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ABT sausage, not ABT and sausage, it's really ABT sausage. Finished pics posted

post #1 of 23
Thread Starter 
A few years ago, the Moderator on another meats forum challenged me to make a sausage using ABTs. Well, being the BBQ freak that I am, I took the challenge.

I make this sausage using the same ingredients I use when I make ABTs, including the bacon!

I used ~6 pounds of pork butt, and 3 pounds of bacon (precooked weight on the bacon)
10 jalapeños
A big white onion
1 pound of cream cheese
And some spices
Also use cure since this is a long smoke sausage

I haven't stuffed yet, been doing sausage all day and also doing some honey do stuff since I'm traveling again next week. I'll stuff tonight or tomorrow.

Lots of bacon in this sausage!


I cut it into smaller pieces and then cook it until it's about half done, not crispy, still floppy. The reason I cook it at low temps until about half done, is to get rid of as much fat as I can. I want the flavor of the bacon, not the added fat. Losing the fat for sausage purposes, NOT health reasons! sausage.gif




After cooking the bacon, I drained it really well and then refrigerated it overnight. This morning, I ground the butt and the bacon. After it was all said and done, I had almost 8 pounds of meat.


Gathered all the ingredients and prepared to get all knifey and choppy!




Poured the dry spices into 125ml of white wine and then mixed really well, cure went in as well



Then I mixed, and mixed, added the cream cheese and veggies, mixed and mixed, and then mixed a bit more....


I'll stuff later tonight or tomorrow, right now, it's patty test time!


Oh dayum, that's good stuff!
post #2 of 23

Pretty cool idea. I usually put X-Sharp Cheddar in my ABT's. Does the Cream Cheese provide any flavor?...JJ

post #3 of 23

What a chef and doesn't know the mild flavor of cream cheese. So being so as not to cover your other flavors just kidding JJ.

post #4 of 23
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Pretty cool idea. I usually put X-Sharp Cheddar in my ABT's. Does the Cream Cheese provide any flavor?...JJ

Yeah Jimmy, I had a grr moment earlier today! I usually put in some hi-temp cheddar, but I'm out! Didn't realize it until the time came to add it. Ran out last time my youngest was home from college and forgot to order.

As for the cream cheese, you get subtle hints of it IF you know what it is, for the most part, it adds a flavor that leaves folks wondering. 1 pound of cream cheese is quite a bit for 8 pounds of meat.
post #5 of 23
Thread Starter 
Finally got this sausage stuffed and smoked! For supper last night I grilled a couple of patties from this sausage, and it was good, but after sampling it tonight, fresh outa the smoke, oh yes!

I guess I didn't take any pics after linking, sorry about that, and since it was sprinkling all day, I didn't take any smoker pics.





Hey ChefJimmy, that white spot is cream cheese, I could taste it! drool.gif



Must not have mixed it as well as I thought, nice little surprise though!

Ok, vac pack the sausage, and then pack my bags... Traveling this week. Again! th_crybaby2.gif
post #6 of 23
Wow that looks pretty dang good, I'd never of thought of cream cheese in a sausage. Nice work!!
post #7 of 23

CB, Excellent looking sausage !:points:

post #8 of 23

Great idea CB. I need to give this a shot.

post #9 of 23
Looks dang good to me!!
post #10 of 23

Now that's worth a try for sure!!! great work!!  What kind of spices did you use?  :points:Reinhard

post #11 of 23
How long did you smoke it, and what temps?

Looks yummy.points1.png
post #12 of 23

CB that looks great Thanks for sharing 

Richie

 

:points:

post #13 of 23

Wow!! This was an incredible idea!  They look awesome!  POINTS!!!

post #14 of 23

Glad to hear the Cream Cheese showed up. The proportions in Poppers and ABT's is much higher and the flavor is forward. I am thinking, Freezing the Cream cheese and cutting into small cubes then mixing in just before stuffing the casing would give more " Surprises " in the sausage. Just a thought...JJ

post #15 of 23

That's awesome! Added to my list of things to try!! points1.png

post #16 of 23

Very nice CB :points:That looks dang good,,, 

 

A full smoker is a happy smoker 


DS
 

post #17 of 23
Great looking Sausages!

POINTS!
post #18 of 23

CB,

 

What a great idea... points1.pngI use smoked Monterey Jack and shrimp in my ABT's. should be adaptable. this is definitely on my to do list.

 

Tom

post #19 of 23
Thread Starter 
Quote:
Originally Posted by Reinhard View Post

Now that's worth a try for sure!!! great work!!  What kind of spices did you use?  points.gif Reinhard

Here's the recipe I start with. I usually add more or less of some things. On this batch, I used ALL of the cilantro since it doesn't keep well and we like it. I also used ore garlic and onion since the bride requested it.


Let me know if you try it!
post #20 of 23
Thread Starter 
Thanks for the points and compliments all! This is a killer sausage, and you control the heat, just like in ABTs.


Quote:
Originally Posted by mowin View Post

How long did you smoke it, and what temps?



Looks yummy.points1.png

Started at 120 for 2 hours, added smoke and bumped 10 degrees each hour until 170 was hit (pit temp). Then cooked until the IT was CLOSE to 160 degrees, I was tired and couldn't wait for the final 2 degrees.

Quote:
Originally Posted by Chef JimmyJ View Post

Glad to hear the Cream Cheese showed up. The proportions in Poppers and ABT's is much higher and the flavor is forward. I am thinking, Freezing the Cream cheese and cutting into small cubes then mixing in just before stuffing the casing would give more " Surprises " in the sausage. Just a thought...JJ

Chef, I'm gonna try that! I hadn't considered freezing it first! Hmm, cut it into smaller chunks, then freeze, and then put it through the French fry cutter perhaps! Wheels are turning!
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › ABT sausage, not ABT and sausage, it's really ABT sausage. Finished pics posted