Rueben Sauage (Pastrami and Kraut) - Help?

Discussion in 'Sausage' started by smokin - k, Jan 13, 2012.

  1. smokin - k

    smokin - k Meat Mopper

    Hello Sausage Lovers,

          So the idea came about when I was trimming the huge fat line between the Flat and the Tip of a 15 pound packer (after it had been cured and smoked to make Pastrami).. I totally messed up trimming it properly to begin with. So now I have all this awesome fat with pastrami seasoning on it and figured I would use it to make some sort of beef sausage. Then I thought... Huh... Why not make a pastrami sausage?!  I don't have the seasoning ratio's with me but basically I took Shooter Ricks Brats with attitude recipe and modified the seasonings and ratio's to convert it into a Reuben sausage (as I had no idea how much spice is needed for 5 pounds of meat). So I have a couple ideas and would love your input on my thinking before I pull the trigger.    

                                Happy Smoking, Smokin - K

    Idea #1   Take 3 pounds of brisket, 1 1/2 pounds of pork shoulder and 1/2 pound of pastrami fat.. Add the seasonings traditionally used to make pastrami and then add 1 cup of cold kraut juice and some #1 pink salt.... Mix up and put in a hog casing.. Smoke with Alder.. 

    Idea #2   Take 3 pounds of brisket, 1 1/2 pounds of pork shoulder and 1/2 pound of pastrami fat.. Add the seasonings traditionally used to make pastrami and then add 1 cup of cold water. Strain sauerkraut of its juice and add the actual kraut to the sausage (not the juice).. Mix up and put in a hog casing.. Leave as a fresh sausage and eat immediately or freeze for later...

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  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    When I saw your pastrami sammie, I lost my train of thought. It looks delicious!
     
  3. venture

    venture Smoking Guru OTBS Member

    Looks great!

    Interesting you should post this.  I have been kicking around the idea of a corned beef hash sausage?

    Good luck and good smoking.
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Great idea K, looking forward to the recipe and the Q-view.

    Merv. I've tried the corned beef hash sausage and have never nailed it....I wish ya luck.
     
  5. smokin - k

    smokin - k Meat Mopper

    Merv,

       Great minds... LOL! Make sure and get my attention when you do your post... I'm sure others out there have done similar tinkering and hoping for a little do's and don't. I will post my spice ratio's when I get home tonight so we can all brain storm.  Happy Smoking! Kean
     
  6. venture

    venture Smoking Guru OTBS Member

    Kean, you and Todd got me to thinking about this. Todd with his Reuben Soup and you with your Reuben Sausage?

    St Patty's is coming up and corned beefs will be on sale.

    So far, I am thinking about a point section of corned beef.  Should be enough fat and salt there?

    Maybe some bell peppers, onions finely cubed and partially sweated down.  Some lightly blanched potato cubes. All cooled before mixing.

    Meat ground thru largest plate.  Maybe some finely diced meat with it for texture. Then mixing the veges in the ground meat by hand.  Haven't decided if meat should be raw or cooked at this point. I would be using standard pork casings.

    This about as far as I have gotten so far. I'm thinking the veggies would have to still be pretty firm to keep them from turning to mush in the stuffer? Also, I am cogitating on spices, as the corned beef is already pretty well spiced?

    This would be for a sausage which I could try preparing different ways.  I will try a hot smoke, but I don't want to turn it toward a pastrami sausage.  Not yet anyway?

    If Dan couldn't do it, I'm not sure it can be done.  But that probably won't stop me.  I don't have to post up ALL my failures do I?  [​IMG]

    Good luck and good smoking.
     
    Last edited: Jan 13, 2012
  7. I make a Pastramiwurst, but I haven't attempted to add sauerkraut to the sausage itself.

    Your sandwich looks delicious!!!

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  8. venture

    venture Smoking Guru OTBS Member

    SausageBoy, give us a take or a link on your Pastramiwurst? 

    Some of the same principles might apply to things others are trying?

    Good luck and good smoking.
     
  9. sprky

    sprky Master of the Pit OTBS Member

     
    Last edited: Jan 13, 2012
  10. Here you go......
     

    Pastramiwurst (a work in progress)

    1 Kilo (1,000 grams or 2.2 lbs.) well-fatted beef chuck, 2/3 diced into 1/2" chunks, 1/3 ground with a 1/4" plate. (pork fat as needed)

    1 3/4 tsp salt

    1 1/2 tsp. cracked black pepper

    1/2 tsp. cure #1

    1/2 tsp onion powder

    1/4 tsp garlic powder

    1/2 tsp ground coriander

    1/8 tsp allspice

    1/8 tsp. ginger powder

    2 tsp. dark  brown sugar

    2 Tbsp. water

    Coating

    1/2 Tbsp cracked black pepper

    1/2 Tbsp cracked corriander

    1 Tbsp. spicy brown mustard

    I stuff this into jumbo 45mm+ hog casings, cold smoke and finish by gently steaming at 170 degrees. Shower with cold water or ice bath and bloom.

    After blooming I brush lightly with the spicy brown mustard and coat lighly with the cracked black pepper and coriander.

    Slice on a bias to the desired thickmess.

    [​IMG]
     
    Last edited: Jan 14, 2012
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks  for sharing the recipe SausageBoy, sounds real interesting.
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    Man it looks great
     
  13. venture

    venture Smoking Guru OTBS Member

    Thanks for the recipe.  Looks like I will want more chunks and less ground than I was thinking.

    Good luck and good smoking.
     
  14. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

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  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Now the pastrami sausages sounds and looks pretty darn good to me. I would really like to see some made. Now I have found that the secrect ingrediant in pastrami is juniper berrys thou. Then the whole pastrami hash does sound really good to. Now wouldn't adding kraut be like adding rice to boudain??? Now I do like your Tat thou. Is that a Chicago Dog?? I see the pickle, mustard, pepper, and tomatoes along with the poppy seed bun.
     
  16. smokin - k

    smokin - k Meat Mopper

    Thanks guys for the responce and for the recipe Sausage boy! The tat was pulled off of the fan page on FB for Vienna Beef... I plan on heading to Chicago in March with my wife and baby and can't wait to take a tour and eat in their concession area... Love me a good Chicago dog! Happy Smoking, Smokin - K

    P.S. I wont be able to get to this project for a couple weeks as I'm going Steelhead fishing  this weekend with my dad and uncle..
     
  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    looks great, have a nice trip
     
  18. smokin - k

    smokin - k Meat Mopper

    This is what I was thinking for the basic spices and ratio for 5 Lbs of meat and fat.. Let me know if there is something I should cut back on or add that I am not showing. I am a definite newbie when it comes to sausages and making my own spice list. So you can not offend me with your suggestions. LOL! Happy Smoking, Smokin - K

    Rueben Sausage V1.0

    Take 3 pounds of corned beef, 1 1/2 pounds of pork shoulder and 1/2 pound of pastrami fat (from previous pastrami project)

    3 TBS Coriander

    1 1/2 tsp Paprika

    1 TBS Ground Pepper

    2 TBS Kosher Salt

    3 TBS Minced Garlic

    1 TBS Brown Sugar

    1 TBS Thyme

    1 1/2 TBS Dry Mustard

    1 TBS Onion Flake

    1 TBS Ground Juniper Berries

    3 Sliced of Dark Rye *(ground / cubed up for filler)

    1 Cup Kraut Juice (or 1 cup of cold Water and add some strained sauerkraut)

    For smoked version with kraut juice in lieu of actual Kraut I plan on smoking so I would add 0.2 oz of #1 pink Salt/ Cure

    Smoke with Alder
     

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