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Discussion in 'Sauces, Rubs & Marinades Sticky' started by dannylang, Oct 1, 2015.
looking for a good all around sausage recipe, please help
Danny what kind of sausage fresh or smoked?
tropics looking for something thats good on the grill, brats, polish, itailian as long as it is homemade.
I did a search using our Famous Search Bar at the top of the page.. Lots of info there....
Pork can be used instead of Chicken if you want
I would start with 2 parts beef (80/20), and 1 part pork. Gives a nice consistency and is juicy. From there you can do anything you want. Breakfast sausage with sage is my next adventure.
@tropics Italian chicken sausage recipe is great! My first 5 pound batch went awful fast! I am new to sausage making myself but recommend a fresh (non smoked) sausage to start out as it is a little less involved. Italian, chorizo, breakfast, etc.
thanks fellows, i have a lot to choose from. maybe make them all.
I want to make some chicken sausage. But not sure how much pork fat to use or if a Boston butt would be ok instead of just pork fat
I've used 1/3 pork but with 80/20 beef and its been perfect. I suspect just pork butt + boneless chicken breast may be too dry. I still need to figure out if adding olive oil works.
I make chicken sausages without skin or any additional fat with untrimmed chicken thighs. I had half a cup of NFDM to the recipe and they are really juicy as long as I don't overcook them. Sure they are not as juicy as an 80/20 fat blend but if you're looking to cut calories and fat they are a great alternative.
I do about the same for chicken, but I may also grind some frozen skin. To prevent over cooking, I started poaching my chicken sausages a few years ago. After I make the sausages, I put them in the smoker at 120° for an hour or so to dry, smoke at 150° for 2-3 hours (depending on smoke used), and then put them into 170° water bath until I get an IT of 160°. I use my PID controlling a hot plate for the bath, but this can also be done on your stove top, you just have to experiment a bit up front to find the sweet spot on the stove setting.
Once that's complete, they are ready to eat, freeze, fast grill, etc...
Long process, but it works well and prevents a dry sausage or possibility of over cooking.
One for you to try.
2kg. - LEAN PORK + (30% - 35% FAT) = 2KG. TOTAL
1kg. - BEEF - MARBLED BEEF SAME AS USED FOR MINCED
27g. - SALT 23g. IF ADDING CURE
8g. - GROUND BLACK PEPPER
2g. - GROUND GARLIC GRANULES
1/2 tbs. - DRIED MARJORAM
3g. – PAPRIKA
6g. - RED CHILI FLAKES
3g. - GROUND FENNEL SEEDS
7g. - CURE NO.1
1 c. – WATER
NO RUSK IS ADDED TO THE SAUSAGE. 1 TIME THROUGH THE GRINDER. THIS SHOULD BE A COARSE GRIND/TEXTURE SAUSAGE. SAUSAGE SHOULD NOT BE DRY, IF IN DOUBT ERR ON THE SIDE OF MORE PORK FAT. THESE ARE MORE FATTY THAN ENGLISH SAUSAGE. THE FAT IS THERE FOR THE HOT SMOKING PROCESS. ADD MORE OR LESS WATER TO ALLOW FOR GOOD GRINDING, MIXING AND STUFFING.
Good looking recipe Danny
Looks good Danny