5 best sausage recipes you have made, in your opinion...
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5 best sausage recipes you have made, in your opinion...
After making the chicken feta spinach sausages last night, and still having 50 feet or more of 32-35mm hog casings from Craft Butcher Pantry, I am looking for some other tried-and-true sausage recipes to make!
Anyone care to share their top 5 most successful sausage recipes? I am adding this chicken feta spinach to my top 5 for sure, as most chicken sausages I have tasted over the years weren't half as good as these are!
Pork, chicken, beef, lamb, goat, etc. all meats are fair game in your top 5 recipes!
Thanks!
Anyone care to share their top 5 most successful sausage recipes? I am adding this chicken feta spinach to my top 5 for sure, as most chicken sausages I have tasted over the years weren't half as good as these are!
Pork, chicken, beef, lamb, goat, etc. all meats are fair game in your top 5 recipes!
Thanks!
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Italian! Sweet ( just add red pepper flakes for hot) Can never make enough. Based on this recipe: https://honest-food.net/sweet-italian-sausage-recipe/ it has evolved to this:
Sorry I only have my spreadsheet but easy to figure the %'s
Italian - Fresh
GRAMS LBS
Pork 1.76
Fat 0.44
Total 1000 2.2
Salt 18.0
Sugar 2.0
Fennel 6
Fennel Pollen 1
Black Pepper - Cracked 5
Caraway 1
Oregano 1
Anise 1
Wine 50 Use wine or water
Water 50
Parsley to Taste
Sorry I only have my spreadsheet but easy to figure the %'s
Italian - Fresh
GRAMS LBS
Pork 1.76
Fat 0.44
Total 1000 2.2
Salt 18.0
Sugar 2.0
Fennel 6
Fennel Pollen 1
Black Pepper - Cracked 5
Caraway 1
Oregano 1
Anise 1
Wine 50 Use wine or water
Water 50
Parsley to Taste
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Here's mine.
Pork 75.00%
Beef 25.00%
salt 1.52%
pepper 0.38%
Crushed garlic 1.00%
water 3.13%
Cure #1 0.25%
Mustard seeds 0.10%
Grind with medium plate, mix, stuff. Smoke ~3 hours @ 150° or less until you like the color. Poach in 165° water until IT of 155°. Place directly into ice bath until IT of 55°.
If you want a German fresh sausage, leave out the cure and mustard seeds.
Pork 75.00%
Beef 25.00%
salt 1.52%
pepper 0.38%
Crushed garlic 1.00%
water 3.13%
Cure #1 0.25%
Mustard seeds 0.10%
Grind with medium plate, mix, stuff. Smoke ~3 hours @ 150° or less until you like the color. Poach in 165° water until IT of 155°. Place directly into ice bath until IT of 55°.
If you want a German fresh sausage, leave out the cure and mustard seeds.
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Geez, only five?! That makes it a really tough question! I deinately have more than five favourites and it's a toss up in which order. But the list would start with smoked sausages: Kiełbasa Chłopska, Kiełbasa Krakowska, Kabanosy, Turkey/Pork Sausage. In the fresh sausage category I would include a Mild Hot Italian, Polska Biala, Bratwurst, and the Chicken with Feta and Spinach. I like several dry cured sausages but the Calabrese and a simple Saucisse Seche come out on top. And every now and then I have to satisfy my craving for a good Polish headcheese, liver sausage and blood sausage,
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My favorite is smoked grill sausage , kiełbasa ślàska , or sausage witch i eat couple months ago in Poland , Krakow , at te hala targowa( sqer) where from more then 20years 2 guys with blue food truck , ewrych night make delicious sausage on the fire.I try couple of times make kind of that sausage but nothing close, so i dont give up.
https://youtu.be/KOvkk6AeLDQ - this is kielbasa im talking aboutthe
https://youtu.be/BL9FpPO8kjk
https://youtu.be/KOvkk6AeLDQ - this is kielbasa im talking aboutthe
https://youtu.be/BL9FpPO8kjk
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