Celebrate Sausage 2024!!!

[indaswamp]

Trailer is here!!

 

[oberst]

Thanks for the heads up!

 

[LoadToad1A7]

I look forward to celebrate sausage all year long.

 

[nlife]

I already watched one episode from the creator that posted it on his website. Should be an interesting season.

 

[Dustin Dorsey]

I'm super excited about this!

 

[SmokinEdge]

This will be fun. More my level and style of sausage. Looks like a fun ride.

 

[DougE]

I always follow Cajuneric 's celebrate sausage and also Marianski March by Duncan Henry

 

[Cajuneric]

Big year this year!! Lots of really fun sausage recipes that are great for the beginner and anyone looking for something a little different!! Here is this year's line-up:
Which one do you think looks interesting?

1. Italian Salsiccia Fresca
2. Swedish Isterband
3. Bacon, Brie, & Cranberry Sausage
4. Bunnings Sizzle (Aussie Snag)
5. Biltong Salami
6. Poutine Sausage
7. Garlic, Shrimp, & Broccoli Sausage
8. Russian Tourist Sausage
9. Catalonian Butifarra Dulce
10. Maltese Sausage
11. Philly Cheese Steak Sausage
12. Salami Cotto
13. Braunschweiger
14. Belgium Cabbage Sausage (Soucisse de Choux)
15. Pot Sticker Sausage
16. Chili Crisp Sausage
17. Jalapeno, Apple, & Gruyere Smoked Sausage
18. Rotisserie Chicken Sausage
19. Taylor Ham/Pork Roll
20. Smoked Cheddar Whiskey Bacon Sausage
21. Spanish Txistorra
22. Lemon Pistachio Salami
23. Wisconsin Bratwurst
24. Who Dey Sausage
25. South African Cheese Griller
26. Chicken and Sausage Gumbo Sausage
27. Old Style Bauernbratwurst (Austrian Farmers Sausage)
28. English Chipolata
29. Nürnberger Bratwurst
30. Maple Chicken & Apple Sausage
31. TBA (the one I want to feature "All Roads Lead to Rome" may not be done by then)

 

[Gonna Smoke]

18. Rotisserie Chicken Sausage

This because I have been thinking about a chicken sausage...

29. Nürnberger Bratwurst

This because it sounds good...

 

[Dave in AZ]

12. Salami cotto, we talked about this last week here a bit, L Poli recipe, and I just bought a pork butt to make this last week!
15. Pot Sticker Sausage
-- this sounds like our Columbian chirizzo sausage, I posted how ot tastes just like pot stickers...

19. Taylor Ham/Pork Roll
-- he smoked his, which Taylor actually doesn't do, but any attention on pork roll is good!
22. Lemon Pistachio Salami
-- this sounds like the favorite recipe from indaswamp ! Is this your recipe?? I was gonna make this based on your high rating!

 

[DougE]

19. Taylor Ham/Pork Roll
-- he smoked his, which Taylor actually doesn't do, but any attention on pork roll is good!

Correct. Some versions of pork roll are smoked, but Taylor Ham is not. You'd be hard pressed to come closer to the real Taylor Ham than I have!

 

[Cajuneric]

Correct. Some versions of pork roll are smoked, but Taylor Ham is not. You'd be hard pressed to come closer to the real Taylor Ham than I have!

I want to first say that I am not super familiar with Taylor Ham. With that being said here is a copy and paste from the company Taylor Provisions. I believe they are the group that produces and sells the original Taylor Ham. What I don't know is if it was originally smoked but perhaps now there are unsmoked versions, or it's all smoked just lightly, or none of it is smoked

Here it is:

"Pork Roll is only found in and around the New Jersey Area. Pork Roll is pre-cooked, hickory smoked, and salt cured. Enjoy it on the side of some sunny side up eggs or on a roll with egg and cheese. Delicious! Made since 1856, it is a main staple of diners, kitchens, holiday tables and boardwalks in and around the Garden State.

Several other sources site this as the origin of the Taylor Ham:

"The origins of pork roll date back to the mid-19th century, when a Trenton-based butcher named John Taylor began experimenting with different ways to cure pork. Taylor eventually created a unique process that involved curing the pork with a blend of salt, sugar, and spices, and then smoking it over hickory wood. The resulting product was a flavorful, smoky meat that could be sliced thin and used in a variety of dishes."

I tried to call Taylor Provisions but they are closed on Saturdays. What do you think?

 

[mr_whipple]

Which one do you think looks interesting?


6. Poutine Sausage

14. Belgium Cabbage Sausage (Soucisse de Choux)

21. Spanish Txistorra

28. English Chipolata

They all sound very interesting, but I gotta say the poutine has my attention. The cabbage I've seen but never tried or made. The Txistorra has been on my radar when I'm doing things that match my Ancestry DNA profile (quite basque) and I've made french chipolata that was very basic but very tasty. Looking forward to watching!

 

[indaswamp]

22. Lemon Pistachio Salami
-- this sounds like the favorite recipe from indaswamp ! Is this your recipe?? I was gonna make this based on your high rating!

Will neither confirm or deny.......

 

[DougE]

I want to first say that I am not super familiar with Taylor Ham. With that being said here is a copy and paste from the company Taylor Provisions. I believe they are the group that produces and sells the original Taylor Ham. What I don't know is if it was originally smoked but perhaps now there are unsmoked versions, or it's all smoked just lightly, or none of it is smoked

Here it is:

"Pork Roll is only found in and around the New Jersey Area. Pork Roll is pre-cooked, hickory smoked, and salt cured. Enjoy it on the side of some sunny side up eggs or on a roll with egg and cheese. Delicious! Made since 1856, it is a main staple of diners, kitchens, holiday tables and boardwalks in and around the Garden State.

Several other sources site this as the origin of the Taylor Ham:

"The origins of pork roll date back to the mid-19th century, when a Trenton-based butcher named John Taylor began experimenting with different ways to cure pork. Taylor eventually created a unique process that involved curing the pork with a blend of salt, sugar, and spices, and then smoking it over hickory wood. The resulting product was a flavorful, smoky meat that could be sliced thin and used in a variety of dishes."

I tried to call Taylor Provisions but they are closed on Saturdays. What do you think?

I spent 18 years in Jersey (the first 18 years of my life, so I was enjoying Taylor Ham way back when).

The Taylor brand wasn't overly smoky but does have ground bacon in the mix to give a hint of smokiness. Some other brands of pork roll were smokier and spicier than the Taylor brand. I always preferred Taylor to the others and is what I tried to replicate.

Look up my Taylor Ham thread and see what I did. In a side by side test pitting mine against the real Taylor Ham, which I paid somewhere around 10 dollars a pound for just to have it to compare to mine. They were close enough that I, nor my taste testers could taste much difference between the two.

I think doing an actual fermented version vs the ECA I did would get a little more depth to the "Tang" notes present in the real stuff, but overall, I'm satisfied with the end result.

 

[Cajuneric]

I spent 18 years in Jersey (the first 18 years of my life, so I was enjoying Taylor Ham way back when).

The Taylor brand wasn't overly smoky but does have ground bacon in the mix to give a hint of smokiness. Some other brands of pork roll were smokier and spicier than the Taylor brand. I always preferred Taylor to the others and is what I tried to replicate.

Look up my Taylor Ham thread and see what I did. In a side by side test pitting mine against the real Taylor Ham, which I paid somewhere around 10 dollars a pound for just to have it to compare to mine. They were close enough that I, nor my taste testers could taste much difference between the two.

I think doing an actual fermented version vs the ECA I did would get a little more depth to the "Tang" notes present in the real stuff, but overall, I'm satisfied with the end result.

I just wanted to follow up to let you know that I just got in touch with Taylor Provisions in Trenton. I asked them a few questions I had about their product, Taylor Pork Roll one of which was "Is the Taylor Pork Roll Smoked". I was told that the Taylor Pork Roll was smoked in a smokehouse with Hickory smoke. Just thought you might like to know. I also asked about final ph after fermentation, but they didn't give that secret up....

 

[Dave in AZ]

I just wanted to follow up to let you know that I just got in touch with Taylor Provisions in Trenton. I asked them a few questions I had about their product, Taylor Pork Roll one of which was "Is the Taylor Pork Roll Smoked". I was told that the Taylor Pork Roll was smoked in a smokehouse with Hickory smoke. Just thought you might like to know. I also asked about final ph after fermentation, but they didn't give that secret up....

This is interesting news, and good effort by Eric tracking this down! I purchase Taylor pretty often, so I have a benchmark to taste against when I'm tweaking my own pork roll. It really doesn't taste smoked almost at all! I've also seen several taste test where they claimed it wasn't smoked. So this reply from Taylor themselves is useful, and lays that issue to rest! I wouldn't give it much smoke in any case.

I recently had the chance to talk to the guy in charge of ordering Meat products for all of Kroger/Frys stores for Phoenix. He unfortunately told me that they will only carry Taylor at a couple stores with specialty stuff, no longer at all stores out here in AZ. So it will be much harder to get. Good thing I like mine better, and only buy Taylor's for taste comparisons!

 

[DougE]

I also asked about final ph after fermentation, but they didn't give that secret up....

ECA like I did will get you pretty close to the right "Tang", so maybe figure what the PH would be from that. I didn't really taste much difference in the tanginess in the real vs my ECA version. I think the actual fermented version may bring more depth to the tanginess though.

 

[Cajuneric]

ECA like I did will get you pretty close to the right "Tang", so maybe figure what the PH would be from that. I didn't really taste much difference in the tanginess in the real vs my ECA version. I think the actual fermented version may bring more depth to the tanginess though.

I don't suppose you took the ph? If I remember you added .4% to the recipe which isn't a lot. If I were to guess I would say 4.7 - 4.9 perhaps

 

[DougE]

I don't suppose you took the ph? If I remember you added .4% to the recipe which isn't a lot. If I were to guess I would say 4.7 - 4.9 perhaps

I don't have a PH meter yet, so no, I can't give you the actual ph of my version. Whatever the ph value is with the amount of ECA I used put the tang about spot on, in a side by side though.