Looking for recipe

[Forkin Pork]

Anyone have a really good homemade sausage recipe for cooking in my offset?
Looking for something really good with that wow factor in it.
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Papa Mmm Mow Mow BBQ Team

Ceritfied KCBS Judge
Weber Silver. ECB, UDS
Up Graded Backwoods Party w/GURU
2011 Lang 84 Deluxe

[tacklebox]

I know this is going to sound odd-but great sausage is not about what you put in it, but how you make it. A great sausage can be had by just using salt, pepper and garlic. But, if you use the wrong cut(s) of meat, or the wrong ratio of fat to meat, or you 'smear' the fat, or you cook it wrong...it doesn't matter how many spices you've put in it, it will still turn out like crap

Are you looking for a cured and smoked sausage or fresh? Too many variables to answer with just one recipe.

That being said-here are a few links for you to peruse.

http://lpoli.50webs.com/Sausage%20recipes.htm
http://www.wedlinydomowe.com/sausage-recipes/all
http://www.3men.com/sausage.htm
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~Joe
This post is not intended to offend, unless I intend it to
Life is like a penis, some times it gets hard for no reason
Pompous Ass Bigoted LIAR #69

[Forkin Pork]

Damn I must of had too much 64oz gin and tonics when I wrote this question....
Not really sure what I meant, I make sausage all the time and have to admit Im good at it. The only area I need help in is vension sausage and I just posted a question lookin for a really good recipe for venison. I have a friend who loves my sausage and now wants me to make venison sausage. ( He hunts and gets plenty of deer) so supply is good.
_________________
Papa Mmm Mow Mow BBQ Team

Ceritfied KCBS Judge
Weber Silver. ECB, UDS
Up Graded Backwoods Party w/GURU
2011 Lang 84 Deluxe

[wnkt]

A friend of mine gave me some ground venison and I made some sausage out of it by adding almost 50% pork and I had a brat spice mix from LEM that I added some white pepper that made them pretty good.
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Electricity can be dangerous. My nephew tried to stick a penny into a plug. Whoever said a penny doesn't go far didn't see him shoot across that floor. I told him he was grounded. - Tim Allen

[Jarhead]

WTF, 64 oz GIN & TONIC DID YA MAKE IT IN A MILK JUG?
First stay off the Gin, until you finish the recipe and get your temps dialed in.
Jalapeno & Cheddar makes a mean sausage.
On a bun, ballpark mustard and chopped onions. Good cold beer to wash it down with. In your case GIN.
Don't get no better than that.
I made 'em about a week ago and froze 36 sausages after the sampling.
I'll post if you want it.
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Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[dmsintexas]

Jarhead,

I don't know if he wants you to post but I would sure enjoy seeing some more of your work.

[Mainely Smoka]

[Jarhead]

Sorry guys, I just now saw this.
I can't find the pics but the original recipe came from susanminor.org
I used jalapeno powder instead of fresh for food safety reasons. If I had diced freeze dried, I would have used them.
Here's the recipe reflecting my changes.

Jim’s Jalapeno & Cheddar Sausage

Ingredients:
* 5 pounds of pork butt, (or ground pork)
* 5 tsp Non Iodized table salt, (or pickling/canning salt) - 28.4 grams
* 1 tsp ground thyme
* 1 tsp ground marjoram
* 1 tsp ground sage
* 8 tsp Jalapeno (or Chipotle) powder or to taste (diced, freeze dried, if you have it.)
* 8 oz high melt cheddar cheese
* 1/2 C. cold water
* 1 tsp of cure #1, if you are going to smoke the sausage.

Directions:

1. Cube, and grind pork butt through a medium plate.

2. Place ground pork in a large bowl, and add the salt, thyme, marjoram, sage, jalapeno, cheese and water. Mix until well blended.

* *You must add cure #1 at this stage if you are planning to smoke the sausage.

3. Stuff into 32 mm hog casings. You can also make patties or logs and freeze. They are great as a sausage hamburger.

Note: Air dry links for about 3-4 hours before smoking.
Start at 100F and bump temp 10 degrees ever 45 minutes to an hour. Do not go over 170F.
Apply smoke at the second hour.
Sausage is done when 151F IT. Remove to an ice water bath and cool to below 90F.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[gasdel]

Here is a another recipe
sticky sausages with potato sweetcorn salad
Ingredients:

2 red onions , cut into wedges
8 good-quality pork sausages
1 tbsp olive oil
750g bag baby new potatoes
2 tbsp mayonnaise
2 tbsp natural yogurt
3 spring onions , finely sliced
198g can sweetcorn , drained
3 tbsp tomato chutneys
Direction:
Heat oven to 200C/180C fan/gas 6. Toss the onion and sausages with the oil in a shallow roasting tin. Bake for 25 mins, shaking the tin once for even browning.
Meanwhile, boil potatoes for 12-15 mins until tender, then run under cold water and drain. Mix the mayo, yogurt, spring onions and sweetcorn. Thickly slice potatoes and stir through, then season.
Turn up oven to 220C/200C fan/gas 7. Add chutney to the sausages and onions. Cook for 5 mins more, until sausages are cooked and sticky. Serve with potato salad.