Gyro Sausage w/ crappy Qview

[fagesbp]

Just noticed this is an old thread but I'm glad it got bumped. I will make this soon!

 

[vegassmokeout]

 

[solaryellow]

I've been looking all over for a Gyro Sausage/Brat and found your recipe.  I compared it to Alton's Gyro Meat recipe so it seems about right.  I have a few questions for you though:

1) Alton makes a point of eliminating liquid to the extent that he squeezes the water out of the onions, yet you're adding water.  I assume that's because this is in a sausage and his isn't, but why do we need the water?

2) Do you try for a specific fat content?  If you're low, would you add pork fat?

3) And speaking of pork fat, why is this done with beef and not pork?

I'm planning on making it this weekend, doing 50/50 lamb and beef, but curious about your opinions on the above.  Thanks - and thanks for posting this recipe!!

1.) The water is to aid in mixing and stuffing the meat. If I were trying for a cone, I wouldn't add any water.

2.) I used chuck which has plenty of fat content. I would not add pork fat to this.

3.) Beef is what is traditionally mixed with the lamb for the gyro cones. I think the flavor would be very different if you used pork.

Your welcome and good luck! :biggrin:

 

[solaryellow]

Also, the latest iteration of this sausage is at http://www.smokingmeatforums.com/t/100364/solaryellows-gyro-sausage

There have been a few changes.

 

[jj2x]

1.) The water is to aid in mixing and stuffing the meat. If I were trying for a cone, I wouldn't add any water.
2.) I used chuck which has plenty of fat content. I would not add pork fat to this.
3.) Beef is what is traditionally mixed with the lamb for the gyro cones. I think the flavor would be very different if you used pork.
Your welcome and good luck!

Thanks for your response!  I gave it a shot and it turned out pretty good.  My only complaint is that it came out a little dry, but I had a 20% fat content probably.  I might also try emulsifying it so it's not quite as grainy next time.

Definitely a keeper in the rotation.  Thank you again!