SAUSAGE PHOTO GALLERY (Without Original Recipes)

DLFL · Post by **DLFL** » Fri Feb 24, 2012 12:46

Lynn great looking sausage!

Story what did you use in the cure? Not a trade secret I hope.

HamnCheese · Post by **HamnCheese** » Fri Feb 24, 2012 14:11

Thanks CW and Dick, for the kind words. I used the Polish Smoked sausage recipe in Marianski's Polish Sausage book.. There were plenty of glitches in the git-a-long as I worked my way through the batch - not the least of which was using the wrong size grinding die.

I came up with the propane idea after searching unsuccessfully for a cheap hot plate - I'm sure one will pop up. I won't be surprised if it shows up carrying its own SS pan!

My Darling Dear says this sausage tastes like what his grandmother (his Bousha) used to make and no one went to the emergency room last night, so I'm calling the sausage a success. Not too garlicky, but garlicky enough to have a little bite and enough of all the other spices to round it out. I added some mustard seed which makes it not authentic to the recipe.

crustyo44 · Post by **crustyo44** » Fri Feb 24, 2012 19:59

Hi Lynn,
That sausage you made and smoked looks great. Just don't worry if you deviate from any given recipe. The main thing is that you include the cure#1 if you smoke it.
In future you might even alter it more to suit yourself and family.
You got to eat it. End of story.
I am still a beginner compared to all these experienced wizzards we have on this forum and I always chop and change recipes to my liking.
Try and make Snagmans csabai in future, I guarantee you that you will never make enough.
Best Regards,
Jan.

HamnCheese · Post by **HamnCheese** » Sat Feb 25, 2012 03:13

Thanks, Jan. I did use cure #1 - and agree that altering recipes to suit yourself is the way to go. However, in uncharted cooking territory I try to color "inside the lines" until I'm comfortable with the process. This little sausage was the first step!!

I have to say that after sitting the fridge over night, it was even more tasty....I'm guessing that's the blooming???

Lynn

Chuckwagon · Post by **Chuckwagon** » Sat Feb 25, 2012 04:08

Lynn, as you make more and more sausage, you'll save more and more money. Your husband will think you are some kind of genius and the word will get around the neighborhood that you make fine sausage products. You'll never go back to the store bought stuff again - believe me. This stuff will get into your blood and soon you'll be reading everything you can about making sausage. Then the day will come when you will want to try making a fermented type dry-cured salami. We'll be here to help you and when you bite into your first dry-cured pepperoni or salami, you will have a real sense of achievement. So, don't stop now! And keep us up to date on your progress.

Best Wishes,
Chuckwagon

nepas · Post by **nepas** » Sun Feb 26, 2012 02:32

Got 5 lbs of salami going today.

2 lbs of course ground pork.

Got the mix and cure all together.

3 lbs of 90/10 GB with the pork, Mix being mixed in by hand.

All mixed no stuff it.

Clear protein lined casing ready to stuff.

Ready for the cure fridge.

Before

During

After..........Now I wait

DLFL · Post by **DLFL** » Sun Feb 26, 2012 04:00

It is going to be fun to watch the progress. That is a real good tying job.

nepas · Post by **nepas** » Sun Feb 26, 2012 20:04

Did some fermented Amish Sweet Lebanon Bologna last week. Been hanging for 4 days now to reduce some moisture.

BUT

I had to cut one of the chubs cut open. Had to look and taste.

New camera $ shots. Taste is on the $. Needs 3 days hang time still.

Big Guy · Post by **Big Guy** » Sun Feb 26, 2012 23:08

Looks terrific, you can send me a log. LOL

nepas · Post by **nepas** » Tue Feb 28, 2012 03:31

Today is my PA neighbors birthday and the 1st time i have not been there to have a b-day beer with him in 8 years. I will see my daughter (who lives in my PA house) in NC this week so i'm making him some ring bologna for her to take back to him.

Getting the ring casings ready for soaking.

1 Tbs non iodized salt in the luke warm soak water.

Going for a 30 min soak.

Getting the new camera figured out now.

Will towel cover and fridge for early AM smoke.

Oxide · Post by **Oxide** » Tue Feb 28, 2012 03:54

nepas wrote:
Getting the new camera figured out now.

The Fujifilm Finepix S2940 is a nice camera. Does this replace your Sony DSC-W350? Fujifilm makes good stuff. Bought it at Walmat, did ya? Your camera is running software V1.0. Exif data.

Sometimes it is not a bad idea to strip Exif data when posting pix, especially if your camera has a GPS function embedded.

Great pix!!! ... as always. I have been surfing around this forum for awhile before joining. Your posts and your photos are some of those I always look forward to seeing/reading.

nepas · Post by **nepas** » Tue Feb 28, 2012 04:36

Oxide wrote:
nepas wrote:
Getting the new camera figured out now.
The Fujifilm Finepix S2940 is a nice camera. Does this replace your Sony DSC-W350? Fujifilm makes good stuff. Bought it at Walmat, did ya? Your camera is running software V1.0. Exif data.

Sometimes it is not a bad idea to strip Exif data when posting pix, especially if your camera has a GPS function embedded.

Great pix!!! ... as always. I have been surfing around this forum for awhile before joining. Your posts and your photos are some of those I always look forward to seeing/reading.

Yikes

I dont think it has gps, But if it does i hope they can dodge a shot gun blast followed by 7 rounds of 45 and xtra clip.

Thanks for the info, guess i need to strip the data with new. PM me.

nepas · Post by **nepas** » Tue Feb 28, 2012 13:53

Hanging the rings for some peach smoke.

Keymaster · Post by **Keymaster** » Wed Feb 29, 2012 01:47

Very nice sausages Nepas and Kevin, Excellent work!!!

DLFL · Post by **DLFL** » Wed Feb 29, 2012 23:21

Belgian Cabbage Pork Sausage
(Soucisse de Choux)
Meats Metric US
meat trimmings (all pork or half pork and half beef) 600 g 1.32 lb.
back fat or fat pork trimmings 100 g 0.22 lb.
cabbage 300 g 0.66 lb.

Ingredients per 1000g (1 kg) of meat
onion 60 g 1 onion.
salt 18 g 3 tsp.
sugar, granulated 5.0 g 1 tsp.
pepper 2.0 g 1 tsp.
marjoram 2.0 g 1 tsp.
Instructions
1. Cut a cabbage into quarters. Remove the cores of the cabbage because the core is bitter.
2. Boil cabbage until tender, then remove it from the water, let drain and cool. When the cabbage is cold put it in a clean cloth and twist the top so as to squeeze out any surplus water. If the cabbage is not cold, place it in ice water to cool after boiling.
3. Cut meat and fat into 1" (2.5 cm) cubes, cut onions into quarters and place it all in a mixing bowl. Add pieces of boiled cabbage and seasonings into mixing bowl.
4. Mix all together.
5. Grind the whole mixture through the 1/4" (6 mm) grinder plate.
6. Stuff into 32-36 mm hog casings and twist off in links.
7. Keep in a refrigerator.
Notes
The sausage has to be fully cooked before serving. Fry or cook it like pork sausage.

Italian Sausage-Smoked

Meats US
pork butt 2.20 lbs
black pepper, coarse 1 tsp.
Ingredients per 1000g (1 kg) of meat
salt 3 tsp.
Cure #1 1/2 tsp.
sugar 1/2 tsp.
red pepper or cayenne 1 tsp.
fennel seed, whole 2 tsp.
coriander 1/2 tsp.
caraway 1/2 tsp.
nutmeg 1/2 tsp.
thyme 1/2 tsp.
cold water 3/8 cup
Instructions
1. Grind meat with 3/8" (10 mm) plate.
2. Mix meat with all ingredients, including water.
3. Stuff into 32 - 36 mm hog casings and tie into 5" (12 cm) links.
4. Hang sausages at room temperature for 1-2 hours to dry OR place for 30 minutes in a pre-heated smokehouse (no smoke applied) at 110-120° F (43-49° C) to dry the surface of the sausages. Keep the vent fully open to facilitate removal of the moisture.
5. Adjust vent 1/4 open and apply heavy smoke increasing temperature to around 140° F (60° C) until desired color is obtained. This should take about 2 hours.
6. Increase temperature to 170° F ( 77 C) until an internal meat temperature of 154° F (68° C) is reached.
7. Shower sausages with cold water.
8. Keep refrigerated.
Notes
For Sweet Italian Sausage remove hot pepper/cayenne from the recipe
For Hot Italian Sausage add 4 g (2 tsp) cayenne pepper.
Italian spices such as basil, thyme and oregano are often added.

SAUSAGE PHOTO GALLERY (Without Original Recipes)

Italian and Soucisse de Choux sausage