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Looking for recipe

 
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Forkin Pork
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Joined: 25 Jan 2007
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Location: Stamford, Connecticut

PostPosted: Thu May 12 11 6:11 am    Post subject: Looking for recipe Reply with quote

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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tacklebox
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Joined: 07 Jul 2009
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PostPosted: Thu May 12 11 12:33 pm    Post subject: Reply with quote

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 Wink

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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Forkin Pork
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PostPosted: Mon Sep 19 11 3:35 am    Post subject: Reply with quote

Damn I must of had too much 64oz gin and tonics when I wrote this question.... Rolling Eyes
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.
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wnkt
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PostPosted: Tue Sep 20 11 5:13 am    Post subject: Reply with quote

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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Jarhead
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Joined: 11 Oct 2009
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PostPosted: Tue Sep 20 11 6:16 am    Post subject: Reply with quote

WTF, 64 oz GIN & TONIC Question Shocked DID YA MAKE IT IN A MILK JUG?
First stay off the Gin, until you finish the recipe and get your temps dialed in. Laughing
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. Wink
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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dmsintexas
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Joined: 21 May 2006
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PostPosted: Tue Jun 05 12 5:47 am    Post subject: Reply with quote

Jarhead,

I don't know if he wants you to post but I would sure enjoy seeing some more of your work. Very Happy
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Mainely Smoka
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Joined: 18 Apr 2012
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PostPosted: Wed Oct 10 12 11:13 pm    Post subject: Reply with quote

dmsintexas wrote:
Jarhead,

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


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Jarhead
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PostPosted: Sat Nov 03 12 9:04 pm    Post subject: Reply with quote

Sorry guys, I just now saw this. Embarassed
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.
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gasdel



Joined: 10 Nov 2012
Posts: 1

PostPosted: Sun Nov 11 12 3:46 am    Post subject: Reply with quote

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.
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jack2



Joined: 22 Jun 2013
Posts: 2

PostPosted: Sun Jun 23 13 5:06 am    Post subject: Reply with quote

Tried and it is a great recipe!
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