In relation to another thread where some one was looking for recipe for Minnesota Summer Sausage; a blueberry and wild rice summer sausage. Here we go!
So, I remembered at one point, I had a blood sausage with raisins in it, and then went to look up a basic riced blood sausage recipe for the protein to rice ratio. They used roughly 20 ounds of blood for 1/2 cup rice. Along with a full cup of raisins. Now I had dried mixed berries <Cranberry. Cherries, blue berries>. Not a full cup worth, originally I thought it would be far to much. I ended up adding enough to basically top this off to about a cup of berries total. <I am horrible at exact measuring>.
Now I just picked up a LEM Backwoods summer sausage seasoning and cure packet for 5 USD just to save time and see if I liked it. <I was disappointed with my summer sausage using turkey, to me it was a bit bland, but that might just be the turkey>. To this I added a sprinkle of whole mustard seed and some red pepper. Dried fruits tend to be sweet, I figured why not. Also experimental time. Again sorry, no exact measurements..
With this I added ~1/2 cup of rice, hard to get exact measurements with out making a compact sticky mess <Jasmine rice is sticky, very fragrant. I didn't want to sit it in the fridge overnight, which is the ideal method for making it less sticky.> So this recipe sort of veered into more of Korean Sundae territory I suppose. <Sundae is Korean blood sausage, very heavily riced. Infact, some styles more rice then blood.>
I've combined it, and it is in the fridge sitting as the casings soaked. I waited to soak my casings as I wasn't sure if I'd get close to 2 pounds or not. I did. <I'm using LEM non edible collagen, the red ones. Can I just let these dry out and restore them after I soak them? I have a feeling I'll end up needing more then two just as a precaution>.
I plan to stuff the casings tonight and give them over night in the fridge, then smoke them, so really only 12-16 hours of fridge time. At this point I want to make it look right and be edible. I don't actually know what the Original sausage tasted like.
Here is a link to the original product I saw online- https://louiesfinermeats.com/product/minnesota-sausage-1-lb/
And here is to my google album where I put little notes on the pictures some times- https://photos.app.goo.gl/B15Qi2U9SEU2BXUr7
Things I will update people on-
*I used slightly less then the called for water amount because I used fresh blue berries. No problems making a slurry, but if it's super dryish to the touch, I'll add a touch more liquid. Maybe few splashes of maple syrup because Wisconsinite here.
*If it's to liquidy after sitting for 2 hours in my fridge, I do have extra rice I can add in.
*I plan to rehand mix this before stuffing, just to go through and get any clumps of dried berries broken up; this might not want to go through my jerky gun's lil tube. Shouldn't be a problem with a proper stuffer, which I won't have till Saturday earliest.
Last but not least a picture of the Korean Sundae- http://flashpackatforty.com/wp-cont...ood-sausage-yukhoe-kwangjang-market-seoul.jpg So you can see how riced it is..
Next update in an hour or two as I check on my casings and do another stir and break up any berries :)
So, I remembered at one point, I had a blood sausage with raisins in it, and then went to look up a basic riced blood sausage recipe for the protein to rice ratio. They used roughly 20 ounds of blood for 1/2 cup rice. Along with a full cup of raisins. Now I had dried mixed berries <Cranberry. Cherries, blue berries>. Not a full cup worth, originally I thought it would be far to much. I ended up adding enough to basically top this off to about a cup of berries total. <I am horrible at exact measuring>.
Now I just picked up a LEM Backwoods summer sausage seasoning and cure packet for 5 USD just to save time and see if I liked it. <I was disappointed with my summer sausage using turkey, to me it was a bit bland, but that might just be the turkey>. To this I added a sprinkle of whole mustard seed and some red pepper. Dried fruits tend to be sweet, I figured why not. Also experimental time. Again sorry, no exact measurements..
With this I added ~1/2 cup of rice, hard to get exact measurements with out making a compact sticky mess <Jasmine rice is sticky, very fragrant. I didn't want to sit it in the fridge overnight, which is the ideal method for making it less sticky.> So this recipe sort of veered into more of Korean Sundae territory I suppose. <Sundae is Korean blood sausage, very heavily riced. Infact, some styles more rice then blood.>
I've combined it, and it is in the fridge sitting as the casings soaked. I waited to soak my casings as I wasn't sure if I'd get close to 2 pounds or not. I did. <I'm using LEM non edible collagen, the red ones. Can I just let these dry out and restore them after I soak them? I have a feeling I'll end up needing more then two just as a precaution>.
I plan to stuff the casings tonight and give them over night in the fridge, then smoke them, so really only 12-16 hours of fridge time. At this point I want to make it look right and be edible. I don't actually know what the Original sausage tasted like.
Here is a link to the original product I saw online- https://louiesfinermeats.com/product/minnesota-sausage-1-lb/
And here is to my google album where I put little notes on the pictures some times- https://photos.app.goo.gl/B15Qi2U9SEU2BXUr7
Things I will update people on-
*I used slightly less then the called for water amount because I used fresh blue berries. No problems making a slurry, but if it's super dryish to the touch, I'll add a touch more liquid. Maybe few splashes of maple syrup because Wisconsinite here.
*If it's to liquidy after sitting for 2 hours in my fridge, I do have extra rice I can add in.
*I plan to rehand mix this before stuffing, just to go through and get any clumps of dried berries broken up; this might not want to go through my jerky gun's lil tube. Shouldn't be a problem with a proper stuffer, which I won't have till Saturday earliest.
Last but not least a picture of the Korean Sundae- http://flashpackatforty.com/wp-cont...ood-sausage-yukhoe-kwangjang-market-seoul.jpg So you can see how riced it is..
Next update in an hour or two as I check on my casings and do another stir and break up any berries :)