Brisket Bacon Sausages

[chopsaw]

Thanks . It looks great .

 

[SmokinEdge]

Those look great Chris. Nice work. The recipe sounds delicious.

 

[TimboBBQ!]

Grinder and stuffer would be the main things. I currently have a 7 lb Hakka horizontal stuffer... it works but pretty sure I'm gonna order the 10 lb LEM electric. It seems popular. I know SmokinEdge likes his. I have a big grinder for when we grind venison for burger and bought a smaller one for smaller jobs. Can't remember what it is... @DougE recommended it to me.

Ryan

Thank you sir

 

[mr_whipple]

We got a lotta Chris's around here. That looks amazing! I've never done any beef sausage till just last week, but I didn't use brisket. If they ever stop competing with gold prices, maybe I'll break down and give it a shot. I can taste that bacon mixed in in my mind right now!.

 

[bbqbill]

The mix:
Brisket 10.5 Lb
Bacon 2 Lb

Jalapenos 7 finely chopped
White onion 1 finely chopped
Sharp cheddar cheese 120g finely chopped
Mozzarella 80g finely chopped

SPG 70g
Pink salt 10.5g
Milk powder 120g
Mustard powder 15g
Cayenne powder 30g
Smoked paprika 30g

Beef broth 500ml

I am always looking for new ideas to use brisket in and it never crossed my mind to make sausage with it. I bet those sausages are delicious! I have only made sausages once, about a year ago, and they turned out well. This will by my next experiment. Question about your process though, did you mix the Beef Broth in with the meat at the same time as the seasonings and other ingredients?

 

[Chris_in_SoCal]

I am always looking for new ideas to use brisket in and it never crossed my mind to make sausage with it. I bet those sausages are delicious! I have only made sausages once, about a year ago, and they turned out well. This will by my next experiment. Question about your process though, did you mix the Beef Broth in with the meat at the same time as the seasonings and other ingredients?

I mixed the dry ingredients together then mixed them in the meat, then added the beef broth and mixed some more. I set the tray into the beer fridge for about an hour to set while the casings were soaking in warm water.

I have seen others that mix the wet and dry together first but I did not do that.

Yes brisket sausages are 1000X better than ordinary ones.