FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Sausage
Goto page 1, 2  Next
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making
View previous topic :: View next topic  
Author Message
dholcomb1946
BBQ Fan


Joined: 06 Feb 2005
Posts: 324
Location: Kingwood, Texas (Houston)

PostPosted: Wed Jun 08 05 4:38 am    Post subject: Sausage Reply with quote

It's getting too hot here in Houston to cook outdoors. I had a thought about doing some sausage, maybe even some pan sausage. I heard there was a sausage list, or forum ? Any clues, I need to learn all there is to know about sausages.
Back to top
View user's profile Send private message
Steve-O
BBQ Pro


Joined: 31 May 2005
Posts: 747
Location: Dallas, TX

PostPosted: Wed Jun 08 05 5:40 am    Post subject: Reply with quote

http://www.sausagesource.com/forum/index.php
_________________
"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"
Back to top
View user's profile Send private message
JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Wed Jun 08 05 6:10 am    Post subject: Reply with quote

Here's a few, good luck. Cool


http://home.pacbell.net/lpoli/index.html

http://home.att.net/~g.m.fowler/frame/NWS.htm

http://home.att.net/~g.m.fowler/frame/index.htm

http://www.alliedkenco.com/recipes.htm
Back to top
View user's profile Send private message Send e-mail
JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Wed Jun 08 05 6:20 am    Post subject: Reply with quote

Try Zach's pork seasoning for excellent pan sausage, everyone in my family likes it.
Back to top
View user's profile Send private message Send e-mail
dholcomb1946
BBQ Fan


Joined: 06 Feb 2005
Posts: 324
Location: Kingwood, Texas (Houston)

PostPosted: Wed Jun 08 05 9:37 am    Post subject: Sausage noobie Reply with quote

Thanks for the info. Looks like good links !
Back to top
View user's profile Send private message
allsmokenofire
BBQ All Star


Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma

PostPosted: Wed Jun 08 05 10:59 am    Post subject: Reply with quote

Quote:
Thanks for the info. Looks like good links !


No pun intended, right?? Laughing
_________________
Mike
Team Enoserv
Back to top
View user's profile Send private message
dholcomb1946
BBQ Fan


Joined: 06 Feb 2005
Posts: 324
Location: Kingwood, Texas (Houston)

PostPosted: Wed Jun 08 05 11:13 am    Post subject: Whew !!! Reply with quote

After reading some of the sausage links, it makes Q look like a cake walk. Maybe I will make some breakfast pan suausage, but making links looks like a real PIB.

Yes, I thought that was a nice pun !!! Laughing
Back to top
View user's profile Send private message
allsmokenofire
BBQ All Star


Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma

PostPosted: Wed Jun 08 05 12:06 pm    Post subject: Reply with quote

I've been making my own link sausage for several years now, and its really pretty easy.....if you have the right equipment. I used to live in south central Texas and got hooked on Elgin sausage. When I couldn't find it here, I decided to try and make my own. After a few test batches I came up with something real close....and very good. I make it in small batches now(5-6 lbs at a time), but am working on being able to make larger quantities without larger labor Very Happy
_________________
Mike
Team Enoserv
Back to top
View user's profile Send private message
JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Thu Jun 09 05 1:31 am    Post subject: Reply with quote

Mike, what cuts of pork do you use for your links?


dholcomb1946, it's a lot easier than it looks.
Back to top
View user's profile Send private message Send e-mail
Garry
Site Admin


Joined: 06 Feb 2005
Posts: 884
Location: Antioch, CA

PostPosted: Thu Jun 09 05 5:05 am    Post subject: Re: Sausage Reply with quote

dholcomb1946 wrote:
It's getting too hot here in Houston to cook outdoors. I had a thought about doing some sausage, maybe even some pan sausage. I heard there was a sausage list, or forum ? Any clues, I need to learn all there is to know about sausages.


The Smoke Ring has a sausage mailing list.

http://www.thesmokering.com/mailman/listinfo/sausage

There is also a sausage topic in this forum.

Garry
Back to top
View user's profile Send private message AIM Address
allsmokenofire
BBQ All Star


Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma

PostPosted: Thu Jun 09 05 11:11 am    Post subject: Reply with quote

Jim H, I use pork butts. Just cut the meat off the bone and grind it myself. I use a mix of 2/3 ground pork and 1/3 80% lean ground chuck. That mixture gives me the right amount of fat to have a good smooth texture, without being too greasy when cooked. Makes for a good presentation because it doesn't wrinkle after it cools.

If you ever make it around Elgin, try the sausage at the Southside Market, or in Bastrop, try Cartwrights(used to be the old Bastrop Meat Market). Best dang sausage in the world!!!
_________________
Mike
Team Enoserv
Back to top
View user's profile Send private message
Parson Snows



Joined: 27 Feb 2005
Posts: 24
Location: Bangkok, Thailand

PostPosted: Fri Jun 10 05 4:32 am    Post subject: Elgin's sausage Reply with quote

regarding Elgin sausages allsmokenofire wrote
Quote:
After a few test batches I came up with something real close....and very good.

Any chance of you posting your recipe here for the benefit of others?

kind regards

Parson Snows
_________________
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
Back to top
View user's profile Send private message
mosler
Newbie


Joined: 15 Feb 2005
Posts: 47
Location: Mashpee, MA

PostPosted: Sat Jun 11 05 12:41 am    Post subject: Reply with quote

Maybe you can enlighten a poor Yankee. Is Elgin a brand name or a certain style of sausage, or both?

And while we're at it, is a "pan" sausage just something not stuffed in a casing? Another new term for me.
Back to top
View user's profile Send private message
dholcomb1946
BBQ Fan


Joined: 06 Feb 2005
Posts: 324
Location: Kingwood, Texas (Houston)

PostPosted: Sat Jun 11 05 1:22 am    Post subject: Pan Sausage Reply with quote

Yes, not stuffed into casing. It's like the rolls you buy at the grocery store to make sausage with breakfast. Fry it up in a pan in a pattie smaller than a hamburger patty
Back to top
View user's profile Send private message
mosler
Newbie


Joined: 15 Feb 2005
Posts: 47
Location: Mashpee, MA

PostPosted: Sat Jun 11 05 5:07 am    Post subject: Re: Pan Sausage Reply with quote

dholcomb1946 wrote:
Yes, not stuffed into casing. It's like the rolls you buy at the grocery store to make sausage with breakfast. Fry it up in a pan in a pattie smaller than a hamburger patty

Gotcha. That's how I do all my breakfast sausage. If you like Italian food, making some pan/bulk/loose Italian sausage isn't a bad idea either. Good to top pizza, go in sauces, great for a stuffing (mushroom caps, pork chops), soup, etc. etc.

And I agree with JimH. Unless you are stuffing the casings by hand with a funnel, it's really not such a big pain to make links.
Back to top
View user's profile Send private message
Parson Snows



Joined: 27 Feb 2005
Posts: 24
Location: Bangkok, Thailand

PostPosted: Sun Jun 12 05 3:30 am    Post subject: Misc answers Reply with quote

mosler asked
Quote:
Is Elgin a brand name or a certain style of sausage, or both?

A) It’s not so much of a “brand” name as a designated sausage type/style. This name referring to a “rather hot, peppery sausage” from Elgin, Texas. I believe that 4 or 5 companies have the right to produce these, one of them is Meyer’s who have been established since 1949.

Official Capital Designations

Elgin is the OFFICIAL “Sausage Capital of Texas”
Check out the link below

http://www.tsl.state.tx.us/ref/abouttx/capitals.html

As to “Pan Sausage” often referred to simply as "Bulk Sausage”

I hope that this information is of some use to you

Kind regards

Parson Snows
_________________
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
Back to top
View user's profile Send private message
allsmokenofire
BBQ All Star


Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma

PostPosted: Wed Jun 15 05 7:33 am    Post subject: Reply with quote

The Parson is right on regarding Elgin sausage. It refers to a town in Texas where the sausage originated.

As for the request to publish my recipie, I must respectfully decline. I have a competition bbq team, and we enter this sausage into competitions and have done very well with it so far. I also have a catering business and the sausage is a huge seller for me. If I provided the recipie, and it got into the wrong hands, and...well, I hope you understand.

Best Regards!
_________________
Mike
Team Enoserv
Back to top
View user's profile Send private message
dholcomb1946
BBQ Fan


Joined: 06 Feb 2005
Posts: 324
Location: Kingwood, Texas (Houston)

PostPosted: Wed Jun 15 05 11:52 am    Post subject: Pan sausage Reply with quote

I made some pan sausage using 2# ground pork, extra lean, already ground and 1# 80% ground chuck.

I seasoned it with sage, paprika, oregano, thyme, salt, red & black pepper, and chili powder.

I think I should have left the oregano & thyme out, it seemed to be the predominant taste.

Since it didn't taste like sausage should, I added some more sage as I was cooking it. That helped.

I fried up some sausage balls, rolled some can buscuits out, put some shredded cheddar & sausage ball on buscuit and made a little ball out of it. Sort of a sausage kolachie. Tasted pretty good.

I also fried some sausage and chopped it up as it cooked, then made some milk gravy (white gravy), or SOS for those that know, with the sausage in it & put over buscuit & easy over eggs. That tasted pretty good too.

I don't have a grinder, mixer, or stuffer, so I don't know if I want to get into making links. Bulk pan sausage needs a little more work on recipe Laughing
Back to top
View user's profile Send private message
JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Thu Jun 16 05 12:51 am    Post subject: Reply with quote

I got into it because I couldn't find good Italian sausage in Houston. All you need is a hand grinder and an inexpensive stuffing horn if you want to make links.
Back to top
View user's profile Send private message Send e-mail
Parson Snows



Joined: 27 Feb 2005
Posts: 24
Location: Bangkok, Thailand

PostPosted: Thu Jun 16 05 5:59 am    Post subject: Re: Italian Sausage Recipe Reply with quote

Jim H wrote
Quote:
I got into it because I couldn't find good Italian sausage in Houston

I have taken the liberty of including the following link for a "tried and tested" Italian Sausage Recipe (Hot)
http://www.sausagesource.com/forum/viewtopic.php?t=250

allsmokenofire wrote
Quote:
As for the request to publish my recipie, I must respectfully decline

I fully understand, good luck with the competitions

I hope that this information is of some use to you

kind regards

Parson Snows
_________________
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making All times are GMT + 8 Hours
Goto page 1, 2  Next
Page 1 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group