Coriander sausage - with lots of pics...

shyzabrau · Jun 19, 2017

Been about three weeks since I made sausage, so I was well overdue...

I love the combination of coriander and pork, so I thought I would give that a try in sausage. I like keeping some whole coriander seed for that intense "pop" of flavor. I had some dried, crystallized garlic sitting around and figured that would also provide a "pop". Since coriander is the seed from cilantro, I decided to add some of that as well. And, to top it off, a bit of a kick from some sriracha.

A teaser before we begin...

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shyzabrau
Jun 19, 2017

What's in it?

3220 grams (7.1 pounds) - pork butt, ground twice through 5/16" grinder plate

8 grams - cure #1

57 grams - salt

32 grams - brown sugar

30 grams - black pepper

35 grams - dried, crystallized garlic

30 grams - onion powder

180 ml - srirachi sauce

10 grams - coriander, whole (recommend 5 grams for the future)

10 grams - coriander, ground

35 grams - cilantro leaves (no stems), finely chopped

And, for no reason other than my wife left it out on the counter...

1 - pepperoncini, deseeded and coarsely chopped

Note that I said only the cilantro leaves and not the stems, but I am too cheap to let anything go to waste! I coarsely chopped the stems and then simmered them in olive oil for a bit to extract the flavor and then strained it into a condiment bottle for use in cooking and dressing veggies.

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shyzabrau
Jun 19, 2017

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shyzabrau
Jun 19, 2017

So, what does all that stuff look like?

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shyzabrau
Jun 19, 2017

Due to the volume, I had to separate it into two batches to mix it. I then mixed the two batches into one.

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shyzabrau
Jun 19, 2017

shyzabrau · Jun 19, 2017

Wow! It threw away half of my post...

shyzabrau · Jun 19, 2017

After mixing in the seasonings, I formed the mixture into casing-less "sausages" and put them in the freezer to firm up. I use a KitchenAid for grinding and stuffing, and the narrow neck of the grinder can trap air making it very difficult to push the mixture into the auger. I did two layers, separated by parchment paper.

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shyzabrau
Jun 19, 2017

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shyzabrau
Jun 19, 2017

I really should have made a test patty before I committed to the amount of coriander that I used, but I didn't think about it until it was all in and I had already made the above "sausages". The flavor was very good but the whole coriander was too intense. I had hopes that the smoke would mellow it, and it did, but not quite enough.

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shyzabrau
Jun 19, 2017

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shyzabrau
Jun 19, 2017

My workstation:

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shyzabrau
Jun 19, 2017

All the links, laid out in a circle for no other reason than this picture...

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shyzabrau
Jun 19, 2017

I put the links on my Bradley racks lined with QMATZ and let them sit over night to dry, cure and meld.

I smoked them with a mix of apple and corn cob pellets using the AMNPS. I was smoking a pan of beans at the same time and had it on the bottom shelf, which was a bad idea as it blocked smoke to the center of the two middle racks. I rotated the racks and eventually moved the beans to the top rack. I still had some links that got a lot less smoke than I preferred, but I was out of time. (Had to judge some homebrew at an internal competition in our local homebrew club.) Once again, the hard lesson of trying to force meat and smoke to stick to your schedule...

You can see that the ones in the rightmost column are lighter in color.

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shyzabrau
Jun 19, 2017

I'll finish with a repeat of the teaser shot...

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shyzabrau
Jun 19, 2017

For future reference, I would halve the whole coriander and maybe reduce the ground coriander by 25%. I would also increase the sriracha to get a bit more heat and more sriracha flavor.

crazymoon · Jun 19, 2017

Doug, Nice batch of sausage!!!!!! point

shyzabrau · Jun 19, 2017

CrazyMoon said:
Doug, Nice batch of sausage!!!!!! point

Thanks!

dirtsailor2003 · Jun 19, 2017

Looks tasty!

You need to get yourself a meat lug for mixing!

nimrod · Jun 19, 2017

They sure look tasty!

The bratwurst recipe I have calls for coriander but not nearly so much.

Enjoy.

Craig

browneyesvictim · Jun 19, 2017

That looks fantastic! I have been hooked on a Thai pork BBQ kebabs that is Cilantro and Coconut milk based. Perhaps the best pork ever! Yes... even better than bacon! I have been considering grinding and making a sausage like this. Is this your recipe or did you start with one to suit your taste?

Point!

shyzabrau · Jun 19, 2017

dirtsailor2003 said:
Looks tasty!

You need to get yourself a meat lug for mixing!

Thanks! What's a meat lug?

shyzabrau · Jun 19, 2017

Browneyesvictim said:
That looks fantastic! I have been hooked on a Thai pork BBQ kebabs that is Cilantro and Coconut milk based. Perhaps the best pork ever! Yes... even better than bacon! I have been considering grinding and making a sausage like this. Is this your recipe or did you start with one to suit your taste?

Point!

Thanks! I sometimes look at other recipes for inspiration, but pretty much make my own recipes.

cksteele · Jun 19, 2017

great looking sausage point !

shyzabrau · Jun 19, 2017

cksteele said:
great looking sausage point !

Thanks, CK!

dirtsailor2003 · Jun 19, 2017

Shyzabrau said:
Thanks! What's a meat lug?

Meat lug. This particular one I use for gun cleaning and not sausage making...

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dirtsailor2003
Jun 19, 2017

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dirtsailor2003
Jun 19, 2017

shyzabrau · Jun 19, 2017

dirtsailor2003 said:
Meat lug. This particular one I use for gun cleaning and not sausage making...

IMG_6417.JPG

dirtsailor2003

Jun 19, 2017

IMG_6416.JPG

dirtsailor2003

Jun 19, 2017

I guess I'd just call that a tub.

Yeah, I got to keep adding to my tools and equipment!

pc farmer · Jun 19, 2017

Thats some good lookin sausage.

indaswamp · Jun 19, 2017

Shyzabrau said:
I really should have made a test patty before I committed to the amount of coriander that I used, but I didn't think about it until it was all in and I had already made the above "sausages". The flavor was very good but the whole coriander was too intense. I had hopes that the smoke would mellow it, and it did, but not quite enough.

I would also recommend using coarse cracked coriander instead of whole. The burst of flavor should be enough with coarse cracked so as not to over power the sausages. Good looking links! Point.

indaswamp · Jun 19, 2017

Shyzabrau said:
dirtsailor2003 said:

Meat lug. This particular one I use for gun cleaning and not sausage making...

IMG_6417.JPG

dirtsailor2003

Jun 19, 2017

IMG_6416.JPG

dirtsailor2003

Jun 19, 2017

Click to expand...

I guess I'd just call that a tub.

Yeah, I got to keep adding to my tools and equipment!

Cabela's has them for like $15 bucks.

shyzabrau · Jun 20, 2017

Indaswamp said:
I would also recommend using coarse cracked coriander instead of whole. The burst of flavor should be enough with coarse cracked so as not to over power the sausages. Good looking links! Point.

I used whole coriander in a previous sausage that I really liked. (I ground up a commercial corned beef, along with some extra beef fat. I added the pickling spices that came with the corned beef (not ground) and some additional whole coriander.) I'm good with the whole coriander, I just don't want it to dominate the flavor profile.

shyzabrau · Jun 20, 2017

Indaswamp said:
Cabela's has them for like $15 bucks.

We don't have a Cabela's in these parts, but I'm sure that I could make due with something from Wally World...

indaswamp · Jun 20, 2017

Shyzabrau said:
dirtsailor2003 said:

Meat lug. This particular one I use for gun cleaning and not sausage making...

IMG_6417.JPG

dirtsailor2003

Jun 19, 2017

IMG_6416.JPG

dirtsailor2003

Jun 19, 2017

Click to expand...

I guess I'd just call that a tub.

Yeah, I got to keep adding to my tools and equipment!

Cabela's has them for like $15 bucks....I

Shyzabrau said:
Indaswamp said:

I would also recommend using coarse cracked coriander instead of whole. The burst of flavor should be enough with coarse cracked so as not to over power the sausages. Good looking links! Point.

Click to expand...

I used whole coriander in a previous sausage that I really liked. (I ground up a commercial corned beef, along with some extra beef fat. I added the pickling spices that came with the corned beef (not ground) and some additional whole coriander.) I'm good with the whole coriander, I just don't want it to dominate the flavor profile.

Fun fact for you....

Coriander is the oldest spice known to man used in cooking. Even prior to widespread use of black pepper.

Also-salt was used as money in ancient times. Salt was so vital to survival because of it's ability to preserve meats through curing and drying.

Coriander sausage - with lots of pics...

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