New sausage recipe.

Discussion in 'Sausage' started by viper1, Feb 20, 2012.

  1. viper1

    viper1 Meat Mopper

    Just mixed up a new recipe I came up with for trail sticks. Smoking them tomorrow after they have time to mingle in the fridge! Trying for a Cordon bleu and Bacon slim jim. Not sure it's there yet. But the wife dont really care much for sausage. So trying to please her. Kept a few handfuls back and fried for supper. She loved it. See what the sticks are like tomorrow. May still mix with quanitys but as a sausage patty it was a real hit out of the park. Sorry not a lot of picks. But i was changing things as I go from the original recipe I had made up. But this is 3 lbs of my sticks. Made a small batch to test the new grinder. Wow 3 lbs of chicken breast down in less then a minute i would say. Not bad for a small grinder. I also tied the links for fun and looks. I think it makes the sticks look better then just cutting them. Plus easy to maintain lengths.

    Not sure if its courdon bleu or just a new sausage recipe. THe sticks will tell the tale.

    [​IMG]
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Kool,looking forward to the finished pic's
     
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Sounds tasty!!
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  5. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG]
     
  6. sprky

    sprky Master of the Pit OTBS Member

    Interesting. I'm in[​IMG][​IMG]
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm in too. Sounds interesting!
     
  8. Different but sounds good! Can't wait to find out how they turned out.
     
  9. viper1

    viper1 Meat Mopper

    [​IMG][​IMG]

    Well fried two patty's left in from stuffing. Tasted real good. All the flavors of cordon bleu just mixing it gives a different but good taste. The wife loves them already.First picks are 2 1/2 lbs chicken sticks and second is the new grinder I bought. Very nice for 129.00 and also a #12 so it grinds quickly 2 forward and 1 reverse speed.
     
  10. johnnie walker

    johnnie walker Smoking Fanatic

    Nice looking sausages and grinder, Viper1.[​IMG]
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    looks good [​IMG]
     
  12. viper1

    viper1 Meat Mopper

    Well here is the recipe for those who may want to try. Only one catch! You need to mix up a batch of Jan's rub. It's the only spice I used in this one. Everybody loves them even my mostly vegetarian wife loves them. That  was the mission! So mission accomplished. Oh and here is the sticks finished and casings off. Not trilled with the color but hey it is chicken.

    Viper's version- Cordon Bleu bacon sticks 

    3lbs. Boneless Skinless Thighs

    8 oz. Swiss Cheese 1/8"- 1/4 thick chunks( I use thick sliced and cut 

    into 1/8 inches strips then across the other way.)

    8 oz. Diced Ham 1/8-1/4 " chunks (cut same as swiss) 

    6 slices Bacon cut to 1/8-1/4" chunks fried and crisped then cooled.

    1/3 Cup Italian Bread Crumbs

    1/3 Cup Graded Parmesan Cheese

    1/2 Cup Jan's Rub (of coarse)

    5/8 tsp of cure #1

    1/4 cup real cold water.

    Mix spices,bread crumbs and Parmesan Cheese with chunked chicken and 

    grind and freeze 1 hr, grind again.

    Dice up swiss, ham and Bacon about 1/8-1/4 inch and add to ground 

    meat. Mix cure with with 1/4 cup water and add. fold in by hand until 

    well mixed. 

    If you want to use this for a fresh sausage Fry and eat as is. Freeze 

    if keeping for more then a couple days.

    Stuff into 17-18mm casings.

    Preheat smoker to 130 Degrees. Than put sticks in trays or hang. 

    130degree for 1 1/2 hours (without smoke)

    140degree for 1 hours (with smoke)

    150degree for 1 hours (with smoke)

    160degree for 1 hours (with smoke)

    170degree (without smoke until IT reaches 165)

     Remove to room temp for 2-3 hours to bloom then refridge. Vacume seal 

    and freeze after a couple days.[​IMG]

    If you prefer a dryer stick put in dehydrator for a few hours after [​IMG]

    pulling from smoker then cool and so forth.[​IMG]
     
  13. viper1

    viper1 Meat Mopper

    Here is the Jan's Rub for anyone interested. A great rub that would make a brick taste good. Good on Ribs ,chicken,ham and everything else ive tried.

    Jan's Dry Rub

     From KyNola

    My friend has a commercial BBQ restaurant and gave me some of his rub. He would not however give me his recipe so I put my wife on a mission to find something very similar on the internet and then we would tweak it to match his. Here is the best effort. It only has 14 ingredients and makes a bunch. Thought you might like to take a look.

    Ingredients:

    •1 cup + 4 tbsp sugar ( I use Brown)

     •1/4 cup Lawry’s seasoned salt

     •1/4 cup garlic salt

     •1/4 cup + 1 1/2 tsp celery salt

     •1/4 cup onion salt

     •1/2 cup paprika

     •3 Tbsp chili powder

     •2 Tbsp black pepper

     •1 Tbsp lemon pepper

     •2 tsp celery seed

     •2 tsp dry ground sage

     •1 tsp dry mustard

     •1/2 tsp dry ground thyme

     •1/2 tsp cayenne

    Directions: 1.Place all ingredients in a large bowl and mix until well blended. Store in a cool area away from light in air tight jar or sealable plastic bag.

     Hope you enjoy.

     KyNola
     

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