Apple pork sausage

smokeraiser

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Jan 31, 2015

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• Mar 7, 2015

• #1

Wanted to try something different so I started this tonight. An apple pie'ish pork sausage.

5# unseasoned ground pork.

IMG_20150307_173532684_HDR_zpscfcfojn3.jpg~origina

• smokeraiser
• Mar 7, 2015

2tbsp brown sugar
1/2 tbsp ground coriander seed
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 cup water

IMG_20150307_173612775_zpsiwjowa6j.jpg~original

• smokeraiser
• Mar 7, 2015

Made a hole and mixed and folded in.

IMG_20150307_173823106_zpsu8jqfy4g.jpg~original

• smokeraiser
• Mar 7, 2015

12 oz of shredded golden delicious apples. 3 apples used.

IMG_20150307_172943290_zpsvtsqn1sx.jpg~original

• smokeraiser
• Mar 7, 2015

Mixing in apples

IMG_20150307_174155638_zpsymsieeg7.jpg~original

• smokeraiser
• Mar 7, 2015

Test fry. Wanted a bit more apple so upped from 8 oz to 12 oz that I mentioned earlier. each apple gave about 4 oz. I liked it but had a small after taste that I may change. Maybe not have the nutmeg or the ginger. It did taste really good though. Possibly a breakfast sausage. The shredded apples worked very good in the mix so far. Curious how the smoke will mix with it.

IMG_20150307_175359068_zpsvxfemb6a.jpg~original

• smokeraiser
• Mar 7, 2015

Getting stuffer ready. A bit too much for a single run. Just saving the extra for some loose breakfast sausage. Much thanks to c farmer for helping me out here.

IMG_20150307_182354405_zps4curbjgo.jpg~original

• smokeraiser
• Mar 7, 2015

End stuffer result.

IMG_20150307_183837000_zpssxf4u7ad.jpg~original

• smokeraiser
• Mar 7, 2015

Tomorrow I'll smoke half of these. Doing ribs at the same time so it'll be a higher temp smoke at maybe 240. I'll follow up with the results. Thanks again Adam for helping out.

 

• 

Reactions: gary s

pc farmer

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• Mar 7, 2015

• #2

I may be alittle biased but looks great to me.

 

• 

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gary s

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• Mar 7, 2015

• #3

Nice Job cant  wait to them finished       

   Apple sounds good  let me know how it turns out

Gary

 

smokeraiser

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• Mar 7, 2015

• #4

gary s said:

Nice Job cant  wait to them finished       :points1:    Apple sounds good  let me know how it turns out



Gary

Click to expand...

Thanks Gary ... Waiting for tomorrow morning... :sausage: the apple mixed in very well and almost disappeared. The taste test was encouraging.

 

Rafter H BBQ

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• Mar 7, 2015

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That looks awesome so far ! Thumbs Up Can't wait to see how it turns out !

 

foamheart

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• Mar 7, 2015

• #6

Fine looking stuffing work..... nice consistency. Nice job.

 

gary s

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• Mar 8, 2015

• #7

Are we smoking Yet?

Gary

 

smokeraiser

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• Mar 8, 2015

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Getting ready for smoker.

IMG_20150308_103941546_zps2vd4ralj.jpg~original

• smokeraiser
• Mar 8, 2015

Using top rack. Trying ribs at the same time. Started at 11 with MES 30 set to 240. Smoking with oak and cherry. I'll make a separate thread for the ribs.

IMG_20150308_110129939_HDR_zpsw3yfk6re.jpg~origina

• smokeraiser
• Mar 8, 2015

 

Rafter H BBQ

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:popcorn

 

foamheart

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• #10

 

mdboatbum

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• Mar 8, 2015

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Great job!! It looks like it'll be really tasty.
You mentioned a "small after taste" you might want to change. My guess is it was from the coriander. The nutmeg and ginger should play nicely with both the apples and the pork, so I can't see them causing an issue. Coriander does have kind of an astringent taste ( think pastrami) so it might be clashing with the other flavors.

 

themule69

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• Mar 8, 2015

• #12

Looks good so far. Keep the pics coming.

Happy smoken.

David

 

gary s

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• #13

Nice !  Looking Good

Gary

 

smokeraiser

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• Mar 8, 2015

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Took off at 2 with IT at 192

IMG_20150308_143840846_HDR_zps5ps1cfsf.jpg~origina

• smokeraiser
• Mar 8, 2015

I like how the texture turned out.

IMG_20150308_144058001_zps9xemiqui.jpg~original

• smokeraiser
• Mar 8, 2015

Unfortunately the after taste that I didn't care for multiplied by about 10 after sitting all night. I think everything turned out good for these except the taste. I would not recommend the spice mixture used in this. I think the apples worked well though. This was still a good learning experience and I had fun trying it.

 

gary s

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• Mar 8, 2015

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They look good, sorry about the flavor, well at least you know and didn't do 50 lbs.

Gary

 

foamheart

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• Mar 8, 2015

• #16

I have actually had the same idea, but I was thinkin a pork/apple. Somewhere I read that apple sauce is considered a binder (I don't know, but I read it somewhere). Without getting carried away with spices, maybe some ground pork, some powdered milk to help hold that apple sauce binder and maybe some allspice or caraway or cinnamin. If we could get those propotions down right would be a killer in a pan of cabbage!

You did an excellent job making them, and believe me I know about the occassional dissapointment here. But its all a learning experience, and thats where we each gather our knowldge for the next time, right?

Job well done my man, job well done.

 

smokin' burt

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• Mar 8, 2015

• #17

I worked a short stint in the fresh meats dept. for a major retail grocer in our region and we carried a lot of unique, ready made sausages that were pre-packaged and ready for the consumer market. One in particular was called "Apple-Onion" and it was a small diameter, coiled sausage probably made using natural (sheep) casing. It was VERY good. My manager used to bust out a pack of different things and cook them for us to try so that we could offer our personal opinions on products to our customers. I must say that the combination of apple and onion were excellent!! I don't know the ratio what of either was, but it tended to lean toward an apple (sweet) taste, with the nice taste of sweet onion as well. Sorry, I don't know the recipe, it came to us pre-packaged and ready... but it was good. So there's another experimental taste you can consider when making something along these lines.

SMB

 

DanMcG

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• Mar 9, 2015

• #18

Your sausages look great, and I really don't see anything in your formulation that would standout and give you a bad after taste. One thing I did notice is you didn't list any salt.
FWIW, we've all been down this road. I'd hate to think of all the "not so good" sausages I've made. But I keep trying anyways. best of luck on version two.

 

DanMcG

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• Mar 9, 2015

• #19

SmokinBurt, Here's a link to an apple onion sausage I did a while back. Its a low fat sausage put could easily be made with a nice fatty butt.
http://www.smokingmeatforums.com/t/118465/low-fat-apple-and-caramelized-onion-pork-loin-sausage

 

Last edited: Mar 9, 2015

crazymoon

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• Mar 9, 2015

• #20

SR, I like the flavor idea,as Dan MG said you were missing some salt and some cure for the smoked stuff.I would cook until an IT of 165 next time so it retains more fat. Keep experimenting until you get it to your liking!