Garlic Sausage

[Fueling Around]

These are 8” links.

Hand tie is so traditional and a pia. I love it.

Blooming for just a bit.

View attachment 652525

Hung from the mantle, well lintel with care.

 

[tbern]

That cut shot looks very good!!

 

[SmokinEdge]

Hand tie is so traditional and a pia. I love it.

Hung from the mantle, well lintel with care.

Thank you , and yes hand tied, also with a bubble knot at each end just in case we went into SV To finish, we didn’t have to though.
We usually have sausage hanging somewhere in this house. I have hooks in the outside front entry to.

 

[SmokinEdge]

That cut shot looks very good!!

Thank you. Just a little extra effort goes a long ways.

 

[Rafter H BBQ]

Nice job SmokinEdge
Looks phenomenal!
Sliced shot looks $$

 

[Rafter H BBQ]

BTW, be very interested in your recipe as my fam loves both sausage and garlic… huge fans of both! And that looks like a huge hit!

 

[SmokinEdge]

BTW, be very interested in your recipe as my fam loves both sausage and garlic… huge fans of both! And that looks like a huge hit!

Here is my basic recipe without the changes I made with this batch, I’ll post my changes later today.

5 pounds pork butt 80/20 or add back fat up to 70/30

Salt) 1.5%

Cure 1) .25%

Cracked BP) 5g

Gran Garlic) 5g

Coriander) 1-2g

Paprika) 3g

Red Chile Flake) 3-4g (optional)

Grind through medium to course plate (1/4-3/8”)

 

[sawhorseray]

Some fine looking links Edge, love the blooming process! RAY

 

[Rafter H BBQ]

Here is my basic recipe without the changes I made with this batch, I’ll post my changes later today.

5 pounds pork butt 80/20 or add back fat up to 70/30

Salt) 1.5%

Cure 1) .25%

Cracked BP) 5g

Gran Garlic) 5g

Coriander) 1-2g

Paprika) 3g

Red Chile Flake) 3-4g (optional)

Grind through medium to course plate (1/4-3/8”)

Thanks, appreciate it!

 

[halleoneagain]

Blooming for just a bit.

View attachment 652525

Great picture, I'm in awe of your dog staying out of the sausages. My old Dobes would've grabbed them and lead us on a merry chase all around the house, and they would've been swallowed before I could ever catch one of them.

 

[SmokinEdge]

Great picture, I'm in awe of your dog staying out of the sausages. My old Dobes would've grabbed them and lead us on a merry chase all around the house, and they would've been swallowed before I could ever catch one of them.

One yellow lab, she looked at them, but was raised with all this and knows better, she is a good girl. The other is a miniature aussie. No real worries there.

 

[indaswamp]

With that recipe, I bet those are some damn good links! Nice batch of sausages....

 

[SmokinEdge]

What I did different this time, and it did work very well:

I make Lisiecka style sausage LINK and decided to combine that process with this sausage recipe with a twist.

The twist, Dave O has a famous ham injection here that uses Kitchen Basics no salt veggie broth. This make the most delicious ham I’ve eaten. That broth specifically makes a special flavor with the pork. So since Lisiecka is very a hammy bite, I wanted to add that broth to the sausage, and since I add up to 1 cup of water to my 5# batch of sausage, the wheel was turning. I also wanted to apply the Polish method of cubing the meat and curing it 24-48 hours then grind and stuff. Time is everything in good sausage flavor.

I cubed all the meat and fat (fat was 2 pounds of belly) in about 1” cubes, making sure that I clean up about 2 pounds as lean with little to no fat, this meat will not be ground. I measured out 1 cup of KB veggie stock then slightly warmed that to a tepid 90-100*F then dissolve .4% phosphate, and .25% cure 1, couple ice cubs to chill. I add the salt and spices to the meat and fat, mix then add the stock (note to self, use 3/4 cup instead of 1 cup) mix well, dissolve .05% erythorbate in 90-100* water then ice cube and add that and mix to incorporate. Then into a zip bag and into the fridge for about 30 hours. Then prep for grind. Separate that 2# of lean no fat cubes, then separate about 1# of class III (fatty connective tissue) then grind what’s left through the 3/8 plate, the class III through the 1/8 plate, add the cubed meat and mix for protein extraction. I stuffed these in 42mm beef middles. The flavor is exceptional and the bite and texture is full. Just wish I had cut the stock back a little because you have to allow for the 2# that’s not ground. I will definitely fine tune on this with some recipes, anyone who has made Dave’s ham will understand, it’s delicious.

 

[indaswamp]

I like your thought process on that sausage....

 

[kuroki]

Those look really good to me!