Went to nearest butcher (40 min away) last weekend and bought four nice butts at $1.89/lb. Total 37lb.
Ground it all up, saved three pieces for BBB, mixed most of it up but saved some for later sausage use.
I did a small batch of Legg's Tuscan fresh sausage. Just mixed it as bulk and froze it.
8lb batch of Legg's SS stuffed into 11/2'' x 12'' casings.
2lb of lpoli's Johnsonville brat clones. http://lpoli.50webs.com/index_files/Bratwurst-Wisconsin.pdf
and.... a small batch of an experiment sausage bwahahaha :)
Oh, and I got to try out my new toy, a Maverick ET-732 I bought from Todd!
Here is the mix of the "experimental sausage"
and here is the secret ingredient...
yep, I chopped up some awesome tasting home canned pickles! Man they are good so I thought maybe they'd be good in a sausage! The dilemma was what type of sausage to mix them with. I didn't want to take away from the nice pickle flavor so I did a basic non-spicy snack stick type of mix. Just garlic, a little mustard seed, some sugar, and a little chipotle.
The casings in the above pic started out as clear. I love the finished color!
As always, I let them hang in the smokehouse at 120 or so to dry, then bumped it up to 140 for a few hours then finished at 170. Took about 8 hours. Put the sausage in an ice bath for about 20 min, then in the fridge for two days, then vac sealed.
With the Legg's SS mix I added high temp cheese and 3tbs of cultured buttermilk powder.
I had a pic of the brats all browned up and on the plate but it got lost somehow. They were sure good though! I call my wife the brat nazi because she is super picky and only likes J-ville brats but she loves these!!! I'm glad, I wasn't looking forward to trying a dozen recipes before finding one she approved of.
The pickle sausage.... wasn't bad. Needs some fine tuning though.
The SS was really good. I'm not much of a SS guy but it was really good.
BBB is still in the fridge curing. I'm antsy to get it in the smokehouse!!!!!!
Thanks for looking!
Ground it all up, saved three pieces for BBB, mixed most of it up but saved some for later sausage use.
I did a small batch of Legg's Tuscan fresh sausage. Just mixed it as bulk and froze it.
8lb batch of Legg's SS stuffed into 11/2'' x 12'' casings.
2lb of lpoli's Johnsonville brat clones. http://lpoli.50webs.com/index_files/Bratwurst-Wisconsin.pdf
and.... a small batch of an experiment sausage bwahahaha :)
Oh, and I got to try out my new toy, a Maverick ET-732 I bought from Todd!
Here is the mix of the "experimental sausage"
and here is the secret ingredient...
yep, I chopped up some awesome tasting home canned pickles! Man they are good so I thought maybe they'd be good in a sausage! The dilemma was what type of sausage to mix them with. I didn't want to take away from the nice pickle flavor so I did a basic non-spicy snack stick type of mix. Just garlic, a little mustard seed, some sugar, and a little chipotle.
The casings in the above pic started out as clear. I love the finished color!
As always, I let them hang in the smokehouse at 120 or so to dry, then bumped it up to 140 for a few hours then finished at 170. Took about 8 hours. Put the sausage in an ice bath for about 20 min, then in the fridge for two days, then vac sealed.
With the Legg's SS mix I added high temp cheese and 3tbs of cultured buttermilk powder.
I had a pic of the brats all browned up and on the plate but it got lost somehow. They were sure good though! I call my wife the brat nazi because she is super picky and only likes J-ville brats but she loves these!!! I'm glad, I wasn't looking forward to trying a dozen recipes before finding one she approved of.
The pickle sausage.... wasn't bad. Needs some fine tuning though.
The SS was really good. I'm not much of a SS guy but it was really good.
BBB is still in the fridge curing. I'm antsy to get it in the smokehouse!!!!!!
Thanks for looking!
