.gif 

post #22 of 37
Quote:
Originally Posted by toddpipkin View Post
 

 

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

 

 

 

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.

Don't let the door hit you where the Good Lord split you!

post #23 of 37
Quote:
Originally Posted by toddpipkin View Post
 

 

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

 

 

 

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.

I am a newbie on here also and have been treated with nothing but kindness and respect.My questions and responses have been answered by some great people with knowledge and caring.

 

When you go back and edit your post... This does not make me or anyone else reading impaired. Some people just need to be correct all the time usally they are the ones that learn nothing.

 

Dan   

post #24 of 37

 

 

Quote:
Originally Posted by toddpipkin View Post
 

 

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

 

 

 

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.

 

 

 

Ok I was trying to help you - very mature attitude...

 

 

Some people's kids...  Bottom.gif     

post #25 of 37

huh.gifwtf1.gif:laugh1:

 

Hey while we are at it, you know that dish from that one place? Can I get the ingredient list, preparation and cooking instructions? I had a soda with my meal as well It was called Coke. Can I get that recipe too?

 

 

 

post #26 of 37
I grew up one county over from Conecuh Sausage. As a kid my grandparents would make trips over to buy all our sausage. I thought it was common until moving to Huntsville in 2001. I didn't see it again until around 2010. It's absolutely the best sausage out there (in my opinion of course) and the only sausage my wife ever brings in the house. Glad to see that others like it.


As for the flavor profile, I haven't tasted sausage like it so I can't really describe it. Sorry - I am obsessed with this stuff and really shocked to see a post on here about it. :)
post #27 of 37

Although I do live far from where this sausage is sold, I have to say this -

 

I Love a double smoked ham sausage that a company sells up this way, I know I could never try to remake it, doing so will cost me more to make it then to buy it.

 

I have the grinder, stuffer, smoker all that might be needed to make that product, I have ham making knowledge and the ability to make it

 

So one would think this is not hard to do, I disagree.

 

I do not know how they make the ham, nor spices used, and we get it wrapped in plain butcher paper, so no ingredient list is there.

 

But some day in the future, I will make a ham, and turn it into smoked sausage.

 

Good luck to your sausage making adventure and try to duplicate that companies recipes.

post #28 of 37

Sad to see the way this thread headed.  I too love this sausage and don't make a gumbo without it.

post #29 of 37
One of the major problems with duplicating commercial sausage is, even if you know what herbs and spices were used, commercial makers tend to use spice extractives which have a different flavor profile than spices themselves...that's likely what they mean by "flavorings" in the ingredient list.


Good luck!!!!
~Martin
post #30 of 37
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.

Sure.....

100% Pork.
High Fat ~30%
Water 5% to 10%
Salt 1.5%
Sugar .5%
Cure #1 (6.25% nitrite) .25%
MSG .375% to .5%
Black Pepper .2% to .3%




~Martin
post #31 of 37

Let's just let this one Die gentlemen...A lack of manners is a sign of the Ignorant and Arrogant. I commend all of you for not dropping to his infantile level and being Rude as well. Great Job!...JJ

 

 

@Redwood...

 

THAT DISH

 

2Lbs Some Meat

1C That Green Stuff

1C Liquid Something or Other

3Tbs Granulated Widget

A Handful of Chopped Thingamabob....Sorry this is only available in Specialty Markets 

S & P to Taste

 

Mix well to combine, heat until done...

Serves...A Bunch

 

Glad I was able to help before you resorted to falling on the floor, Kicking and Screaming...:th_crybaby2:

post #32 of 37

Palladine---here is start on a basic Ham Sausage.  You can always tweek it.  Make this small batch and see how you like it.

 

Hog casings

 

1 1/2 lbs. smoked ham [the good stuff off a bone in ham]

 

1/2 lb.  pork fat

 

1 T  salt

 

 2 tsp. crushed fennel seeds

 

1/2  tsp black pepper

 

1  T  paprika

 

1  tsp  dried oregano crushed

 

3 crushed garlic cloves

 

2  T  dry  red  wine

 

Reinhard

post #33 of 37
Quote:
Originally Posted by Chef JimmyJ View Post

Let's just let this one Die gentlemen...A lack of manners is a sign of the Ignorant and Arrogant. I commend all of you for not dropping to his infantile level and being Rude as well. Great Job!...JJ


@Redwood...

THAT DISH

2Lbs Some Meat
1C That Green Stuff
1C Liquid Something or Other
3Tbs Granulated Widget
A Handful of Chopped Thingamabob....Sorry this is only available in Specialty Markets 
S & P to Taste

Mix well to combine, heat until done...
Serves...A Bunch

Glad I was able to help before you resorted to falling on the floor, Kicking and Screaming...th_crybaby2.gif
Awww man I love that stuff!!! Thanks for sharing the recipe!!
post #34 of 37

If you do not know how to make it, then say you don't know.

Listing a lot of obvious things is polite, but gee whiz..its not very investigative.

It is made in alabama and sold in walmarts, ask southern people. 

I do not have a clue about the recipe for Conecuh.  I wish I did.  

It is sheep casing - there are two sizes of conecuh.  one is 32mm one is 18.  

 

Several different styles listed.

 

A couple of things jump out at you -

it is very coarse ground.

there are pepper seeds - not sure if cayenne or some other type of hot pepper seeds

there are coarse ground peppercorns

it smells and tastes sweet, but the mixture is light in color - that suggests light cane syrup/corn sweetener

it has a liquid smoke smell and taste too - but i know for a fact that they smoke it -

the factory is on exit 93 

on I-65 and you can see the smoke when it goes into smoke cycle.

There is just a tiny tiny hint of anise or something like liquorice..

 

 

I'm guessing this: 

Salt

Coarse Black Pepper

Crushed Cayenne (seed and pulp)

Light Karo

Liquid Smoke

MSG

Garlic Powder

Light Sage

Light Thyme

Sodium Nitrite & Erythorbate

black liquorice extract in the smallest amount possible or maybe cloves.

post #35 of 37

This was indeed one of my favorite sausages when I was going to U of A about 8 years ago (wow that feels like ages). I'm up in the midwest now, so I can't get it, but I wish I could. If anyone ever take a shot at it do let me know. I'd be more than happy to throw a batch together also for comparison.

 

Edit: So this indeed has me thinking of wanting to try this. The post above with these ingredients sounds like a decent place to start, but I've never added karo for sweetness. Anyone have any idea of what amount I'd be looking to add the sweetness?


Edited by rgautheir20420 - 12/2/14 at 9:59am
post #36 of 37
I would love to dublicate these as well. I live in Navarre Florida ( next to Pensacola ) and you can get conecuh sausage everywhere down here. There processing plant is slightly north of us in Evergreen Alabama. As for the small casings they use , they are from lamb. This is what I have always heard. Not sure if it's fact though. I'll have to research it. But I do know lamb casing is very small approx. 1" in diameter. Hope this helps.
post #37 of 37
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Edited by Smokin Phil - 7/24/16 at 3:56pm
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