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Quiktrip (convenience store chain) "Country Sausage" seasoning question

post #1 of 16
Thread Starter 

I bought a couple of their "Country Sausages" off of the roller grill next to the hotdogs and stuff the other day and really liked the flavor. I make a lot of breakfast sausages with the typical salt, pepper, garlic, coriander, sage, etc seasonings  but can't figure out what seasonings are in them. They were rather mild but had a good flavor. I would like to attempt to make something similar. Any of you veterans ever try one and have any idea where to start? Thanks

post #2 of 16
Ingredients

3 pounds fatty pork or 2 pounds lean pork and 1 pound pork fat
1 tablespoon salt
1/2 teaspoon black peppercorns
1 teaspoon hot red pepper flakes
1/2 teaspoon rubbed sage or 3 or 4 fresh leaves
1 teaspoon Quatre-Epices
1 teaspoon herbes de Provence or Italian seasoning
1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
6 to 8 feet of cleaned hog casings (optional)*

Preparation

If your meat grinder comes with a coarse and a fine grind attachment, grind the meat first through the coarser disk. Put all the remaining ingredients in a spice mill or blender and process until ground evenly. Add the ground seasonings to the meat and mix in well. In a frying pan on top of the stove, fry a little piece of the sausage and taste for seasoning. Correct the seasoning to your own taste. If you think the sausage is too fatty, you may add some more lean meat (and it needn't be pork: veal is fine, and oysters are delicious); you may want more hot peppers.

Put the properly seasoned forcemeat through the fine grinder.

If you are stuffing the sausage into casings: Run the mixture through the meat grinder set on the fine setting (and with the sausage stuffer attached and the casings tied at one end and placed over the end of the funnel, ready to be filled). Tie off stuffed sausages into 4-inch links. Cover the sausages and place immediately in the refrigerator.

You can smoke some or all of the sausage — or partially smoke it. And you can freeze the sausage as well.

I found this here - http://www.epicurious.com/recipes/food/views/Country-Sausage-15360
post #3 of 16
Thread Starter 

Thanks for the response. Just to clarify, have you had the "country sausage" from Quiktrip and believe this recipe is close to them or did you just find a "country sausage" recipe and post it?

post #4 of 16
Quote:
Originally Posted by killmode View Post
 

Thanks for the response. Just to clarify, have you had the "country sausage" from Quiktrip and believe this recipe is close to them or did you just find a "country sausage" recipe and post it?

No, I live in Canada, so I do not even have one of those store here.  But I found the recipe by using my search engine (Bing) and typing "country sausage recipe" in it and pressing enter.  And by doing so I received 7,540,000 results.  I am sure One of them will be bang on for what you need.

 

But how do they sell these, right off the grill or in a package?  You have the right to know the ingredients, so go back in the store and ask.  From there, you can work out the amounts and you could make your own.  If you do not know, get the ingredient list and I am sure we could help you.

post #5 of 16
Thread Starter 

I probably don't want to know the ingredients haha.

 

 Probably something like  pork lips, chicken beaks, salt, pepper, spices, preservatives :)

 

The Quiktrip sausage I am talking about is sold on their "roller grill" and not for sale in packages just tasted different than any other sausage I have had or made. The texture wasn't that great but it had a different spice or seasoning in it that I liked and I was just hoping someone one here had had the same sausage from there and knew enough about making sausage that they could identify the different spice.

post #6 of 16

I have not had the type you are refering too but if you like McDonalds Sauage Patties this Recipe from Martin is very good...JJ

 

http://www.smokingmeatforums.com/t/119430/diggingdogfarms-plump-perky-breakfast-sausage#post_789480

post #7 of 16
Quote:
Originally Posted by Chef JimmyJ View Post
 

I have not had the type you are refering too but if you like McDonalds Sauage Patties this Recipe from Martin is very good...JJ

 

http://www.smokingmeatforums.com/t/119430/diggingdogfarms-plump-perky-breakfast-sausage#post_789480

I hate to admit it, but I like McD's sausage especially with a slice of American cheese.  :redface:  

 

The good thing about sausage is that you can make very small batches while you experiment. 

post #8 of 16

Be very careful of that secret spice, it maybe that snotty nosed kid in front of you touched everything on the roller grill !!!

post #9 of 16

Maby, just ask where they get their sausage from that's on the roller grill.  They must buy from a vendor, if they dont make their own.  What brand name are they ect.  Don't know if that even helps you, for the ingredients usualy have some spices buy not all of them.  Experiment with small batches till you get what you want.  Reinhard

post #10 of 16
Thread Starter 
Any sausage makers out there even have Quiktrip convenience stores where they are? I thought they were a pretty widespread chain... maybe not.
post #11 of 16

I am not sure where you are, but I never heard of them in colorado.

post #12 of 16
Thread Starter 

i'm in Missouri

post #13 of 16

QT is pretty much an Iowa, Missouri, type thing I think maybe one or two in Nebraska and Illinois.

post #14 of 16

We have them all over in Phoenix.  I will try to get over to one for breakfast and report back if I have anything useful.

post #15 of 16
Quote:
Originally Posted by Chef JimmyJ View Post
 

I have not had the type you are refering too but if you like McDonalds Sauage Patties this Recipe from Martin is very good...JJ

 

http://www.smokingmeatforums.com/t/119430/diggingdogfarms-plump-perky-breakfast-sausage#post_789480


Chef JimmyJ, thanks for pointing out Martin's recipe.  I tried it last night and I think it's the best breakfast sausage I've ever tasted.  It has just the right amounts of all the spices I like.  I did not have lemon juice so substituted lime juice and it still tasted great.  This is definitely one to try.  I used ground pork butt, about 20 to 25% fat. 

 

If you were to stuff this sausage into cellulose ("plastic") weiner casings and then par-cook them and then remove the casings, they should work well on a roller grill (that is, if you plan to use a roller grill like they have at convenience stores). Thanks.

 

Rudy

post #16 of 16
Quote:
Originally Posted by killmode View Post
 

I bought a couple of their "Country Sausages" off of the roller grill next to the hotdogs and stuff the other day and really liked the flavor. I make a lot of breakfast sausages with the typical salt, pepper, garlic, coriander, sage, etc seasonings  but can't figure out what seasonings are in them. They were rather mild but had a good flavor. I would like to attempt to make something similar. Any of you veterans ever try one and have any idea where to start? Thanks

I went over to Q-Trip this morning and I got one of what I think you are talking about.  It was a brown chubby hot dog shaped sausage on the roller grill.  I asked the lady that was working in the area if she knew who made the sausage and she went to the back room to look on the box.  The maker of the sausage is Bob Evans.

The flavor profile is very similar to regular breakfast sausage to me.  

https://www.google.com/search?q=bob+evans+sausage&oq=bob+ev&aqs=chrome.3.69i57j0l5.4569j0j7&sourceid=chrome&es_sm=122&ie=UTF-8#q=bob+evans+breakfast+sausage+copycat+recipe

 

hope that helps.

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