I Googled Texas Hill Country Sausage, found a recipe cited to Gary Howard. Also, KC5TPY on here messaged me a recipe. I modified them a bit, added a little Marjoram, and thats about it. Real close to the recipe by Gary Howard plus Marjoram.
Recent Images In This Thread
- productWeber 40020 Smokey Joe Gold Charcoal Grilltagged by dbsaffor, 8/28/13
- productWeber 60020 The Ranch Charcoal Kettletagged by dbsaffor, 8/28/13
- productWeber 731001 Smokey Mountain Cooker 22.5-Inch Smokertagged by dbsaffor, 8/28/13
Related Forum Threads
- Overnight 1st brisket smoke with pics! Last post on 2/5/15 at 1:22pm in Beef
- The function or funtions of the water pan in the "WSM". Last post on 10/21/15 at 8:16am in WSM Owners (Weber Smokey Mountain)
- Getting High Temp in WSM Last post on 1/22/15 at 6:16am in Poultry
- UPDATE - Weber (the company...) rocks!!! RE: New WSM bent, need advice on if this is normal and... Last post on 2/26/15 at 8:25am in Charcoal Smokers
- Bacon in a WSM? Last post on 12/16/14 at 5:50pm in Bacon
I was able to make half a burger before the press portion of the burger maker broke. Had to finish the burgers using the machine and my hands, pushing manually. Push down handle and clip broke...
I really enjoyed this smoker - It is being retired for a Old Country Pecos
The family got this for me for a birthday gift ( I chose it, they paid for it). I did not get the WIFI version. Got it home, assembled it (easy) and fired it up. The temp would not stabilize, it...
Bought my T. JR 5 years ago at a Costco roadshow. It made for an affordable start in the smoking and pellet cooker space. Easy setup, but on burn-in the controller and fan burned out. ...
Loving the extra room on the LUX. (Bought as Cabela's Magnum) Smoked 3 turkeys (at once) for thanksgiving and for SuperBowl did a 14lb brisket and 8 chicken quarters at the same time. I...
Any advice on my first sausage attempt? - Page 2
Gear mentioned in this thread:
Have you made another batch? We all should know that almost every sausage is better smoked. :) I've gathered knowledge from several people and many books trough out my career but by far the best resource is Stanley Marianski's book Home production of Quality sausages. I've used that book to make many of my own recipes to sell in restaurants. Its very straight forward and gives confidence and knowledge to create your own recipes. Nearly everything in the book is on his website. Links below. The book is 80% geared towards curing sausage/meat but your going to want to make bacon, ham or a cold smoker someday.
If you're smoking sausage and dont have nitrate issues use them. Most recipes will have you hanging fresh sausage for several hours to overnight then smoking at low temps. Cure #1 will make this a much safer process.
I dont let sausage to go over 155* after that point the fat will begin to melt and run. Some people dont like to finish smoke sausage in water but I have not noticed flavor loss. Water is the best for cooking evenly.
Here's a bison (15% pork fat added) and cherry sausage that I made with knowledge from the book. before twisting to links. It was a part of dish that won me a trophy.
I never got one of the final product but this was our temporary cooker at an "off the grid" festival. Thats a bison leg on the spit and i shoveled coals into the smokehouse on the right for the sausage to smoke.
I hope this helps. I really love sausage! Going crazy right now because dont have the equipment to make my own yet at the new gig.
- Any advice on my first sausage attempt?
Gear mentioned in this thread:
- › Sous Vide Filet Migon 3 minutes ago
- › Tiny Amazing Brisket Nub Question 9 minutes ago
- › Rollin A Fatty: My Version 33 minutes ago
- › wood vs. pellets? 35 minutes ago
- › Tasso time 46 minutes ago
- › smoked yard bird 52 minutes ago
- › A sandwich 'n taters 1 hour, 6 minutes ago
- › MES gen 2, model 20070613 1 hour, 6 minutes ago
- › Smokin a chicken (whole cut in half) How long? 1 hour, 10 minutes ago
- › Electric Smokers ... Bradley vs Masterbuilt???? 1 hour, 11 minutes ago
- › STUFZ-ORIGINAL STUFFED BURGER MAKER by mstphrchrstphr
- › Brinkmann 805-2101-S Pitmaster Deluxe Smoke 'N Pit by cdpromo1
- › Davy Crockett by accunlmtd
- › Traeger Junior Pellet Grill by Joe Fenn
- › Camp Chef SmokePro LUX Pellet Grill by Joe Fenn
- › Black Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker... by Sauced
- › Nesco VS-02 Food Vacuum Sealer, Black/Silver by Sauced
- › FireBoard - Cloud Connected Smart Thermometer by SmokinAl
- › Masterbuilt XL 44 propane smoker by comer4tide
- › Sausage And Jerky Makers' Bible: The Home Processor's... by Kirby27
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ
- › CURING INFORMATION BY NEPAS
- › Goodly Vacuum Sealer
- › Differences Between Spareribs, St. Louis...
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives