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SAUSAGE PHOTO GALLERY (Without Original Recipes)

Last post by redzed « Sun Jan 05, 2020 18:04
Replies: 861
by atcNick » Sun Nov 28, 2010 02:36
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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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Looks good! But what the heck is it?
861 Replies

464043 Views

Last post by redzed
Sun Jan 05, 2020 18:04

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[USA] Chorizo (Mexican style)

Last post by el Ducko « Sun Sep 21, 2014 14:05
Replies: 22
by el Ducko » Thu Feb 09, 2012 18:49
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For those of you who, like me, enjoy scrambled eggs with chorizo for breakfast but are appalled at the amount of fat in commercial products, here's a good Mexican-style chorizo. It's a fresh sausage. However, it's good smoked. (Make sure to add the optional cure if you smoke it.) Here's the recipe...

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...but not real fond of the protein they usually use. Yup! Sometimes ya don't wanna know. ...but when you DO, it's a good idea to make yer own.
Duk
:mrgreen:
22 Replies

24800 Views

Last post by el Ducko
Sun Sep 21, 2014 14:05
Beef Middles (60/65mm) Capacity

Last post by Darwin « Sun Sep 21, 2014 03:47
Replies: 16
by rgauthier20420 » Thu Aug 14, 2014 14:51
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I've been trying to find somewhere online that lists how much meat can feet in 1 foot of beef middles, but I can't seem to find it anywhere. Anyone have any information on this?

Last post

If you are still looking for size/weights information Butcher-Packer has 'stuffing weight' listed for the non animal casings.
16 Replies

11341 Views

Last post by Darwin
Sun Sep 21, 2014 03:47
History of Bratwurst

Last post by crustyo44 « Fri Sep 19, 2014 08:03
Replies: 8
by Shuswap » Thu Sep 18, 2014 16:52

First post

This was a fun read about the history of bratwurst:

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Gulyas,
I liked the artice on Hungarian Jelly, although I only use bones, certain meats, skins, ears and trotters for the Jelly, of course sweet Paprika, garlic and some hot Chillies are included as standard ingredients.
Thanks for posting the article.
Cheers,
Jan.

8 Replies

5328 Views

Last post by crustyo44
Fri Sep 19, 2014 08:03
Garlic Sausage - a step towards making a cassoulet

Last post by Butterbean « Fri Sep 19, 2014 02:14
Replies: 10
by markjass » Mon Sep 15, 2014 05:32

First post

This is one of my steps towards making a cassoulet. I want a garlic sausage that is fine ground. I used pork belly as I wanted a high fat content sausage

Garlic Sausage

Pork 1Kg
Salt 16g
White Pepper 3g
Cognac 100g
Herb de Provance* 3g
Garlic 12g

*My Herb de Provance Mix (version 6)
1 Tbsp...

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Looks great!

10 Replies

10007 Views

Last post by Butterbean
Fri Sep 19, 2014 02:14
Kabonosy - Tweaked

Last post by Butterbean « Wed Sep 17, 2014 14:01
Replies: 4
by Butterbean » Tue Sep 16, 2014 22:04

First post

I love kabonosy and wanted to make some more and since I raise cattle I had more beef on hand than I did pork so I tweaked the recipe in Marianski's book on page 96 and substituted lean beef for the Class 1 pork at the same percentages. I also chose to add 1/2 the allowable amount of garlic to the...

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Don't think those are 17mm sheep casings, that's really thin and I have never seen that diameter them sold anywhere. The smallest most suppliers sell are 20-22mm. What size of stuffing tube did you use?

Just kidding about the size of the casing but I can guarantee you none of them were on the...

4 Replies

4286 Views

Last post by Butterbean
Wed Sep 17, 2014 14:01
Beef middles and dry cured salami question

Last post by rgauthier20420 « Mon Sep 08, 2014 14:22
Replies: 28
by channan7 » Thu Sep 20, 2012 00:11
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This past weekend I made some dry cured hot salami. I made 5 lbs of a genoa-type salami recipe with extra red pepper flakes, Hungarian hot paprika, cayenne pepper and black peppercorns.

I used beef middles for the first time rather than the protein-lined casings. The smell from the beef middles...

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red, thanks for the visual. It's always helpful to get a picture of what the conversation is about for me. It looks like it dries and peels very nicely. Once my beer is out of my temp chamber, I'll be giving a few lbs of some very simple salami a shot. Thanks.
28 Replies

21615 Views

Last post by rgauthier20420
Mon Sep 08, 2014 14:22
Kiełbasa cygańska or Gypsy Sausage

Last post by snagman « Mon Sep 01, 2014 08:06
Replies: 16
by Darwin » Mon Aug 11, 2014 05:18
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Hello
I purchased a few links of Kiełbasa cygańska from a local Polish grocery store and I thought it was very good.

After doing a bit of searching (Google & Books) I can not find a recipe, can anyone point me to a source or share one with us? It reminds me of Wedding sausage (weselna), maybe a...

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What all this means is

.............That the Poles nicked the recipe from us mate :shock:

Don't be so quick to judge. Imitation is the sincerest form of flattery. :grin: ,

So, Red, is this an admission ? :smile:
16 Replies

17272 Views

Last post by snagman
Mon Sep 01, 2014 08:06
Casings

Last post by redzed « Thu Aug 28, 2014 16:53
Replies: 4
by sfisher » Wed Aug 27, 2014 15:26

First post

I bought natural hog and sheep casings. The directions that came with them say to soak for a hour. I have seen a few threads on here were people say they soak over night for best results. What do you suggest, this will be my first attempt at making sausage.

Thanks Steve.

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It's probably better to soak the casings longer in cold water than for a shorter period in luke warm water. I often soak my casings overnight, and while it may not be necessary, it certainly does not hurt. A good practice is to rinse off the casing, let it soak for one hour and then flush out the...

4 Replies

4076 Views

Last post by redzed
Thu Aug 28, 2014 16:53
Have a hard time making good breakfast sausage

Last post by Chuckwagon « Mon Aug 18, 2014 22:44
Replies: 2
by snakeoil » Mon Aug 18, 2014 20:50

First post

Why cant i make good home made sausage like Jimmy Dean and some of the other sausages companies? The taste is ok but it always comes out tough not tender like the big sausage company's. any one have any ideas why this is? :roll:

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Snakeoil, you pose a great question. A question that many, many folks just don't seem to resolve. The answer to your question is.... knowledge . You need some information and some know-how put into use. We've closed the registration for Project KB but will make an exception and include you in the...

2 Replies

2852 Views

Last post by Chuckwagon
Mon Aug 18, 2014 22:44
Sous Vide for collagen casings

Last post by Thewitt « Fri Aug 15, 2014 09:53
Replies: 13
by Thewitt » Sun Aug 03, 2014 11:17

First post

I've been working on several different ways to help a colleague with her gourmet sausage sandwich business. We went from natural to collagen casings to keep her sausage straight so they can go on a hotdog roller, but she is still pan frying these first then using the roller just to keep them warm....

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60C for an hour. The sausage are 28mm in diameter.

13 Replies

10185 Views

Last post by Thewitt
Fri Aug 15, 2014 09:53
Hungarian Csabaii

Last post by redzed « Sun Aug 10, 2014 17:24
Replies: 43
by snagman » Fri Sep 30, 2011 07:17
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Hungarian Csabaii
This renewed posting corrects my earlier one, quantity is now for 1 Kg meat. All ingredients are in grams, most scales have a choice of either....
This sausage takes its name from the village which many years ago made it famous. There is, in October each year a festival,...

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So I might of goofed. Things got hectic yesterday and I wasn't able to smoke and cook the sausage so they've hung in the bathroom since they've been stuffed...approximately since 3pm yesterday. I again don't have time to do them this morning but I will this evening. Are these still good or should I...
43 Replies

38052 Views

Last post by redzed
Sun Aug 10, 2014 17:24
Polish Bacon Sausage - Kiełbasa Boczkowa

Last post by redzed « Fri Aug 01, 2014 22:02
Replies: 22
by markjass » Tue Aug 20, 2013 09:47
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I am a great one for using the original name of a sausage. The Bacon Sausage 'For all bacon lovers here is another clasical Polish sausage' What is its polish name? Knowing this then creates a pronounacion problem!

Mark

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I think it looks fine and it's easy for follow. I tend to embark on a lengthy narrative, so it's good to compartmentalize!

Topic Split by Chuckwagon 8/4/14@2031 - See: Sausage Chatter in Stickies section.
Link:

:oops:
22 Replies

17142 Views

Last post by redzed
Fri Aug 01, 2014 22:02
[USA] Wild Boar Italian

Last post by sawhorseray « Sun Jul 27, 2014 15:19
Replies: 7
by sawhorseray » Fri Jul 25, 2014 17:41

First post

As it's been about 100° or better in my neck of the woods I was up at 4am this morning to get started on a 22lb batch of wild hog Italian sausage before things started heating up.

12 lbs wild pig meat
8 lbs domestic porkbutt
2 lbs pork backfat
PS Seasonings 260-B Italian sausage pack
20 cloves...

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Thanks for that Bob! Over the years I've come to cook my sausage on my weber kettle 95% of the time. Red hot coals and four minutes a side for either the pork or chicken sausage I make seems to come out perfect every time, cooked thru and still juicy. The last time I tested for doneness a few year...

7 Replies

6038 Views

Last post by sawhorseray
Sun Jul 27, 2014 15:19
[USA] Traditional Kabanosy

Last post by Hogswhiskers « Sun Jul 06, 2014 07:28
Replies: 16
by Baconologist » Fri Aug 31, 2012 03:27
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Posted per request.

My Grandfather, who was a master butcher, moved here from Poland in 1960, this is the traditional kabanosy recipe that he handed down (slightly modernized to use nitrite rather than saltpeter and to meet current safety recommendations).

1000 grams of pork butt
18 grams salt...

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Sounds like a great recipe. Going to have to try it. Thanks for posting it!
By chance do you have a Chunky Polish Sausage (Kielbasa) recipe in the family archive?
My sausage making quest started out trying to duplicate a Chunky Kielbasa that I used to get from a Polish sausage maker in Hamtramck...
16 Replies

32882 Views

Last post by Hogswhiskers
Sun Jul 06, 2014 07:28
[Swiz] Swiss Kasewurst Sausage

Last post by redzed « Sat Jun 21, 2014 16:17
Replies: 13
by redzed » Tue Jun 17, 2014 14:37

First post

I'm hosting a barbecue in a couple of weeks and need a Swiss fresh sausage recipe to throw on the grill. Already looked at the one by sausagemaric on the MRI, but would like to take others into consideration. Anyone out there with ideas? CW? Any of your yodelling ancestors pass anything on to you?...

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The big taste taste will come on July 1 when we have 20 people over for the annual Canada Day barbeque. Will be grilling the kasewurst along with fresh Polish, spicy Italian and Johnsonville style turkey brats. I will report as to which sausage was the favourite. :mrgreen:

13 Replies

14372 Views

Last post by redzed
Sat Jun 21, 2014 16:17
MEMBERS RECIPE INDEX (M.R.I.)

Last post by Chuckwagon « Tue Jun 17, 2014 02:37

by Chuckwagon » Tue Jun 17, 2014 02:37

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.)
Entries must be authentic and original. Click on this link:

0 Replies

5987 Views

Last post by Chuckwagon
Tue Jun 17, 2014 02:37
[USA] Yee Haww Hooligan's Sausage

Last post by ssorllih « Sat Jun 14, 2014 17:50
Replies: 8
by ssorllih » Wed Jun 11, 2014 22:21

First post

USA] URL=
2.5 pounds of boneless skinless turkey breast in 2 inch chunks. 2.5 pounds of chicken legs ground once through 3/16 plate.
6 grams marjoram
3 grams garlic powder
10 grams dry onion
2 grams celery seed
4 grams black pepper
2 grams of my blend of hot paprika
25 grams of salt
150 ml rich...

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One of the best features is Nancy can taste it with her Chemo compromised sense of taste.

8 Replies

7343 Views

Last post by ssorllih
Sat Jun 14, 2014 17:50
[USA] Dimensions of a Recipe - Smoked Polish Sausage

Last post by Chuckwagon « Thu Jun 12, 2014 05:01
Replies: 32
by Butterbean » Thu Jun 05, 2014 04:38
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Maybe its just me. Maybe I'm slow. But has anyone else noticed how you can take the same recipe and change just a few simple things like the type grind, method cooked or just some other small thing and come up with something totally different than what you had made before using the same recipe?

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Yeeee Haawww! That's my buddy Grasshopper! :grin: Nice goin' pard. Congrats.

Best Wishes,
Chuckwagon
32 Replies

18077 Views

Last post by Chuckwagon
Thu Jun 12, 2014 05:01
People Making Sausages

Last post by cogboy « Mon May 26, 2014 18:07
Replies: 26
by pikeman_95 » Sat Feb 02, 2013 03:01
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When we have a group of us and it is cold outside. This is how we handle it. Set up the old tent and get after it. The buckets are just the ground pork. We have a sink with hot and cold running water out there and lots of light.

We set up some tables and get after it.

Now after stuffing...

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I have used collagen casings in the past and will give them a whirl instead of the sheep casings. Thanks!
26 Replies

27473 Views

Last post by cogboy
Mon May 26, 2014 18:07
[USA] Buckaroo's Bacon Sausage

Last post by Chuckwagon « Sun May 04, 2014 00:38
Replies: 12
by ssorllih » Wed Apr 30, 2014 22:27

First post

2/3 of the meat and most of the fat ground through an 1/8 plate 1/3 of the meat in lean chunks. 2% salt, .25% cure#1 and 1% brown sugar. Distribute the cure mix before grinding. mix everything until very sticky after grinding fill 3.5 inch fiber casing as firmly as possible. Smoke over beech wood...

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Grrrrrreat! Thanks for sharing Ross! :wink:
I'm glad it was well-received at your breakfast function.

Best Wishes,
Rock ChuckWagonTrack

12 Replies

9755 Views

Last post by Chuckwagon
Sun May 04, 2014 00:38
[HUN] Hungarian "old-time" sausages.

Last post by Chuckwagon « Fri May 02, 2014 20:28
Replies: 24
by Gulyás » Sat Apr 12, 2014 18:43
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Hungarian old-time sausages.
(Száraz házi/füstölt kolbász.)

Hello,

Finley I got my things together, now I'll try them out. I'm making old-time dried/cured/smoked sausages, just like I ate when I was small. :mrgreen: Remember? The good ones. :wink:
I'll be using my old smoker, because I want only...

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They look wonderful! Nice going pal. With that much Hungarian paprika, they've just GOT to be tasty as can be eh? :smile:
24 Replies

19703 Views

Last post by Chuckwagon
Fri May 02, 2014 20:28
[USA] Debreziner Sausage Recipe

Last post by Chuckwagon « Fri Mar 28, 2014 03:00
Replies: 5
by NicolasR » Tue Feb 11, 2014 17:33

First post

Hi

I've been looking around and can't seem to find a recipe for Debreziner (debrecener).

Would anyone be kind enough to post one here ?

Thank you

Last post

Nicolas,
Oh man do they look yummy! I clicked on the link to see the large photo. They are very professional! Nice going pal! Thanks for your comments.

Best Wishes,
Chuckwagon

5 Replies

16777 Views

Last post by Chuckwagon
Fri Mar 28, 2014 03:00
[CAN] Goose Pepperoni

Last post by redzed « Sun Mar 23, 2014 17:28
Replies: 6
by redzed » Sat Mar 22, 2014 17:54

First post

Last weekend I made 10kg of goose and pork pepperoni. Used 4.5 kg Canada Goose breasts, 4.5 kg pork butt and 1kg fat. Suffed half into 38mm collagen pepperoni casings and half into 22 collagen. I bought the 38mm casings from the Sausagemaker but am not happy with them. After a day of drying the...

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Ray the sdium erythorbate is really not necessary. I used it because I had it, but it does help with achieving a nice red colour. Another American style pepperoni to try is Marianski's and if you want some with kick to it CW has one here

Your comment about preparing your own food came just after...

6 Replies

11580 Views

Last post by redzed
Sun Mar 23, 2014 17:28
Duck Sausage Recipe Needed

Last post by sawhorseray « Wed Mar 19, 2014 19:15
Replies: 5
by sawhorseray » Wed Mar 19, 2014 16:37

First post

I've got a old hunting buddy who would like for me to make a big batch of duck sausage from a bunch of frozen deboned duck meat he has on hand, I keep 50% of the finished product. I'm not finding any duck sausage recipes in the members index, and my stupid new computer won't let me open up the...

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Don't give up yet Ray! You can apply most game meat recipes to the duck breasts, just maybe use a bit more spice. I made some pepperoni sticks with the goose breasts and they taste not too bad. Hank Shaw has some duck formulations here that might work for you. But his Polish Duck Sausage is a real...

5 Replies

4518 Views

Last post by sawhorseray
Wed Mar 19, 2014 19:15
[USA] Chuckwagon's "Paralyzin' Pickled Polecats"

Last post by npede12 « Sat Mar 15, 2014 11:33
Replies: 12
by Chuckwagon » Thu Aug 11, 2011 06:13

First post

Chuckwagon`s Paralyzin` Pickled Polecats
Habanero-Laced, Pickled, Andouille Sausage

The first time I ever tried one of these scorchin` hot, tonsil n` tongue toastin`, 12-gauge sizzlin` slugs, I had just gotten my driving license. I had stopped at a local gas n` go where I bought several...

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great looking recipe. will be on my to do list next time i get the mincer out

12 Replies

13359 Views

Last post by npede12
Sat Mar 15, 2014 11:33
[USA] Old Fashioned Wieners

Last post by bearspice « Fri Mar 14, 2014 06:03
Replies: 28
by IdaKraut » Wed Jul 17, 2013 01:08
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I've been to all the grocery stores in my area and to my dismay not a single one had old fashioned wieners in natural casings. Mechanically separated chicken: what the heck is that crap? Not in my wieners. Here's my recipe, and I should add, that this one turned out the best I have ever made or...

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Thank you!! I will do that. Just got the meat today, will be busier than a one-armed paper-hanger tomorrow !! :mrgreen:
28 Replies

29358 Views

Last post by bearspice
Fri Mar 14, 2014 06:03
[AFR] Droewors - dried sausage

Last post by bearspice « Tue Mar 11, 2014 13:01
Replies: 11
by Bubba » Sun Mar 03, 2013 13:30

First post

Another favorite snack from South Africa, along with Biltong is Droewors (dried sausage).

Droewors is a Beef / Lamb dried sausage, and I ventured to come up with a workable recipe put together from a few on the Internet.
Cure # 1 was also added on recommendation of Chuckwagon, it adds an...

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Just to check - 45℉ is about 7℃. How long in total do you hang it for - just the five days, or longer?

I'm glad we're coming into winter, because I want to make some of this, but the days are a little hot at the moment, and my fridge would be a little cold. I guess that's where the...

11 Replies

28069 Views

Last post by bearspice
Tue Mar 11, 2014 13:01
[CAN] Canada Goose Sausage

Last post by redzed « Wed Feb 26, 2014 06:37
Replies: 20
by redzed » Mon Feb 18, 2013 06:45
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I scored approximately 30kg of Canada Goose breasts and have started to transform them into something edible. This is the first product, 10kg of a strongly flavoured and aromatic sausage made from 50% breast meat and 50% fatty pork shoulder meat. There was a lot of work with in preparing the goose...

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Thanks Jeff and CW. Not sure what the fat percentage is but probably no more than 25%. It was a matter of overkill with the wine. It was my home made plonk (I'm always generous with it) and I added a cup if not more, to a 5kg batch. The intent was to tone down the gamey flavour, and that's why the...
20 Replies

34134 Views

Last post by redzed
Wed Feb 26, 2014 06:37
[USA] Cactus Jack's Kabanosy

Last post by sawhorseray « Mon Feb 17, 2014 16:20
Replies: 14
by Chuckwagon » Sat Dec 10, 2011 22:57

First post

Cactus Jack`s Kabanosy
(Kabonosy made with collagen casing)

Author Stan Marianski, says kabanosy is the finest meat stick in the world ! And he`s right. Stan says in his native Poland, a kabanek is a young pig less than 264 pounds (120 kg.) in weight. This recipe is very close to Stan`s own,...

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Torque is no problem Ha Ha That is great :lol: :lol:

High torgue horsepower beats old man shoulder power every time, well done :lol:

I have been eye balling the motor/foot petal attachments for awhile but I haven't pulled the trigger. How is it working out for you?

I love working with the foot...

14 Replies

15825 Views

Last post by sawhorseray
Mon Feb 17, 2014 16:20
Question about Kabanosy cooking

Last post by sawhorseray « Sun Feb 16, 2014 17:51
Replies: 20
by Gray Goat » Wed Feb 12, 2014 23:04
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I have seen that most Kabanosy recipes call for several days of drying
time after cooking.
I was thinking of hanging them in my dehydrator at a very low temp for
a few hours to help dry them after smoking them to the proper IT. Has
anyone tried this ?

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I'm kind of torn different ways in regard to the casings. I have a ton of free shopping coming my way from Cabelas gift cards and I know they get their casings from PS Seasonings, which is where I also order a lot of my stuff. The single pack stuff seems expensive and has bad reviews, complaints...
20 Replies

14805 Views

Last post by sawhorseray
Sun Feb 16, 2014 17:51
[USA] Bangers, Brats & Breakfast Sausages

Last post by dauber « Sat Feb 08, 2014 17:29
Replies: 12
by NorCal Kid » Thu Jul 05, 2012 15:12

First post

This fourth of July, I had a request from my sons to make some brats to grill. Since I had a boneless 15lb butt thawed & ready to go, I thought I'd split it up and make several different sausages besides the Brats. So I ground up the butt & divided it up into three large bowls and made three...

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Hey NorCal Kid. I made the brats last night. Did not have dry mustard, but read conversion from prepared to dry and used it. Flavor was still lacking so added some garlic (I'm Italian so garlic goes with everrything, right?). Best brats we've had. Thanks!

12 Replies

12530 Views

Last post by dauber
Sat Feb 08, 2014 17:29
Mystery of the meat!

Last post by Carpster « Tue Feb 04, 2014 14:41
Replies: 18
by Carpster » Fri Jan 31, 2014 19:56
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I have made the Kabanosy recipe in a larger casing 1 1/2 and it has beautiful color. A bright red with white fat flakes. It looks like a wonderful Salami. So I made the Spanish chorizo and the Andouille out of the bible (Home production of quality meats and sausage) and the color is darker maybe...

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Seems to me that your cayenne peppers and chili powder belong to the Capsicum annuum family . And Chile is a country in South America. :wink:

Thanks to spell ck I get slapped on both cheeks :oops:

Thanks for the help Redzig.....I am going to make my next batch of an-dewey without the Paprika....
18 Replies

12749 Views

Last post by Carpster
Tue Feb 04, 2014 14:41
Crocodile (camen) sausage recipe?

Last post by Thewitt « Sat Feb 01, 2014 10:15
Replies: 14
by Thewitt » Fri Dec 27, 2013 16:33

First post

I'm going to be getting several kilos (could be as many as 20...) of local camen next week and need to make sausage from them.

Anyone have a nice recipe for crocodile sausage?

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I have used chicken fat with skin in the past and I'm not keen on the texture. Pork back fat is still the best, though it does prevent the Muslims from partaking of the crocodile sausages. The owner loved the samples, but I do need to make up another batch without pork fat and using halal casings...

14 Replies

12972 Views

Last post by Thewitt
Sat Feb 01, 2014 10:15
Sausage Casing Tough

Last post by NorthFork « Tue Jan 14, 2014 22:25
Replies: 11
by fagesbp » Wed Jan 08, 2014 20:15

First post

What can I do to help my smoked sausage casing come out more tender? As it is now I can barely bite through the casing when its done.

Last post

ssorllih wrote:
On the sailboat forum we sometime get a question about how long the anchor rope should be for a 30 foot boat. No details of where he sails.

I have read that a sense of humor is also a measure of intelligence but I have always doubted that could be applied across the board. I...

11 Replies

11839 Views

Last post by NorthFork
Tue Jan 14, 2014 22:25
[USA] Maple Breakfast Sausage

Last post by Chuckwagon « Sat Dec 21, 2013 09:05
Replies: 2
by sawhorseray » Fri Dec 20, 2013 22:41

First post

This was inspired by last weeks Chicken-Apple sausage, something about chicken and eggs for breakfast just doesn't work for me. The base for this recipe was Col. Big Guy's maple sausage and then incorporating some apple stuff that I thought might work. Boy howdy did it ever work, this is some of...

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Nice goin' Ray. It looks delicious.

Best Wishes,
Chuckwagon

2 Replies

5973 Views

Last post by Chuckwagon
Sat Dec 21, 2013 09:05
Chicken Apple Sausage

Last post by Krakowska « Fri Dec 13, 2013 16:23
Replies: 1
by sawhorseray » Fri Dec 13, 2013 01:19

First post

I finally had everything come together to get my chicken-apple sausage project completed. The recipe came from Bruce Aidells book and I had a couple of questions, but eventually Mr Aidells himself got back to me, seems like a very nice fellow. Here's the recipe I used, the only variation being that...

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Wow, Looks and sounds good Ray. Might be on the list of to do after the first. I'm on a first time bacon in the makin' project right now. You got some nice equipment. Nice grinder! :cool:

1 Replies

4196 Views

Last post by Krakowska
Fri Dec 13, 2013 16:23
[USA] Grubstake Garlic Beef Stick

Last post by Chuckwagon « Mon Nov 18, 2013 11:23

by Chuckwagon » Mon Nov 18, 2013 11:23

Grubstake Garlic Beef Stick
(Serious Pocket-Knife Trail Sausage)

8 lbs. beef chuck
2 lbs. pork backfat
4-1/2 tspns. salt
2 level tspns. Cure #1
4 cloves garlic (toasted & crushed)
2 tspns. coarsely-ground black pepper
1 tspn. garlic powder
1 tspn. onion salt
1 tspn. marjoram

Grind the lean meat...

0 Replies

3890 Views

Last post by Chuckwagon
Mon Nov 18, 2013 11:23
[USA] Cataract Canyon Chipolata Sausage

Last post by Chuckwagon « Sun Nov 10, 2013 11:34
Replies: 8
by Chuckwagon » Fri Nov 01, 2013 03:37

First post

Cataract Canyon Chipolatas
Emulsified Sausages

Have you ever been to a cocktail party and been served a tasty, little, emulsified sausage that reminded you of an English banger ? You probably tasted a Chipolata - the forerunner of the banger. They are made with emulsified pork and a few...

Last post

TimSmodie wrote:
Hey Chuck, looks like a great recipe I will have to try, but the name is what caught my eye, most people on this site wont know about cataract canyon, some of the finest whitewater rafting in the western states, not for the weak at heart, have been down the green river many times...

8 Replies

16662 Views

Last post by Chuckwagon
Sun Nov 10, 2013 11:34
Cheese mushroom brats

Last post by redzed « Thu Oct 24, 2013 05:35
Replies: 2
by redzed » Thu Oct 10, 2013 19:56

First post

I am looking at making some mushroom and cheese bratwurst for the first time. There are a great number of commercial producers out there that use swiss cheese in the mix but I want to use cheddar, as I have had a pound of the high heat stuff taking up space in my fridge for a while. Anyone use the...

Last post

Based on bratwurst that I made before, I finally got around to making the mushroom and cheddar brats. For the mushrooms I used chanterelles that had been dry sauteed and the water removed. For the cheese I used the high temp cheddar from B & P.

The sausage is a bit bland, but served with...

2 Replies

4496 Views

Last post by redzed
Thu Oct 24, 2013 05:35
[USA] Outlaw's Onion Sausage

Last post by el Ducko « Sat Oct 19, 2013 21:31
Replies: 29
by Chuckwagon » Thu Oct 03, 2013 06:29
1

2
First post

Chuckwagon`s Outlaw`s Onion Sausage
(Fresh-Type Loose Sausage)

2.2 lbs. (1 kg.) pork butt with 30% fat
18 g. salt
2.0 g. coarse ground black pepper
2.0 g. ground thyme
2 Tblspns. finely chopped onions
9.0 g powdered dextrose (or 1/2 tspn. sugar)

Grind the lean (pork butt) through a 3/8 plate...

Last post

Okay, so I tried Chuckwagon`s Outlaw`s Onion Sausage recipe.

Okay, so I cheated. Well, I didn`t, really. Ya see, it was after Friday sundown so, out of respect to a couple of the world`s great religions (but mainly because I was holding back on a pound of pork for a batch of chorizo), I made an...
29 Replies

22296 Views

Last post by el Ducko
Sat Oct 19, 2013 21:31
[USA] Italian (Sweet) Sausage

Last post by Chuckwagon « Thu Oct 10, 2013 05:23
Replies: 6
by Chuckwagon » Mon Oct 07, 2013 04:14

First post

Stan Marianski`s... Italian (Sweet) Sausage

Chuckwagon says : Our pal, Stan Marianski really puts together an Italian sausage! When the Italians leave the cayenne out of their infamous fennel-laden recipe, they call it Italian Sweet Sausage instead of Italian Hot Sausage . Real Italian Sausage...

Last post

Yup, good ol' Polish Kielbasa.

6 Replies

7658 Views

Last post by Chuckwagon
Thu Oct 10, 2013 05:23
Sausage Using Garden Ingredients?

Last post by Butterbean « Wed Sep 25, 2013 23:54
Replies: 26
by Chuckwagon » Wed Jun 12, 2013 10:03
1

2
First post

Hi Folks! This is Brochothrix Thermosphacta . It is a spoilage bacteria, not generally considered to be pathogenic. However, it can really mess up your day if you consume it because you may spend all your time on the great white throne! So, avoid it in your home made sausage! Here's how.

Sausage...

Last post

I bet they were BIG grasshoppers!
:mrgreen:

Six legged ones at that. :mrgreen:
26 Replies

22110 Views

Last post by Butterbean
Wed Sep 25, 2013 23:54
[POL] White Sausage

Last post by Chuckwagon « Tue Sep 17, 2013 15:03
Replies: 7
by Siara » Sun Jan 31, 2010 15:29

First post

White Sausage ( Kiełbasa biała )

Classical Polish sausage. Mostly chosen by Polish forum members for grill or BBQ.
Recipe: based on 1959 Original .
For total of 10 kg of raw product.

Meat Ingredients:

1. Pork class I not cured 2 kg
2. Pork class II not cured 7 kg
3. Beef class I or II. not...

Last post

Topic Split by CW 091713@0758 See: Polish Herbal Pepper at this link:

7 Replies

19339 Views

Last post by Chuckwagon
Tue Sep 17, 2013 15:03
Polish "Herbal Pepper" For Sausage Making

Last post by ssorllih « Tue Sep 17, 2013 14:41
Replies: 9
by JerBear » Mon Sep 16, 2013 06:17

First post

This topic was split from White Sausage - Kielbasa Biala on 091713@07:32 by CW, at this link:

_____________

I just ran across this recipe and I can't wait to try it out. Quick question, what's the difference between the pepper and herbal pepper?

Last post

We can use any of these formulations as a starting point but we do need a starting point. After that we adjust them according to our preferences.

9 Replies

9775 Views

Last post by ssorllih
Tue Sep 17, 2013 14:41
Chicken and Pork Hot Dogs

Last post by markjass « Sat Sep 14, 2013 12:49
Replies: 4
by Big Guy » Sat Sep 14, 2013 00:59

First post

Chicken and Pork Hot Dogs

2.5 Lbs. Chicken
2.5 Lbs. Pork
2/3 cup milk powder
4 tsp. salt
1 Tbs. special meat binder
2 tsp. garlic powder
1 tsp. onion powder
1 Tbs. Paprika
1 Tbs. white pepper
1 tsp. Prague powder #1
1 tsp. mace
1 1/2 tsp. liquid smoke
1 cup ice water

Grind semi frozen meat...

Last post

Man those look good. I was under the impression that a good hot dog was a myth. How wrong I am. I had the same feeling about brats until I spent some time in Germany and made them myself.

have an adversion to hot dogs as I haver never tasted a good one (This shows me that there are some very...

4 Replies

6254 Views

Last post by markjass
Sat Sep 14, 2013 12:49
[Astrl] A Sausage For Kids - Chicken, Mango, & Cranberry

Last post by gurkanyeniceri « Wed Aug 21, 2013 02:36
Replies: 2
by gurkanyeniceri » Mon Aug 19, 2013 04:36

First post

This fresh sausage is for kids, it is almost like a candy bar. It is sweet and nicely balanced. All large ingredients are chopped to a fine size. I bought cheap supermarket chicken mince to try the recipe first but I will get some thighs and make my own mince later to try again.

Sorry, no photos...

Last post

I will be cooking some of this for the weekend, I sure take some photos. :grin:

2 Replies

4347 Views

Last post by gurkanyeniceri
Wed Aug 21, 2013 02:36
[USA] Golabki Kielbasa

Last post by ssorllih « Mon Aug 19, 2013 00:05
Replies: 6
by Richard Rowny » Sun Aug 18, 2013 02:19

First post

I recently had an idea. I like golabki but I don't like the bother when I get a craving. Too much like work, when I only have a half hour to mess with. Sure I could make a batch and freeze them but reheating isn't the answer for me.

I'm a kielbasa maker. Kielbasa is more universal than...

Last post

I use boiled rice to push the last of the meat through the grinder so that would work well.

6 Replies

7455 Views

Last post by ssorllih
Mon Aug 19, 2013 00:05
Question About Boudan

Last post by nuynai « Mon Aug 05, 2013 19:02
Replies: 9
by nuynai » Fri Jul 19, 2013 16:14

First post

Hopefully, everyone is doing well. The question I have is, I use a recipe from Emeril Lagasse for the above. I'd like to make around 20 lbs., vacuum seal and freeze it. Anyone have any experience doing this and how was the outcome. Thanks in advance.

Last post

Learned to read fine print, not just listed ingredients.

9 Replies

6503 Views

Last post by nuynai
Mon Aug 05, 2013 19:02
Kiełbasa Lisiecka (Sort of)

Last post by Chuckwagon « Tue Jul 30, 2013 14:23
Replies: 1
by Maxell » Tue Jul 30, 2013 09:26

First post

Formerly a real sausage Lisiecka was made mainly from pork chop meat, therefore, when it was performed only a few pounds hogkilling.

Last post

Wow! :shock:

1 Replies

3366 Views

Last post by Chuckwagon
Tue Jul 30, 2013 14:23
Wild goose and duck sopressata

Last post by Chuckwagon « Sun Jul 28, 2013 05:55
Replies: 9
by redzed » Sat Mar 23, 2013 07:29

First post

Last weekend I was inspired by Len Poli and made a sopressata using 50% wild goose and wild duck breasts and 50% pork. My new PH tester arrived just a day before, so I had an opportunity to use it. Man, what a pleasure to have something like that! Trying to determine a one degree PH drop with the...

Last post

Okay pal, much appreciated!

Best Wishes,
Chuckwagon

9 Replies

18945 Views

Last post by Chuckwagon
Sun Jul 28, 2013 05:55

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