Richie's Italian chicken sausage
Jamaican jerk chicken sausage
Kielbasa with cheddar
Pop's breakfast sausage
Italian sausage with cheese and parsley
Len Poli's Bratwurst
And probably something I'm forgetting..
So I saw some pork rib end loins on sale for 99 cents per pound and figured why not try to make some leaner sausage with that. So I decided to try the spicy sausage's website for hot italian. From my research, rib end loin is between 8 and 10 percent fat.
Cubed up the loin and stick it in the freezer for a few hours:
Ground it up and mixed with the seasonings that included:
Red pepper flake
Added a 1/2 cup of NFDM
Put in the fridge overnight and stuffed the next day
For the hot links I used Cougar78's recipe with 2.5 lbs of the loin meat and 2.5 lbs of 80/20 ground beef that I had in the freezer.
All stuffed up:
An hour in the smoker with no smoke to dry and 2.5 hours of heavy hickory smoke. I microwaved the pellets for my AMNPS and pulled the chip tube out pretty far. This set up gives me a little more smoke than normal.
When I pulled them out of the smoker hey we're temping between 115-130.
so I finished them in a hot water bath until they got to 152. A couple for a little higher but I'm sure they'll be fine!
Now they are hanging to bloom on a clothes drying rack that rarely sees clothes hung on it haha.
Sorry for the bad hanging pictures.
The flavor of these are both great. Had the remains from the stuffer and a blowout for dinner last night as patties over some blue cheese grits:
I'll be back the first time I cook them up as links. Thanks for looking!