garlic sausage

Discussion in 'Sausage' started by uncle_lar, Feb 24, 2009.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I never have made just basic pork Garlic sausage
    I usually make polish or italian , or breaskfast sausage
    but my neighbor would like some plain old garlic sausage
    and I cant beleive that ryteks book doesnt have a recipe for it
    whos got a basic garlic sausage recipe?
    probably pretty simple, garlic, pepper, salt and pork!
    maybe some instacure if its going to be smoked
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  3. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    That is odd, I just check Ryteks book as well. Nothing. What about taking his onion sausage recipe and using garlic instead of the onion? Just an idea. Its on page 176 4th Edition book.
  4. justsmoke2

    justsmoke2 Smoking Fanatic

    Heres one to try.

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    5 Feet medium hog casings
    3 1/2 lb Lean pork butt, cubed
    1/2 lb Pork fat, cubed
    2 ts Sugar
    4 ts Garlic, finely minced
    1 t Black pepper
    1 tb Salt, or to taste
    1/4 ts Freshly grated nutmeg
    14 ts Freshly grated cinnamon
    1 t Finely chopped ginger
    1/4 ts Ground allspice
    1/4 ts Ground thyme
    1/2 c Dry white wine
    1/2 c Dry vermouth

    Prepare the casings. Grind meat and fat together through the fine
    disk and mix with the remaining ingredients. Stuff and twist into 4"
    links. Dry, uncovered, in the refrigerator for a day or two, turning
    them often. Cook by boiling in water or chicken stock or freeze.
  5. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    thanks for the respones guys, it give me some ideas
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    8 oz salt
    2 oz black pepper
    1 oz garlic powder
    mix, use ½ oz per lb. of meat
  7. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    I may try this gig!
  8. dschill

    dschill Newbie

    some elaborate setups you guys got there...

  9. chola

    chola Fire Starter

    I just made this one...very's an oven recipe I have to use, as I do not have a smoker yet unfortunately

    3 lbs lean ground meat
    2 lbs ground pork
    1/4 cup Morton's tenderquick
    3 1/2tsp mustard seed
    2 1/2tsp coarse pepper
    2 tsp garlic salt
    1 tsp onion slat
    1 tsp cayenne pepper
    2 tsp liquid smoke

    Mix well, refrigerate for 3 full days,mixing it every 24 hours
    On day 4 , divide equally and roll into 4 or 5 rolls about 3" diameter
    Bake in the oven at 175 for 8 hours on oven rack,turning every 2 hours.
    Cool and then store once finished
  10. pantherfan83

    pantherfan83 Smoking Fanatic

    Ruhlman's "Charcuterie" book has a garlic sausage recipe in it.
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I haven't got into sayusage making but I plan to this winter for sure. So I love garlic and I'm gonna nead some recipes so I think I'll start with this one.
  12. This is what I've found works very well. I love Rytek's Polish sausage recipe so I just modified it and tripled or sometimes quadrupled the garlic. And I use fresh garlic cloves and press them myself. We made 10lbs for myself yesterday and another 25lbs over at a friends last night. I get special requests from friends and family for this.
    Good luck
  13. chola

    chola Fire Starter

    just made these this morning...awesome is all i can say
  14. chola

    chola Fire Starter

    just made this this morning......awesome and so simple...gonna cure them and smoke em for the firepit nights and cold beer
  15. roller

    roller Smoking Guru SMF Premier Member

    This just kills me...Pops recipes are so simple but so damn good...
  16. whistech

    whistech Smoking Fanatic SMF Premier Member

    I agree!    And the Pops Breakfast Sausage is by far the best I have ever eaten.

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