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Made another sausage ( donair )

t-bone tim

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Hello all ...try this on a bun or maybe even a wrap with diced onions and tomatoes and the sauce or whatever sauce and toppings you want to add !
FOR THE MEAT :

5 lbs lean groundbeef or chuck roast
5 lbs pork butt untrimmed

FOR THE SPICES :

4 tsp sea salt
3 tsp pepper
6 tsp oregano
5 tsp cayenne pepper
4 tsp celery salt
6 tsp garlic powder
4 tsp onion powder
4 tsp papprika
1 cup bread crumbs
3 cups ice water

grind meat threw medium plate....mix all dry ingredients well in a seperate bowl....then mix into meat 1/3 at a time with 1 cup of ice water each time ( 3 times )...stuff into 30 -34 mm hog casings or make yourself a few fatties ??

FOR THE SAUCE :

1/3 cup cold canned milk ( evaporated ) not sweet condensed type
1/3 cup white sugar....beat these both together approx 2 1/2 min with beaters on high....then gradually add while beating 2 tblsp white vinegar

Here's a couple pics of some I made today while smoking a brisket and a couple beer butt yard birds ....
4823629d_vbattach12742.jpg

6a2171cd_vbattach12741.jpg
 

nogoer

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Wow Tim you're pretty fancy! Not only do you have the tri linking thing down , but you pack the cut up links in foam trays with shrink wrap!

Maybe you could post a how to for the tri linking thing? Any specicifc reason for it? It seems like alot of work just to split the links a few minutes later.

The recipe looks good like it has a nice spicyness to it. It's too much for me though, id have to give half of it away before i could trick my wife into eating it. She likes sasuage but we have had it so much since i started making it myself that she's getting tired of it.
 

jts70

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Looks great Tim.Thanks for sharing the recipe
 

t-bone tim

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Nogoer...the tri link thing makes linking very quick...maybe next time I do a batch of sausage I will take and post step by step pics...as far as the amounts of the recipe just cut it down in 1/2 or 1/4 for a smaller batch to try....also you can make into patties or a fatty ,for something different and easier....it has a good flavor and is easy to make
 

cheech

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I would love to see the step by step. They do look great almost too good to eat!
 

az_redneck

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What is the country of origin for this sausage?

(And don't be wise and say Canada since you made it there unless it really is a Canadian type sausage)
 

triple b

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they look pretty good there Tim.
I can really see the patties on a bun or making a fatty.
 

t-bone tim

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Az....donair meat seems to be a big hit from what I can tell only on the east coast of Canada,specically the four atlantic provinces....this is my own recipe....so yes the country of origin would be Canada...
 

nogoer

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Ha..you came up with such a fancy old fashioned real sausage name it didnt even occure to me it was of your own design! Definately have to save this recipe for my next try.
 

gofish

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Tim

Thats good looking stuff there! That step by step pictoral may be nice for folks to see .................... (like me)



I have talking about firing up the grinder and stuffing some links, but I find my self buying them from the butcher!!
 

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