sausage recipe

Discussion in 'Sauces, Rubs & Marinades Sticky' started by dannylang, Oct 1, 2015.

  1. looking for a good all around sausage recipe, please help

    dannylang
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Danny what kind of sausage fresh or smoked?

    Richie
     
  3. tropics looking for something thats good on the grill, brats, polish, itailian as long as it is homemade.

    thanks

    dannylang
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  6. mummel

    mummel Master of the Pit

    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. 
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    @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.
     
  8. thanks fellows, i have a lot to choose from. maybe make them all.

    dannylang
     
  9. hank2000

    hank2000 Smoking Fanatic

    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
     
  10. mummel

    mummel Master of the Pit

    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.
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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.
     
  12. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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. 
     
  13. One for you to try.

    SAUSAGE

    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.

    Keep Smokin!

    Danny
     
  14. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Good looking recipe Danny
     
  15. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Looks good Danny [​IMG]
     

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