Whats a good BBQ or SMOKED sausage to make for an event?

[mike johnson]

      I want to make some good sausage to sell for a CubScout FundRaiser. I have made snack sticks in the past. ( using a modified jerky gun) but I'm looking forward to using my new 15lb. stuffer.

I have orderd a book on Sausage but I'd love to hear from you veterans on what you think would be the best to grill up and serve at the Event. I do own an MES 40 so smoking isn't a problem. All suggestions are welcome. Thanks

 

[daveomak]

Mike, morning....   Not having made grilling sausage before I will bump your thread to get more exposure....   My sausage is limited to andouille, breakfast and beef sticks....  

If I was going to attempt what you are trying, Nathans or a Costco Polish is the flavor profile I would shoot for, to please the palate of the majority...  

I personally like a mix of medium and fine grind on the meat.... gives some texture to the tooth....  the stuffed mush in regular dogs just doesn't get me too excited...

A mix of brisket, chuck and maybe pork butt would give good flavor and texture....  

You could stuff some in edible collagen and some in pork casings.... The natural casings have that "snap" that only the older generation would remember and I personally prefer... 

Doing a fry test, to adjust the seasonings, will get you close on flavor before stuffing....   

Sorry I can't be more specific....  Ain't been there or done that.... just shooting from the hip....    Dave

 

[plj]

Mike, breakfast or lunch or dinner? If breakfast I'd go with a standard breakfast link. Lunch I'd do Polish, maybe with half with cheese in them as a +50cent option? (it is a fund raiser, right? :) Dinner I'd do Italian, serve with peppers & onions on a steak rolls. My reasoning is that I'd keep it simple, and keep the taste simple/plain, you're dealing with kids who might not appreciate fancy foods as much - besides, I assume you're getting a couple boys to help? The simpler & quicker, the better, both for making and cooking. For both the Polish & Ital, I agree with DaveO, coarse grind. Again, since its boys, use real intestine for the casings :)What sausage book did you order?

 

[mike johnson]

I ordered ( Great Sausage Recipees and Meat Curing ) by Rytek Kutas. And it would be for lunch. We usually just sell hotdogs but I;m totally loving making sausage and figured It wouldnt hurt having something extra to offer for a bit more money. I was thinking of brats but I dont want to emulsify that much meat.I think Polish just might be the best bet.

O.K. lets be HONEST I've only made peperoni snack sticks so far, and I have 5 lb. in the smoker as I type this but I have A WHOLE LOT of stuff comming this next week to start going crazy. Plus I have plenty of time to get a good recipee to use. Its amazing how you think " Im gona try to make this in my smoker" and the next thing you know your dreaming about making the next batch and your wife is getting you a vertical stuffer for your anniversary present

. DAMN I LOVE THAT WOMAN!! I look forward to sharing some Pics. from my first big batch.

 

[michael ark]

Solaryellow gave a good itlian sausage on here. Both hot and not.Thumbs Up

 

[plj]

I ordered ( Great Sausage Recipees and Meat Curing ) by Rytek Kutas

Ahh, the bible. I've learned that his recipes are outstanding, but a bit mild for my taste - I tend to increase the spices about 10% from his recipes now. FYI, I make brats, and I dont emulsify them, I just coarse grind. Yes the texture is different, but nobody I know cares, heck, I dont think any of my friends are sophisticate4d enough to even notice. "Its meat, its good!" In fact, the only thing I emulsify is hot dogs, and sometimes not even them.

 

[mike johnson]

I ordered ( Great Sausage Recipees and Meat Curing ) by Rytek Kutas

Ahh, the bible. I've learned that his recipes are outstanding, but a bit mild for my taste - I tend to increase the spices about 10% from his recipes now. FYI, I make brats, and I dont emulsify them, I just coarse grind. Yes the texture is different, but nobody I know cares, heck, I dont think any of my friends are sophisticate4d enough to even notice. "Its meat, its good!" In fact, the only thing I emulsify is hot dogs, and sometimes not even them.

what grinding size do you use for your brats? Im getting a kit in the mail this week and want to do the brats first.