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

crankybuzzard

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• Oct 31, 2015

• #1

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!

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• crankybuzzard
• Oct 31, 2015

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:

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• crankybuzzard
• Oct 31, 2015

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• crankybuzzard
• Oct 31, 2015

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.

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• crankybuzzard
• Oct 31, 2015

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

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• crankybuzzard
• Oct 31, 2015

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• crankybuzzard
• Oct 31, 2015

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• crankybuzzard
• Oct 31, 2015

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

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• crankybuzzard
• Oct 31, 2015

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• crankybuzzard
• Oct 31, 2015

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

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• crankybuzzard
• Oct 31, 2015

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

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• crankybuzzard
• Oct 31, 2015

Oh dayum, that's good stuff!

 

• 

Reactions: oregon smoker, disco, crazymoon and 3 others

chef jimmyj

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• Oct 31, 2015

• #2

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

 

HalfSmoked

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• Oct 31, 2015

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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.

 

crankybuzzard

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Chef JimmyJ said:

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

Click to expand...

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.

 

crankybuzzard

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• Nov 1, 2015

• #5

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.

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• crankybuzzard
• Nov 1, 2015

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• crankybuzzard
• Nov 1, 2015

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• crankybuzzard
• Nov 1, 2015

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

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• crankybuzzard
• Nov 1, 2015

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:

 

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Reactions: okie362, driedstick, worktogthr and 6 others

DanMcG

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• Nov 2, 2015

• #6

Wow that looks pretty dang good, I'd never of thought of cream cheese in a sausage. Nice work!!

 

crazymoon

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• Nov 2, 2015

• #7

CB, Excellent looking sausage !

 

bigtrain74

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• Nov 2, 2015

• #8

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

 

okie362

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• Nov 2, 2015

• #9

Looks dang good to me!!

 

reinhard

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• Nov 2, 2015

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

Reinhard

 

mowin

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• Nov 2, 2015

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How long did you smoke it, and what temps?

Looks yummy.:points1:

 

tropics

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• Nov 2, 2015

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CB that looks great Thanks for sharing 

Richie

 

worktogthr

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• Nov 2, 2015

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

 

chef jimmyj

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• Nov 2, 2015

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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

 

4pogo7

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• Nov 2, 2015

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

 

driedstick

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• Nov 2, 2015

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Very nice CB 

That looks dang good,,, 

A full smoker is a happy smoker 

DS
 

 

dirtsailor2003

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• Nov 2, 2015

• #17

Great looking Sausages!

POINTS!

 

oregon smoker

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• Nov 2, 2015

• #18

CB,

What a great idea...

I use smoked Monterey Jack and shrimp in my ABT's. should be adaptable. this is definitely on my to do list.

Tom

 

Last edited: Nov 2, 2015

crankybuzzard

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• Nov 2, 2015

• #19

Reinhard said:

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

Click to expand...

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.

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• crankybuzzard
• Nov 2, 2015

Let me know if you try it!

 

crankybuzzard

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• Nov 2, 2015

• #20

Thanks for the points and compliments all! This is a killer sausage, and you control the heat, just like in ABTs.

mowin said:

How long did you smoke it, and what temps?



Looks yummy.:points1:

Click to expand...

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.

Chef JimmyJ said:

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

Click to expand...

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!