Sausage Saturday

[JC in GB]

Made another trip to TomKnollRFV home this weekend for a sausage making session.

Once again thanks to the Knoll family for their hospitality and allowing me to mess up their kitchen.

We processed 70 lbs of meat for sausages. 40 lbs of pork shoulder, 20 lbs of pork cushion, and 10 lbs of beef.

We made 4 varieties of sausage.

First was the Rheinhessen wurst. This recipe was first made in 2016 to celebrate the 200th anniversary of the Rheinhessen state. When I was in the service, I was stationed in the Rheinhessen area so I was eager to try this recipe. This wurst uses onions pickled in German Riesling wine. These sausages are delicious. The wine and onion give it a very pleasant flavor. I will make these again but next time I think I am going to use cured and smoked bacon as part of the mix.

Second we made Summer sausage. We used Disco's OFG summer recipe as a guide and made a couple small modifications. I cold smoked the summer sausage then finished it with hot smoke, Fantastic flavor and texture. disco OFG summer sausage recipe is definitely going into my make again file. Thanks Disco for that and other great recipes.

Next we made an Italian style sausage. We used disco Italian sausage recipe with a few minor deviations. It had a peppery/oregano note to it and was a nice deviation from store bought Italian sausage. We only had half the fennel we needed so maybe next time a bit more fennel. Made some links and some chubs with the ground mix. Used the ground mix to make linguine and meat sauce. It was fantastic. I will also be going back to this recipe again.

I also tried my hand for the first time at using the dual link method of linking. It worked quite well except for a bit of weak casing we had. That had to be done with the single link method.

Lastly, we did a small batch of breakfast sausage using the Sausage Maker mild/hot breakfast sausage mix. Very good flavor. A very good breakfast sausage.

Due to time constraints, I wasn't able to take any pictures. I think TomKnollRFV may have a few. Perhaps he would be so kind as to post some?

As a final thought, I am going to really miss the Wisconsin winter as the cold temperatures made it easy to make sausage and use the back yard as a freezer. It also made cold smoking a breeze. There is no way you will ever get me out of a northern climate.

Thanks for reading...

JC

 

[HalfSmoked]

Nice busy weekend of delight.

Warren

 

[73saint]

Yeah I think next time I do a 50lb batch of sausage I'm going to get some help. Doing it solo takes too much out of me!

 

[JC in GB]

Yeah I think next time I do a 50lb batch of sausage I'm going to get some help. Doing it solo takes too much out of me!

Having help is the only way to do that much sausage at one time.

It is so worth making your own. Not only do you know exactly what is in your product, you can also produce it in the old world way that gives a flavor and quality you simply cannot get with most commercially available products. Lastly, I find eating my own home made sausages to be far more satisfying than the store bought product.

I am fairly certain that I would not be into sausage making as heavily as I am if it weren't for this forum. So many great people and great experience and advice.

 

[73saint]

Absolutely agree with you, JC!

 

[zwiller]

+1

 

[HalfSmoked]

Thanks for the like JC in GB it is greatly appreciated.

Warren

 

[TomKnollRFV]

I did manage a few but when we were actually making the sausage it self I didn't really try to get any... you know raw ground meat..phone..not the best combo!

Not included would be my half of the summer sausage....

I had glanced at the pile of spices for sausage making and thought the cumin seeds were fennel at a glance in their packaging. Never making that mistake again! Always double check the night before!

 

[zwiller]

LIKE. Especially the Rheinhessen wurst. My ancestors are from that area and am starting to learn more about it.

How long did you marinate the onion in the riesling?

 

[chopsaw]

Lastly, we did a small batch of breakfast sausage using the Sausage Maker mild/hot breakfast sausage mix. Very good flavor. A very good breakfast sausage.

I'll second that . I use the hot ,,, it's fantastic . Makes the best gravy . JC , I also link some up in hog casings . Great on a bun .

Nice work , both of you .

 

[HalfSmoked]

Ha mistakes are made some good some bad. But still the sauage looks great.

Warren

 

[JC in GB]

LIKE. Especially the Rheinhessen wurst. My ancestors are from that area and am starting to learn more about it.

How long did you marinate the onion in the riesling?

I marinated the onions for about 5 hours. I cut the onions into medium sized chunks which I then ground with the meat after marinating.

That Rheinhessen wurst is really delicious. Like TomKnollRFV mentioned to me, it is not like an American style bratwurst. I think it would taste good on a bun but it seems to be more of a knife and fork, then dip in mustard kind of sausage to me.

The sausage has a pleasant wine aftertaste that really gives you the flavor of the Rheinhessen area. This wurst is going on my make again list. Saddest part is that that list gets bigger every time I make a new batch of sausages.

 

[HalfSmoked]

Thnaks for the like JC in GB it is greatly appreciated.

Warren

 

[TomKnollRFV]

The fun part is with JC we both like trying new ethnic flavours ...our list of peculiar things to try grows each and every time.... it's sort of an adventure to find recipes in and of it self! :)

 

[JC in GB]

The fun part is with JC we both like trying new ethnic flavours ...our list of peculiar things to try grows each and every time.... it's sort of an adventure to find recipes in and of it self! :)

Yes, for sure. Always looking to expand my culinary horizons.

 

[disco]

Made another trip to TomKnollRFV home this weekend for a sausage making session.

Once again thanks to the Knoll family for their hospitality and allowing me to mess up their kitchen.

We processed 70 lbs of meat for sausages. 40 lbs of pork shoulder, 20 lbs of pork cushion, and 10 lbs of beef.

We made 4 varieties of sausage.

First was the Rheinhessen wurst. This recipe was first made in 2016 to celebrate the 200th anniversary of the Rheinhessen state. When I was in the service, I was stationed in the Rheinhessen area so I was eager to try this recipe. This wurst uses onions pickled in German Riesling wine. These sausages are delicious. The wine and onion give it a very pleasant flavor. I will make these again but next time I think I am going to use cured and smoked bacon as part of the mix.

Second we made Summer sausage. We used Disco's OFG summer recipe as a guide and made a couple small modifications. I cold smoked the summer sausage then finished it with hot smoke, Fantastic flavor and texture. disco OFG summer sausage recipe is definitely going into my make again file. Thanks Disco for that and other great recipes.

Next we made an Italian style sausage. We used disco Italian sausage recipe with a few minor deviations. It had a peppery/oregano note to it and was a nice deviation from store bought Italian sausage. We only had half the fennel we needed so maybe next time a bit more fennel. Made some links and some chubs with the ground mix. Used the ground mix to make linguine and meat sauce. It was fantastic. I will also be going back to this recipe again.

I also tried my hand for the first time at using the dual link method of linking. It worked quite well except for a bit of weak casing we had. That had to be done with the single link method.

Lastly, we did a small batch of breakfast sausage using the Sausage Maker mild/hot breakfast sausage mix. Very good flavor. A very good breakfast sausage.

Due to time constraints, I wasn't able to take any pictures. I think TomKnollRFV may have a few. Perhaps he would be so kind as to post some?

As a final thought, I am going to really miss the Wisconsin winter as the cold temperatures made it easy to make sausage and use the back yard as a freezer. It also made cold smoking a breeze. There is no way you will ever get me out of a northern climate.

Thanks for reading...

JC

Thanks for the kind words!

 

[JC in GB]

disco thank you for sharing your knowledge and experience.

JC