Black Garlic Summer Sausage?

[angryengineer]

Wondering if anyone has tried using black garlic in their beef summer sausage. Looking for some guidance on how much to add per pound/kilogram of beef. In my head it sounds amazing.

 

[crazymoon]

AE, I used to do a fresh garlic sausage that had 3 pressed cloves per 2 pounds of meat, it was spot on for taste. I know it's not quite what you are asking for but that's my only garlic experience with sausage.

 

[slavikborisov]

Depend on how strong black garlic is on flavor….. and how garlicky you like your food… 3 cloves per 2 pound of meat or say 1kg sounds pretty reasonable.

I think black garlic isn’t that strong if my memory serves me correct so I wouldn’t hesitate to double that if it were true… but basically I would just make a 2lb batch and start With that do a fry test taste it and see if it’s anywhere close.

In my smoked products I use granulated garlic at anywhere from 1-5g/kg of meat I’ve used fresh garlic up to 8grams/kg but that’s pushing it .

 

[zwiller]

Good info so far. I have only ate it and not used it but suspect you could really load up on it being as mild as it is.

 

[angryengineer]

Thanks for the advice. Went with 2g/kg black garlic and 2g/kg garlic.

 

[uncle eddie]

along for the ride - be sure to post some pic's - full taste report too

 

[angryengineer]

It’s been one of those days…
Hung the sausage in the vertical pellet smoker about noon. Checked on it 3 hours later and found it shut off with an error message. The pellet hopper was plugged solid with pellet dust and wet pellets. Yep, I forgot to put the cover on it for several weeks and I put way to many pellets in - was being lazy and I know better.

Fixed the plug and 6 hours later pulled the sausage off and put it in a sous vide bath at 140 deg.

 

[slavikborisov]

It’s been one of those days…
Hung the sausage in the vertical pellet smoker about noon. Checked on it 3 hours later and found it shut off with an error message. The pellet hopper was plugged solid with pellet dust and wet pellets. Yep, I forgot to put the cover on it for several weeks and I put way to many pellets in - was being lazy and I know better.

Fixed the plug and 6 hours later pulled the sausage off and put it in a sous vide bath at 140 deg.

I know the feeling …. Now
My smoker stays in the garage lol