Season 6

[driedstick]

Hey ya all hope all is well,,, who is ready to watch Celebrate sausage season 6 with Eric?? he always makes some great stuff and I am always learning from his show,,,, "2 guys and a cooler" on You tube,,, if you get a chance watch his channel,, Great stuff!!!!! - sneak preview he did

Remember a full smoker is a happy smoker,,,, happy happy happy!!!!

 

[SmokinEdge]

Yup. He is a member here too. Cajuneric

 

[indaswamp]

Got some exciting shows this season for sure!! But you'll have to watch, I'm not gonna be a spoiler!

 

[Cajuneric]

Got some exciting shows this season for sure!! But you'll have to watch, I'm not gonna be a spoiler!

OH Yeah!! I'm very excited about this year's recipes!! Some of the sausage literally blew my mind! Time to start working on Season 7!! Any cool ideas for next year's sausage fest?

 

[mneeley490]

Never seen anything like that flat disc before.

 

[slavikborisov]

Love watching his channel! He does a great job of simplifying stuff

 

[indaswamp]

OH Yeah!! I'm very excited about this year's recipes!! Some of the sausage literally blew my mind! Time to start working on Season 7!! Any cool ideas for next year's sausage fest?

Yeah...pm sent!

 

[mr_whipple]

Damn it man! Had to check the calendar.. I thought today was the 1st

 

[Simi Kay]

OH Yeah!! I'm very excited about this year's recipes!! Some of the sausage literally blew my mind! Time to start working on Season 7!! Any cool ideas for next year's sausage fest?

Hi Eric, I suggest doing a Danish "medisterpølse". It actually is a Christmas sausage, but it is the most common Danish dinner sausage.

In old Danish, Med-ister-pølse literally means With-fat-sausage

The recipe looks like this:


75/25 Pork meat/fat

1,8% salt

4% allspice

0,25% cloves

0,25% nutmeg

0,25% pepper

2 eggs

2% non-fat dry milk / potato starch

1 onion

5 broadleaf parsley

5% broth of any kind

36/38 casings

Grind meat twice on a 6mm plate. Chop the onion and parsley, and mix the meat and the rest of the ingredients. Stuff the meat in to coils, at the size of your liking, this sausage should not be linked.

Cook in a frying pan with butter, for 15-20 min