Horseradish sausage

[smokininthegarden]

I have been thinking about this for awhile now, how to incorporate horseradish into a sausage recipe. I love horseradish so it would seem natural to use it in a sausage recipe. I guess I’m
not really sure on what direction to take on which spices to add, I’m thinking a lightly seasoned kielbasa with some horseradish added? Anyone have any ideas or comments?

Cal

 

[6GRILLZNTN]

I can't help you with the recipe, but I hope somebody can. That sound awesome.

 

[chopsaw]

I been thinking about this also . My thought was adding horseradish cheese to a hot dog type sausage .

 

[smokininthegarden]

Oh yea, I love horseradish cheese, hard to find but delicious. That would be great.
Something else I just thought of is adding some horseradish to a favorite
summer sausage. That would give it a little pizazz.

Cal

 

[Steve H]

Watching this as well. I have been thinking about putting some smoked horse radish cheese in summer sausage.

 

[6GRILLZNTN]

Did a quick google search and they make Horseradish Root Powder, but can't find uses for it in a rub, or seasoning sausage. I'll keep looking.

 

[smokininthegarden]

Hey 5GRILLZNTN
I have about 5# of horseradish powder that I’m planning on using for this. It works great in a Mayo based
sauce for sandwiches etc. just need to find more uses for it.

Cal

 

[SmokinAl]

I use fresh horseradish on all sorts of things, so why wouldn't it work in sausage.
I'm very interested in your results!
I don't know why I never thought of that!
Al

 

[6GRILLZNTN]

Cal, I'm still researching this, but you could always do a SMALL test batch. I would think a little would go a long way. If you try it, thanks for being the guinea pig on this one.

My favorite use for it is mixed with mayo on roast beef sammies, or the same mix on hamburgers. Obviously, it's a must with raw oysters, cocktail sauce, and some crackers.

 

[shoebe]

This is a great idea, I will be watching...thanks

 

[smokininthegarden]

5GRILLZNTN
I will do a small test batch. Planning on making some sausage this weekend anyways so a little more
will be a snap. Now I just need to get my lazy butt out of my chair and get busy.

Cal

 

[6GRILLZNTN]

Let us know how it turns out.

 

[smokininthegarden]

O.K. The recipe has been written up. I’m going to call it, horsey summer sausage. I will get to kill
two birds with one stone, so to speak, on this one. I have been wanting to try a semi-fermented summer sausage, not sure if that is the correct terminology but the sausage will use a starter culture just like a fermented sausage but after fermention it will be lightly smoked then cooked to 140 deg IT.
Anyways I will post my results when it is finished.

Cal

 

[chopsaw]

sausage will use a starter culture just like a fermented sausage but after fermention it will be lightly smoked then cooked to 140 deg IT.

I've done that , and like it better . Ferment over night . Then smoke . I take mine to 152 or so , then hang post smoke for a few days . Great results .

 

[smokininthegarden]

Hey chop
The idea for me to try this came from just a few days ago when I was making some “real” fermented
sausage. I had some meat left over from the stuffer, so I thought, why not. I formed it into a meatball,
so to speak then baked it in the oven for 20 min or so, I was surprised at how good it tasted. Otherwise,
even more experimtation to come, like I don’t have enough to do:)
Oh well, I’m still having fun so, carry on.

Cal

 

[Plinsc]

This sounds really good!

 

[smokininthegarden]

Hey Plinsc
Funny you should mention that because I literally just got done pulling it out of
the smoker. I guess we will know the final results tomorrow after a rest in the fridge.

Stay tuned, Cal

 

[Plinsc]

Love horseradish! Will be checking back for sure.
Great idea!