2nd sausages with the new grinder - Sweet Italian, Hot Italian, Bratwurst, Kielbasa & Linguica

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Just trying to get my MES through the break in period & properly seasoned 
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Break in period, shoot your way past that and onto a "my Toyota has XXX,XXX,XXX miles on it commercial"!

MES oughta sponser ya!
 
Break in period, shoot your way past that and onto a "my Toyota has XXX,XXX,XXX miles on it commercial"!

MES oughta sponser ya!
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 I guess nobody will be able to say I wasted my money on a smoker that never gets used 
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  I cooked some ribs today while working in my shop - still trying to get my smoker seasoned well...


Before any rub


After smoking - really good afternoon meal...

And here is the Kielbasa ready to come out of the smoker...


Taken right before they hit the water to poach...

Updates to follow as well as my thoughts on this round of sausage making...
 
Hi Can you post the Bratwurst recipe.Great looking sausage.

Thanks Dan
 Thanks Dan - I used the same recipe from before since they turned out good & I was already trying new sausages. Next time I make some I will try 2 different recipes for comparison.  I still don't know who to credit for posting it to begin with but here it is again...
Hi Smoking B What recipe/mix did you use for the Bratwurst?

Thanks Dan
I used a recipe I found on here & wrote down right after I joined. Unfortunately I can't remember who posted it to give credit to them & didn't write their name down - that's a dumb move on my part
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Here is the recipe

5 lb ground fatty pork

1 Tbsp coriander

1 Tbsp rubbed sage

1 Tbsp dried mustard powder

1 tsp nutmeg

1 tsp paprika

1 tsp black pepper (medium grind)

1 tsp cayenne pepper

5 tsp kosher salt

2 tsp dried rosemary

5 tsp sugar

Mix all spices together with 1 cup cold water & mix thoroughly with the ground pork.

Stuff into casings.
 
            What do you use this for  (finishing sausage)??????
Exactly. It saves time without loss of smoke flavor & you don't have to wait for individual sausages to get to the right IT. These sausages smoked for around 3 1/2 hours then went right into the water bath in the roaster. They only took 20 minutes to finish in the water bath...
 
Ok here are the sliced pics of the Kielbasa. It's been a crazy day here & I didn't get to smoke anything 
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Of all the sausages I made the Kielbasa is the only one I was disappointed in. I will get into that in the final thoughts portion of this thread which is coming as soon as I get the chance...
 
Ok here are my thoughts on this round of sausage making...

     First off things went much smoother this time around - no stupid mistakes & nothing fought me the way the Boudin did last time. I consider that a plus 
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  I cleaned the canister & plunger for the stuffer in between each batch & lubed them up too. I also kept a small bowl with water to put on the stuffer tube & casing occasionally - made it easier when it was right by the work area.

      In addition I made up my mind to get a casing pricker. I was using a sterilized needle but it would be much easier to grab the right tool than it was using a needle with a wet &/or greasy hand. I didn't have to use it much but for the few air pockets I got it would have just been easier with the actual tool.

     Now on to the sausages themselves. The Bratwurst is really good - both flavor & texture. I am happy with the recipe but I want to try a few others as well. The Sweet Italian is good as well but I am a much bigger fan of Hot Italian. The Hot Italian I really like. It's not as hot as I was hoping but it does have heat & great flavor. I gave one to a friend who said it was excellent. I will probably add some extra heat next time but I eat things hotter than most. That's about it for the fresh sausages.

     Now for the smoked sausages. The Linguica turned out awesome! It tastes just like I remember as a kid 
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  I will be making much more of this stuff in the near future! It has great texture & with the long cold smoke it has awesome flavor as well 
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 I only have a wee bit of it left.  That leaves us with the Kielbasa. It is the only one I am disappointed with. It does not have very good color & also does not have much smoke flavor. To be quite honest it doesn't have much flavor at all - it is rather bland. If I had it to do over again I would have cold smoked it for a while before hot smoking it. I also didn't get to use the recipe I wanted to because my metric scale gave up the ghost so I was forced to find one that didn't use weight. I have since replaced it with a new model so I am in good shape for next time. I want to try out Shannon's recipe - it looks great!

     Well that just about wraps up this round of sausage making. If I think of anything else that needs added I will do so. Thanks for checking things out & there will be more sausages created soon - I am sure of that 
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