Morning Folks, as I stated I made Potato Sausage ( it goes by a few names ) But I am giving credit to Victor from Taste of Artisan as this is his recipe and I was asking him some questions before I made it.
First time to ever make any kind of sausage and use any casing , so of coarse I'm a little nervous and Victor says to stuff by hand , or just not with a grinder stuffer as it would make everything too wet ( potatoes )
So here it goes , Followed it to a " T " and made it his way, It tastes very nice . Maybe a little too much salt , but that is my fault as the ground pork ( Johnsonville ) was flavored and I added the extra salt he mentioned if using the optional meat.
I got all the ingredients together cooked the bacon cut the potatoes , onions cup of fresh herbs and the raw ground pork and added some of my Back Bacon. Than steam for 1 hour, than fry on all sides to add some color. That is when I was going to smoke with Hickory to add more flavor. The smoking did not happen as you will see. There was not enough to smoke when I was finished. So when I make again and I will, if it works I will smoke it than.
I had a blow out while it was steaming, I brought the water to a boil turned down so it just kept steaming placed the first big ring in and covered and steamed for 1 hour at about 35 minute mark it started to crack. S not sure why and that ius where I need some help
- Has anyone steamed hog casings before or made this sausage this way.
- Did I maybe have a small hole that i did not notice and it just went like a zipper while cooking
- Was it too hot in the steamer( but the second batch did not break) but it was smaller links
Thanks for any help and now here is the process in pictures
Thanks for looking
David
Here are the ingredients and mixed
All stuffed and ready for the bath in the steamer, here is what I used to steam with large pot with steamer insert . I did cover while steaming
Here is what the first coil looked like after the hour in the steamer, maybe a little hole before it went in steamer, or too hot in pot ? Not sure as the links were ok
The links steamed ok and than I fried them for a little more color They are fine. But next time I might grate the potatoes to give a little better consistency in the mix, as you can see in the close up of the cut link
When life gives you lemons Make lemonade. So I removed the split casing and just used the mix as a breakfast hash....still good eats , just not what I wanted.
So I fried it up and had Breakfast Supper. Couple eggs and a link and tomato, not bad for supper
So in closing if anyone has an answer for me about why the casing split I would love to hear it, Thank you
I will be trying this again and I will be changing the recipe to now suit my tastes, ( And Mona did like this cook and also found it just a touch too salty )
And thanks for making it to the end, I will look for the reasons why the casings failed , Thanks
David
First time to ever make any kind of sausage and use any casing , so of coarse I'm a little nervous and Victor says to stuff by hand , or just not with a grinder stuffer as it would make everything too wet ( potatoes )
So here it goes , Followed it to a " T " and made it his way, It tastes very nice . Maybe a little too much salt , but that is my fault as the ground pork ( Johnsonville ) was flavored and I added the extra salt he mentioned if using the optional meat.
I got all the ingredients together cooked the bacon cut the potatoes , onions cup of fresh herbs and the raw ground pork and added some of my Back Bacon. Than steam for 1 hour, than fry on all sides to add some color. That is when I was going to smoke with Hickory to add more flavor. The smoking did not happen as you will see. There was not enough to smoke when I was finished. So when I make again and I will, if it works I will smoke it than.
I had a blow out while it was steaming, I brought the water to a boil turned down so it just kept steaming placed the first big ring in and covered and steamed for 1 hour at about 35 minute mark it started to crack. S not sure why and that ius where I need some help
- Has anyone steamed hog casings before or made this sausage this way.
- Did I maybe have a small hole that i did not notice and it just went like a zipper while cooking
- Was it too hot in the steamer( but the second batch did not break) but it was smaller links
Thanks for any help and now here is the process in pictures
Thanks for looking
David
Here are the ingredients and mixed
All stuffed and ready for the bath in the steamer, here is what I used to steam with large pot with steamer insert . I did cover while steaming
Here is what the first coil looked like after the hour in the steamer, maybe a little hole before it went in steamer, or too hot in pot ? Not sure as the links were ok
The links steamed ok and than I fried them for a little more color They are fine. But next time I might grate the potatoes to give a little better consistency in the mix, as you can see in the close up of the cut link
When life gives you lemons Make lemonade. So I removed the split casing and just used the mix as a breakfast hash....still good eats , just not what I wanted.
So I fried it up and had Breakfast Supper. Couple eggs and a link and tomato, not bad for supper
So in closing if anyone has an answer for me about why the casing split I would love to hear it, Thank you
I will be trying this again and I will be changing the recipe to now suit my tastes, ( And Mona did like this cook and also found it just a touch too salty )
And thanks for making it to the end, I will look for the reasons why the casings failed , Thanks
David
