We passed good times Friday night after all of the grinding was done! :biggrin:
Gracias! We made some good stuff this round! Rumor has it that a few of us will be gathering to make boudin and potato sausage soon!
Sausage Making Party (pic HEAVY)
- Thread starter crankybuzzard
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We passed good times Friday night after all of the grinding was done! :biggrin:
Gracias! We made some good stuff this round! Rumor has it that a few of us will be gathering to make boudin and potato sausage soon!
Looks great!
What cut was your beef? No chance on sharing the Polish recipe is there?
Keep up the good works
What cut was your beef? No chance on sharing the Polish recipe is there?
Keep up the good works
CB as always a great post,I like the Scot eggs have to give that a try some day.What kind of eggs did you use? Points heading at ya
Richie
Richie
Sure, I share most all of my recipes. Not sure where this one came from, but have been using it for quite a while now.
5 pounds COURSE ground pork butt
45 grams kosher salt
5.7 grams cure #1
6 grams white sugar
6 grams course ground black pepper
9 grams fresh garlic
Water as needed for moisture (around a cup)
Mix the spices and cure into 1/2 of the water and then slowly add the spice and water mix to the ground pork while mixing. Keep mixing until the sausage gets very sticky (myosin release). Stuff into hog casings and smoke.
Richie, check out this link from my post last week. It has all the details of how these were made.
http://www.smokingmeatforums.com/t/251999/pickled-quail-eggs-jalape-os-scotch-eggs
CB That is funny I had 3 doz. on the stove,it didn't dawn on me.Mine are made with beets LOL
Richie
Cranky Buzzard, please post lots of pictures of your Swedish Potato Sausage and Boudin process. I sure want to make both of these when it cools down some. Your sausage always looks delicious!
Thanks for the compliment!
I'll be sure to post both of these since I don't do them but once a year or so.
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