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SAUSAGE PHOTO GALLERY (Without Original Recipes)

Last postbyredzed « Sun Jan 05, 2020 18:04
Replies: 861
byatcNick »Sun Nov 28, 2010 02:36
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First post

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...

Last post

Looks good! But what the heck is it?
861 Replies

744033 Views

Last post byredzed
Sun Jan 05, 2020 18:04

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Last post

[USA] Hungarian Apricot Sausage

Last postbyChuckwagon « Fri Feb 08, 2013 03:50
Replies: 14
bysawhorseray »Wed Feb 06, 2013 04:24
First post

Tried Huckleberry's recipe out today on a ten pound batch, added just a bit more garlic, paprika, and apricots. Started out with a 11.4 lb porkbutt and removed the bone in proper fashion even tho it was going to get chopped up for sausage, makes for good practice. What was left was going to be...

Last post

Oh gosh kids! When I was married, years ago my wife took a snapshot of me shooting a deer with my 30-30 Winchester carbine while catching a huge Rocky Mountain rainbow trout with a bent pole and super-strength line. Both tasted like I was in paradise and I still cook over reduced coals and today, I...

14 Replies

15022 Views

Last post byChuckwagon
Fri Feb 08, 2013 03:50
Muscle cut and sausage quality

Last postbyssorllih « Thu Feb 07, 2013 16:21
Replies: 5
byssorllih »Wed Feb 06, 2013 17:54
First post

For the second time I have made some sausage using center cut loin and for the second time I have had difficulty with getting a good bind. I didn't break the fat during the poaching but the mince never developed the normal sticky texture that I have come to expect when mixing and kneading the mass....

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Thank you Chuckwagon, This was previously frozen loin, no silver skin, no sinew, after 2 days with 2% salt no exudates. I ground twice, mixed for a long time, I have made bread with very old flour that wouldn't develop the glutin and this mince was very much like that. It isn't a great loss. I am a...

5 Replies

4959 Views

Last post byssorllih
Thu Feb 07, 2013 16:21
Fibrous casing?

Last postbyBlackriver « Sun Feb 03, 2013 15:40
Replies: 4
byBlackriver »Sat Feb 02, 2013 14:27
First post

Hi everyone, I am looking for a distributer that sells fibrous casings that are not made in China. The company I go through told me that they come from all over the world. I am thinking a lot of them come from China. Where do other members get their fibrous casings for summer sausage?

Last post

Thanks a lot everyone I will look into those suppliers

4 Replies

4765 Views

Last post byBlackriver
Sun Feb 03, 2013 15:40
Basic Polish Kielbasa & Kiełbasa Krakowska Wędzona

Last postbyBaconologist « Thu Jan 31, 2013 06:18
Replies: 16
byNorCal Kid »Mon Jan 28, 2013 19:46
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First post

I`m making two different Polish sausages- one is a basic `kielbasa` I`ve made many times before with slight variations. The second is a new one for me. Many of you are familiar with it (and some have made it). It`s called, Kiełbasa Krakowska Wędzona (Smoked Krakow Sausage) , a larger diameter meat...

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Looks great, Kevin!
16 Replies

47436 Views

Last post byBaconologist
Thu Jan 31, 2013 06:18
Cajun Andouille

Last postbyatcNick « Tue Jan 29, 2013 04:00
Replies: 4
byfagesbp »Thu Jan 24, 2013 15:19
First post

Some Andouille I made a while back.

Here's what I put in it:
Boston butt, cure #1, morton kosher salt, black pepper, msg, onion pdr, garlic pdr, paprika, and cayenne.

Last post

Looks great dude! I love andouille!

4 Replies

5063 Views

Last post byatcNick
Tue Jan 29, 2013 04:00
Manchester Sausage

Last postbyssorllih « Tue Jan 29, 2013 03:02
Replies: 2
byfagesbp »Mon Jan 28, 2013 17:44
First post

Does anyone have a recipe for Manchester sausage? Or some other sausage with ginger and nutmeg?

Last post

That is enough for 200 kilograms of sausage. Somebody better get busy. :lol:

2 Replies

5064 Views

Last post byssorllih
Tue Jan 29, 2013 03:02
Falukorv recipes?

Last postbyCrankyBuzzard « Mon Jan 28, 2013 02:18

byCrankyBuzzard »Mon Jan 28, 2013 02:18

Ok, this wonderful group has assisted me in getting the scrapple recipe I wanted, and will make next weekend, but now I'm again looking for insight!

A Swedish guy I work with has asked if I can make falukorv for him. He loves the potatis korv I make, but said he misses the falukorv.

I found a...

0 Replies

7783 Views

Last post byCrankyBuzzard
Mon Jan 28, 2013 02:18
Breakfast Sausgage

Last postbyCrankyBuzzard « Thu Jan 24, 2013 02:56
Replies: 5
bysausagemaneric »Mon Jan 21, 2013 04:44
First post

In case anyone is interested I have a couple tips regarding breakfast sausage. First tip is....Hmmm, I buy a mix from a company called Carlson Butcher Supply in San Francisco CA. I know this may sound like cheating and I suppose maybe it is. But I don't buy it because I am to lazy to mix my own...

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I love using a mix for sausage type that I've never made!

Make them 2 or three times per the directions, love what you're getting as the end result, and then begin experimenting with the ingredients, and before you know it, you're making all of it on your own to make it totally yours!

I told a...

5 Replies

5528 Views

Last post byCrankyBuzzard
Thu Jan 24, 2013 02:56
[USA] Teriyaki Flat Sticks

Last postbyJerBear « Mon Jan 21, 2013 20:12
Replies: 12
byTSMODIE »Wed May 09, 2012 19:16
First post

I had been searching for a good teriyaki stick recipe, and could never find one, most of the kits had very little flavor, I then found a seasoning from Butchers and Packers for teriyaki sticks, I tried it and it was good but tstill not there, to this seasoning i added 1 cup of brown sugar, and 1...

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That's what I got to thinking a bit after sending my message. My kits came with enough spice for 10 lb batches and when I went online to look at just the spices alone I noticed they were mostly for 25 lbs...

I'll be ordering today (or tomorrow if they're closed today..haven't called yet)

12 Replies

12244 Views

Last post byJerBear
Mon Jan 21, 2013 20:12
[CAN] Kielbasa stix

Last postbyhuckelberry « Mon Jan 21, 2013 10:11
Replies: 12
byBig Guy »Fri Feb 17, 2012 22:04
First post

I love Kielbasa and I love snack stix, so I thought I would try to make some Kielbasa stix

Here is where I am now. Still need about 7 more degrees temp to be fully cooked.

Coarse plate installed

10 #'s of semi frozen meat ready to grind

finished grinding

spices added

mixed until...

Last post

Any of the low hanging sausage used to get done faster because of radiant heat from the plate directly above the burnner but I put a second thicker plate with about a 2 gap over the plate covering the flame. I also added a pan of water on top of that which stops that problem and puts a little...

12 Replies

12701 Views

Last post byhuckelberry
Mon Jan 21, 2013 10:11
Swiss Sausage

Last postbyCrankyBuzzard « Sun Jan 20, 2013 18:21
Replies: 6
bysausagemaneric »Sat Jan 19, 2013 06:18
First post

Does anyone have a recipe for Swiss Sausage?

Last post

Thanks, there's a lot to look at there!

He's a wealth of knowledge and generally right on target with his recipes. Just don't tell him that too often or his Stetson doesn't fit well! :lol:

Charlie

6 Replies

7186 Views

Last post byCrankyBuzzard
Sun Jan 20, 2013 18:21
breakfast links

Last postbyCrankyBuzzard « Sun Jan 20, 2013 00:54
Replies: 12
byBig Guy »Fri Jan 18, 2013 22:55
First post

I made some breakfast links today, Maple flavour links and Sage links

sage links before linking

sage breakfast links

Maple breakfast links

the recipes

Maple Breakfast Sausage
15 lbs. Fat Pork butts
4 Tbs. Salt
1-1/2 Tbs. White Pepper
1 Tbs. Rubbed Sage
1-1/2 Tsp. Ginger
1-1/2 Tbs....

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Beautiful work Ray! As always. One of these days we should all get together and have a sausage breakfast together. Cranky Buzzard would bring the dancing girls and El Quacko would bring some Texas Kool Aid, I'm sure. :roll:

Wait a minute, it's the ducks turn to bring the girls AND the beverages!...

12 Replies

13197 Views

Last post byCrankyBuzzard
Sun Jan 20, 2013 00:54
[USA]"Saddle Bum's Chicken Sausage"

Last postbyJakub « Sat Jan 05, 2013 22:35
Replies: 17
byChuckwagon »Mon Mar 05, 2012 12:12
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First post

Saddle Bum`s Chicken Sausage
Tarragon-Chicken Sausage

Smaller diameter Snack Sticks are not usually made of chicken for several different reasons. The poultry`s high pH and Aw conditions make an ideal breeding ground for campylobacter jejuni and other bacteria. The skin frequently contains...

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For this recipe, I was working with a newbie and he didn`t want to mess with natural casings. So I pulled out some standby 32mm collagen casings.
Man, what was your buddy thinking? I'm a total noob and would love to have a teacher helping me out. I've got some natural casings but have never used...
17 Replies

19173 Views

Last post byJakub
Sat Jan 05, 2013 22:35
Rabbit sausage

Last postbycanadianwildman « Fri Jan 04, 2013 18:38
Replies: 11
bycanadianwildman »Thu Jan 03, 2013 17:25
First post

Hello everyone, happy New Years!!!
It's been awhile, I've got an abundance of wild rabbit in the freezer...Mmmmm
Anyone here ever made rabbit sausage before?? Just interested in getting feedback and ideas from all the talented folks here. When I make my fresh rabbit sausage I will post the recipe....

Last post

Circle of life eh Jerbear

11 Replies

13082 Views

Last post bycanadianwildman
Fri Jan 04, 2013 18:38
Aerated Bratwurst Sausage

Last postbysads « Sat Dec 29, 2012 04:43
Replies: 2
bysads »Sat Dec 22, 2012 05:02
First post

A German smallgoods store in Perth (Western Australia) sells a 'schublig' sausage, and I am very curious how they achieve these wonderful pockets of juicy air in the meat.

I don't know how they do it but it is sensational. Kind of like cheese that bursts in your mouth, but it has no cheese in it...

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I have a starting point if anyone else out there had any thoughts or comments.
Received this information from a friendly butcher:

I'm not entirely sure how these pockets you're describing would be achieved but my best guess is (and sorry if this sounds less than appetizing) that they do indeed...

2 Replies

4494 Views

Last post bysads
Sat Dec 29, 2012 04:43
[USA] Potatis Korv (Swedish Potato Saus

Last postbyCrankyBuzzard « Thu Dec 27, 2012 07:23
Replies: 4
byCrankyBuzzard »Thu Dec 27, 2012 00:16
First post

The boys are in from school for Christmas break and they have informed me that we WILL be making sausage. They even brought a dry ice box with them to take it back home! :shock:

So, tomorrow morning we'll be making the following items for them to dine upon once they are back in NM for school:...

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CW, it's really great to be back into the sausage and BBQ world! The last year has been a royal pain!

Yep, both boys LOVE to cook and have been tending the pit or stuffing sausage for a while now. The fajita sausage is the oldest boys idea and it sounds like a winner to me.

Lots of pics will be...

4 Replies

6996 Views

Last post byCrankyBuzzard
Thu Dec 27, 2012 07:23
Added Water In Sausage

Last postbyssorllih « Fri Dec 21, 2012 15:16
Replies: 7
byatiq09 »Wed Dec 19, 2012 08:13
First post

No matter what recipe I use it seems that the prescribed amount of water is not enough and I end up adding more than then listed. I have moved from using my grinder to a dedicated stuffer and that seems to have helped a little. I made Vienna sausages recently and had to add much more water again to...

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This page from the FAO meat processing book is worth the time for reading it.

7 Replies

8289 Views

Last post byssorllih
Fri Dec 21, 2012 15:16
How much brandy in a cooked venison sausage

Last postbyredzed « Wed Dec 19, 2012 02:12
Replies: 6
bymarkjass »Tue Dec 18, 2012 12:30
First post

I am making a smoked sausage out of 750 grams of venison, 250 grams of pork shoulder and 100 grams of pork backfat. The predominant flavors are coriander, and ginger + an assortment of herbs. There is also cure no as I will cold smoke the sausage and then bake it until it is cooked. I am thinking...

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I agree with Ross and Ray. Eat the sausage with the brandy on the side. I think even if you are using wine, 1/2 cup for just over 1 kg is too much as well. Big Guys liquid calculation probably makes sense, but he is talking about water. I think less is better and I would not add any more than 20ml...

6 Replies

5273 Views

Last post byredzed
Wed Dec 19, 2012 02:12
[CAN] Snow Goose Sausage

Last postbyChuckwagon « Sat Dec 15, 2012 06:30
Replies: 8
byredzed »Fri Dec 14, 2012 17:02
First post

As some of you know, snow goose meat has a very gamy, swampy flavour. I have tried to cook it many different ways in the past, and have never succeeded in creating anything worth eating. Essentially, I have given up on it. But on my recent trip to Saskatchewan I was offered a bunch of snow goose...

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Hey Red,
Marveolous recipe! Last time I tried to grill the stuff, I made up my mind to wait for you to make a sausage out of snow geese - and I was willing to wait about 2 centuries. But I think you've really got something here. Your write-up is terrific as is your photo. I'm definitely going to...

8 Replies

7491 Views

Last post byChuckwagon
Sat Dec 15, 2012 06:30
[AUSTL) Nuremberg Bratwurst

Last postbyChuckwagon « Mon Dec 10, 2012 11:40
Replies: 5
bysnagman »Mon Dec 10, 2012 01:26
First post

After a trip to this great town, having sampled this very tasty little sausage I decided to reproduce them. I found most bratwursts a little bland, unlike these. The predominant flavour is the herb Marjoram. Served as 6, 8, or 12, cooked over a Beech fired grill, usually with potato mash or salad,...

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Gus ol' timer! Your recipe is outstanding! :wink: What a great addition to our MRI. I can't wait to give it a try. Snagman, Like your Csabaii, I'm sure it will be a hit with all our members. Congrats. Very nice.

Best Wishes,
Chuckwagon

5 Replies

12780 Views

Last post byChuckwagon
Mon Dec 10, 2012 11:40
All-beef Csabai

Last postbycrustyo44 « Wed Nov 21, 2012 07:10
Replies: 3
bycrustyo44 »Tue Nov 20, 2012 06:39
First post

Hi,
I have been asked again by a friend of mine to make some ( sort of) all beef, smoked csabai sausage. He asked me if I could make them more juicyer. I even have to use hard beef fat.
Would adding dry milk or soy protein help or increase the fat content.
He even wants me to incoporate some minced...

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Hi CW,
Thanks for your answer. I will stick with the Soy protein as I can't get phosphate easily and it goes against the grain of using it. I prfer to stay as natural as possible.
I have another 2 days before I actually will stuff the collagen casings as the meat has to sit in the fridge for 2 days...

3 Replies

4292 Views

Last post bycrustyo44
Wed Nov 21, 2012 07:10
[USA] NorCal's Spicy Hot Links

Last postbysnagman « Thu Nov 15, 2012 09:25
Replies: 16
byNorCal Kid »Tue Feb 28, 2012 23:52
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This weekend I thought I'd make small batch of sausages for my 19-year old son & me. We're the only ones in our household of five who like spicy hot foods. Both of us have some dietary restrictions (we're both Type 1 diabetics, plus he has celiac) so finding 'store-bought hot links' that aren't...

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Picked up a 18qt turkey roaster today off of Craigslist, used once, $20. Already thinking of ways to incorporate this into pineapple sausage, my mind is swimming with ideas. Thawing a big wild hog ham for dinner and then split-pea soup, then some rump -roast for beef borgounioun in the crock pot....
16 Replies

25259 Views

Last post bysnagman
Thu Nov 15, 2012 09:25
19 -21mm sheep casing problems

Last postbyorf « Sat Nov 10, 2012 23:23
Replies: 24
byorf »Mon Oct 08, 2012 22:16
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First post

tried to make my first batch of kielbasa stix. I have a vertical stuffer from grizzley tools,it has the plastic gears but it seems like a fairly good stuffer for the price of about $80.00 I beleive ,anyhow I made up a 5# batch and after soaking the casings for a hour tried to put the casings on the...

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just got my 22-24mm sheep casings and made a kilo of breakfast sausage from the recipe on the mother site.first off the casings were a breeze to work with,I got the full hank ordered from a local butcher and they were great! I probably could have gotten away with the 19-21's with this quality of...
24 Replies

26521 Views

Last post byorf
Sat Nov 10, 2012 23:23
Fully Cooked Smoked Sausage ?

Last postbycrustyo44 « Tue Oct 23, 2012 23:17
Replies: 7
bysawhorseray »Tue Oct 23, 2012 00:58
First post

When I peruse the sausage goods at the local markets I see brands like Saag's, Idells and Henry's with a bunch of different concoctions that they advertise as 'fully cooked & ready to eat . There's smoked chicken-apple or turkey-artichoke stating that there's no nitrites, no MSG. These sausages...

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Hi,
Personally I think that cure #1 and 2 are a must for a long and healthy life. A few years ago in Adelaide, South Australia, several people died from eating salami from a well known charcuterie factory that actually forgot to add cure to their ingredients.
Enough said.
Regards,
Jan.

7 Replies

6568 Views

Last post bycrustyo44
Tue Oct 23, 2012 23:17
What is the best way to store sausages?

Last postbyorf « Tue Oct 16, 2012 22:29
Replies: 7
byorf »Tue Oct 16, 2012 14:28
First post

what's the best way to store smoked sausages(154F) and how long will they keep?

Last post

thanks for the replies. Iwas asking because I have quite a bit to make,for me anyway,about 50 lbs. for thanksgiving. I just wanted to know if I could store it for a couple days in the fridge until folks picked up their orders. I keep mine in the fridge for 4-5 days with no problems. just one of my...

7 Replies

11667 Views

Last post byorf
Tue Oct 16, 2012 22:29
Question About SPC And Wine In Sausage

Last postbyChuckwagon « Sat Oct 13, 2012 07:19
Replies: 11
bysawhorseray »Wed Oct 10, 2012 21:00
First post

Got a great deal on pork butt and pork loins yesterday, 15 pounds of each. The pork loins are soaking up CW's Canadian bacon brine solution in the fridge after being injected with 10% of their weight with the marinating needle, scheduled to go into the smoker Monday morning.

I'm going to take my...

Last post

Topic Split 10.13.12@00:18 by CW - (See Hyde Park)

11 Replies

11770 Views

Last post byChuckwagon
Sat Oct 13, 2012 07:19
32 Sausage Making Tips To Save You Grief

Last postbyalex_mercer « Tue Oct 24, 2017 08:17
Replies: 8
byChuckwagon »Mon Apr 11, 2011 09:34
First post

Chuckwagon's 32 Sausage Making Tips To Save You Grief

1. Always use good meat to make good sausage. If you toss junky meat into the hopper, you`ll have junky sausage to contend with. Good Boston Butt (pork shoulder) is the first choice for sausage making. Incidentally, have you ever wondered why...

Last post

Bookmarking this page!

8 Replies

71892 Views

Last post byalex_mercer
Tue Oct 24, 2017 08:17
Hungarian Sausage

Last postbysawhorseray « Thu Oct 11, 2012 23:04
Replies: 7
bysawhorseray »Wed Sep 26, 2012 22:39
First post

With the weather here back up into the mid 90's I'm once again putting my plans for a batch of smoked Kolbasz on hold until things cool down. Next week I'll be deer hunting with a couple of youngsters just turning 40, Hungarian brothers who apprenticed under me 20 years back. Every year when we go...

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That looks great!

Thank you and welcome, seems you're just a littlw ways down Hwy99 from me! There's a lot of great folks and knowlege here, enjoy. RAY

7 Replies

8470 Views

Last post bysawhorseray
Thu Oct 11, 2012 23:04
Meat packaging

Last postbyssorllih « Sat Sep 29, 2012 14:59

byssorllih »Sat Sep 29, 2012 14:59

Yesterday when I was putting meat mix up as patties I measured it out in a 1/3 cup measure and when I had a couple of dozen lumps I wrapped them with Press-n-Seal®. The proceedure is so simple and effective that it is worth telling. The stuff is a foot wide on a roll. Tear off about 8 inches...

0 Replies

5120 Views

Last post byssorllih
Sat Sep 29, 2012 14:59
[Ausl] Stifolder

Last postbycrustyo44 « Fri Sep 28, 2012 06:11
Replies: 9
bysnagman »Wed Sep 26, 2012 04:34
First post

Many immigrants from Germany settled in the south of Hungary after WW1, bringing with them traditional recipes which were later modified to suit local conditions and taste preferences. This smoked and dried sausage has a long history, still a speciality today. More like a salami in size and...

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CW,
You put your foot in it, I would like to know how much Cure #2 for 1000 gram of meat.
Due to the lack of owning a curing chamber and living in a hot and humid climate I never used it yet.
Both my cures originate from the USA. I was instructed by the best man ( vagreys) I know on how to...

9 Replies

11589 Views

Last post bycrustyo44
Fri Sep 28, 2012 06:11
[USA] Dick's Knockwurst

Last postbyDLFL « Thu Sep 27, 2012 02:59
Replies: 10
byDLFL »Fri Feb 10, 2012 23:59
First post

I found this recipe on lets-make-sausage .
I am going to make this a lot! Taste is great. One change I did was because not having mace on hand I used nutmeg. The texture is good, just what I wanted. I finished them by poaching instead of in the smoker. I used oak wood.

Knockwurst Recipe

3 1/2 lbs...

Last post

Lynn,
It came back for some reason! LOL

Dick

10 Replies

17421 Views

Last post byDLFL
Thu Sep 27, 2012 02:59
resalting casings?

Last postbyChuckwagon « Fri Sep 21, 2012 03:56
Replies: 5
byBlackriver »Wed Sep 19, 2012 01:57
First post

Hello, I bought some hog casings from my local butcher about 3 weeks ago and made brats. I rinced them and put them in water. The remaining casings I left in the refrigerator in the water. Is there a way to resalt the casings to make them last longer? The butcher said they are good for 6 months in...

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Mennonite sausage in my old work socks!
Uhhh.... Cabonaia ol' sport... If I were you, I'd ask the Mennonites what they think of that idea! Chances are you'll end up stuffin' your socks with something else. :roll:
I love the Mennonites! Use your ol' work socks for Chuckwagon's Bologna recipe or...

5 Replies

5854 Views

Last post byChuckwagon
Fri Sep 21, 2012 03:56
Need sausage help

Last postbyBaconologist « Tue Sep 18, 2012 23:50
Replies: 47
byatcNick »Fri Jan 01, 2010 05:40
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First post

I hope someone can answer my questions. The .com version of this site doesnt seem to have a forum.

I've been reading the Polish Sausage Recipe book by the guys who run this site. When garlic is mentioned in the recipes, does this mean fresh garlic or garlic powder? If fresh, do you mince it or use...

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When garlic is mentioned in the recipes, does this mean fresh garlic or garlic powder? If fresh, do you mince it or use a garlic press? Usually, we prefer fresh garlic and yes, we use a garlic press.

My question is, how long do you hold it like that? As long as yield is 87% in relation to the...
47 Replies

52380 Views

Last post byBaconologist
Tue Sep 18, 2012 23:50
[USA] Lone Peak Longhorns

Last postbyChuckwagon « Tue Sep 11, 2012 01:43

byChuckwagon »Tue Sep 11, 2012 01:43

Lone Peak Hog Longhorns
(All Pork Frankfurters)

Do Rocky Mountain piggies have longhorns? :roll: Of course not, although we like to tease tenderfeet with tales of jack rabbits and hogs wearing antlers! :shock: Cut the meat (with its fat) into chunks and then grind it through a 3/8 plate. Mix...

0 Replies

3374 Views

Last post byChuckwagon
Tue Sep 11, 2012 01:43
[JPN] Nico's Weekend Sausage

Last postbyGulyás « Mon Sep 03, 2012 15:39
Replies: 1
byNico »Mon Sep 03, 2012 15:31
First post

Hi Gulyás,

That recipe looks really tasty, I'm going to try it next time. The snags I rustled up on the weekend were spicy italian, with these ingredients:

2 kg boneless pork shoulder, diced
225 g pork back fat, diced
40 g kosher salt
32 g granulated sugar
16 g fennel seeds, toasted & ground
8 g...

Last post

Nico.

This recipe of yours looks very good. Sometime I'll try it. A like to experiment.
As a matter of fact, when I do NOT know what I'm doing, I'm experimenting..... :grin: :grin: :grin:

But than again, when I was young, somebody told me, if I can help it, don't get old.

You know what, I could...

1 Replies

5062 Views

Last post byGulyás
Mon Sep 03, 2012 15:39
Soft skins

Last postbyGulyás « Mon Sep 03, 2012 15:09
Replies: 3
byNico »Sun Sep 02, 2012 14:48
First post

Hi folks,

I've made various fresh sausages at home about 20-30 times now. I use natural lamb or hog casings from a local supplier, they look like very clean and fresh products.

Here's the thing: whether I pan fry, grill or oven roast them, they often come out with a soft skin. What I mean is when...

Last post

Hi Nico.

We bake our (Hungarian) sausages in the oven, till crispy, because that's the way my wife likes them. I think they get over baked.......beside when you do that, the paprika gets kind of bitter. My sausage is very simple.

1000 gr. pork butts, 80/20, or 70/30. (something in between)
20...

3 Replies

4585 Views

Last post byGulyás
Mon Sep 03, 2012 15:09
Problem with grinding fat & lean separately

Last postbyNico « Mon Sep 03, 2012 07:12
Replies: 7
byNico »Sun Sep 02, 2012 14:11
First post

Hi all, I'm an avid student of home sausage making & curing and a newcomer to this forum. I've had some fantastic sausage results to date, but also a few failures, and i'm always trying to improve my technique and make the best sausage possible!

My question concerns a recommended practice I read...

Last post

Thanks everyone! Good to hear it looks like a fine grind. The secret as I am sure you all know is to keep everything frozen - grinder plates, cutter, auger, funnel and of course the fat.

Kind regards,
Nico

7 Replies

10971 Views

Last post byNico
Mon Sep 03, 2012 07:12
Question about Kabanosy

Last postbycrustyo44 « Fri Aug 31, 2012 02:36
Replies: 26
byatcNick »Sun Nov 14, 2010 04:09
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First post

How long do Kabanosy last at room temperature? If I make a huge batch and want to freeze them, at what point should I freeze them? After a week or drying or before?

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Baconologist,
You are lucky that you were taught by your grandfather, family recipes from the old country are my favourite and very hard to find.
Do publish the recipe on the forum PLEASE!!!!!!!!
Best Regards,
Jan.
26 Replies

31530 Views

Last post bycrustyo44
Fri Aug 31, 2012 02:36
[USA] Bad Bob's Bologna

Last postbyBaconologist « Wed Aug 29, 2012 02:09
Replies: 16
byChuckwagon »Wed Mar 02, 2011 09:46
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Shucks pards, all this talk about bologna the other day, had me scroungin' through ol' Patch's saddlebags lookin' for the ancient recipe I ripped off from Rytek Kutas back in the ol' days in Las Vegas, Nevada. Rytek ran a place called The Hickory Shop when I happened to stumble in. If you're not...

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Personally, I don't like the taste of soy protein concentrate and would rather use something else. I've just found my sausages tastes better - to me - if I make this substitution.

I agree, soy has a funny taste and is definitely a questionable ingredient.
Many feel it has some serious effects on...
16 Replies

21971 Views

Last post byBaconologist
Wed Aug 29, 2012 02:09
[USA] NorCal German Bockwurst

Last postbyChuckwagon « Tue Aug 28, 2012 07:08
Replies: 3
byNorCal Kid »Tue Aug 28, 2012 04:00
First post

This past weekend, I got a chance to make one of my family's favorite sausages: German Bockwurst . For those unfamiliar with this sausage, its a mild, non-smoked sausage made usually of a combination pork & veal. In the past I've even used chicken in place of veal with satisfactory results....

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Hi Kevin, as always they are just gorgeous. I believe that your subtle changes to the recipe qualifies it as your own, so I'm moving it to the Sausages section under it's own topic heading. Beautiful work pastor, keep it up!

Best Wishes,
Chuckwagon

3 Replies

9799 Views

Last post byChuckwagon
Tue Aug 28, 2012 07:08
Question about freezing cured meat?

Last postbyChuckwagon « Tue Aug 28, 2012 04:12
Replies: 9
byBlackriver »Sun Aug 26, 2012 11:01
First post

I just made a batch of Texas Smokey links,(the recipe I posted on the website a while back.) something came up and I am not going to have enough time to smoke them. I did use cure in them and I was wondering if I could freeze them and smoke them when I have more time? Also If I cannot do this how...

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Thanks Gents! Kind words - always appreciated. :grin:

Best Wishes,
Chuckwagon

9 Replies

9124 Views

Last post byChuckwagon
Tue Aug 28, 2012 04:12
[USA] Chicken Sausage with Sun-Dried tomatoes, Basil, Cheese

Last postbyChuckwagon « Thu Aug 23, 2012 00:06
Replies: 9
byNorCal Kid »Tue Jun 26, 2012 21:44
First post

I picked up something like 20 lbs of boned chicken thighs at the local market (89 a pound!). So now its time for some chicken sausage! The boys aren't crazy about chicken thighs (nor am I), so making sausage with the chicken is a good deal.

I'll be making a small batch of the Thai-style chicken...

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Very nice indeed! And did you notice ol' sawhorse even mounted his mixer to a sawhorse! Hmmm.... I wonder if he puts a sawhorse on his real horse just to ride him? Sort of a sawhorse saddle eh? :lol:
Great sausage Ray!

Best Wishes,
Chuckwagon

9 Replies

29063 Views

Last post byChuckwagon
Thu Aug 23, 2012 00:06
[USA] Chuckwagon's "Brandin' Iron Beef Brats"

Last postbyw1sby « Tue Aug 21, 2012 02:26
Replies: 10
byChuckwagon »Sun Apr 15, 2012 07:45
First post

Brandin` Iron Beef Brats
Kosher Beef Sausage

In the German language, the verb braten , means to pan fry or roast. Across Europe, bratwurst is found containing pork, veal, or beef in virtually any combination. It is generally well-known that beef fat does not produce the best flavor in a...

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I do plan on trying this once the weather cools a bit more (or late September, whichever comes first).
So, I am interested in everyone's experiences.

73 de Allen, W1SBY

10 Replies

22079 Views

Last post byw1sby
Tue Aug 21, 2012 02:26
[USA] My Family's Ancient "Swiss Knackwurst"

Last postbyChuckwagon « Tue Aug 21, 2012 01:28
Replies: 5
byChuckwagon »Sun Feb 06, 2011 08:04
First post

Hi Sausagemakers!

I was going through some ancient family recipes from the old country (Switzerland) and I came across some instructions from a huge Danish Supply house that dates back more than a century and a half. It is for making German Knackwurst . The original recipe specified `ground...

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Hey, hey, ArtisanBeard,
I gotcha! You're on Highway 23 south of Dillard and north of Clayton. It's a beautiful area and those mountains on your east and the Blackrock Mtns. on your west side are gorgeous. Timpson Falls is something else too. What a great place to live!
Glad you liked my recipe...

5 Replies

13487 Views

Last post byChuckwagon
Tue Aug 21, 2012 01:28
[USA] Hungarian Sausages by Gulyas

Last postbyChuckwagon « Mon Aug 20, 2012 07:56

byChuckwagon »Mon Aug 20, 2012 07:56

Gulyas wrote:
C.W. please move it to the place it belongs - thank you. You are most welcome Joe... great recipe! -CW-

Fresh, Hungarian sausage. (by Gulyas in Wisconsin)

1 kg. pork shoulder butt.( I like 20 to 30 % fat)
18 to 20 grams Morton coarse kosher salt.
15 grams Hungarian...

0 Replies

4940 Views

Last post byChuckwagon
Mon Aug 20, 2012 07:56
Cold smoking sausage and finishing in oven/water?

Last postbyChuckwagon « Wed Aug 15, 2012 03:40
Replies: 5
byatcNick »Tue Aug 14, 2012 05:35
First post

Well, the thread I posted a couple days ago disappeared, so here it goes again:

Can I take a recipe for a hot smoked sausage and instead of hot smoking the sausage cold smoke it. Then when its had enough smoke bring it inside and simmer it to a finished internal temperature?

Can I do this with...

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Looks good enough to eat! :mrgreen: What kind of casing are you using Ross?

5 Replies

7186 Views

Last post byChuckwagon
Wed Aug 15, 2012 03:40
[USA] Recipe for Hungarian Sausage

Last postbyssorllih « Sun Aug 12, 2012 02:06
Replies: 11
byBlackriver »Tue Feb 08, 2011 00:42
First post

A guy I work with told me his grandpa used to make hungarian sausage. He dug out the recipe and gave me a copy. I would like to share it.

Hungarian Sausage

10 lbs of Pork shoulder
4 ounces of salt
2 ounces of red paprika
1/2 ounce black pepper
1/2 tsp allspice
1/2 tsp cayenne pepper
1/2 tsp...

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Cranky
We use 1.56 ounces of paprika in our 5 pound formula for smoked Hungarian paprika sausage
Blair
The rest of the recipe please.

11 Replies

25825 Views

Last post byssorllih
Sun Aug 12, 2012 02:06
[CAN] Col. Big Guys Special Sausage

Last postbylaripu « Wed Aug 01, 2012 22:42
Replies: 25
byBig Guy »Mon Jun 11, 2012 19:24
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Moose chunks, beef fat chunks and pork chunks mixed and ready to grind

First grind

second grind

Spices thrown and ready to mix

all mixed and put in the stuffer

stuffed

into the smoker

done after 8 hrs in the smoker

now to let them bloom for a couple of hrs and a...

Last post

This is making me drool. It's almost supper time.
25 Replies

24840 Views

Last post bylaripu
Wed Aug 01, 2012 22:42
[USA] "Longrider's Latigo"

Last postbyuwanna61 « Sun Jul 08, 2012 00:54
Replies: 3
byChuckwagon »Sat Jul 07, 2012 12:39
First post

Longrider's Latigo
Spanish Fuet (fermented)

The Spanish (Catalonia) word for whip is fuete or latigo . In Spain, a favorite paprika-reddened, garlicky, fully dry-cured sausage is called fuet. In many places, fuet sausage has a tendency to be very robust, especially with garlic, and some folks...

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a whopping 9 cloves of garlic to ten pounds of meat and fat.

Wow I`m perspiring just thinking about all that garlic! :razz:
The paprika, pepper and garlic has my attention! I just might give this a test run. Thanks..
Wally

3 Replies

5408 Views

Last post byuwanna61
Sun Jul 08, 2012 00:54
[USA] "Viennas Veneno y Asqueroso de Vaqueros"

Last postbyJerBear « Sat Jul 07, 2012 19:17
Replies: 7
byChuckwagon »Sat Jul 07, 2012 09:39
First post

Viennas Veneno y Asqueroso de Vaqueros :shock:
(Cowboy`s Poison & Disgusting Vienna Sausage)
(Made With Imitation Veal )

My extended ranching family of Swiss renegades, banditos, and rustlers has always liked sausage from the old country and especially neighboring Austria. You know...Vienna...

Last post

The only question about the oats is where they processed in a facility with wheat. I guess you'd have to decide your tolerance level.

7 Replies

10542 Views

Last post byJerBear
Sat Jul 07, 2012 19:17

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