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Smoked Brisket Sausage

post #1 of 10
Thread Starter 

I came across an old 2014 post about a gentleman making Smoked Brisket sausage.

He has not been active since August of that year.

Does anyone have a recipe for smoked brisket Sausage?

I typically smoke a 14-16 pound brisket or two at a time, and would love to try making some sausage out of some of it.

Not sure if the regular seasoning that I use would be enough, or if I would have to add preservatives, additional type of meat, or what?

Do I just cube up the cooked brisket and grind / stuff it?

Please advise.

Thank you,

TXDVR

post #2 of 10

Try going with a Pastrami Rub I did it with corned beef

Richie

 

http://www.smokingmeatforums.com/t/243775/pastramibrats

post #3 of 10

Try going with a Pastrami Rub I did it with corned beef

Richie

 

http://www.smokingmeatforums.com/t/243775/pastramibrats

post #4 of 10
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Try going with a Pastrami Rub I did it with corned beef

Richie

 

http://www.smokingmeatforums.com/t/243775/pastramibrats


That looks great, but I was trying to figure out a way to use the "Left over" brisket in a creative way.

I figured since the meat is already smoked / cooked, I could just grind it and stuff it just with the seasoning that is on the brisket... But was concerned that maybe I needed to add pork or something...?

Thank you for the link! I have saved it for later.

post #5 of 10
Quote:
Originally Posted by TXDVR View Post
 


That looks great, but I was trying to figure out a way to use the "Left over" brisket in a creative way.

I figured since the meat is already smoked / cooked, I could just grind it and stuff it just with the seasoning that is on the brisket... But was concerned that maybe I needed to add pork or something...?

Thank you for the link! I have saved it for later.

You'll need it to bond a bit.  Try a version of boudain with the brisket, with the rice and other goodies in there it should bind nicely.  Or, you can grind and add some moisture of choice.  With smoked brisket, I'd say a good porter or other dark beer.  Red wine might work nicely as well.

 

You can also add onion, jalapenos, etc...

 

Keep in mind that the meat is already cooked, so anything else you put in will need to be cooked as well so you dont dry it out when trying to get the other stuff done.  If all is precooked, all you have to worry about later is getting the casing done.  A quick poach or on the grill will suffice.

post #6 of 10

There is just nothing online about sausage made from pre-smoked/cooked brisket. Looking at how vague the older post is, I am thinking that was showing Brisket Sausage that was going to be smoked and not Smoked Brisket made into sausage. Other than Blood, Liver and Cereal bound sausage, there does not seem to be sausage recipes to use pre-cooked meat. I tried emulsifying cooked lamb into 70/30 raw beef to make Gyro Meat. The final cooked texture SUCKED! It was like sand in a hot dog. I think you would be better off with Tacos or Chili from Smoked Brisket rather than sausage...JJ

post #7 of 10
Quote:
Originally Posted by Chef JimmyJ View Post
 

There is just nothing online about sausage made from pre-smoked/cooked brisket. Looking at how vague the older post is, I am thinking that was showing Brisket Sausage that was going to be smoked and not Smoked Brisket made into sausage. Other than Blood, Liver and Cereal bound sausage, there does not seem to be sausage recipes to use pre-cooked meat. I tried emulsifying cooked lamb into 70/30 raw beef to make Gyro Meat. The final cooked texture SUCKED! It was like sand in a hot dog. I think you would be better off with Tacos or Chili from Smoked Brisket rather than sausage...JJ

yeahthat.gif

post #8 of 10
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

There is just nothing online about sausage made from pre-smoked/cooked brisket. Looking at how vague the older post is, I am thinking that was showing Brisket Sausage that was going to be smoked and not Smoked Brisket made into sausage. Other than Blood, Liver and Cereal bound sausage, there does not seem to be sausage recipes to use pre-cooked meat. I tried emulsifying cooked lamb into 70/30 raw beef to make Gyro Meat. The final cooked texture SUCKED! It was like sand in a hot dog. I think you would be better off with Tacos or Chili from Smoked Brisket rather than sausage...JJ


Thank you for your research of "Smoked brisket sausage". I like your idea, and I think that it would make more sense to start with raw brisket meat.

I think I will season it as if it were going on the smoker whole, but then grind it and stuff it.

I will look for recipes using raw brisket meat, binders, etc.

Regarding the left overs, Taco's and Chili has been a very tasty option for us.

We also like to use slices of in on nachos! With Jalapenos, and cheese!! Purty good eatin'...

Thanks again! Norton

post #9 of 10
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post
 

You'll need it to bond a bit.  Try a version of boudain with the brisket, with the rice and other goodies in there it should bind nicely.  Or, you can grind and add some moisture of choice.  With smoked brisket, I'd say a good porter or other dark beer.  Red wine might work nicely as well.

 

You can also add onion, jalapenos, etc...

 

Keep in mind that the meat is already cooked, so anything else you put in will need to be cooked as well so you dont dry it out when trying to get the other stuff done.  If all is precooked, all you have to worry about later is getting the casing done.  A quick poach or on the grill will suffice.


BOUDAIN!! That's a good idea as well!

Thank you Cranky!

post #10 of 10
Quote:
Originally Posted by TXDVR View Post
 


BOUDAIN!! That's a good idea as well!

Thank you Cranky!

Yep, thats one of the cereal bound type that JJ was talking about.  Most any left over meat can be used.

 

Let us know how it goes and post it up!

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