Horseradish sausage update

[chopsaw]

Looking at this I wonder if I can do it as a pink salt 1 recipe?

Any input because it looks like some thing I could really get into.

That's what he's doing . Just using a starter culter to ferment first . Then smoked / cooked .

 

[TomKnollRFV]

That's what he's doing . Just using a starter culter to ferment first . Then smoked / cooked .

Aye I meant with out the culture to ferment it :)

I haven't made that leap yet for sausage making!

 

[chopsaw]

Sure. Just skip the culture step . Do it as any summer sausage .

 

[TomKnollRFV]

Good to know!

 

[mickey jay]

Cool idea. I'm going to assume one could skip the fermentation step and add ECA for the classic SS tang.

 

[DanMcG]

I've used horseradish in a beef sausage before with good results, but ya got to remember when you cook horseradish it loses its original flavor and pungency, but does leave a nice earthy flavor.
Nice looking recipe, and product Cal.

 

[smokininthegarden]

Hi danmcg
Yes that has been my experience throughout this experiment. The horseradish
is there but it is very subtle, more in the background. All in all it makes for a very nice flavored sausage especially with the short fermentation, I understand
not everyone is setup to do fermentation and I’m sure it would work well without it but if you can swing it, it does make for a great tasting sausage.

Cal

 

[mosparky]

I've used horseradish in a beef sausage before with good results, but ya got to remember when you cook horseradish it loses its original flavor and pungency, but does leave a nice earthy flavor.
Nice looking recipe, and product Cal.

Thank you, I've been biting my tongue hoping someone would confirm my experience. I honestly didn't know if I did something wrong or what. Heck I don't even remember what I cooked but I recall the horseradish lost nearly all it's zip. Much like using mustard to hold rub on a pork butt. When it's done it don't taste like the mustard you smeared on.

 

[Plinsc]

I looked for high temp horseradish cheese but came up empty handed. I did send an email question about it to butcher-packer.com, I’ll let you know what the response is!
I just thought it might be another option.

 

[TomKnollRFV]

Thought I'd drop a line and say I plan to do this today..though my change is I have a bit over 5 pounds of beef and pork, so I won't cut in fat.

 

[smokininthegarden]

Hi Tom, good luck and please report back with your results. I plan on trying
this again soon, I’m starting to think powdered horseradish might be the way to go. Just need to try it and see.

Cal