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Beef Pub Bangers - Page 3

post #41 of 45
Thread Starter 
Quote:
Originally Posted by Dingo007 View Post
 

Thanks SnorkellingGirl,

I just made these and they are awesome. I used;

 

2.5lb Chuck Roast

2.5lb Beef Cheek Meat

 

No other fat...cheek is pretty fatty

Your spice mix plus

1 tsp garlic powder

1/2 cup red wine

1/2 cup NFD Milk Powder

and a whole cup of cream

 

 

they came out awesomely juicy. They remind me of the sausages I used to get back in Australia where beef is king.

 

Thanks for the recipe...it's a keeper.

 

 

 

Hi Dingo!

 

I'm really pleased that you liked these sausages, and yours certainly came out really nice and juicy!  It is great to have a go-to beef sausage recipe that is as tasty as a good pork sausage.  

 

And x2 on Reinhard's compliment of your linking skills!  If I could link like that I'd die a happy woman.  And I am also in great admiration of the meat hooks you have in your kitchen ceiling! 

 

Thanks so much for letting me know how your sausages turned out.  Have a great weekend!

Clarissa

post #42 of 45
Thread Starter 
Quote:
Originally Posted by Reinhard View Post
 

I have got to try these and hope they turn out as wonderful as yours.  The ingredients are something that look very interesting and a must to try.  Thank you for the pic's and step by step.  I also have to say that your linking is excellent!!! Reinhard

 

Hi Reinhard,

 

x2 with your comment about Dingo's linking skills!  Wow, I'd like to see a video tutorial on that.  

 

I hope that you give these sausages a try sometime.  Way too much filler in here to be a "purist" sausage, but I think beef sausages benefit from the extra ingredients.  

 

Thanks for stopping by, and have a great weekend!

Clarissa

post #43 of 45
Quote:
Originally Posted by SnorkelingGirl View Post
 

 

Hi Dingo!

 

I'm really pleased that you liked these sausages, and yours certainly came out really nice and juicy!  It is great to have a go-to beef sausage recipe that is as tasty as a good pork sausage.  

 

And x2 on Reinhard's compliment of your linking skills!  If I could link like that I'd die a happy woman.  And I am also in great admiration of the meat hooks you have in your kitchen ceiling! 

 

Thanks so much for letting me know how your sausages turned out.  Have a great weekend!

Clarissa

 

 

Quote:
Originally Posted by SnorkelingGirl View Post
 

 

Hi Reinhard,

 

x2 with your comment about Dingo's linking skills!  Wow, I'd like to see a video tutorial on that.  

 

I hope that you give these sausages a try sometime.  Way too much filler in here to be a "purist" sausage, but I think beef sausages benefit from the extra ingredients.  

 

Thanks for stopping by, and have a great weekend!

Clarissa

 

Hi Clarissa & Reinhard, thanks for the compliments...linking in threes isn't is hard as it looks. It's a little mind boggling at first but once you get your head around it, its easy.

For a brief pictorial go to Len Poli's site and clip on "Tips", you'll see a section on linking.

 

The trick to it is the first set. If need be, next time I make some i can try to video it for you.

Happy sausaging

Dingo

post #44 of 45

Oh My, Clarissa is still cruising the boards! 

post #45 of 45
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Oh My, Clarissa is still cruising the boards! 

 

Hi Kevin!

 

Yes, I'm still around on occasion.  I've had a couple of weeks off between semesters, so a little time for doing some canning and reading a few posts.  Unfortunately, I'm starting up another 6 credit semester load beginning Monday, so will probably disappear again.  Thanks for checking in!  I miss you guys!

 

Have a great Sunday!

Clarissa

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