OKTOBERFEST SAUSAGE--it's that time of year again....

Discussion in 'Sausage' started by chef willie, Sep 9, 2014.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    I had some butt left in the freezer, enough for a 5 pound batch, and after seeing local Oktoberfest festivities beginning to take shape I decided on those for the sausage making. All in all, a very mild sausage and I stifled the urge to toss in some crushed red peppers & cayenne, sticking pretty much to Munich Laws (??) but adding a handful of Italian Parsley for a shot of color. Turned out great....poached to fully cooked for safety ( I give many away) and grilled for some char markings and taste. Served to the bar pals with two mustards....a horseradish brown and garlic/habanero from Gilroy, Calif. Thumbs up all around so definitely a keeper and make again variety. Some really fat casings there....must have some 35-38's mixed in the pack....almost like small summer sausages!! Like Foam, I used the fancy china for pics...Willie

    5 lbs. Pork butt
    1 cup milk
    1 Tbs. salt
    1 tsp. Cure #1 
    1 Tbl. white pepper
    1 tsp. nutmeg
    1 tsp. ginger
    1 egg
    1 cup powdered milk
    1/2 cup (approx) Italian parsley or regular for color (optional) ground through with meat

    About 6 cloves of garlic (optional) ground through with meat

    Grind meat through a fine plate. Mix spices together in milk and add to meat. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes till 165 IT. Remove and cool. 
    disco and snorkelinggirl like this.
  2. darwin101

    darwin101 Meat Mopper

    Good looking sausage Willie.  Can't get much better than sausage, mustard and beer.  [​IMG]
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Good looking sausage and thanks for the recipe.

  4. reinhard

    reinhard Master of the Pit OTBS Member

    Looks very nice and tasty as usual.  Just looking at the ingredients makes me want to try this as well. Thanks for the recipe Chef!! Reinhard
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great and nice china also, Just quick question, did you do the cure just for the color then?? 

    I will have to give this a try. 

  6. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Bill!

    Your sausages look great!  Did you make them with your (optional) garlic?  I was wondering how much of a garlic kick they had.  I'm also curious about driedstick's question on Cure #1.  Chef JJ has mentioned in other sausage threads that adding Cure #1 to fresh sausage gives a little extra flavor and a pretty color, so I'm wondering if that is what you were going for.  Great grill marks and the Bear view is gorgeous!  Thanks very much for sharing your recipe.

    Have a great night!
  7. chef willie

    chef willie Master of the Pit OTBS Member

    Roger that.....that Hab mustard was quite tasty & not overly hot
    Thank you Sir.....hope you make it, still plenty of time 
    Thanks, Reinhard.....high praise from a master butcher & sausage head
    Yes, the Cure was for a test of mine to see if any noticeable difference since I've been poaching most of mine lately instead of smoking or grilling them raw & have not been using the cure. Definitely 'pinker' meat IMO
    Hi Clarissa..long time between chats. Thx for the nice comments. Yes, I made them with the garlic...just an overpowering urge came over me...LOL. I had some smaller cloves from the Costco pre-skinned jug left and was wanting to use them up. Ground up about a dozen smaller cloves with the pork and HOLY MOLEY.....def could tell later I added garlic. So, yes I would add again but less for my taste. I would have to make a batch minus the cure and do a side by side tasting to tell IF any flavor was imparted. The final product was much 'pinker' than other types I have done....to the point that I at first thought I hadn't poached them long enough even though I probed many at over 165 IT. I'm not a fan of gray meat but was slightly put off by the pink as well. Maybe less would be more? half teaspoon per 5 pounds instead of the one tsp normally used? or perhaps a dash of MSG, which I rarely use, as a flavor enhancer? or try it with TQ? The parsley was a nice touch though. Thinking next time a fine chop by hand instead of grinding it for more distinction. Soooooo many more left to do though. Have a great upcoming Fall.....Bill
  8. reinhard

    reinhard Master of the Pit OTBS Member

    Well I made 5 pounds of these tasty links today!!  Have to say they are yelling MORE to me, and this is a sausage that I will be making year around.  I followed the recipe as stated.  OH, wait,  I did add 2 tablespoons of diced garlic to it.  Cant help myself, for a little garlic never hurts a thing.   Thank you again Chef!!!! Great recipe.  Here are some of my pics from today. Last pic is from fall colors here in Minnesota.  Reinhard

    Last edited: Sep 17, 2014
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Reinhard that looks great!! Nice job and great fall colors. 

  10. sam3

    sam3 Smoking Fanatic

    Looks great Reinhard.

    Thanks for posting the recipe Chef! Always looking to try something new.
  11. reinhard

    reinhard Master of the Pit OTBS Member

    Just made some of these for breakfast today.  Thought I'd share a few pics of the meal.  Reinhard

  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Reinhard, You are killing me, that looks great, alot better than the toast I was suppose to have this morning LOL - Great Job and nice plate full. 

  13. chef willie

    chef willie Master of the Pit OTBS Member

    Sweet Mother in Heaven.....how did I miss this from 2 weeks ago? Regardless....great looking batch of links there....I really think the parsley adds a nice touch of color. Speaking of color...gorgeous last pic....Mother Nature in full Fall bloom. Glad you enjoyed the recipe. I also feel it's a keeper and year round type to have on hand. And, nice to see somebody else enjoy a hearty b'fast.....3 eggs, my kinda guy....LOL Thanks for the nice comments Reinhard......Willie

Share This Page