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First attempt at sausage Q-View - Turkey, feta and sun-dried tomato
those look really good! care to share exact recipe? I love poultry sausages. I know they can be touted as "healthy", but let's face it, FAT EQUALS FLAVOR. I always add either fatty bacon OR some pork "back fat" to mine. I don't always tell folks that I cook them for or give them too that... -
hog casings- Made in USA?
PERFECT!!!! thanks! just what i wanted to know. they'll get my future orders. -
hog casings- Made in USA?
I dunno why, but got to wondering...what country are my hog casings made in? I emailed "ask the meatman" and he said he did not know of any casings produced in USA. Maybe it doesn't matter, but I guess I'd feel more comfortable stuffing my sausage into a "made in USA" casing vs, say China... -
homemade bratwurst
not sure about the salt pork replacing fat. I guess it couldn't hurt anything :) -
My toys have arrived... but I need some help.
I use collagen casings for snack sticks only. everything else goes into hog casings. -
homemade bratwurst
Sorry about the profile. I filled it out. Not sure how to list equipment in signature. I have a 1/2 hp Cabela's commercial grinder and 5 lb "grizzly" vertical stuffer. I think they will freeze fine even with the cream. I'll find out tonight as plan to thaw a few and cook up for some... -
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Bought my first Bologna, now what????
Jeanie, thanks for that link. more stuff to try! god bless bologna!!! :) As a matter of personal taste, I prefer a good german bologna over the "emulsified" oscar mayer type stuff. I like that fact that it has little chunks of meat n stuff in it rather then just who knows what, LOL -
Bought my first Bologna, now what????
I score mine like you would a ham. I generally put a thin film of mustard on it then put a rub of choice on that. rub doesn't stick to good if you don't put some kinda "glue" on it. I do mine on the WSM at about 220. I take to internal of around 140-145. It's already cooked so , really... -
How to determine fat percentage?
I'm not scientific enough for all that. Based on personal experience, I use the whole butt (non trimmed) for breakfast sausage and turns out good. I'm "guestimating" that it's about 80/20 or so. For a lot of my cased sausages, I will add back fat and/or bacon as I feel that a 70/30 mix for... -
homemade bratwurst
I thawed a 2 pack of boston butt's and decided to make some sausage. I made up 5 lbs of breakfast sausage and then decided to make up 8 lbs of bratwurst. I took several recipe's and "fused " them together to come up with this. I cut back on the salt which is reflected in the recipe. I thought... -
Grease for your stuffer gears?
I just use KY...it's cheap and available at most drug stores -
Chicken Sausage is The Devil!!!
that's really weird. I've made at least 4 different kinds of chicken sausages and never had that prob. I'm assuming you used hog casings? Never had a prob with the shrinkage thing you mentioned either. I do let my sausages dry in fridge, hanging overnight before i cook them. Also, as... -
Temps for smoking chicken sausage
personally, i would just grill it!!!! But if you insist on using smoker..i'd go 250 or so and take off at internal of 170 and let rest. my 2 cents. -
Chicken Sausage is The Devil!!!
hmmm..not sure what to tell ya. I had no probs with mine "pushing out" the ends or busting open. I used 1/4 " plate for the grind. I grilled indirect, pushing them onto the hot side for grill marks. -
buffalo chicken sausage
sorry 'bout the face....technically challenged here maybe? LOL. I'll see if I can edit. -
buffalo chicken sausage
I've been anxious to try this recipe I found for "buffalo chicken sausage". Basically, melted butter, hot sauce, garlic, brown sugar, marjoram, balsamic vinegar, tomato paste and paprika. I cut up some boneless/skinless thighs and breasts and added 1 1/2 lbs bacon. About ten pounds of meat all... -
First smoked sausage w/Qview (bonus smoke generator construction-view)
just curious, how long will the smoke generator , generate smoke before adding another briquette or chips? -
Polish Sausage and a butt.
what? no marjoram?? :) great job! looks good. -
chicken pepperoni
did you use white or dark meat? I use boneless thighs from Sam's Club for my chicken sausasges. I always add a little pork fat or even some bacon to help with the dryness problem.
