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Yet another organ sausage

Discussion in 'Nose to Tail' started by atomicsmoke, Mar 10, 2018.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    From pig organs: two liver, two hearts, 1 kidney, 2 tongues.

    To move things faster i cooked the hearts and tongues in the pressure cooker. In the samw water but under normal pressure i cooked livers and kidneys.

    Here they are chopped:
    20180310_132502-1.jpg

    Meanwhile some onions (8) were sauteed in lard
    20180310_134213.jpg

    Other ingredients: leaf fat cracklings
    20180310_134457-1.jpg

    Pressure cooked skin, some from bacon
    20180310_135111-1.jpg
     
  2. ab canuck

    ab canuck Master of the Pit ★ Lifetime Premier ★

    Never had anything like that yet, Interesting, I'll be watching this....
     
  3. piker

    piker Smoke Blower

    Lean cracklings!!!!!
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Besides salt and pepper i used nutmeg and all spice
    20180310_153106-1.jpg

    Stuffed: large casing is with coarse cornmeal. Small casing with arborio rice 20180310_162934-1.jpg
     
    Last edited: Mar 10, 2018
    Bearcarver likes this.
  5. Bearcarver

    Bearcarver Smoking Guru OTBS Member

    Ah, Man---That's gonna be some Awesome Sausage!!!:)
    Heart, Liver, and Kidney are some of my favorite Deer Parts!!!
    And I love Beef Tongue too!!
    Like.

    Bear
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Bear,

    I can only offer Pig stuff....
    One of the large sausages goes into the oven for supper on Tuesday (after some cold smoking tomorrow). If you leave Tue morning you can make it.

    Some half decent Sauv blanc will be chilling.
     
  7. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    LOL---I wish!!
    Anything more than 20 miles for me is too much any more.:(
    Used to often drive 400 miles a day, working for my Son.

    Bear
     
  8. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Oh man... Your ruined some of the best parts of that oinker. :(

    J/k... :D
    While those are all great by themselves , those combined in sausages sounds divine.
    Look forward to seeing them after smoking.
     
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    You are right. Heart, liver, tongue all make outstanding meals. But i can't shake the peasant stock (once removed, my parents were intelligentsia folks)...planning for leaner times...A sausage like this makes many full meals, breakfast, lunches instead of lavish few. LOL
     
  10. The one with arborio rice looks like it could be boudin. Back in the day, the offal, scraps, and skin were used to make the boudin.
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Cooled after water bath. They got some nice colour by next morning. Went for some smoke.
    20180311_110851-1.jpg
     
    meatallica, crazymoon and Bearcarver like this.
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    20180311_210701-1.jpg
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Atomic, morning.... Do you use any spices and herbs in that mix ?? Or are you looking for natural flavor profile..
    I'm guessing SPOG is about the only seasonings you would normally use...
     
  14. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Dave
    No garlic in this one. Only salt, all spice, nutmeg (and cooked onion if one considers it a condiment). Some folks use thyme too.
    This is the traditional recipe from my home region. I find nutmeg and all spice complement organ meats nicely.

    Edit: i used pepper too.

    I never made haggis but as far as i know similar condiments are used in it - and no garlic.
     
  15. white pepper is my go to for organ meats. The pungent white pepper really helps the flavor profile....
     
  16. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    We ate the one above cold.

    This is oven roasted.
    20180312_180819-1.jpg
    20180312_181009-1.jpg
     
    meatallica and crazymoon like this.
  17. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, You have the most interesting posts of some excellent food (although it's not the run of the mill variety !) :)
     
  18. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you CM.

    Glad i can share.
     
  19. Are you willing to share some recipe portions for that? I have a deer heart and liver in the freezer I have been looking to experiment with.
     
  20. Watch that deer liver....it's strong compared to either pork or beef....
     

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