Homemade Sausage Making

And the winner is ...............................CrankyBuzzard,
Please send me your mailing address by PM so we can send you a book

Congratulations Cranky Buzzard!
That is a great recipe and looks like you're going to have a new book!
Way to go!

Best Wishes,
Chuckwagon

OK, All you smoke snorters & sniffers!

Quit being modest and turn loose with one of those great recipes you`ve got tucked away. Who will win the contest for February? Remember the rules posted by Siara?

1. Post your recipe. (meat products only)
2. Include pictures of the phases of preparation and final product. (If you need help posting pictures, please PM me and I`ll give you a hand. I can also assist you with calculating the right amount of nitrate/nitrite in your product)
3. Your recipe will be translated into Polish and posted on the Polish forum.
4. A special "jury" will choose the lucky winner.
5. Around the first of the following month, the results will be announced. The winner will be presented with a prize.

Good Luck smoky smudge smellers,

Best Wishes,
Chuckwagon

"Polish Sausages. Authentic recipes and instructions" with all authors signatures and special dedication will be on it's way tomorrow .
Maxell, beeing one of the authors, thanks for founding this nice book

Siara,
Does that mean our friend Maxell is actually Miroslaw Gebarowski, the co-author of the book with Stan and Adam? Yikes! This site has some "heavy hitters" on it! I'd like to spend about a hundred years just talking to Mr. Gebarowski.
Cranky Buzzard receives an autographed copy of the book too! How cool is that?

Best Wishes,
Chuckwagon

Chuckwagon wrote:Does that mean our friend Maxell is actually Miroslaw Gebarowski, the co-author of the book with Stan and Adam?

Yep,

Chuckwagon wrote:I'd like to spend about a hundred years just talking to Mr. Gebarowski.

Well, just come to our annual meeting or to our school, or organize big group of students, and invite teachers.

OK, All you smoke snortin` specialists!

You`ve only got three more days to win an autographed copy of one of the sausage making books from Bookmagic.com. Turn in your RECIPE OF THE MONTH for February! Authors Stan and Adam Marianski and Miroslaw Gebarowski will sign it and address it to you. Find one of those great recipes you`ve got tucked away and post it under Recipe Of The Month Contest in "Announcements" (just below Hyde Park on the home page). Do you remember the rules? They`re easy.

1. Post your recipe (meat products only) and be sure to state that it is to be entered in the contest.
2. Include pictures of the phases of preparation and final product. (If you need help posting pictures, please PM me and I`ll give you a hand. I can also assist you with calculating the right amount of nitrate/nitrite in your product)

That`s it! A special "jury" will choose the lucky winner. If your recipe wins, it will be translated into Polish and posted on the Polish forum also. The winner will be announced after the first of the following month.

Good Luck ! And of course...
Best Wishes,
Chuckwagon

I can testify that the books do arrive WITH the autographs in place!

As soon as the camera battery charges I'll get a pic or 2 on here of it!

Thanks folks!

Charlie

No candidates for the month of February, well....., we will keep the book for March.
Maybe someone will join.

Can the recipes be for any "meat product" like say BBQ or would you like to keep it in the sausage category?

BBQ is ok, there are not too many recipies here, so if there will be a lot, we will split categories.

OK! I'm going to enter the contest.

Here, once again is my Canadian Country Sausage recipe.

3-1/2 lbs pork butt
1-1/2 lbs cured bacon
1 tsp black pepper
1 tsp smoky paprika
1 tsp liquid smoke
2 tsp Frank`s or your favourite hot sauce
1/2 tsp marjoram
1 tsp onion powder
1 tsp celery seed
1 tsp garlic powder
1 cup cold water


Trim fat with the aim of achieving a 25% - 75% ratio of fat to lean. Keep in mind that the bacon will add a lot of fat.
Grind the meat through a fine plate.
After grinding, add the seasonings and blend by hand or use a mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat. Do not be tempted to add salt or cure as the bacon will take care of that. (Unless your arteries need a little hardening up.)
Stuff into hog casings, making 4" - 5" links. If you wish, form patties. They make great breakfast sandwiches and `burgers.
Follow all proper procedures for hygiene and temperature control.










I expect applause as that is only the second time I've actually accomplished the presentation of pictures on a forum.

I hope you enjoy the recipe as much as we do.

Congrats you Cranky Buzzard,

I'm hoping to win a copy of Stan's 'bible' too.

Cheers!

And the winner for the month of March is.... Steelchef! Yup pards, the wild man of the north has won the contest with his "Steelchef`s Canadian Country Sausage". Congratulations Colin. I`ve tried your recipe and actually survived! All kidding aside, it`s a fine recipe for tasty country sausage. Way to go my friend! Your autographed book will be on its way.

Best Wishes,
Chuckwagon

Well, Thankyavrymuch. I'm honoured even if there were no challengers. Guess no one figured they could compete.

I'm looking forward to the day, (still a few weeks away) when I can use my smoker. My Grizzly stuffer arrived today and it is art. I'll be making some more Steelchef`s Canadian Country Sausage and another batch of Hmong tomorrow.

Thanks for all of your PM's and emails,

Humblechef