New Posts  All Forums:Forum Nav:

Hot Sausage

post #1 of 10
Thread Starter 
I finally talked Santa into buying me a meat grinder/sausage maker for x-mass. I am looking for a good jalapeno sausage recipe. The hotter the better. If anyone has any suggestions please advise.
post #2 of 10
cayenne pepper will give you the degree of hotness that you want. Just experiment adding cayenne to your favorite recipe until smoke starts coming out of your ears.
post #3 of 10

desertlites

Breakfast Sausage Recipe


PORK, boned ..........................................1 lb
SALT, pickling (non iodized)................. 1 tsp
PEPPER, ground ......................................1/4 tsp
SAGE, rubbed............................................ .1/2 tsp
GINGER............................................ .............1/8 tsp
NUTMEG............................................ ...........1/4 tsp
THYME............................................. ..............1/4 tsp
PAPRIKA........................................... .............1/4 tsp
WATER............................................. .............2 oz
Grind pork through a 3/16" plate.
Mix all other ingredients in bowl and then mix into ground meat.
Chill in freezer for 30 min.
Grind through 1/4" plate. If you just want bulk sausage, you can form into patties or just store in freezer bags, in freezer.
document.getElementById("MsgContainer").innerHTML= '\x0d\x0a\x0d\x0a\x3cmeta http-equiv\x3dContent-Type content\x3d\x22text\x2fhtml\x3b charset\x3dunicode\x22\x3e\x0d\x0a\x3cmeta name\x3dGenerator content\x3d\x22Microsoft SafeHTML\x22\x3e\x0d\x0a\x0d\x0a\x0d\x0a\x3cstyle\ x3e\x0d\x0a\x3c\x2fstyle\x3e\x0d\x0a\x0d\x0a\x0d\x 0a\x3cdiv\x3e\x0d\x0a\x3ccenter\x3e\x3cb\x3e\x3cfo nt face\x3dArial color\x3d\x22\x23804040\x22 size\x3d\x22\x2b2\x22\x3eBREAKFAST \x0d\x0aSAUSAGE\x3cbr\x3e\x3c\x2ffont\x3e\x3c\x2fb \x3e\x3c\x2fcenter\x3e\x0d\x0a\x3cp\x3e\x3cbr\x3e\ x0d\x0a\x3cp\x3e\x3c\x2fa\x3e\x3cimg height\x3d200 alt\x3d\x22 \x22 hspace\x3d10 src\x3d\x22http\x3a\x2f\x2fschmidling.com\x2fbsaus .jpg\x22 width\x3d200 align\x3dleft vspace\x3d10 border\x3d5\x3e \x0d\x0a\x3cp\x3e\x3cbr\x3e\x0d\x0a\x3cp\x3e\x3cbr \x3e\x0d\x0a\x3cp\x3e\x0d\x0a\x3ch3\x3eThis is more commonly known as Pork Sausage. \x0d\x0a\x3cp\x3eThis sausage contains all the steps for making fresh sausage so it is a good \x0d\x0aplace to begin. \x0d\x0a\x3cp\x3e\x3c\x2fh3\x3e\x3cbr clear\x3dall\x3e\x0d\x0a\x3cp\x3e\x0d\x0a\x3chr width\x3d\x2233\x25\x22 size\x3d2\x3e\x0d\x0a\x0d\x0a\x3cp\x3e\x3cbr\x3e\x 0d\x0a\x3cp\x3e\x0d\x0a\x3ccenter\x3e\x0d\x0a\x3ch 2\x3eMEAT\x3c\x2fh2\x3e\x3c\x2fcenter\x3e\x0d\x0a\ x3cp\x3eAll sausage begins with meat so we will devote a few lines to the subject. \x0d\x0aFirst of all, avoiding \x3cb\x3efat \x3c\x2fb\x3ein sausage is like avoiding alcohol in a \x0d\x0acocktail. What you end up with may be eatable or even good but fat really is an \x0d\x0aintegral part of traditional sausage which will always taste better than the \x0d\x0a\x26quot\x3bhealth food\x26quot\x3b version. Most sausage requires about 30\x25 fat, so keep this in \x0d\x0amind, both in planning a sausage and troubleshooting one that does not turn out \x0d\x0aright. \x0d\x0a\x3cp\x3eI have found the most practical \x3cb\x3ebeef \x3c\x2fb\x3eto use is round steak as it is \x0d\x0aeasy to cut into 1\x26quot\x3b strips that just breeze through a typical small grinder. \x0d\x0aHowever, just about any kind of beef can be used, just keep in mind the 30\x25 fat \x0d\x0arule. \x0d\x0a\x3cp\x3eAlmost synonymous with sausage is\x3cb\x3e pork \x3c\x2fb\x3eand other than religion, I \x0d\x0acan\x27t think of any reason to keep pork out of a suasage. In fact, not using \x0d\x0apork, leads to many of the problems first encountered in home made sausage. Pork \x0d\x0aprovides the moisture and texture we look for and when used by itself or with \x0d\x0abeef, requires none of the wierd industrial additives found in even home made \x0d\x0arecipes. \x0d\x0a\x3cp\x3eVirtually any kind of pork can be used so just buy what\x27s on sale. I usually \x0d\x0abuy shoulders and have the butcher bone them for me. \x0d\x0a\x3cp\x3eOnce you have selected the meat, the most important aspect of handling it is \x0d\x0ato \x3cb\x3ekeep it cold\x3c\x2fb\x3e througout the process. Warm meat turns to mush in the \x0d\x0agrinder and by the time it is stuffed will look like liver sausage. Furthermore, \x0d\x0awarm meat encourages the growth of bacteria and can produce serious health \x0d\x0arisks. \x0d\x0a\x3cp\x3eThe closer it is to freezing the better. I clear a space in the freezer for \x0d\x0amy tub and put it there after every step, for at least 30 minutes. Partially \x0d\x0athawed meat grinds very well. After grinding, I put it in the freezer while \x0d\x0acleaning up the grinder and changing plates or stuffing tube. I usually leave it \x0d\x0ain the freezer for at least an hour before stuffing. \x0d\x0a\x3cp\x3eWhen a recipe calls for several different meats, I always grind a few pieces \x0d\x0aof each type in a round table sequence. This makes later mixing and blending \x0d\x0amore thorough. \x0d\x0a\x3cp\x3e\x0d\x0a\x3ccenter\x3e\x0d\x0a\x3 ch2\x3eSPICES AND STUFF\x3c\x2fh2\x3e\x3c\x2fcenter\x3eMost recipes simply require measuring out the \x0d\x0aspices and liquid and then mixing into the meat mixture. I generally sprinkle \x0d\x0asome of the spice mix over the meat as I am grinding. Grind a fourth of the meat \x0d\x0aand add a fourth of the spice etc. After grinding, mix will with your hands but \x0d\x0aavoid the urge to squeeze it through you fist... just a thorough mixing and then \x0d\x0areturn it to the freezer. \x0d\x0a\x3cp\x3eI usually grind my meats twice and chill between. I start with the smaller \x0d\x0a3\x2f16\x26quot\x3b plate and follow this with the larger 1\x2f4\x26quot\x3b plate. By the time it has gone \x0d\x0athrough the second grind, it is well mixed and a nice texture for typical \x0d\x0asausage. \x0d\x0a\x3cp\x3eAll this assumes you own a grinder, if not just have the butcher grind it up \x0d\x0afor you. \x0d\x0a\x3cp\x3e\x0d\x0a\x3ccenter\x3e\x0d\x0a\x3 ch3\x3eBreakfast Sausage Recipe\x3c\x2fh3\x3e\x3c\x2fcenter\x3e\x0d\x0a\x3c p\x3ePORK, boned ..........................................1 lb \x3cbr\x3eSALT, pickling \x0d\x0a\x28non iodized\x29................. 1 tsp\x3cbr\x3ePEPPER, ground \x0d\x0a......................................1\x2 f4 tsp\x3cbr\x3eSAGE, \x0d\x0arubbed.................................... .........1\x2f2 tsp \x0d\x0a\x3cbr\x3eGINGER.......................... ...............................1\x2f8 \x0d\x0atsp\x3cbr\x3eNUTMEG....................... ................................1\x2f4 \x0d\x0atsp\x3cbr\x3eTHYME........................ ...................................1\x2f4 \x0d\x0atsp\x3cbr\x3ePAPRIKA...................... ..................................1\x2f4 \x0d\x0atsp\x3cbr\x3eWATER........................ ..................................2 oz \x0d\x0a\x3cp\x3eGrind pork through a 3\x2f16\x26quot\x3b plate. \x0d\x0a\x3cp\x3eMix all other ingredients in bowl and then mix into ground meat. \x0d\x0a\x3cp\x3eChill in freezer for 30 min. \x0d\x0a\x3cp\x3eGrind through 1\x2f4\x26quot\x3b plate. \x0d\x0a\x3cp\x3e\x3cb\x3eIf you just want bulk sausage, you can form into patties or just store in \x0d\x0afreezer bags, in freezer. \x3c\x2fp\x3e\x3c\x2fb\x3e\x3c\x2fdiv\x3e\x0d\x0a' ; .tnail { height: 240px; width: 320px; position: relative; } .tnail img { height:240px; width: 320px; position: absolute; } u can add your pickled jalapaino through the second grind-as much as u like-stuff&smoke,I use cure because I smoke low.
post #4 of 10

desertlites

oops-if ya want PM me we can talk!
post #5 of 10
Unless you plan on making a "fresh" style sausage <not smoked>that you freeze or cook immediatly, I'd suggest following Goat's post. Fresh veggies in a cured smoked sausage might not work too well.

Seems I HAVE seen dehydrated japs tho, somewhere...
post #6 of 10
Man, I wish I could take a taste test. Those sound like they will be incredible. I love the heat. As such, I grow, dehydrate and then grind peppers into a powder. Here's a picture of some Kung Pao's I did this past summer. I do Thai Dragons and Jalapenos (smoked, dehyd and then ground=chipotle).

Anyway, it would seem to me the way to get those done would be to use the powder. If you can at least get the dried peppers, you can grind them up in a coffee grinder.

Here's a place to start, www.savoryspiceshop.com.

Hope that helps and let me know how those turn out.

Here's a better link as it's kind of difficult to find the peppers: http://www.savoryspiceshop.com/spices/chiles.html

post #7 of 10
No kiddin... no moisture problems? But then again, with the smokies I make, I will leave them hang in a cool place a couple days before sealing/freezing... no problem there either?
post #8 of 10
MMm sounds good, ken. The pork stock... used mainly for binding, with the bonus of flavor?
post #9 of 10
That's it...POINTS! Great idea! dayumm..and here I add unflavored gelatin to bind if needed... crap.

BTW, the venison Polish is pretty good :{) Thanks for the help that AM!
post #10 of 10
Thread Starter 

Thanks

Just wanted to thank all of you for our input. I will use the suggestions and report on my results. Thanks again.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage