SAUSAGE PHOTO GALLERY (Without Original Recipes)

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Chuckwagon
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Post by Chuckwagon » Wed Mar 19, 2014 00:06

Holy smoke Gulyas! What are you going to make with that fatty membrane? A slingshot? :mrgreen:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Gulyás » Wed Mar 19, 2014 01:03

My first idea was flat sheet Mr. C.W. :grin: :smile:
Failure to prepare is preparing to fail.
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sawhorseray
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Post by sawhorseray » Wed Mar 19, 2014 16:22

Hi Gulyas. Do you feel the Tokaji wine is a important ingredient in making Kolbasz, or do you replace it with another liquid like water. It seems very expensive to pour into sausage and it's really not the kind of wine I like to drink. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
Igor Duńczyk
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Post by Igor Duńczyk » Wed Mar 19, 2014 19:32

That would be the first Kolbász with Tokaji which I´d ever tried -and I have been to Hungary quite a few (and can never be enough) times.
For me it sounds like a bit of a gimmick, though given the sweetness of a Öt puttonyos Aszu Tokaji you can forget about adding any kind of sugars (...sugar comes a bit cheaper, though :wink: ).

My advice : Make the kolbász and drink the all of the Tokaji afterwards :razz:
And don´t reverse the order or you might get too intoxicated to make any kolbasz at all!
Wishing you a Good Day!
Igor The Dane
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Post by Gulyás » Wed Mar 19, 2014 20:03

There are many different kind of wine produced around Tokaj, but my opinion is, that there is no good reason to add any liquid to any sausage other then increase it's weight.
I used to soak garlic in some water, and add it, but as far as to alter the taste, one can add anything one feels like.

Samples of wine from the aria of Tokaj........

http://www.snooth.com/wines/tokaji/
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Blackriver
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Post by Blackriver » Wed Mar 19, 2014 22:30

Great job metal man! Looks fantastic!
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sawhorseray
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More Wild Hog Italian Sausage

Post by sawhorseray » Sat Mar 29, 2014 02:46

My standard 22lb. batch, that's what fits in my mixer comfortably. Two good friends, who's opinion I respect, told me the sausage I usually make with the PS Seasoning Italian mix was slightly better than the spices I mixed myself for the B-2 project, my wife agreed with them. Wild Hog Italian Sausage:
14 lbs. wild hog sow meat
8 lbs domestic porkbutt
PS Seasoning 260-B Italian Sausage mix (25lbs)
1 knob fresh garlic, chopped fine
One 750m bottle Zinfandel wine (ice cold)

I run everything thru a medium plate, still semi-frozen. beautiful fat on that wild sow, I really wouldn't have needed to cut. Pays to know when to pop them! The entire throat system of the grinder has been frozen for hours
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The spices mixed in with the wine, then everything goes for a tumble in the mixer for five full minutes. My wife wanted to help and quit after 15 seconds. Time for a fridge nap while the stuffer tank goes into deep freeze for a few hours.
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Just to shake things up I decide to go with 7" links, think I'll stick with that
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Labeling and shrink-wrapping, nice to close this out
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Freeze your grinder and stuffer equipment when you can, leaves you more time with far less chance of any kind of spoilage. The end of a long day, my back and legs hurt, a little booze will make everything better! RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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littleGasthaus
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Post by littleGasthaus » Wed Apr 02, 2014 17:37

Here are a few air-dried dutch type sausage after one week.
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A man with a new idea is a fool - until the idea has gained acceptance.

https://www.youtube.com/user/LittleGasthaus
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littleGasthaus
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Post by littleGasthaus » Wed Apr 02, 2014 17:39

Würstchen nach 4 Wochen
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A man with a new idea is a fool - until the idea has gained acceptance.

https://www.youtube.com/user/LittleGasthaus
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littleGasthaus
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Post by littleGasthaus » Wed Apr 02, 2014 17:40

Sorry, Sausages after 4 weeks
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redzed
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Post by redzed » Wed Apr 02, 2014 19:16

Tasty looking würstchen Gasthouse, interesting site. Image I looked at the sausage video and the recipe you provided. Am I assuming correctly that by the term pickling salt you are referring to pökelsalz? If so, others should note that while pickling salt is a correct literal translation of pökelsalz, it actually refers to what we know here as curing salt (mixture of salt and sodium nitrate). In North America pickling salt is non-iodized sodium chloride (common salt) used in canning projects.

Welcome to WD and I look forward to seeing more of your charcuterie. :grin:
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Post by crustyo44 » Wed Apr 02, 2014 21:18

littleGasthaus,
Those air dried sausages look great, definitely on my TO-DO list shortly.
I am a bit weary about the Speculaas Spice. Never heard of it before being used in dried sausage.
There again, if you don't experiment you'll never enjoy different tastes.
Thanks for posting.
Cheers,
Jan.
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Bob K
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End of Curing Season

Post by Bob K » Wed Apr 02, 2014 22:31

With the temp starting to rise I am loosing the use of my "curing chamber" and just packaged up the last batch.

Soprassata, Finochia. and a Coppa dried for 120 days.

Moldy casings removed for vac sealing.



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littleGasthaus
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Post by littleGasthaus » Wed Apr 02, 2014 22:35

:roll: redzed You're right, it would be curing salt (mixture of salt and sodium nitrate) mistranslation This happens when People do not write in their mother tongue.
A man with a new idea is a fool - until the idea has gained acceptance.

https://www.youtube.com/user/LittleGasthaus
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littleGasthaus
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Post by littleGasthaus » Wed Apr 02, 2014 22:56

crustyo44
Speculaas Is a Christmas cookie. the spice is available here as a pre mix, I'm sure there is the recipe also disaggregated on the net. In the past I always went to the Netherlands, sausages are no longer a reason.
A man with a new idea is a fool - until the idea has gained acceptance.

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