Gyro Dog Lives!!!

Discussion in 'Sausage' started by worktogthr, Feb 24, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Everyone has been so helpful! I will be sure to share my results when I make it!
  2. timberjet

    timberjet Master of the Pit

    I vote for NFDM. I use it in all my sausage now. 1/4 cup is what I would use for a 2.5 pound batch. Not much but just enough to make for a juicy sausage. By the way I miss sheep meat. I used to live in southern Idaho Basque country and there was some good stuff there. Great idea on this and I will be watching how this turns out.
    Last edited: Feb 26, 2015
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So here I go... Decided to get started tonight. Used 1/4 NFDM, 1/2 cup ice water and added some thyme and rosemary to the recipe posted above.

    Grinder parts nice and cold and assembled

    Meat cubed and partially frozen:

    2 lbs. leg of lamb and 1/2 lb. beef fat

    And the dry spices and NFDM.

    The grind with spices and water added

    Used the kitchen aid dough hook for mixing.

    Looks and feels right:

    And now for the test patty:

    Pan was a little too hot but the taste was what I expected having made this mix before. It was really juicy!

    Wrapped up the rest of the mix to stuff tomorrow or Saturday depending on the gift of time.

    I will be back! Thanks again for all of your help!
    Last edited: Feb 26, 2015
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I vote for not using a LEM stuffer, but if you do add lots of water!

    All joking aside I am looking forward to seeing the final product. I honk its a great idea!
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member


    Hahaha unfortunately I recieved an LEM stuffer for Christmas. The first sausage stuffing was a pain in the butt, but only because I didn't soak the casing enough.
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Hopefully you got a LEM that was machined properly and doesn't grind the brass washer to oblivion.
    I must warn you to add an ounce of water per pound of meat, or you may end up with some extra metal in your sausages. just saying...
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So tonight I stuffed... Not a bad experience for only my second go at it. Worked casing onto the tube much easier than last time. Not sure if I am using the right tube. For 32Mm casings, what diameter tube should i be using? Well here is the sausage. Made 8 fairly large links.

    In the fridge for a rest overnight! Not sure when I will grill them up but when I do, I will be back!
  8. Looks good to me. I bet that's gonna be great with some lettuce, tomatoes, purple onions and some tzatziki. Are you gonna serve it on pita bread or a hoagie?
  9. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thank you all for your help because this was a great creation!

    Here they are in the pan...

    Took them to 160 IT

    On a toasted bun with some tomato and thin sliced vidalia onion..
    Then some tzatziki

    Some more pics:

    They were so juicy an delicious! Not sure if the juiciness was from the fat content or the addition of the NFDM but I would not change this recipe at all. Thanks again for everyone's help.
    dirtsailor2003 and driedstick like this.
  10. Nice  Looks Good

  11. Looks great, glad the turned out so well. Thanks for the recipe, they are on my to do list.
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  13. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Awesome job on the dogs. [​IMG]
  14. Did you make the tzatziki also? Love that stuff and wasn't sure if you had a good recipe.
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks for all the kind words everyone.  I really enjoyed this experiment and like most of my adventures, I couldn't have done it without everyones help and advice.
  16. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I used store bought for this but I have made it in the past using this recipe which is pretty easy and tasty:


    1/2 cup cucumber, peeled, seeded, and shredded 

    1/2 cup plain low-fat greek yogurt (I have used non-fat with good results)

    1 tablespoon lemon juice $

    1/4 teaspoon salt $

    1 garlic clove, minced

    I usually double this recipe which turns out to be one medium size cucumber and two small containers of greek yogurt.

    I usually use a cheese grater to grate the cucumber and then squeeze out most of the liquid through a strainer so that its creamier rather than watery.
  17. Thanks for the reply, I really appreciate it. Looks simple.
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it that looks good, sauce LOOKED good till I seen Cucumber, not a fan[​IMG]  but I can sure eat dill pickles??  Gosh I wish I liked cucumbers that looks flippin awesome!!! [​IMG]

    A full fryin pan in a happy fryin pan LOL 

  19. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    You can make tzatziki with onions or even shredded jicama if you can't stand the flavor of cucumbers. I usually add some dill too. Or you can just skip the cucumbers. It'll be a smoother sauce which some people like better.
  20. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    You guys would like push-mowing the south edge of the back yard, where both the mint and the garlic chives grow into the grass. The combined aromas smell like you're mowing a dipping sauce.

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