Celery Sausage

[ronzwood]

I have been hooked on smoking celery sausage that I found in a local grocery store. Of course the package does not list all of the ingredients. Does anyone have a recipe to make celery sausage? I have searched the internet extensively and cannot find anything. Thanks.

UPDATE: We did make sausage but I was outvoted so we made polish sausage and breakfast sausage. I was the only one in the group willing to take a risk on the celery sausage. Will do a little more research and then try it on my own - can't be outvoted that way. Thanks for all of the help!

 

[jcam222]

Is it sausage that is cured with celery powder vs cure #1?

 

[ronzwood]

Is it sausage that is cured with celery powder vs cure #1?

No. I've seen it called country sausage and celery sausage. It has celery seeds, pepper, and salt in it. It is mild and a little sweet. I may just have to try a few different combinations.

 

[crazymoon]

RW, Please keep us in the loop on your findings!

 

[chopsaw]

Something I've been interested in is Old Bay sausage .
Take a look at this . Might not be the same , but maybe some ideas there .

Old Bay Sausage

Good morning! I saw a recipe on FB for an Old Bay seasoned sausage. I took it and ran with it with a few modifications. Here is my take on the recipe: 5 pounds pork butt - 10mm plate first grind 4.5mm plate second grind 35 grams Old Bay seasoning 9 grams garlic powder 4 grams onion...

www.smokingmeatforums.com

 

[zwiller]

Interesting. Wife's family (some french) uses LOTS of celery in their cooking. Celery itself, celery salt, seed, etc. That sausage sounds pretty good. Celery seed is fairly bitter and strong when ground so take it easy if doing that.

Is this the stuff? If so I would imagine there is some italian influence in the formula.

http://romagourmet.com/product/country-style-sausage-celery/

 

[Cajun Smokes]

I

Interesting. Wife's family (some french) uses LOTS of celery in their cooking. Celery itself, celery salt, seed, etc. That sausage sounds pretty good. Celery seed is fairly bitter and strong when ground so take it easy if doing that.

Is this the stuff? If so I would imagine there is some italian influence in the formula.

http://romagourmet.com/product/country-style-sausage-celery/

I agree it dosent take much. I Use celery seed in some of my recipes. 5/8 t of seeds ground per 5lb is enough to tell its present, almost overpower other spices. If not ground it seems to have a more mellow presence when the seeds are bitten into.

 

[chopsaw]

The chart on Marianski's site shows 2.5 grams of celery seed per 2.2 pounds of grind .

 

[zwiller]

Even when using small amounts I think there is a good possibility that there is some trickery at play. Maybe some extraction? IE steeping in hot water before using. The stuff is downright nasty bitter. This might also be one of those weird spices that pre ground is actually better than fresh ground. Some spices benefit from a little oxidation.

 

[crankybuzzard]

I'm looking forward to seeing this one play out. From what I found online, it should be good, but there aren't really any recipes to make it from scratch.