After about a month hiatus from sausage-making, it’s time to break out the big grinder & other goodies and get to work.
I wanted to try something new AND also do something more ‘routine’—so I decided to make some regulars: kielbasa ( a 5-pound batch) and 4-pounds Jimmy Dean knock off bulk breakfast sausage—no photos of this exciting process, however—just me mixing spices into ground pork.
I also am trying a new recipe, sort of a variation on the Texas or Louisiana Hot links, which are popular. My version is using some local-grown California ingredients (although available most anywhere) and some Mexican chiles. I call them “Mexi-Cali Hot Links.” Not quite a chorizo—none of the vinegariness nor present cumin/oregano flavors one associates with chorizo. I maintained use of some of the floral spices found in hot links (allspice, coriander) and introduce some of the chile to the flavor party.Also I’m using a combination of beef AND pork as many hot links are.
So here are the ingredients.
I also am adding 8oz of cold filtered water to the mix.The garlic is fresh from Gilroy, CA— the ‘garlic capital of the world’ acquired on my last recent trip through there. The Pasilla negro chile powder is interesting as it has an almost dried fruit sweetness to it. The California chile powder is mild. Both chiles are low on the Scoville scale for heat. The cayenne brings the heat. I’m also using Tapatio Hot sauce, but any good Mexican hot sauce will suffice.
On to the meat:
Two & a half pounds of top round roast (cheap on sale), near frozen and cubed for the grinder:
For the pork, I’m using 5 lbs of pork shoulder (ample amount of fat) and several sections of pork loin (too lean by itself) I’ve had in the freezer. All cubed up = about 12.5 lbs of pork. I’ve some extra pork fat I’ll need to add to bring the fat level up to about 25%...
Using a 4.5mm plate for all; first the beef:
Then the pork:
To offset the leanness of the loin, I added 1.3lbs of pork fat:
Mixing: 8oz of chilled water is added to help in the mixing of the spices into the meat:
After 10 minutes of hand-mixing, a good cohesive paste is formed. This will rest while I move on to the kielbasa:
The kielbasa is pretty straight-forward—no fancy ingredients; sometimes simple is best:
Spices added to the 5lbs of 100% pork:
I used 32-34mm natural casings for both sausages. The kielbasa I made in to longer ropes; the hot links into 5-6” links.
I hung these to dry at room temp while I got the smoker prepped.
Into the smoker:
Using my new A-maze-n Tube smoker, filled with hickory pellets (both of these strong-flavored sausages can take a stronger-flavored smoke like hickory). One hour into the smoke:
More to come!...