Hot Mammas

[browneyesvictim]

I have a craving....

I would like to start this thread by first soliciting suggestions for a good spicy sausage to pickle for Hot Mammas. My instinct is to make Hot Links (such as Chef Willie’s TEXAS STYLE HOT LINKS) or would a Chorizo or Andouille or Linguica be better? I'm pretty sure just about any smoked (cooked) sausage would work. I have already searched the forum, but I guess I am looking for suggestions for a spicy link sausage or any suggestions that would be better for a pickle. I already know what my pickle recipe will be, Otherwise, fire away!

I want to make them this weekend... so stay tuned.

 

[zippy12]

https://adventureswiththepig.wordpress.com/2011/11/30/jerk-pork-bangers/

That will lite you up in the AM reading room

 

[foamheart]

Just an observation. Andouille is not a hot sausage. Chorizo would be really greasy. Don't know Linguica, If you want hot sausage, just add more pepper to whatever recipe you decide to make. Its fairly painless to research a recipe's pepper amount to the amount of meat to realize if you want more pepper in it. Or a different heat.

 

[chopsaw]

I have a craving....

Was it you that said in another thread that you had polish sausage seasoning from sausage maker ?
If so , I would use that and add red pepper flakes to it .

 

[browneyesvictim]

https://adventureswiththepig.wordpress.com/2011/11/30/jerk-pork-bangers/

That will lite you up in the AM reading room

Oh man those look good! I might have to make those just the way they are! It has a lot of cilantro (coriander) in it just like the Thai Brats I make in my List of Smokes.

Just an observation. Andouille is not a hot sausage. Chorizo would be really greasy. Don't know Linguica, If you want hot sausage, just add more pepper to whatever recipe you decide to make. Its fairly painless to research a recipe's pepper amount to the amount of meat to realize if you want more pepper in it. Or a different heat.

Spot on about sausage as usual Foam! You are so right. I just haven't figured out what sausage Hot Mammas are normally made with.

And speaking about greasy sausage... My instinct is telling me to do something less than the typical 80/20 grind for cold pickled sausage. Cold fat sticking to the roof of your mouth= :eek:

Was it you that said in another thread that you had polish sausage seasoning from sausage maker ?
If so , I would use that and add red pepper flakes to it .

Yes. And that is a great idea! I really like their mix too. But I'm looking for something that has a lot of mustard seeds and coriander as well as the heat from red pepper an cayenne. For reference here is Chef Willies Hot Link Recipe:


Chef Willie’s TEXAS STYLE HOT LINKS
5 # PORK BUTT
12 ounce good Beer
2 Tbl black pepper
2 Tbl crushed red pepper (pizza pepper)
2 Tbl cayenne
2 Tbl paprika
3 Tbl kosher salt
2 Tbl mustard seeds
¼ cup garlic, minced
1 tsp Cure #1
1 tsp ground coriander

And here is my go-to pickle juice for just about everything- fish, eggs, vegetables, but always wanted to pickle sausage.

Pickle
2 cups white vinegar
2 cups white port wine, (Moscato or other sweet wine)
1 cup sugar
2 TBL pickling spice

Bring all above ingredients to a boil then simmer for 5 min.

 

[HalfSmoked]

Bring it on love hot mamma's.

The way to eat them is eat a half gallon ice cream first and then in the reading room tomorrow start saying come on ice cream. :rolleyes: :D

Warren

 

[browneyesvictim]

BWWAHHAHA!

They don't have to be THAT hot! When I was a bit younger I would have thought they did. I like a little spicy, but I'm not into the Habanero Hangover anymore.

 

[browneyesvictim]

Note to self: Be very careful when searching "Hot Mammas" on a work computer. :rolleyes:

 

[zippy12]

The name Browneyevictim fits this thread cause when you eat the Hot Mamma your brown eye will feel like a victim ;)

 

[browneyesvictim]

It's on!
10 lbs ground course and mix is in. Going in the freezer for a bit. Be back later for fine grind. Stuffing tomorrow.

 

[ab canuck]

Mmmmm looks and sounds great, I will be watching thisone, And Thx. to Zippy for posting that link to Jerk sausage, That is a definite must try for me....

 

[pc farmer]

What recipe you using?

 

[browneyesvictim]

Exactly as above. I also added 2 C NFDM for the 10 lbs. I almost forgot it but got it in before the second grind. I've been waiting for a shipment of STPP but it's still not here.

 

[browneyesvictim]

Also pickled some brussel sprouts today.
Got some hard boiled eggs brining for pickle too.

 

[chopsaw]

Lookin good . I'm waiting on 7 lbs of Polska Kielbasa ( sausage maker ) it's " at 146 been on since 10:00 .
I'll be watching for your smoke tomorrow .

 

[browneyesvictim]

Oh man! That's a great mix! In fact I just had some with my breakfast!

 

[ab canuck]

Mmmm those sprouts look good!!!!

 

[browneyesvictim]

All stuffed. In the convection oven to dry a bit before going in the smoker. Test patty was real good but a bit milder than I was expecting. This is probably a good thing. I will likely spice up the pickle brine too.

 

[mike5051]

Those links are beautiful!

Mike

 

[HalfSmoked]

Some times things don't kick in right away may take some time to reach full strengh.

Warren