Sausagefest 2024 - What are your favorite sausages?

[indaswamp]

Awesome!! That looks amazing, thanks so much!

I'll definitely make this! I think I'll just go with one kielbasa (the simpler garlic one) instead of both for variety. Now to try to source crawfish and learn how to peel them.

indaswamp In case it's hard to get crawfish, do you think a shrimp substitute would work? I've never had crawfish, so I don't really know what I'm dealing with.

Yeah, you could substitute shrimp...

 

[geostriata]

Thread on sausage #2 is here. Next up, hot links!

 

[Dave in AZ]

Great! I about made hot links today, but ended up testing a commercial Louisiana hot link instead. Can't wait!

 

[geostriata]

Just finished #3 of the set: Nuclear hot links. Onto Jalapeno Cheddar now! Just got the diced sharp cheddar drying in the fridge now.

 

[slavikborisov]

OK, so I've got the Santarosano and the TX hotlinks finished from Dave's list, frozen, and all ready for the party. (Btw, the Santarosano tastes EVEN BETTER after settling for a week or so :mindblown:). I've also got a variety of the hotlinks that uses ghost pepper for kicks. My friends like to challenge each other to spicy foods. Should be fun :)

So I think the set will be:

1. Santarosano Chorizo
2. Central TX Beef BBQ Sausage
3. TX hotlinks (and ghost pepper version)
4. LA Crawfish Boudin (skipping Polish Lisiecka for now)
5. Nuremberg brats
6. Jalapeno cheddar
7. Garlic Kielbasa.

The Boudin and Central TX Links are also interesting, but I couldn't pinpoint a recipe for them on SMF. And wow, the Boudin looks involved!

I think I'll make and freeze them prior to the party, then pull them out and sous vide them (in bags) to have them ready an available for pan or grill sear/finish.

Sound good? I just prepped 30lbs of pork shoulder and 10lbs of beef brisket, haha. I've got a lot of grinding to do!

looking forward to this post!!!!!

 

[I-am-Chorizo]

(Btw, the Santarosano tastes EVEN BETTER after settling for a week or so :mindblown:)

Witnessed

 

[geostriata]

Witnessed

Yes! Love those chunks of meat! :) As it so happens, I just finished lunch of St. Rose Chorizo right now! On the left is the reaper links and on the right is st. rose.

(I need to start using a sharper knife for these cuts. I-am-Chorizo 's looks so much cleaner, but oh well, I was hungry :) ).

 

[geostriata]

Still working out on the Boudin recipe(#4), but since the cheese was getting too dry in the fridge, I had to jump and get started on the Jalapeno Cheddar recipe (#6) a bit early and out of order. Here's a link to that thread: Jalapeno Cheddar. They were great!

Nuremberg Links (#5) are next!

 

[Dave in AZ]

G geostriata did I miss the hot links or hot guts? Thought that was next, I was gonna make some but holding off to see your usual great writup and taste notes!

 

[geostriata]

G geostriata did I miss the hot links or hot guts? Thought that was next, I was gonna make some but holding off to see your usual great writup and taste notes!

Yep, I did that a few days ago. That was the nuclear hot links post.

I actually tried that one four times, with minor variations along the way. My feeling is that you can use my recipe and omit some of the spicier ingredients (paprika instead of hot paprika, no reaper, no red pepper) and you'll have a solid and palatable sausage. Or you can reference the original SmokinEdge recipe I linked, and use that and it'll be great. My only possible point of contention is the brown sugar, but regardless of whether you have it or not, it'll be great.

 

[geostriata]

After 4 research batches, attempt #5 hit the mark. Just finished initial post on Louisiana Crawfish (or Shrimp) Boudin! Next up is Nuremberg Brats.

 

[geostriata]

Back in the swing of things. Here's #6 of #7 in SausageFest 2024: Nuremberg Brats. Last one is the Garlic Kielbasa!

My freezer is so full of sausage right now. Like 40lbs or so, haha.

There's another 5 or six full bags under there as well. I think I'll have enough! Just one more to go!

 

[geostriata]

Last one, here's #7 out of 7: Garlic Kielbasa

I also ran a bit of a low-key practice mini-fest last weekend to ensure my process works.

I set up the sous vide right next to the grill and would pull out the links and grill them when they were already hot. This enabled me to put out like 6 sausages every 3 mins or so.

I then put each variety on labelled plates to keep track.

As I hoped, my brother wanted to try the "Nuclear" hot link (which is basically a 4x version of the reaper link). Despite being warned, he wolfed down 4 pieces before his sense of self-preservation kicked in. His eyes started watering and he exclaimed: "It doesn't go away! Beer only helps while you're drinking it!"

In general, I think folks liked the Jalapeno Cheddar the most. One said the Nuremberg as his favorite, and another said the Boudin was her favorite.

 

[Schwarzwald Metzger]

Boudin....hands down the #1 most popular sausage in Louisiana. There are shops here that sell over 2000# of it a day.....

Id actually be surprised if you answered with something other than boudin. Great choice. I'll second that.

 

[geostriata]

If actually be surprised if you answered with something other than boudin. Great choice. I'll second that.

Yeah, you can see that plate is almost empty too. Even if it wasn't everyone's favorite, they for sure liked it.

 

[nlife]

Jalapeno Cheddar is a favourite of mine too. It's a very non-threatening sausage.

 

[geostriata]

Jalapeno Cheddar is a favourite of mine too. It's a very non-threatening sausage.

Exactly. My family isn't the most versed in sausage. Eyebrows raised on 'chorizo' or 'boudin' or 'kielbasa', but they all felt comfortable jumping in with the Jalapeno Cheddar. A delicious entry-level sausage, which gave them the confidence to branch out :)

 

[I-am-Chorizo]

Exactly. My family isn't the most versed in sausage. Eyebrows raised on 'chorizo' or 'boudin' or 'kielbasa', but they all felt comfortable jumping in with the Jalapeno Cheddar. A delicious entry-level sausage, which gave them the confidence to branch out :)

Put some Jalapeño into the chorizo......I did a few days ago. Turned out just fine!

 

[geostriata]

Put some Jalapeño into the chorizo......I did a few days ago. Turned out just fine!

I noticed! Will definitely try this out next time.

 

[Buckeyedude]

Cool thread! Sausagefest indeed! Great work, everything looks fantastic!