Conecuh sausage

[Chris1234]

so I’ve been trying and trying to get a clone recipe for these types of sausages and I’m very close to it. Not there yet, but very close. I’ve been doing small 3-5 lb batches and mainly just frying up in patties or grilling. I’ve cased a few but notice they’re way thicker than your normal Conecuh. Does anyone know what size of casings they would use? Sheep or hog? Thanks!

 

[BGKYSmoker]

Calibrated sheep casings 20-22mm

 

[Chris1234]

Damn I was afraid they were sheep! Thank you sir!

 

[BGKYSmoker]

Damn I was afraid they were sheep! Thank you sir!

you could use hog also

 

[Chris1234]

you could use hog also

I guess I’m having trouble finding hog that small. I normally use 32mm hog. I’ve looked at Walton’s and other places but will keep looking. Thanks!

 

[BGKYSmoker]

I guess I’m having trouble finding hog that small. I normally use 32mm hog. I’ve looked at Walton’s and other places but will keep looking. Thanks!

Try Syracuse casings, they may have smaller hog.

 

[smokenharley]

I need to do some research on these sausages - never heard of them. Thanks bringing this to the forum.

 

[Chris1234]

I need to do some research on these sausages - never heard of them. Thanks bringing this to the forum.

it’s a sausage typically found in the southern part of the US. I can’t really describe the taste other than it’s just damn good! In my opinion anyways. It just has a unique flavor to it. Order some online and try some!

 

[DanMcG]

Hog casing only goes down to 28mm, if you want smaller you'll have to us sheeps. Is Conecuh a brand name or a style of sausage?

 

[indaswamp]

Hog casing only goes down to 28mm, if you want smaller you'll have to us sheeps. Is Conecuh a brand name or a style of sausage?

Name Brand Dan...
https://conecuhsausage.com/

 

[indaswamp]

I personally am not a fan. Fat content is way too high for my liking.

 

[indaswamp]

Here is an old thread on it...
https://www.smokingmeatforums.com/threads/trying-to-clone-conecuh-sausage.122704/

 

[indaswamp]

Apparently, they make sausages in 32mm and 18mm casings...

 

[Chris1234]

I personally am not a fan. Fat content is way too high for my liking.

They’re definitely greasy! Us fat people like that lol!

 

[Polka]

Well, especially after reading the other thread, I would start with a typical kielbasa style -- 5 pound batch with salt, pepper, and garlic. Maybe a little sugar. Several folks said greasy, or fatty -- so, shoot for 30%, and warm smoke with hickory. Maybe cold smoke and poach to finish. This should give you a good taste and mouth feel. Your taster will have to lead you to add or subtract your herbs/spices. Have fun, and keep us informed. R

ps--can you visibly see any spices or herbs in the sausage? Thinking green/dark flecks (= herb like marjoram), or mustard seed? cracked blk pepper? etc.?