So my good friend Ray (
sawhorseray
) makes what he calls Hipshot burgers. He grinds and mixes together 40% pork and 60% beef then makes it into patties, vac seals, and freezes them. They sound great and he swears by them so I thought it may be fun to make some sausage in the same fashion. When I did these last weekend I didn't know his ratios so I just used 50% pork shoulder and 50% assorted beef trimmings (prime rib, top sirloin, and NY strip). Ground it all together, mixed in the seasonings, and stuffed into 28-32 mm hog casings.
I ground this the day before and just put it in the fridge overnight because I was out of time
Into the 8 quart mixing bowl for the stand mixer with seasonings layered in as I put the meat into the bowl
Mixed and into the hopper of the stuffer
All stuffed and ready to be vac sealed. I got 9 double 6" links and one stray at the end which is about 10" long
Ray recently sent me a package with some goodies in it and there was some bratwurst seasoning from PS Seasonings. I made a batch of brats with it and they were outstanding. I used enough of this seasoning for 2 1/2 pounds of meat and for the other 2 1/2 pounds I used a Midwest bratwurst seasoning from TSM which is also very good. Thought the combination might make an interesting bratwurst. Instead of water when mixing I used Hazy Little Thing IPA from the Sierra Nevada Brewing Company. I've not had any of these yet but am thinking I might just have to change that this evening. I've really been wanting to give them a shot and hope like heck they come out as good as I think they might. I don't see how they could not be good but I've made the mistake of thinking before and got in all sorts of trouble.
Fingers X'ed,
Robert
sawhorseray
) makes what he calls Hipshot burgers. He grinds and mixes together 40% pork and 60% beef then makes it into patties, vac seals, and freezes them. They sound great and he swears by them so I thought it may be fun to make some sausage in the same fashion. When I did these last weekend I didn't know his ratios so I just used 50% pork shoulder and 50% assorted beef trimmings (prime rib, top sirloin, and NY strip). Ground it all together, mixed in the seasonings, and stuffed into 28-32 mm hog casings.I ground this the day before and just put it in the fridge overnight because I was out of time
Into the 8 quart mixing bowl for the stand mixer with seasonings layered in as I put the meat into the bowl
Mixed and into the hopper of the stuffer
All stuffed and ready to be vac sealed. I got 9 double 6" links and one stray at the end which is about 10" long
Ray recently sent me a package with some goodies in it and there was some bratwurst seasoning from PS Seasonings. I made a batch of brats with it and they were outstanding. I used enough of this seasoning for 2 1/2 pounds of meat and for the other 2 1/2 pounds I used a Midwest bratwurst seasoning from TSM which is also very good. Thought the combination might make an interesting bratwurst. Instead of water when mixing I used Hazy Little Thing IPA from the Sierra Nevada Brewing Company. I've not had any of these yet but am thinking I might just have to change that this evening. I've really been wanting to give them a shot and hope like heck they come out as good as I think they might. I don't see how they could not be good but I've made the mistake of thinking before and got in all sorts of trouble.
Fingers X'ed,
Robert
