- 42 Posts. Joined 1/2013
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Don't know if it's their recipe so much as their process that makes it so good. From your description, it's either smoked or they've added liquid smoke (should be able to tell from the color of the casing), and the hanging process allows the fermentation process to take place. The fermentation is most likely where you're getting the good flavors.
Some new recipes call for the addition of a pre-ferment that shortens the process but I suspect the end product may not be as good as allowing the natural process to take place.
I'm no good at pulling apart a recipe or making new one's up so I can't help much in your quest. Good luck though.
Good to know they smoke it rather than use liquid smoke. I'm a bit of a traditionalist and don't like to take the modern day shortcuts to shorten the process. Although many times the product is close to the original, things are lost that can't be made up with technology. Allowing the fermentation process to proceed slowly develops stronger flavors, just like with sourdough bread. The longer the fermentation process is extended the greater the sour flavoring in the bread. The harder part with meat for me is having a climate controlled area (cooler) where the meat can hang for extended periods of time.
That being said, even modern short cuts with home made products are, IMO, still better that commercially made products.
Find a recipe, make some sausage and see how you like it. Make it again, change one thing and see how it changes. But be sure you keep records to what you do so when you find something that you really like you'll be able to replicate the product.