Repurposed recipes?

[gearloose]

Have you ever taken a recipe for one type of sausage and used it for something entirely different? For example, taking your favorite fresh Italian sausage recipe and adding cure to it, then smoking it?

Earlier this week I mixed up ten pounds of Kabanosy snack sticks. Yesterday, I stuffed them into 19mm snack stick casings and hung them in the smoker - all but about 2 pounds, that is...
I always fry a test patty or two to check seasonings, salt, etc. Well, fried Kabanosy patties are especially tasty, so I thought that making some up in hog casing for grilling might be very tasty also. So, that last two pounds went into hog casings that I twisted into 6" links. Last night they went on the grill, then were served on bratwurst buns with the usual condiments. Oh my! Those were good! Even my wife said so. So good, I'm thinking of making up another batch (w/o cure) just to make into fresh sausage links.

Do you have a favorite repurposed recipe?

 

[SmokyMose]

I mixed up a batch of snack sticks (I use Big Casino’s recipe) and realized too late that I didn’t have enough 16mm collagen. Doh!
Quick soaked some 34mm hog casings and had enough for 4 brat sized links. Smoked and cooked them with the sticks. They were great with cheese and crackers!

 

[daveomak]

I made salami using AC Leggs "Hot Italian Sausage Seasoning"... stuffed in a muslin bag and hung in the smoker until I thought it was dry enough for "my" salami.... Turned out really good... I used cure #1.... I made my own bags too... I don't suppose you could tell.... the meat couldn't....

 

[gearloose]

Now that looks tasty!

 

[daveomak]

Now that looks tasty!

Not bad for Hot Italian salami... it was good....

 

[tallbm]

I use the LEM's Original Snack Stick seasoning as a base for my ground meat jerky.
I do an Italian Cacciatore style ground venison jerky that is to die for!

I mix in red wine (usually the $9 bottle of Shiraz that Costco carries since it is the right kind of red for flavor and the least expensive hehe), along with stuff from an Italian Cacciatore dried Salami recipe I found. All I can say is WOW!!!

Also when I run out of ground Venison I often take my Venison brats an squeeze them out of the casing into a pan to brown for taco meat or spaghetti meat. Sounds funny but once you add the other seasonings to make those dishes the Brat flavor kind of gives way to whatever I'm turning it into. I was pleasantly surprised the first time I tried this :)

 

[indaswamp]

I don't use pre-mixed seasoning packs. I'm not knocking people who do, I just find creating the seasoning just as much fun as making and eating the sausages. That said, I have had some happy accidents. I love making hamburgers out of fresh sausage.

I still need to make some hot link style sausages with 60% duck, 10% brisket fat and 30% pork butt for grilling out at the camp this winter. It's on the list.

 

[driedstick]

I use Pops breakfast sausage,,, add cure,, cold smoke over apple for 4hrs then freeze,,, cook fully before consuming,,,dang good.