Brazilian and traditional sausages

[uncle eddie]

Today we made 30 pounds of sausage

• 5 lbs Brazilian #1 with arugula and chunk parmesan
• 5 lbs Brazilian #2 with rosemary
• 10 lbs Blue Ribbon Brats
• 5 lbs Andouille
• 5 lbs Breakfast Sausage

Both Brazilian sausages were interesting as they both required a LOT of water (2 cups/5 lbs), a very coarse grind, Sodium erythorbate and Cure #1. The master chef at The Sausage Maker said the SE and Cure #1 lock in the pink color suring cooking...he was correct. In the bottom pic, you can see the Brazilian sausages definitely were pinkish as compared to the andouille and the brats.

All sausages were good to very good but the winner today was the 2 Brazilian sausages. Very flavorful and our Brazilian friends got a taste of home. Here are the pic's!

From right to left...breakfast sausage, andouille, blue ribbon brats

andouille in the smoker - half-way done and done, below

Brazilian #1 with the chunk parmesan and whole arugula on the left, Brazilian #2 on the right

All on the grill. Brazilian #1 in the back, andouille in front of that, Brazilian #2 to the right of the andouille and Brazilian #2 "patties" and brats to the left of the patties. Paired this with traditional Brazilian rice and beans and had a great lunch!

The two Brazilian sausages tied for first amongst the 6 of us. I liked the grilled fresh-Andouille better than the smoked. Brats are always good.

 

[02ebz06]

Nice collection there.
Should last you a while.

 

[Gonna Smoke]

What time should I be there? All looks great!

 

[SmokinEdge]

Nice work. I also use erythorbate in all of my curing (NaE) it makes a difference for sure.