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.

 

[Chris_in_SoCal]

This is my current equipment to make the sausages.

STX 12# grinder. From Amazon. It has lots of power and has worked great on the three batches I have made with it. Sorry Amazon is having problems so I can't provide a link right now.

LEM 5# manual stuffer.

This has been a great stuffer. I added large suction cups to the bottom to hold it on my counter without worrying about damaging my countertop while using it. An electric one would be nice but I can deal with the turn turn turn for now.

 

[Chris_in_SoCal]

Oh No! 1am emergency hunger attack.

I never posted the actual brisket from this cook. Here we have Hawaiian buns with Japanese style egg salad I made earlier tonight. A few cherry tomatoes on one side.

On the other is some of the brisket I smoked. I slapped them together and they were so dang good. Yum Yum yum.