Sunday Funday Making Sausage

Discussion in 'Food & Cooking' started by chefbuba, Nov 16, 2015.

  1. chefbuba

    chefbuba

    Messages:
    2,238
    Likes Received:
    516
    Exp:
    Retired Chef
    Made some Polish Sausage today, turned out pretty good.

    #6lbs pork butt, salt, curing salt, pepper, marjoram, mustard seed and lots of garlic.

    Stuffed & smoked for about 4hrs at 160.





     
    kaneohegirlinaz likes this.
  2. butzy

    butzy

    Messages:
    1,750
    Likes Received:
    433
    Exp:
    Owner/Operator
    Looks good!
     
  3. koukouvagia

    koukouvagia

    Messages:
    7,420
    Likes Received:
    645
    Exp:
    Home Cook
    Fantastic!
     
  4. ordo

    ordo

    Messages:
    2,462
    Likes Received:
    251
    Exp:
    Home Cook
    Delicious!
     
  5. mike9

    mike9

    Messages:
    2,523
    Likes Received:
    465
    Exp:
    Former Chef
    Nice Buba - are you using fresh garlic, or garlic powder?
     
  6. millionsknives

    millionsknives

    Messages:
    2,500
    Likes Received:
    480
    Exp:
    Professional Caterer
    Very nice!  Good and tight bind, fat hasn't rendered out.  160 is very low, I don't think I can even stabilize my smoker that low.  What's the internal temp you aim for?

    I'm curious about the garlic too.  I like garlic powder for consistency of texture, and it is more "sterile" ish.   Sometimes for this type of fresh sausage I would venture fresh garlic with varied results.
     
  7. chefbuba

    chefbuba

    Messages:
    2,238
    Likes Received:
    516
    Exp:
    Retired Chef
    I have an MES, can set it from 100-275. I got the internal temp up to 155. I used granulated garlic, the recipe called for fresh but I didn't have and decent fresh and didn't want to go to the store.

    I ground with a coarse plate and thought about regrinding half through a fine plate but did not. The taster that I cooked up had a very different texture than the finished product, overall I'm happy with.
     
  8. millionsknives

    millionsknives

    Messages:
    2,500
    Likes Received:
    480
    Exp:
    Professional Caterer
    I have that problem with smoked sausages too.  The texture after smoking and blooming is much different than whan you would get on a patty on the stovetop.  Hard to tell you got it right until you're done.
     
  9. flipflopgirl

    flipflopgirl

    Messages:
    4,476
    Likes Received:
    417
    Exp:
    Retired Hospitality
    Gorgeous chef...looks ohso juicy....

    Did you mix the seasonings with a liquid?

    Have never done so but makes perfect sense and will be altering my method.

    mimi
     
  10. chefbuba

    chefbuba

    Messages:
    2,238
    Likes Received:
    516
    Exp:
    Retired Chef
    Spices mixed with  a cup of ice water then into the mix.
     
  11. flipflopgirl

    flipflopgirl

    Messages:
    4,476
    Likes Received:
    417
    Exp:
    Retired Hospitality
    /img/vbsmilies/smilies/drinkbeer.gif

    mimi
     
  12. millionsknives

    millionsknives

    Messages:
    2,500
    Likes Received:
    480
    Exp:
    Professional Caterer
    I think my sausage stuffer says 1 oz. liquid for every pound of meat.  Sometimes cold water, sometimes cold wine, depends on the sausage
     
  13. mike9

    mike9

    Messages:
    2,523
    Likes Received:
    465
    Exp:
    Former Chef
    I used a nice chardonnay for my last batch of goose sausage and ale for the batch before that.  Game can take that flavor and run with it.  I have an old refrigerator that is metal inside and out.  It died recently and I'm going to make a new smoker out of it.
     
    Last edited: Nov 16, 2015
  14. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    5,009
    Likes Received:
    349
    Exp:
    I Just Like Food
    @chefbuba  I'll PM you my snail-mail address /img/vbsmilies/smilies/wink.gif  I'll take a dozen!
     
  15. flipflopgirl

    flipflopgirl

    Messages:
    4,476
    Likes Received:
    417
    Exp:
    Retired Hospitality
    LOL the grinder/stuffer we use is from when the dinos roamed the earth.

    Any instructions are long gone.

    Just to give you an idea of how basic we get...... the recipe is written on the garage wall (using that waxy yellow marker from the construction trades).

    mimi

    Why the garage?

    Sausage making is a family sport.

    We wait until deer season is over and produce several large coolers full of venison and pork links.

    The smoker is in back of the barn.

    m.
     
    Last edited: Nov 17, 2015
  16. maryb

    maryb

    Messages:
    2,533
    Likes Received:
    194
    Exp:
    Semi pro/retired now
    I used to butcher with friends. We would get 6 sides of beef from a farmer we knew and process them in a weekend. We setup the 3 stall garage with space for the meat saw and grinder, tables where the kids trimmed scrap off the bones for hamburger grind, and a table for sausage making. All meat was ground on Saturday and mixed with spices then we stuffed sausages on Sunday. Nice part about working in the garage in Nov is temp control. We kept it about 40 degrees as we worked so everything was nice and cold. Big walk in freezer in the corner fr freezing wrapped cuts and every family got theirs cut different. When done we opened the doors, hosed off and washed all the tables then scrubbed and hosed the floor off. Made for easy cleanup of what can be a messy process when dealing with 2,000+ pounds of meat!
     
    flipflopgirl likes this.