Celebrate Sausage 2024!!!

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Cajuneric Cajuneric I'm not here to dissuade you in your effort to replicate Taylor Ham I'm just sharing where I have been in this journey to replicate a regional and quite iconic sausage from my past.
 
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Cajuneric Cajuneric DougE DougE
The pH of Taylors is 4.83, tested, see this thread for my recipe and pictures with pH test. Nov22 thread.
I started with DougE recipe, along with the two videos on web and taste tests. Doug has seen this I'm pretty sure.
 
Can I play. :emoji_laughing::emoji_laughing::emoji_laughing::emoji_astonished:

First I have a 3 day event I have to make bread for...then play sausage
 
"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..."

[Falls into SAUSAGE COMA.]

Seriously, I've been reading about Isterband everywhere.
 
Watched the first Episode. Pretty good though I would half to buy half the ingredients he used. Wish he would of should the stuffing but I sure he will on future episodes.
 
I liked the brie and cranberry one. Looked and sound really good to me.
That one was an attention getter. I asked my friend and his wife if they wanted me to try and make it, and they were far less impressed with the idea than I was. I wanted to see the poutine recipe, but after watching, that wasn't what I was thinking.
 
The closest I've had to brie and cranberry was a blueberry gouda sausage at Dayne's craft bbq. I thought it would be super gimmicky and I tend more towards savory flavors, but the sausage surprisingly was excellent. I realize this is completely different but it makes me want to give brie and cranberry a chance. Also, Wilson's BBQ is an outstanding Youtube channel when it comes to BBQ and I trust his judgement on sausage.
 
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That Bunnings Snag looked really good. I wonder if that Cuisinart FP-12DCN Elite Collection 2.0 12-Cup Food Processor Die Cast I bought would be up to the challenge? That things a beast but rated at 1000 watts.
 
Cajuneric Cajuneric ,

Just watched the rotisserie chicken sausage. Listened to your critic of the final results. Here is a suggestion- stuff the chicken sausage into an intact chicken neck skin.... a la the old Italian Goose Salami which is stuffed into the goose neck skin. Doing this- it should crisp up nicely. Back off on the sausage paste seasoning a little and add seasoning to the outside skin of the neck......
 
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Cajuneric Cajuneric ,

Just watched the rotisserie chicken sausage. Listened to your critic of the final results. Here is a suggestion- stuff the chicken sausage into an intact chicken neck skin.... a la the old Italian Goose Salami which is stuffed into the goose neck skin. Doing this- it should crisp up nicely. Back off on the sausage paste seasoning a little and add seasoning to the outside skin of the neck......
I think that would do the trick. I was also thinking that if I were to have made a stock using rotisserie chicken bones it would have helped a ton as well!!
 
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The smoked whiskey bacon that I just watched has my name written all over it! I haven't even made my first sausage yet. Been collecting what I need though.
 
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