trying to find a good sausage recpie

[bradger]

I want a good one to use, it will be loose and most people on here will probably think what i want to use it on is sacrilegious. planing on using it on Boco meatsels.
of cores i will post on how it came out. posted this because a quick look came up with nothing.

 

[tx smoker]

I don't know what Boco meatsels are but if you could either clarify that or be a bit more specific about what flavor profile you're looking for, I may be able to help. I've got dozens of sausage recipes I've put together that cover most of the bases.

Robert

 

[bradger]

Boca actually they are a vegan meat, primary made with soy i be-leave, so it has very little fat. as for flavor profile i cant decide if i want breakfast or other.

 

[tropics]

Boca meatless
Maybe he means this

 

[tx smoker]

Boca actually they are a vegan meat, primary made with soy i be-leave

That unfortunately I cannot help you with. All of my sausage recipes are meat based.

Robert

 

[dernektambura]

I'm carnivores but closest I can think of meatless sausage that actually resemble sausage would be pealed and gutted zucchini, stuffed with cheese, loaded in butcher net and smoked....

 

[sandyut]

Try here

or this attachment maybe for inspiration. I cant recall where I got the Deejays pdf...might be on here somewhere...but did a quick search and didnt see it. but its early still.

 

[udaman]

i found this one idk if this is what your looking for. all my recipes also have meat in them.https://www.elephantasticvegan.com/homemade-vegan-sausages/

 

[Kduke]

I don't know what Boco meatsels are but if you could either clarify that or be a bit more specific about what flavor profile you're looking for, I may be able to help. I've got dozens of sausage recipes I've put together that cover most of the bases.

Robert

Can you please share your sausage recipes with me? I just made a jalapeño cheddar that is lacking in flavor and not sure what it needs more or less of.

 

[SmokinAl]

It seems to me that if you get Boca or Morningstar crumbles & use a any sausage recipe You will get the flavor of sausage, however it may be too lean. You could use NFDM to help with the moisture. Now this would be fresh sausage, not cured. So Hot Italian sausage, or breakfast sausage would work, I think. We eat a mostly veg diet & I would be interested in what you come up with. As a matter of fact I may give it a try with Morningstar crumbles myself, I use TheSausageMaker's (morning edge) for our breakfast sausage! It seems to have just the right amount of heat for us. I think you would have to stuff it in casings & not make patties, cause I don't think the patties would stay together. But I don't know for sure cause I've never tried it. Sounds like a good project for this winter!!
Al

 

[tx smoker]

Can you please share your sausage recipes with me? I just made a jalapeño cheddar that is lacking in flavor and not sure what it needs more or less of.

I have probably close to 40 recipes. That would be an awful lot to post. If you could please narrow down your request a bit that would make it a lot easier. A good portion of what I've made was just off the cuff and made up as I went along but I can certainly share some really good stuff.

Robert

 

[Kduke]

I have probably close to 40 recipes. That would be an awful lot to post. If you could please narrow down your request a bit that would make it a lot easier. A good portion of what I've made was just off the cuff and made up as I went along but I can certainly share some really good stuff.

Robert

I need a good base recipe to start. I am going to attempt apple brown sugar today. I would love to do a pineapple jalapeño but I can’t find where anyone has made it without it being mushy. If you have anything along these lines or any particular one you love, please share. Thank you!!

 

[tx smoker]

If you have anything along these lines or any particular one you love, please share. Thank you!!

The one Ilove the most unfortunately I cannot share the recipe for. It's a Cajun sausage that is just out of this world. I can however send you however much of the spice mix you need to make a batch. Lemme look through things and I'll see if I find something that jumps out at me. If you'd like to try the Cajun just send me a PM with your name and address and I'll get it sent out. I've sent it to several people here and all have loved it.

Robert

 

[tx smoker]

I need a good base recipe to start.

Here is one that I really like. It's a combo with part pork and part beef. You can do all of one or all of the other, or any combination of meat you want. I just love the flavor of the bacon in the sausage. You could easily substitute jalapenos for the cheddar if you want. I've never done anything with pineapple but think it has a lot of merit. I'd recommend going to the sausage forum and starting a post there asking about it. You can count on that if it's been done, somebody there will be able to help you. Ont thing you'll learn quickly about sausage making is that there really are no rules as far as flavors go. Whatever tickles your fancy can be made into a really good sausage.

BEEF BACON CHEDDAR SAUSAGE
2 lbs. beef
1 lb. bacon
¼ cup ice water
2 t kosher salt
1 T black pepper
¼ t thyme (seed, not ground)
1 t oregano
1 t parsley
½ T mustard seed
¾ t cure #1
4 oz cheese
1 T minced garlic

Robert

 

[tx smoker]

I need a good base recipe to start.

Here is a basic but very good salami

SALAMI

2 pounds ground beef

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon mustard seed

1/2 teaspoon curing salt

1 tablespoon coarsely ground black pepper

1 teaspoon red pepper flakes (optional)

1 teaspoon liquid smoke flavoring

Robert

 

[Kduke]

Will’s definitely be trying these..thanks for all the help!!

 

[bradger]

sorry iv been gone from my post so long, went on line did a search for turkey sausage, figured that would be a good start do to the lower fat content. found one i'm going to try.
will post when make, in a separate thread.