Making hot sausage

[sirsmokey]

I plan in making a batch of hot sausage in the near future. I have made it before but a lot of times the taste is a little off. Not in a bad way just a seasoning that might not be for sausage. I was wondering two things. What is it in store bought hot sausage that makes it that bright red fire color? I have heard that it is chili paste but was never brave enough to try it and possible ruin a batch. I have to be honest by saying i really do like the flavor of the store bought hot sausages (giant eagle brand in particular). However i like to know how i can make something that tastes like it but is homemade so i know EXACTLY what is in it. Also i know this is kind of asking a lot but does anybody have any good recipes they would care to share ;) i know a lot of people like to keep this a secret but i figured id ask...thanks john

 

[BGKYSmoker]

Down here in stores they are called hot links. Coloring is added by either food color, paprika or at times annatto.

 

[sirsmokey]

well that makes sense. I have tried paprika before but that seemed to change the flavor too much and not to the flavor i was looking for. Ill have to try that annatto. thanks!!

 

[sirsmokey]

after looking up what annotto was, i think thats what they use in ground beef for example to give it its pink color.  I was referring more to the deep bright red color of something like uncle charlies hot sausage links. ....  http://media.merchantcircle.com/33249388/Uncle Charlie Hot Griller_full.jpeg

 

[boykjo]

Down here in stores they are called hot links. Coloring is added by either food color, paprika or at times annatto.

/// Ive been looking for some annatto.... Maybe I'll try the asian market, I think they use it in their foods

 

[chef jimmyj]

/// Ive been looking for some annatto.... Maybe I'll try the asian market, I think they use it in their foods

Joe, look for Annatto Seeds or Achiote Seeds/Powder in Latin Markets. It is the main coloring and flavoring in many Latin American and Caribbean Cuisine...They can be heated in some Veg oil to about 180*F and they will release their color and flavor. Too Hot and they will burn and get bitter. There is also Achiote Paste but this is a seasoning that contains other spices used in Mexican  Cuisine. Good stuff in Wet Rubs for Pork and Chicken but will blow away the flavor of sausages...

Spanish Paprika adds a lot of Red color, seems more so than the Hungarian variety...JJ

 

[boykjo]

Thanks JJ... I'll look there too.....I would rather try the annatto than use allura red/FD&C Red 40. I already have ADHD,,, Dont want to make it ant worse..lol
 

 

[BGKYSmoker]

Joe

you can get annatto seeds or ground at wally, kroger, publix, piggly in the spanish sections where they have the dry seasoning, chilis

Achiote-Molida.jpg

• BGKYSmoker
• Feb 19, 2013

 

[boykjo]

Cool.. I was heading over there today for some sodas..... Thanks
 

 

[sirsmokey]

well it looks like maybe thats the ticket. Ill give it a whirl. thanks!

 

[boykjo]

Didnt find it at wally world... they only had seasoned ground annatto with msg.... Found this at IGA........

IMG_0312.JPG

• boykjo
• Feb 19, 2013

 

[BGKYSmoker]

Didnt find it at wally world... they only had seasoned ground annatto with msg.... Found this at IGA........

IMG_0312.JPG

• boykjo
• Feb 19, 2013

Same smell, different package.

lol

 

[couger78]

Also i know this is kind of asking a lot but does anybody have any good recipes they would care to share ;) i know a lot of people like to keep this a secret but i figured id ask... thanks john

Hi John

Here's some Hot Links I made about a year ago. You can adjust the HEAT to your tastes.

http://www.smokingmeatforums.com/t/118411/hot-links

The recipe is about half-way down the page in the thread.

I'll be making these again soon!

Kevin

 

[diggingdogfarm]

I have to be honest by saying i really do like the flavor of the store bought hot sausages (giant eagle brand in particular).

Fresh hot Italian sausage?
There are a lot of hot sausages, if it's Italian, the red is usually from paprika and red pepper flakes.
Some paprikas are redder than others.


~Martin

 

[sirsmokey]

wow! those look awesome kevin. ill have to try this out. i have tried a couple different versions but this has several things i didnt try. thanks again. And thanks martin also!