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Discussion in 'Sausage' started by bmudd14474, Feb 23, 2012.
great looking sausage. nice uniform links!
6 TBS kosher salt
1 large yellow onion finely diced
1 TBS marjoram
1 TBS granulated garlic
2 cups of beer.
The original Recipe called for Cure#1 so you could smoke it but I made these to be fresh so I didn't add the cure. This recipe was shared to me from SolarYellow. Not sure if its his or if he got it elsewhere.
Thanks bmudd! I think this will be my next sausage run. Sounds mighty good.
Wow those look great!!! Gotta try those beer and onion!!!
Did you omit the coarse ground black pepper? It was actually a pretty nasty recipe from someone else that I tweaked quite a bit.
You didn't tell me there was black pepper in it too LOL
Sounds really salty? How was it? Thanks for the info!
I made a measuring error and it was a tad on the high side for me. Next time I will follow the recipe but I will measure correctly instead of what I did. If your concerned using on 4TBS instead. Then you will have a middle point.
Just looking over my notes on my 80 lb sausage adventure.. I used 5 oz of salt for my 30 lbs of jalapeno sausage. 2 TB = 1 oz so I used 3.33 TB per 10 lbs of meat. Just sharing. Cheers!
The amount of an ingredient doesn't translate from one type to another however with the exception of cure. Sausages are very unique in that aspect and while one recipe may call for a 1 tsp another may call for 1 TBS. You will learn this as you get further into the hobby.
Sounds like you're in the matrixx
Here is a grilled picture.
Such a sweet picture... that just creates happiness... Happy smoking / grilling / all of the above!
Yummy they look great
Great looking links! Nice job.
So are these sausage as awesome as they sound?
Yes they are really good even thought I added more salt than I was supposed to. Measuring error.
they look great,sharing beer and onion recipe?