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[USA] Bad Bob's "Brown n' Serve" Breakfast Sausage

Posted: Sat Jul 02, 2011 03:35
by Chuckwagon
Some of the members participating in the Dry-Cured "Projects", said they would like to pass a little of the long curing period by making a "Cooked - Cured" type sausage to snack on while waiting. If you have a favorite recipe for a "cured n' cooked" sausage, whether it is smoked or not, why not share it with the other members here:

I've made a nice "brown n' serve" prep-cooked sausage that is much like a cooked salami, but a little milder with black pepper and sage. I put it in 5" bologna (red) casings for stuffing convenience and "sandwich size" slices. It stores well in the refrigerator dehydrator with a little plastic wrap over the exposed end, held by an elastic band. It is just right for slicing off 1/2" thick rounds for quick browning in a buttered skillet. It's incredible for a breakfast sandwich with a little mustard on a sourdough biscuit with a fried egg. That might be a fun project to make. Brown n' serve is quick, delicious, and simple to make. The recipe is just below and it's called, "Bad Bob's 'Brown n' Serve' Breakfast Sausage". :shock:
Hope you enjoy it as much as I have.

Best Wishes,
Chuckwagon

Posted: Sat Jul 02, 2011 04:49
by ssorllih
I made a "Ham Sausage" by the book recipe and it is about gone. I have the turkey cut and treated with salt and cure #1 for another batch that I will probably do up tomorrow. My method is to follow the Polish recipeas to cure, salt and spices but to use turkey in place of pork and to increase the amount of emulsified mince to about 45 per cent. I told Nancy that it is bricks and mortar sausage. The bricks being the chunks of turkey not ground in a matrix of emulsified seasoned mince and stuffed into 2.4 inch casings, Air dried, smoked and poached.
This was really the choice because of a 49 cent per pound turkey that called me.

[USA] Bad Bob's "Brown n' Serve" Breakfast Sausage

Posted: Tue Jul 05, 2011 06:51
by Chuckwagon
[USA] Bad Bob`s "Brown n` Serve" Breakfast Sausage
Cured And Smoked-Cooked Type Sausage

Pork that is "par-cooked" has been heated higher than an internal temperature of 137°F. (58°C.), but less than 148°F. (64°C.) eliminating any possible trichinella spiralis. When the pork product is heated above 148°F. (64°C.) but below 154°F. (68°C.), it becomes "fully-cooked" and "ready to eat". This final cooking step ensures the destruction of all sorts of other bacterial pathogenic microorganisms including staphylococcus aureus, escherichia coli serotype 0157:H7 and 0121, salmonella enteritidis, clostridium perfringens, listeria monocytogenes, campylobacter jejuni, shigella, bacillus cereus, as well as various non-bacterial parasites such as cryptosporidium paryum and of course, trichinella spiralis. However, this is a non-fermented product and remains perishable. Please keep it refrigerated.

Meat Prep - Cooking Temperatures
Undercooked............ Below 137°F. (58°C.)
Par - cooked............. 137°F. (58°C.) to 148°F. (64°C.)
Fully Cooked............. 148°F. (64°C.) to 154°F. (68°C.)


[USA] Bad Bob`s Brown n` Serve Breakfast Sausage

9 lbs. pork butt (with fat)
1 lb. pork back fat
2 tspns. Prague Powder Cure #1
4 tblspns. salt
2 cups soy protein concentrate
1 cup dried parsley
1-1/2 tspns. black pepper (coarse grind)
1 tspn. red pepper
2 tspns. granulated garlic
2 tspns. sage
1 tspn. ground marjoram
1 tspn. ground nutmeg
½ tspn. ground cloves
1 cup ice water
4-7/8" red fibrous casing

Place the grinder knife and plate into the freezer while you separate the fat from the lean meat. Using a sharp knife, cut all the fat into smaller pieces (for the grinder), then freeze the fat. Cut the meat into 1-1/2 " cubes and place it into the freezer until it nearly freezes. Grind the nearly-frozen meat using the 3/8" plate and the frozen pork fat using a 3/16" plate. Work in small batches and do not allow the fat to smear. Place the ground fat back into the freezer. Mix the Instacure #1 with a little water for uniform distribution and add it to the meat. Add the soy protein to the meat and distribute it with your hands. Add the remaining herbs and spices with a little water, then knead and mix the meat to develop the primary bind. When it becomes "sticky", add the frozen fat to the mixture, folding it evenly throughout the mixture with your hands.

Stuff the sausage into 4-7/8" red fibrous casings and clamp them with hog rings or tie them with heavy cotton butchers twine. Place the sausages into a preheated 130°F. (54°C.) smokehouse for an hour introducing hickory smoke. Raise the smokehouse temperature to 170°; F. (77°;C.), continuing to smoke the sausages until their internal meat temperature (IMT) reaches 148°; F. (64°;C.). Remove the sausages, showering them with cold water until the IMT drops to less than 90°F. (32°C.). Refrigerate the sausages overnight before slicing half inch thick slices to pan fry for breakfast.

If you do not wish to smoke the sausages, you may certainly use your kitchen oven to prep cook the sausages. Simply lay them on an oven rack and bake them at only 200°; F. (93 C.) until the IMT reaches 148°; F. (64°;C.).

If you like to eat this type of sausage served cold or sliced cold for sandwiches, then simply skip the "prep-cooking" and fully cook the sausage by making sure the IMT reaches 152°; F. (67°; C.) It is very important not to continue cooking much beyond this temperature, as the collagen will break and the fat will turn into liquid. If this happens, the texture of the sausage will resemble sawdust and taste just awful. And listen up pards... don`t you even dare try feeding it to your dogs if you spoil this sausage by overcooking it. Just bury it in a hole in the backyard and play "Taps" with your bugle.

The secret of success:
When baking the sausage, be sure not to exceed the oven temperature of 200°; F. (93°; C.). It will require a few hours for the IMT (internal meat temperature) to reach 152°; (67°; C.). Have patience and do NOT try to rush the process by turning up the heat. It just will not work. The best solution is to use a probe-type thermometer with an alarm. When the IMT reaches 152°;F., be sure to cool it in ice water until it drops to room temperature.

Be aware that this type of sausage remains perishable and must be kept under refrigeration.

Best Wishes,
Chuckwagon

Posted: Tue Jul 05, 2011 13:11
by ssorllih
What would be the expected shelf life of this sausage in the ordinary home fridge? It sound very desireable.

Posted: Tue Jul 05, 2011 19:52
by Chuckwagon
Shelf life Ross? Shucks pard, I`ve never had any last long enough to find out. Someone always gobbles it up before I can make a determination. I once had about half a length in the "crisper" with plastic wrap over the end of it and rubber band attached. It had been there two weeks. I had to go out of town for a week and a half. When I got back, it was just fine. It had lost a little more moisture but overall, it was just fine. I noticed that it was just starting to develop a little white mold on the casing. This is just a strain of good ol` penicillium in nature. I finished up the sausage within the next week and there was absolutely nothing wrong with it - quite tasty in fact. To answer your question, certainly over a month!

This stuff is the lazy man`s ultimate answer to a quick breakfast. Just slap it on a soft roll with a touch of mayo and a smidge of mustard. Yummo. I`ve even taken a slice, cut a circle from the center with a small cookie cutter, placed it in a black skillet, and cracked an egg right into the donut hole. For breakfast on the trail it is particularly convenient.

Best Wishes,
Chuckwagon

Posted: Wed Jul 06, 2011 02:02
by crustyo44
Hi CW,
Does smoking in this fibrous casing give it a pronounced smoke taste or do you need other skins/bungs for it.
Regards,
Jan.
Brisbane.

Posted: Wed Jul 06, 2011 02:48
by Chuckwagon
Synthetic fibrous casings may be smoked as any other. The clear ones (smaller diameter) even take on a mahogany color. I like them because one may stuff the daylights out of them without bursting, due to fibers running lengthwise. (Don't get them confused with the "protein-lined" fibrous casing which shrinks with the sausage and are only used for dry-cured (air dried) sausages.
The big "reds" are used mostly for bologna but their diameter makes them perfect for sausages of this type. Simply soak them in a little hot water a few minutes, and stuff away. As the sausage is sliced in "disks", the ribbons of fiber paper merely fall away. They come 10 to a bundle and are 2 feet long.

Best Wishes,
Chuckwagon