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SAUSAGE PHOTO GALLERY (Without Original Recipes)

Last post by Ferlizh « Thu Jun 06, 2019 14:02
Replies: 858
by atcNick » Sun Nov 28, 2010 02:36
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First post

I cut up the ham and butt I bought today and mixed in the salt and cure. 13 lbs and almost 4 oz.

I saved the thick layers of fat I got off the ham, right under the skin. Stuck it in the freezer. Any idea what that can be used for?

This was my first time cutting a fresh ham. Lots of lean...

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This is what I have currently. Learned how to do this from my friend, he has this technology here in his home in Bavaria. Takes sometime but the results are always worth it.
858 Replies

296524 Views

Last post by Ferlizh
Thu Jun 06, 2019 14:02

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Last post

Tough Casings - Causes and Solutions

Last post by K98 AL « Tue May 16, 2017 12:41
Replies: 4
by redzed » Mon May 08, 2017 05:43

First post

Speaking of tough casings on smoked sausages, what are some things you can do to prevent this?

I don't think my smoked sausages have tough skins - in my opinion - but I have a lady who loves my smoked sausages but complains about the tough casings. I'd like to satisfy her in this area but I don't...

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Hobbyists/amateurs tend to smoke theirs sausages longer than do the commercial processors. The long smoking phase will result in a dryer sausage and a tough casing.

I noticed this by accident - sausages that I didn't have time to smoke as long, actually had a nicer casing and better feel than...

4 Replies

4290 Views

Last post by K98 AL
Tue May 16, 2017 12:41
I Have A Question

Last post by Bob K « Thu Jun 16, 2016 17:27
Replies: 60
by siamon » Tue Aug 13, 2013 08:58
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There are no silly questions on this forum. Ask your fellow members for tips and suggestions in making your own favorite sausage recipes. Ask them about their techniques and secrets too! There are folks on this site with incredible sausage-making savvy and they will share it... BUT you will have to...

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Mike-
Welcome to the Forum!

What recipe are you using? The Marianski recipe is just the opposite 70% pork and 30% beef. pepperoni is traditionally a lean sausage, fat was not added. However we are used to it being a sausage with a higher fat content. I find it best use 60% pork, 25% beef, and 15%...
60 Replies

34155 Views

Last post by Bob K
Thu Jun 16, 2016 17:27
Sausage "Chatter"

Last post by redzed « Fri Nov 13, 2015 13:17
Replies: 327
by partycook » Mon Jul 25, 2011 02:01
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In Hyde Park, we chat about everything. Here in Sausage Chat we also talk about everything... providing it pertains to sausage . :lol: This is the place to ramble on and pose more simple questions or answers about sausage. Whether it is meat selection, grinding, mixing, casing, or any other...

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Hey Doyle! Welcome to the forum!

Can you post a pic of the salami? Hard for me to visualise what the problem might be. If it is air pockets and a soft texture it could be binding failure caused by inadequate mixing and salt distribution (or not enough salt), loose stuffing, warm temp of the meat...
327 Replies

110828 Views

Last post by redzed
Fri Nov 13, 2015 13:17
MEMBERS RECIPE INDEX (MRI)

Last post by redzed « Sun Dec 21, 2014 06:47

by redzed » Sun Dec 21, 2014 06:47

Our MEMBER'S RECIPE INDEX (M.R.I) is here:

Part 1 (Top half of page): Sausage recipes only.
Part 2 (Bottom half of page): Non-sausage recipes. (Sauces and sausage related items.)

The index contains links to posts of original and favourite formulations and recipes of our members.

0 Replies

6921 Views

Last post by redzed
Sun Dec 21, 2014 06:47
Summer Sausage Questions

Last post by redzed « Mon Nov 11, 2019 02:22
Replies: 4
by Scogar » Sun Nov 10, 2019 14:40

First post

I have gone through all the summer sausage recipes and posts that I could find on the site and answered a number of my questions, but found that this led me to a couple more. I'm hoping that there are quick answers for those in the know...The plan is to make Marianski's summer sausage So the...

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Actually when I use the word sugar it includes dextrose, sucrose, fructose, maltose, lactose, etc. They are all sugars. Dextrose is probably the best option in your situation since it will aid in a fast start and fast fermentation.

4 Replies

61 Views

Last post by redzed
Mon Nov 11, 2019 02:22
Spice dosage help

Last post by razvangrig « Sat Nov 02, 2019 13:48
Replies: 3
by razvangrig » Mon Oct 28, 2019 16:28

First post

Hi all!
I am trying to make some Texas hot links and I can't find the right dosage in grams/weight for mustard powder, sweet paprika, onion powder and garlic powder. How many grams should I try for these spices, for 1kg of meat?
Thank you!

Last post

Thanks for the suggestions, it's a good starting point, as I have never used garlic powder or mustard seeds before in a sausage.

3 Replies

133 Views

Last post by razvangrig
Sat Nov 02, 2019 13:48
Champion Juicer for emulsifying hotdogs

Last post by Bob K « Wed Oct 09, 2019 12:58
Replies: 7
by Thewitt » Mon Jan 28, 2019 16:26

First post

I saw this on YouTube, where the Champion Juicer used with the blank plate is used to emulsify meat for hotdogs, and I tried it this weekend.

It works brilliantly!

I ground 50/50 beef and pork through a 1/4 plate, seasoned, then fed through the 1/8 plate, then through the Champion.

The result...

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Bob-
Its pretty hard to tell if it would work, the champion has a strong 1/3 horse motor and an optional blank plate.
Best way is to just try it

7 Replies

1044 Views

Last post by Bob K
Wed Oct 09, 2019 12:58
Bauernwurst Recipe

Last post by Bob K « Sat Oct 05, 2019 14:27
Replies: 5
by johnmac » Thu Oct 03, 2019 19:19

First post

Does anyone out there have a proven recipe for Bauernwurst? It's one of my favorite types of sausage in Germany, but I've not had much luck finding recipes online. Thanks in advance.

Mac

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John-
The unsalted pork back refers to Backfat AKA Fatback. Which is a hard firm fat. Bacon or pork belly is soft so that makes a big difference in texture.

5 Replies

203 Views

Last post by Bob K
Sat Oct 05, 2019 14:27
Green onion sausage

Last post by Gatorgar « Sun Sep 08, 2019 02:24
Replies: 4
by Gatorgar » Mon Aug 26, 2019 13:36

First post

I've utilized the search bar to see what I can find on the amount of green onion that should go in to a batch of sausage. I didn't find anything. So, in your professional opinions, can you give me weight of green onions that will go into, lets say, 10# of Sausage?? I'll take it from there and then...

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10g to 1kg will not really make it a green onion sausage. Add a lot more onion. Cajun chaurice recipes usually ask for 100g/kg.

That's what I came up with, off the other site I was on. Comes out to 4.04 ounces per 25 pound of meat. Talked to a man that runs a slaughter house and deer processing...

4 Replies

555 Views

Last post by Gatorgar
Sun Sep 08, 2019 02:24
The herb 'savory' in sausage question

Last post by polka « Mon Sep 02, 2019 04:16
Replies: 3
by polka » Sun Sep 01, 2019 02:31

First post

Howdy All

Received a breakfast sausage recipe from a friend several years ago, and it includes the herb Savory. I have never made it. Just ran across it again, a day or so ago.

I used to grow herbs way before I ever thought of making sausage. I don't have any on hand. So, I need to go looking...

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...and then, summer savory would be the one most likely at the grocery store??

3 Replies

390 Views

Last post by polka
Mon Sep 02, 2019 04:16
TRANSLATING SAUSAGE RECIPES

Last post by Agoracritus « Wed Aug 07, 2019 06:31
Replies: 6
by polka » Sun Aug 04, 2019 13:02

First post

Hello All, especially RedZed

When using google or bing translators from Czech to English, or German to English, when Kmin or Kummel, or its derivations go thru, I almost always get Cummin. Shouldn't this actually be Caraway?

Rex

Last post

Incidentally, the fact that internet recipes are all over the place never surprises me, but when a recipe has thousands of views and hundreds of likes and comments without a single person pointing out a glaring error, like WAY too much salt...it always blows my mind a bit. That’s what I like about...

6 Replies

609 Views

Last post by Agoracritus
Wed Aug 07, 2019 06:31
Potsticker Sausage

Last post by Agoracritus « Mon Jul 01, 2019 00:21
Replies: 12
by Agoracritus » Thu Jun 20, 2019 07:26

First post

If you like potstickers, and you like sausages, you might just love this recipe!

(If you want, you can skip this intro and go right to the recipe in the next post/reply)

Making filling for potstickers was actually the first reason I got into grinding my own meat, many years ago (because I...

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Will be making this again, and will also try it using turkey meat.

Glad you made and liked them! I think turkey sounds like a very interesting alternative to pork or chicken. I’m probably going to try chicken thighs for my next batch. (I already know they work great for chicken potsticker...

12 Replies

979 Views

Last post by Agoracritus
Mon Jul 01, 2019 00:21
Lime Juice instead of Vinegar

Last post by MatterOne « Wed Jun 26, 2019 23:36
Replies: 6
by LinkMeAllOver » Mon Jun 24, 2019 19:11

First post

Hi all,

Long time lurker, first time poster here.

I'm planning on making a spicy sausage in a few days with a variety of South American chilies, cilantro, coriander, garlic, onion, etc., and I was considering adding some lime for a bit of tanginess. I know some chorizo recipes use vinegar, but I...

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Is this going to be a fresh sausage? There are only a two fresh sausage recipes (Hmong sausage and Chorizo Criollo Colombiano) on the meatsandsausages site and they both use 30ml per kg of meat. There is also a cooked sausage (Relleno de Huescar) and a fermented sausage (Lomo Embuchado Iberico),...

6 Replies

563 Views

Last post by MatterOne
Wed Jun 26, 2019 23:36
Chorizo Verde

Last post by Butterbean « Wed Jun 26, 2019 17:16
Replies: 4
by STICKSTRING » Fri Jun 14, 2019 07:48

First post

Hello all,
I made Chorizo Verde this evening after work and unfortunately quite disappointed with how it turned out. I’m not 100% sure if I made a mistake, failed to follow the recipe properly, or possibly the sausage turned out exactly how it was supposed to and I am not a fan of the texture....

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Most times when I make chorizo I simply stuff it in the plastic sausage bags since most people use it as a loose ingredient anyway and I can't see the point in wasting casings.

4 Replies

591 Views

Last post by Butterbean
Wed Jun 26, 2019 17:16
Weekend sausage

Last post by Bob K « Tue Jun 11, 2019 11:28
Replies: 43
by jjnurk » Wed Dec 13, 2017 18:24
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Concidering Ima newbie, just wanted to share a weekend, before the snowfall, a blend of swojska - moose, pepperoni and jalapeno/cheddar smokies. 300 lbs worth. All smoked on whiskey soaked oak from my friends at Last Mountain Distillery. Long day but fun.

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The Original post by Grey Goat is here :

Redzeds modified metric version can be found on page 2 of the same topic.
43 Replies

8805 Views

Last post by Bob K
Tue Jun 11, 2019 11:28
Cure time

Last post by mski2 « Sat May 11, 2019 19:25
Replies: 2
by mski2 » Sat May 11, 2019 15:38

First post

Hi,
I have 11# of pork cubes curing for Hot smoked polish and kabanosy , something came up and I cannot grind stuff smoke till Tuesday, will be 7 days curing, both recipes call for 72 hours.
Anyone tried week long cure ?
Thanks
Mark

Last post

Thanks redzed , I got 2% salt ,more than I usually do so Ill give it a try.
Ever since I started using the 2 to 4 day cure before grinding my sausage the quality improved 10X.
The kabanosy I now make is from a post of yours a few years back , thanks its great.
Ill post back with the outcome, who...

2 Replies

439 Views

Last post by mski2
Sat May 11, 2019 19:25
Canada Goose Kiełbasa

Last post by redzed « Wed May 01, 2019 22:58
Replies: 7
by redzed » Sun Mar 30, 2014 07:40

First post

A few days ago I made yet another sausage using Canada Goose breasts and pork. And this time, rather than using chilies, paprika, fennel and other spices, I made a basic farmer style sausage nicely flavoured with Polish favourites: garlic, marjoram, all spice and nutmeg. It is, however,...

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That's great. That goose meat does need a lot of spice to overtake that skanky flavour. I think sausage is the best thing you can make with wild goose. How about some pics?

7 Replies

5342 Views

Last post by redzed
Wed May 01, 2019 22:58
Semi Dry Cured Pepperoni

Last post by jcflorida « Mon Apr 22, 2019 00:52
Replies: 4
by jcflorida » Sat Apr 20, 2019 18:54

First post

It's kind of sad that there has been no new activity on this GREAT site in over 10 days :(
So I decided to post the pepperoni we made over the last week or so. Nothing spectacular, but at least it lights up the board :D
Here's the recipe:

We've tried many dry cured and semi dry cured pepperoni...

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Hi redzed,

Hope you had a great Easter yourself . . . and also that work slacks off a bit soon. I vaguely remember those long hour days, but as an old retired guy, I have lots of time to post on forums that I like to learn from.

lactic acid bacteria are intolerant of a high acid environment...

4 Replies

551 Views

Last post by jcflorida
Mon Apr 22, 2019 00:52
The Wurst friday ever!

Last post by fatboyz « Sat Mar 09, 2019 02:25
Replies: 2
by fatboyz » Fri Mar 08, 2019 15:20

First post

Well it has been -35+ here for the last month. I've been killing pork, making bacon, ham and speck.
I took Friday off and made up 3 batches of sausage. I tweaked my Jalapeno cheese smokie recipe and cut out the ground jalapeno and jalapeno flakes. Instead I added 1g smoked paprika, 1 g crushed red...

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It was the pictures themselves. Says too many pixels tall. It's so frustrating trying to put in IMGUR, re size and whatever, that I'm not wasting my time!!!
Sorry fellas!

2 Replies

529 Views

Last post by fatboyz
Sat Mar 09, 2019 02:25
Should I dump it?

Last post by RadRob « Fri Mar 08, 2019 22:16
Replies: 9
by RadRob » Mon Mar 04, 2019 01:14

First post

I ground up pork butts to make my normal sausage recipe except this time I used Morton's salt substitute for a no sodium sausage for my Mom but after mixing and frying up a patty it has a weird chemical taste. It's the same recipe I always use except that Morton's, I think it's too much of the...

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It's like all recipes, always tinkering but this is where I'm at now.

% Grams

meat 8 lbs 4081.5g
fat 1 lbs
salt 1.5 % 61.2225g
black pepper 0.3 % 12.2445g
cayenne 0.3 % 12.2445g
garlic powder 0.3 % 12.2445g
onion powder 0.6 % 24.489g
paprika 0.5 % 20.4075g
brown sugar 0.5 % 20.4075g
thyme...

9 Replies

817 Views

Last post by RadRob
Fri Mar 08, 2019 22:16
Smoked Sausage Patties . . . Is This Really Sausage?

Last post by Butterbean « Tue Mar 05, 2019 15:21
Replies: 2
by jcflorida » Tue Mar 05, 2019 01:45

First post

I love fixing myself a simulated egg McMuffin for breakfast. For sausage, I have been using the frozen pre-cooked sausage patties from the grocery store. Recently decided to try to make my own pre-cooked patties. Cubed about 4 pounds pork (72% loin, 18% back fat, and 10% picnic) and mixed in 1.5%...

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Looks good and sounds very practical.

2 Replies

440 Views

Last post by Butterbean
Tue Mar 05, 2019 15:21
Kiełbasa Swojska

Last post by redzed « Fri Mar 01, 2019 15:25
Replies: 45
by redzed » Thu Jul 17, 2014 19:03
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What is kiełbasa swojska ? Well, it's the name you call your own homemade sausage. The name is also given to country style sausages using recipes that were unique to an individual, family, or village. So if you craft a Polish type sausage and call it swojska you will never get the name wrong!...

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These look great Redzed, exactly like the ones my grandparents did! I'll give your recipe a try and will post the results!

Hello Maciej, I'm looking forward to seeing how the sausage turns out! Just remember that the process is just as important, or maybe even more so, than the ingredients.
45 Replies

19107 Views

Last post by redzed
Fri Mar 01, 2019 15:25
Cultured Buttermilk for Summer sausage?

Last post by bolepa « Mon Jan 28, 2019 16:01
Replies: 10
by bolepa » Tue Jan 01, 2019 21:20

First post

Happy New Year to everyone!
I am going to make 6.5 kg of Summer sausage tomorrow. 50/50 pork shoulder and lean beef.
I don't want to use FL-C culture this time and don't have fermento on hands so... I decided to use dry buttermilk. I could not find just dry buttermilk in neither of 5 supermarkets...

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Butterbean and redzed - thank you very much for your comments!
Like I said before, I don't think that the buttermilk powder had real impact on tangy taste. The tangy taste was not really noticeable. About sausage being a little more moist: honestly, I don't know. This was my first experiment with...

10 Replies

1404 Views

Last post by bolepa
Mon Jan 28, 2019 16:01
AIR IN STUFFER

Last post by Kijek « Thu Jan 24, 2019 15:15
Replies: 4
by Kijek » Fri Dec 07, 2018 21:49

First post

Hi Guys I've been busy, but here is a simple question , with probably many answers.

What methods have you found work out best for getting most of the trapped air out of your stuffer?

I tried many ways and dreamed up a few of my own. I have some good results, but would really like to here from you...

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Thanks Butters, I do have the tendency of putting in heaping mounds of meat at one time.

4 Replies

853 Views

Last post by Kijek
Thu Jan 24, 2019 15:15
Deer Liver Sausage time again (Leberwurst)

Last post by fatboyz « Mon Jan 14, 2019 01:53
Replies: 7
by fatboyz » Sun Jan 06, 2019 16:21

First post

It's that time again. I'm using one deer liver, 30% deer lean trim, 50% pork belly trim and one 375g pack of bacon. I posted the recipe last year. I'm generally not a fan of the Pate type liverwurst but this one is more course, but still spreadable. Yummy on fresh bread or crackers. Meat is cooking...

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The pork, onion and deer are cubed and cooked in water just not quite enough to cover. When done, Liver is dropped on top for 2 min each side to close pores. Everything is then ground through a 1/4 plate, with the raw bacon. Ground a second time through 1/8. Spices added and mixed. This time I...

7 Replies

926 Views

Last post by fatboyz
Mon Jan 14, 2019 01:53
[USA] Lockhart TX Style Beef Sausage

Last post by tdimler « Sun Jan 13, 2019 14:13
Replies: 18
by tdimler » Tue Jan 07, 2014 01:37
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I set out to re-create the beef sausages made in the famous Lockhart, TX BBQ establishments like Blacks, Smitty's, and Kreuz. They all make a beef sausage, simply seasoned, with a unique soft texture. There isn't a modern recipe shared for these sausages but some old information basically stating...

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Awesome post, thanks for sharing.

Glad you liked it.....I just made a couple more batches of this the other day! Same basic formula though I did get my hands on some Bull Binder but haven't done enough sampling to decide if it is meaningfully different than the milk powder I was using.

TD
18 Replies

15722 Views

Last post by tdimler
Sun Jan 13, 2019 14:13
Stefans kielbasa

Last post by redzed « Fri Dec 28, 2018 17:21
Replies: 66
by StefanS » Tue Mar 15, 2016 00:33
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Hi All.
Just finished a lot of postings and everything despaired. Time limit!!!! so ok. again.
I understand that most of you here are trying to do nice Italian style salami, pepperoni, Spanish chorizo, or other kind of fermented sausage. Some of you doing just polish style sausage(BB - greetings)....

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On picture - winterized bee hives (5 of them).

Aha! So my first huch was correct after all! :lol:
66 Replies

27329 Views

Last post by redzed
Fri Dec 28, 2018 17:21
KIelbasa

Last post by redzed « Fri Dec 14, 2018 21:40
Replies: 5
by cathouse willy » Thu Dec 13, 2018 21:12

First post

I made some kielbasa and bacon for Christmas gifts this year.

Last post

Mike (Walleye1) posted the recipe on our forum a while ago. Here is the link.

Is he still active on the Bradley forum? I haven't been there for a long time.

5 Replies

1027 Views

Last post by redzed
Fri Dec 14, 2018 21:40
Marianski chart of spices suggested uses in grams

Last post by polka « Mon Dec 10, 2018 00:55
Replies: 2
by polka » Sun Dec 09, 2018 15:06

First post

Hello Fellows

I have misplaced my marianski book.

He published a full list of herbs and spices, and suggested amounts, for making your own formulas.

Is it posted on this site? Can somebody point me toward the link? Or reproduce the list in a response?

I typically make 2.25kg /5 # batches of...

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BobK

You knew exactly what I was looking for. This is it.
Thanks a Million!

Take care
Rex

2 Replies

640 Views

Last post by polka
Mon Dec 10, 2018 00:55
Pig age appropriate for fermented sausages with starter cul?

Last post by markizschnitzel « Sun Nov 11, 2018 09:11
Replies: 3
by markizschnitzel » Fri Nov 02, 2018 12:00

First post

When making fermented cold smoked sausages, I know that small farm bread and raised pigs of at least 1 year of age are enourmosly superior to a standard meat found at the average butcher, where I live (croatia, central europe). Those pigs are intensly raised for only around 6months, and the quality...

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There's others here way more knowledgeable than me but I use similar meat all the time. I get barn clean out (smaller) pigs from the local Huterite colony. They are intensely barn raised as well. They are only about 6 months old and anywhere from 25-40 KG. Some times they're very lean so I need to...

3 Replies

962 Views

Last post by markizschnitzel
Sun Nov 11, 2018 09:11
Trehalose, Sodium Erythorbate & MSG use

Last post by bolepa « Sun Nov 04, 2018 17:54
Replies: 4
by bolepa » Wed Oct 31, 2018 19:14

First post

Hi everyone, I was searching this forum for a good hot dog recipe and found a few. Couple of them call for Trehalose, Sodium Erythorbate & MSG use. Not too many recepies on this forum call for these stuff. Neither Marianski recipes do... I tried to search the forum to find more information on this...

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redzed, thank you very much for your respond and explanation. I could not reply on your post right away because this website was down and not accessible yesterday for the whole day....This is very helpful for me to know yours and Bob K opinion on this subject. I am trying to refrain from using...

4 Replies

953 Views

Last post by bolepa
Sun Nov 04, 2018 17:54
Pork Loin Sausage

Last post by Bob K « Tue Oct 30, 2018 13:41
Replies: 7
by redzed » Sat Oct 27, 2018 21:45

First post

Pork Loin Sausage

This is an easy to make sausage that will impress your fat-fearing friends! :lol: Beacuse this sausage is so lean, it may be a little on the dry side. However, sliced thinly and stacked on a sandwich with a bit of mustard and mayo it tastes wonderful and will blow away any...

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For those without a kidney plate there are other options.
Like redzed stated above mixing with a potato masher or even by hand will help extract the proteins. A stand mixer (like a Kitchenaid) is another option which does an excellent job.

If you scroll down in this thread to StefanS's post on Ham...

7 Replies

1744 Views

Last post by Bob K
Tue Oct 30, 2018 13:41
My product IMT stalls out - WHAT TO DO?

Last post by bolepa « Mon Oct 29, 2018 17:35
Replies: 2
by bolepa » Mon Oct 29, 2018 14:41

First post

Hi everyone and I have a question to ask: what should I do now? I know this topic was discussed on this forum previously but I need to make a decision and am not sure what to do.
I was making two type of sausages - summer sausage and cervelat. I decided to follow the recipe from Marianski book for...

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Wow! Your advice is pretty different from Mr. Marianski recipe and lot easier to deal with. Definitely will keep it in my tips & trick notes. I am going to use it with my next batch of SS. Happy to hear that I don't have to through away all my meats and should be able to finish both sausages with...

2 Replies

740 Views

Last post by bolepa
Mon Oct 29, 2018 17:35
Need to make some deer sausage

Last post by MatterOne « Mon Oct 08, 2018 23:28
Replies: 7
by sausagemaneric » Sat Oct 06, 2018 23:21

First post

Hi,
I have about 5 pounds of ground venison, frozen. It was given to me from a reliable source. It is ground, packed and appears to be a very nice product. Not really caring to much for ground venison by itself, thinking I'd make some smoked sausage with it. I'm thinking straight up Kielbasa? Would...

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And, after doing it that way, you're never going to want to measure by volume or avoirdupois weight again.

7 Replies

1245 Views

Last post by MatterOne
Mon Oct 08, 2018 23:28
Using binders when making sausage

Last post by mski2 « Sat Sep 29, 2018 17:24
Replies: 18
by kakallatt » Tue May 15, 2018 02:13
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Does anyone NOT use a binder when making smoked Polish sausage? I'm smoking about 15 lbs now and have used the Rytek Kutas recipe of using soy protein or powdered milk. I vaguely remember my Grandfather in the 50's when He had a grocery store and I'm almost sure he never used any. What would be the...

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I guess because I started this hobby with that book and was discouraged by the terrible sausage recipes,
if you follow them they taste worse than the crappiest rubbish in the store. I made his box cured bacon and smoked ribs and they were fine, one of the BIGGEST defects of the book is all volume...
18 Replies

4471 Views

Last post by mski2
Sat Sep 29, 2018 17:24
Bohemian Cream Sausage (Klobosy) - Need recipe!

Last post by redzed « Mon Sep 24, 2018 20:23
Replies: 10
by rhamnik » Fri Mar 23, 2018 22:47

First post

I am running out of places to look! Does anyone have a recipe for Bohemian Cream Sausage (Klobosy - not Klobasy)?

Thank you!

Last post

A couple of days ago I was in the Bohemian town of České Budějovice, the home of the original Bud. Not only did I quaff a couple of mugs of Budweiser Budvar, a golden lager with a stiff and creamy head, I also found a small sausage vendor in a local market. Among the products was Vinná klobása the...

10 Replies

3602 Views

Last post by redzed
Mon Sep 24, 2018 20:23
Stuffing using 10mm tube

Last post by redzed « Sun Aug 19, 2018 17:26
Replies: 15
by 65valiantwin » Mon Feb 12, 2018 15:36
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Hi guys,

I recently tried my first batch of Pepperettes, used LEM 17mm collagen casings.

I had to get a 10mm stuffing tube to fit the casings...problem is, squeezing the meat down through that little tube almost bent my stuffer ! Any suggestions on a different type of stuffer (direct drive) that...

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Just a thought:

would a jerky cannon with a sausage stuffing tube be the ticket for the smaller size? Water in the farce / batter couldn't hurt either.

R
No reason why it can't be done, but would involve a heck of a lot of work. :shock: You would be constantly refilling the small chamber and be...
15 Replies

3466 Views

Last post by redzed
Sun Aug 19, 2018 17:26
Mushroom sausage for the grill

Last post by Butterbean « Sat Aug 18, 2018 15:35
Replies: 10
by redzed » Sun Aug 13, 2017 18:17

First post

Sausage with Mushrooms

This turned out to be an excellent grilling sausage, juicy and full of flavours. Recipe from a book prepared by two top French chefs, Jean-Claude Frentz and Michel Poulain, Charcuterie Specialties , 1995. Sausage is semi prepped by poaching so you can freeze it and...

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Thanks for sharing that recipe. Looks terrific. I'll have to give this a try. Love mushrooms.

10 Replies

3401 Views

Last post by Butterbean
Sat Aug 18, 2018 15:35
Turkey and Pork sausage

Last post by jjnurk « Tue Aug 07, 2018 18:10
Replies: 2
by redzed » Sun Aug 05, 2018 19:17

First post

I needed something to do and noticed a 31lb turkey lounging in the freezer. I boned the whole thing out resulting in 17.5lbs of boneless turkey meat. About half of the meat went into a smoked Polish style sausage, the rest into a fresh Italian sausage, turkey burgers and scallopini. The smoked...

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That looks really tasty. Might be another one I wouldn't mind trying. Chicken and feta first.
Is there a noticable turkey flavour to this or just a hint?

2 Replies

1358 Views

Last post by jjnurk
Tue Aug 07, 2018 18:10
Grilling time!

Last post by MatterOne « Wed Aug 01, 2018 02:19
Replies: 12
by redzed » Sun Jul 15, 2018 19:07

First post

Barbeque season in full swing! Time to be creative and make your favourite grilling sausages. I made three different sausages and am set for a while.

Chicken with feta and spinach. This sausage is definitely a hit every time. Recipe is here:

Boerewors, South African farmer sausage. Made...

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I normally salt at a rate of 18g/kg for fresh sausages. But for this sausage, 20g/kg in addition to the additional salt from the feta and chicken stock was just right for me. And I think the additional salt was part of what helped bring out the taste of the spinach.

No, I DID like the onion! I...

12 Replies

2141 Views

Last post by MatterOne
Wed Aug 01, 2018 02:19
Chorizo Fresco

Last post by redzed « Sun Jul 29, 2018 16:52

by redzed » Sun Jul 29, 2018 16:52

This is another great tasting summertime grilling sausage. It is a basic Spanish style fresh chorizo, with a good load of garlic and paprika. Based on ingredients in Jeffrey Weiss' Charcuteria: The Soul of Spain . Simple and quick to make and absolutely delicious.

Using a combination of lean...

0 Replies

1164 Views

Last post by redzed
Sun Jul 29, 2018 16:52
General question

Last post by LOUSANTELLO « Thu Jul 26, 2018 23:46
Replies: 2
by LOUSANTELLO » Thu Jul 26, 2018 22:20

First post

When I made fresh Italian sausage, I remember a comment about using a minimum of 1.5% salt. Was this a safety thing or a rule of thimb for flavor? I just made fresh brats and multipled wrong using .15% instead of 1.5%. Any harm if refregerated overnight then vacuum packed and frozen?

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Ok thanks. They dont taste great. Very bland. I am hoping they flavor up in the refrigerator overnight. Thanks

2 Replies

927 Views

Last post by LOUSANTELLO
Thu Jul 26, 2018 23:46
Looking for Hot Italian Sausage Formula

Last post by sorrydude « Fri Jul 06, 2018 23:01
Replies: 4
by sorrydude » Tue Nov 07, 2017 10:08

First post

I consider the hot Italian sausage that I grew up eating the best I've experienced. I've been many places and tried many hot Italian sausages and never came across one that I liked nearly as much. I want to try to replicate the formula at home.

According to the list of ingredients on the...

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What is the tomato juice do? I've never heard of this. Please advise.

Sorry for not responding sooner. I think that the tomato juice just works the same as using a wine or even water. It gives the seasoning mix something to distribute more evenly in when mixed with the meat, keeps the temperature...

4 Replies

2330 Views

Last post by sorrydude
Fri Jul 06, 2018 23:01
Anyone use Hatch green chili in their sausage?

Last post by Seadog92 « Tue Jul 03, 2018 20:29

by Seadog92 » Tue Jul 03, 2018 20:29

I want to use up some of my frozen Hatch green chili before the new harvest comes in next month. I've made some sausage before using a basic recipe and just tossing in chopped chili, but I'm wondering if anyone has a tried and true recipe for a good juicy Hatch green chili link sausage.

0 Replies

938 Views

Last post by Seadog92
Tue Jul 03, 2018 20:29
longanisa

Last post by Bob K « Tue Jun 19, 2018 12:19
Replies: 1
by G pop » Mon Jun 18, 2018 21:20

First post

Hey , Guys

When I make longanisa ( Pinoy ) using cure #1 after grinding I put tin a lug over knight
in the ref. then put it in zip lock bags the next day. Can I put the sausage in the zip lock
bags directly or does a gas have to escape ?

TIA Paul

This is the best site

Last post

Paul-
You can use vac seal or baggie right away.

1 Replies

901 Views

Last post by Bob K
Tue Jun 19, 2018 12:19
Fresh sausage

Last post by redzed « Wed Jun 06, 2018 14:28
Replies: 3
by LOUSANTELLO » Wed Jun 06, 2018 01:58

First post

I`ve been making fresh sausage for a while and I remember somebody here suggesting a minimum of 1.5% salt. Is this a safety thing or a flavor thing? I have a buddy who wants to make the next batch with less salt. Suggestions?

Last post

Excerpt from Gerhard Feiner, Meat products handbook: Practical science and technology pp. 77-78

1 Salt is a flavour enhancer and no meat dish or meat product tastes good
with insufficient salt, even if spices are used in the preparation of the
meat.

2 Salt, in conjunction with phosphates,...

3 Replies

1407 Views

Last post by redzed
Wed Jun 06, 2018 14:28
Kabanosy Revisited

Last post by Devo « Tue Apr 17, 2018 10:11
Replies: 9
by Butterbean » Sun Apr 15, 2018 20:58

First post

A couple weeks ago I made some Kabanosy and after seeing varying textures of the finished product on Google images I asked the question as to whether or not the sausage should have a smooth finish or be crinkly or more rough. The general consensus is it should be rough. Not to pick on BobK, but Bob...

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Devo, why do you say you won't make them again? Do you not care for the flavor or what? I like them myself. Just curious.

I did not like the flavor all that much.

9 Replies

1966 Views

Last post by Devo
Tue Apr 17, 2018 10:11
Kiełbasa Biała Surowa - Polish White Sausage

Last post by Kijek « Fri Apr 06, 2018 23:18
Replies: 6
by snagman » Thu Oct 20, 2011 02:02

First post

'Twas Kielbasa Biala Surowa that got me interested in sausage making.

FWIW....I was born here in Elmira, NY, but grew up about 20 miles south in Tioga County, PA.
Tioga County has a somewhat well known coal mining town called Blossburg (hometown of the first secretary of labor, William B....

Last post

My father (Polish) used to tell me about a white kielbasa, and we could never find it, not even in the polish stores, this must be it.
Oh how I miss the good old traditional Easters....... :sad:

6 Replies

4073 Views

Last post by Kijek
Fri Apr 06, 2018 23:18
Kabonosy - The Look

Last post by Butterbean « Tue Apr 03, 2018 03:26
Replies: 5
by Butterbean » Sun Apr 01, 2018 16:28

First post

After making some Kabonosy I looked on Google images at photos of this sausage made by other people and noticed there was a lot of variation in what the final product looked like. Some had a wrinkled appearance while others were smooth.

For all the Polish purists on the board I'd like to ask what...

Last post

Thanks.

5 Replies

1422 Views

Last post by Butterbean
Tue Apr 03, 2018 03:26
water beads on sausage

Last post by redzed « Mon Mar 19, 2018 16:22
Replies: 1
by jjnurk » Mon Mar 19, 2018 16:00

First post

In the spirit of perfecting the art, I have noticed on several occassions that there were beads of moisture forming on the sausage after they've been in the smoker for a short period of time. I've observed and tried several methods to eliminate that but haven't really come to any conclusion. I've...

Last post

the temp of the sausage may be a little on the colder side, 10C when putting into the smoker.

That's the reason! Let the sausage set and dry at room temp for 2-3 hours until it is warmed up and completely dry to the touch. Preheat your smoker with dampers open to eliminate any moisture. Set...

1 Replies

860 Views

Last post by redzed
Mon Mar 19, 2018 16:22

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