This marks sausage #7 of #7 from sausagefest 2024. Thanks to
SmokinEdge
for the recommendation and original recipe located here. Unfortunately, for dietary reasons, I couldn't follow the original recipe exactly. No sugar in my sausages.
As such, I ran a quick A/B test between
SmokinEdge
's recipe and the Mariansky recipe. In general, Mariansky's version had less pepper, more garlic, no sugar, and additional ingredients (like coriander).
So I laid out the ingredients for both recipes in very very small quantities. A milligram scale really helps with this.
(Mariansky on left,
SmokinEdge
's recipe on right).
(Again, Mariansky on left,
SmokinEdge
's recipe on right).
I preferred the
SmokinEdge
recipe, which due to being pepper-forward, reminded me of the Central TX BBQ sausage that I loved so much. However, since both sausage patties were really good, it indicated to me that it was OK to go with this recipe without sugar. The Mariansky recipe had a sorta-sweet hint added with the Coriander that I felt might compensate for removing the sugar from
SmokinEdge
's recipe. So that's exactly what I did.
In addition, since I loved how the Soy Protein Concentrate worked with the Central TX Sausage, I used that again here, but in reduced quantities.
Here's the recipe:
The ingredients.
The grind. Coarse grind for the pork shoulder, fine (4.5mm) grind for the fat.
Here's the mix.
The stuffing.
And my obligatory post-stuffing sausage patty. However, you can see how the fresh garlic burned a little.
After smoking, sous vide @152 for 30mins, cooling, and drying.
After grilling on the weber.
After pan-searing.
In summary: A great, solid sausage. I love the simplicity of this recipe, and I love how pepper-forward it is. However, it is more of a "Pepper and Garlic" sausage than a "Garlic-only" sausage, so accordingly, I think I could get by with using granulated garlic instead of fresh for next time. If I went with the Mariansky recipe, I'd probably go fresh in that case. Out of all the SausageFest sausages, I was thrilled to discover this was my wife's favorite :)
I think the soy concentrate is also optional. For some reason it didn't have the same impact as I think it did for the Central TX BBQ sausage, but I think it also didn't hurt.
SmokinEdge
for the recommendation and original recipe located here. Unfortunately, for dietary reasons, I couldn't follow the original recipe exactly. No sugar in my sausages.As such, I ran a quick A/B test between
SmokinEdge
's recipe and the Mariansky recipe. In general, Mariansky's version had less pepper, more garlic, no sugar, and additional ingredients (like coriander).So I laid out the ingredients for both recipes in very very small quantities. A milligram scale really helps with this.
(Mariansky on left,
SmokinEdge
's recipe on right).
(Again, Mariansky on left,
SmokinEdge
's recipe on right).I preferred the
SmokinEdge
recipe, which due to being pepper-forward, reminded me of the Central TX BBQ sausage that I loved so much. However, since both sausage patties were really good, it indicated to me that it was OK to go with this recipe without sugar. The Mariansky recipe had a sorta-sweet hint added with the Coriander that I felt might compensate for removing the sugar from
SmokinEdge
's recipe. So that's exactly what I did.In addition, since I loved how the Soy Protein Concentrate worked with the Central TX Sausage, I used that again here, but in reduced quantities.
Here's the recipe:
- 1000g of meat (92.5% pork shoulder, 75g pork back fat)
- 15g salt
- 2.5g cure #1
- 4.5g black pepper (half fine, half coarse)
- 2.5g marjoram
- 3g fresh garlic (Fresh, since the recipe has "garlic" in the name, after all)
- 0.5g coriander (Mariansky's contribution)
- 15g soy protein concentrate (optional binder)
- 65g water
The ingredients.
The grind. Coarse grind for the pork shoulder, fine (4.5mm) grind for the fat.
Here's the mix.
The stuffing.
And my obligatory post-stuffing sausage patty. However, you can see how the fresh garlic burned a little.
After smoking, sous vide @152 for 30mins, cooling, and drying.
After grilling on the weber.
After pan-searing.
In summary: A great, solid sausage. I love the simplicity of this recipe, and I love how pepper-forward it is. However, it is more of a "Pepper and Garlic" sausage than a "Garlic-only" sausage, so accordingly, I think I could get by with using granulated garlic instead of fresh for next time. If I went with the Mariansky recipe, I'd probably go fresh in that case. Out of all the SausageFest sausages, I was thrilled to discover this was my wife's favorite :)
I think the soy concentrate is also optional. For some reason it didn't have the same impact as I think it did for the Central TX BBQ sausage, but I think it also didn't hurt.
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