SO Many Choices...So little time!

[couger78]

Everyday I check this forum, I'm always amazed at the variety of smoked & fresh sausages being produced on a fairly regular basis by the talented & friendly people here. 

Inevitably, I wind up saying, "I gotta make that!," or "Oooo, that's going on the list!

SO the end result is I've a loooooong list of sausages to make—some for the first time, some repeats of family favorites.

The challenge is: sorting out the 'Great Sausage List of 2013' & deciding upon a plan of attack.

So far, my short list includes the following:

• Andouille - easy to make, not a BIG hit with the family— but I really like it.

• Braunschweiger - smoked liverwurst, what's NOT to like?

• Mortadella - made some about a year ago; wife loves the stuff. Happy wife, happy life.

• Italian - both hot & sweet varieties; a no-brainer in our house.

• Texas Red Hots - Flamin' hot, these were popular & went quickly

• Tasso & Canadian Bacon - Not sausage, but I've about 15 pounds of pork loin awaiting this treatment.

From June of 2011—its been a while since I've done andouille...

1000x500px-LL-4ef8b04e_Andouille_sliced.jpg

• couger78
• Feb 15, 2013

Here's the real trick for me: With Easter fast approaching (end of March this year), my work schedule ramps up incredibly, so in order to effectively whittle down this list, I have to be much more efficient with my free time.

So what's on your list?

Kevin 

 

[chef jimmyj]

Kevin, I would Have to vote for Mortadella or Braunschweiger. I checked your old threads and they look so GOOD! Can you share the Recipe for the Braunschweiger as it was not in last years post.

I want to make some Kabanosy as Shannon and all these other guys got me worked up but the family will kill me if I don't have a bunch of Kielbasa ready by Easter Sunday Breakfast, a tradition going back many generation...JJ

 

[driedstick]

texas red hots for me - good luck on which ever one you do make

 

[couger78]

Kevin, I would Have to vote for Mortadella or Braunschweiger. I checked your old threads and they look so GOOD! Can you share the Recipe for the Braunschweiger as it was not in last years post.

I want to make some Kabanosy as Shannon and all these other guys got me worked up but the family will kill me if I don't have a bunch of Kielbasa ready by Easter Sunday Breakfast, a tradition going back many generation...JJ

Jimmy, Kielbasa always seems to be part of the Easter celebration on my wife's side of the family (Polish), but we tend to stick with my 'hertiage' on Easter & either make leg of lamb (Basque-style) or a traditional ham. Besides, I just made a recent 6lb batch of the kielbasa. All gone now.

Here's the recipe I used on the Braunschweiger. At the time, I didn't have access to pork livers so used chicken livers instead. Still came out quite good! Next time, though, I'll use the pork as a local asian market has plenty of fresh pork liver.

Thread: http://www.smokingmeatforums.com/t/120486/and-now-braunschweiger

BRAUNSCHWEIGER   Makes seven pounds  US............Ingredient (Metric)   3 lb............Pork shoulder (1360 g)  2 lb. ..........Pork or Chicken liver (900 g)  1 lb............Beef chuck, lean (454 g)  ¾ lb............Pork fat (340 g )  ¾ cup.........NF Milk powder (58 g)  2 Tbs..........Kosher Salt (40 g)  7 tsp...........Onion powder (27 g)  2 tsp ..........Liquid smoke (hickory)(16 ml)  1 tsp...........Cure #1 (7.0 g)  1 pkg...........Gelatin (7.0 g)  2 tsp........... Pepper, white (5.0 g)  1 Tbs...........Marjoram, ground (4.0 g)  1 tsp...........Ginger, ground (2.0 g)  ½ tsp...........Nutmeg, ground (1.5 g)  ½ tsp...........Coriander, ground (1.0 g)  1. Remove any unwanted sinew, fat, etc from livers. Chill all meats to near-frozen.  2. Grind near-frozen liver, pork, beef, pork fat through 3.0mm FINE plate.  3. Put ground meat back in freezer to near-frozen state again. Then grind again a second time through the fine plate.  4. Add the ground meats to the other ingredients (except for gelatin). Dry ingredients can be mixed into 6-8 oz cold water.  5. Mix thoroughly until a sticky, uniform paste is formed (7-10 minutes).  6. Dissolve the gelatin in ¼ cup of cold water. Pour it into the meat paste & thoroughly mix until the liquid has been absorbed.  7. Stuff into artificial casings.  8. Poach in 165°F water bath until an IT of 150°F is reached—(60-90 min.; depending on size of chubs)  9. Chill rapidly in ice bath.  10. Allow sausages to air dry completely—2-3 hours. OR hang in smoker (no smoke!) @ 100-110° for an hour os so until casings are dry to the touch.  11. Apply heavy hickory smoke for 3-4 hours. No heat.  12. Chill overnight before slicing & serving.

 

[shannon127]

Oh No!!!!!  Kevin, be carefull of mentioning too many sausages in the same post.  I can already see Jermey's (Smoking B) post now.  In all seriousness I vote mortadella.

 

[chef jimmyj]

Kevin, Thanks for Sharing! I bumped your Points...JJ

 

[couger78]

Hope you enjoy the recipe, Jimmy.

Thanks for the points bump....I think.

 

I'm not sure what the 'points' mean or how one garners them, but I thank you just the same. 

Kevin

 

[chef willie]

Well, now that my replacement blade is in hand I can continue the sausage adventures. First up is the Krautwurst (all measured to go, then no blade) then I promised to do a Swedish style for a buddy. For me, I LOVE Andouille, Red Hotz always a hit with me, a really good Brat would be nice....I'll be busy till Christmas, never mind Easter Sunday pressure. And you work and do all that???...LMAO, YOU THE MAN!!