Twelve pounds of 2guys Brisket & Chipotle Sausage

[LoydB]

This sausage has been a journey. I first made it several weeks ago, and screwed up the math on the salt. I ended up with about 13 pounds of way too salty sausage (this is why you fry some up before casing...). I divided the mix into two portions, vac sealed, and put in the freezer. Cut to this week which has been vacation. I ground up another six pounds of brisket trimmings and pork cushion, added all the seasonings for a six pound batch except for the salt, and mixed it with six pounds of the original mixture. This dealt with the salt issue.

The other bag of the original mix is a little over seven pounds. I'll leave it frozen until all of this is gone and I'm in the mood for another giant batch...

 

[chopsaw]

Great color . Nice recovery on the salt .

 

[Brokenhandle]

Looks good! Suppose you could find any cheese around your place to go with that lol!

Ryan

 

[indaswamp]

Yes, great recovery on the salt. You make sausage long enough, it will happen. Adding more unsalted mix is a great way to save the mince....

Thanks for posting.....awesome color on those smoked links too!

 

[jcam222]

Beautiful sausage! Recipe?

 

[Fueling Around]

Yeah did that once. Nice thing about doing it once is you usually don't have a repeat?
Awesome looking sausage. With only 2 of us at home it takes a long time to go through a batch of sausage we both like. I make a few sausage blends wife does not like so unless shared with others it take a very long time to go through the inventory.

 

[Fueling Around]

Recipe?

Brisket Chipotile

 

[DRKsmoking]

Nice looking colour on the sausage and like said above . Glad you could save the other batch.

David

 

[LoydB]

Great color . Nice recovery on the salt .

Thank you!

Looks good! Suppose you could find any cheese around your place to go with that lol!

I used cotija cheese from a local Mexican grocery store. I hesitate to use the time- and money-intensive cheese I make as a buried background flavor. I do use it for pizza though.

Yes, great recovery on the salt. You make sausage long enough, it will happen. Adding more unsalted mix is a great way to save the mince....

Thanks for posting.....awesome color on those smoked links too!

Thanks! That first taste was a very 'wtf have I done?' moment.

Beautiful sausage! Recipe?

Thank you.

Search Results for “brisket chipot” – 2 Guys & A Cooler

twoguysandacooler.com

Yeah did that once. Nice thing about doing it once is you usually don't have a repeat?
Awesome looking sausage. With only 2 of us at home it takes a long time to go through a batch of sausage we both like. I make a few sausage blends wife does not like so unless shared with others it take a very long time to go through the inventory.

Thanks! It's also just us two. I already gave some to neighbors, and will be taking some to my parents today.

Nice looking colour on the sausage and like said above . Glad you could save the other batch.

David

Thank you!