Rye sausege recepie???

[JanB]

Hi guys
Anyone here have recepie for ryesausege?

 

[BGKYSmoker]

You mean dry sausage

 

[DanMcG]

I had a discussion with others years ago about coming up with a recipe, but never followed thru with it.
here's a link if ya want to check it out,

www.sausagemaking.org • View topic - Has anyone ever made a rye and carraway sausage?

forum.sausagemaking.org

 

[zwiller]

This one is probably too hard core but: https://www.meatsandsausages.com/sausage-recipes/blood/german/beutelwurst
Don't say the name three times in a row...

 

[chopsaw]

I've made the Len Poli Nuremburg Brats . White pepper and whole caraway are the main ingredients . You can taste the caraway for sure .

 

[HalfSmoked]

Out of my knowledge but hang in there someone will probably have what your asking for.

Warren

 

[Polka]

Here is a Russian Sausage I found, and tried. It was tasty, and unique.

<edit: I just found my original copy off the interwebs --
it was named "Caraway Sausage" >

5# beef or mixed with pork
(1 tsp cure #1 – if smoking the sausage)

2 tablespoons salt
1 tablespoon black pepper
3 tablespoon caraway seed, ground <yes, 3 T>
3 tablespoon dill seed, ground <yes, 3T>
2 Tsp Dried Onion Flakes
2 Tsp Granulated Garlic
2 Tsp Parsley Flakes
1 cup water

Combine all, mix well and stuff in 32mm or larger casing.
[ hint: Mix the salt and cure with the diced meat a day or three ahead of time for better bind, and texture. Then grind, and season, and stuff.]

If making a fresh sausage, treat like Brats
If making smoked sausage, treat as Kielbasa

What appears to be a large amount of seeds, was actually okay in 5 pounds of meat. I chopped my seeds in a small food processor.
I've only had a chance to make this once. Next time, I would increase the onion and garlic to 1 Tbsp each. Otherwise, quite tasty!

Hope this helps
Rex

 

[JanB]

Thank you

 

[Polka]

I was going thru that other thread on the other forum. You know, rye bread without caraway doesn't have any character that jumps out at you, yelling "RYE"!! I think we are tasting the caraway seed.

I know I do.

Here is something you can do like the Czechs do in their Cream Sausage, "Vinna Klobasa" -- dice some bread and soak in cream before adding to the meat mixture -->

Okay, I would dice enough light or dark rye bread to sop up 1 cup whipping cream (or 1/2 & 1/2), and replace the water in your formula with 1/2 cup cold white wine (this is per #5 meat mixture).

Makes my mouth water to think of it!! Got to get to makin' sausage again!
S'bohem!!

R

 

[chopsaw]

Makes my mouth water to think of it!!

Mine too . I looked thru the recipe you posted looks good .
The brat I make uses 2 T of caraway . Might up it to 3 next time . It's a great flavor .

 

[Fueling Around]

Do you pan toast the caraway seeds then fresh grind before adding to the meat?

 

[rc4u]

i can give ya a rye recipe ya sip....

 

[Polka]

Do you pan toast the caraway seeds then fresh grind before adding to the meat?

Of course, this works out great. However, I didn't, and it was really good, too. Your choice. R