Nooch Sausage

[SmokinEdge]

This would be sausage with nutritional yeast added.

On the advise of 2 guys and a cooler I’m making Nooch sausage today, I’ll follow Eric’s recipe for the most part, haven’t decided to add cure #1 or not but after tasting the yeast Im inclined to add cure. I think it will be a rich but balanced sausage. I’ll post up the finish later, until then here is the link to the recipe and a video from Celebrate Sausage.

https://twoguysandacooler.com/nooch-sausage/

 

[Gonna Smoke]

I'm in...

 

[jcam222]

In for the ride

 

[SmokinEdge]

Mixed and stuffed. I did add cure #1 and erythorbate. Grilling some tonight.

The fry test is amazing. Cheesy, umami, rich but balanced. We will see what a little more time and smoke adds. This is really good!

 

[BGKYSmoker]

Been using it for my last 4 makes.

 

[SmokinEdge]

Been using it for my last 4 makes.

View attachment 686344

I have been paying attention to that, and that put me on the hunt. Thanks Rick.

 

[DougE]

Looking good! My wife uses nutritional yeast in place of cheese on popcorn and some other stuff. She says it has a cheese like flavor.

 

[Fueling Around]

I'm in.
I picked up some nutritional yeast not long ago to try in some sausage, too.

 

[SmokinEdge]

DougE and Fueling Around , I can tell you that this does kinda have a cheesy flavor or resemblance kinda but also brings an earthy umami and elevates the richness with cure 1. Kind of on the level of a cheddar sausage but it’s not exactly cheese. It’s delicious and John, it’s low sodium so I definitely think it’s an ingredient you need to play with. Really elevates flavor.

 

[SmokinEdge]

About 2 hours in smoke at 180-ish and IT of about 135-140. Into a hot water bath to finish. We need to eat supper.

 

[Fueling Around]

Is the cure necessary? Debating between trying fresh versus cured.

Almost bedtime here on the east side.

Thanks for the low sodium tips. I got my yeast at a bulk store and forgot to take a photo of the label.

 

[SmokinEdge]

Is the cure necessary? Debating between trying fresh versus cured.

Almost bedtime here on the east side.

Thanks for the low sodium tips. I got my yeast at a bulk store and forgot to take a photo of the label.

No, cure is not necessary. The original recipe from 2 guys has no cure.

 

[ceeaton]

Those are beautiful, thanks for sharing. East coaster as well, going to bed hungry after seeing those...

 

[DougE]

Man, those babies look beautiful.

 

[slavikborisov]

This would be sausage with nutritional yeast added.

View attachment 686327
On the advise of 2 guys and a cooler I’m making Nooch sausage today, I’ll follow Eric’s recipe for the most part, haven’t decided to add cure #1 or not but after tasting the yeast Im inclined to add cure. I think it will be a rich but balanced sausage. I’ll post up the finish later, until then here is the link to the recipe and a video from Celebrate Sausage.

https://twoguysandacooler.com/nooch-sausage/

If nutritional yeast tastes anything like
The yeast extract that I got from make it meaty I’m sure it’s really tasty… the yeast extract is really good on a lot of stuff I have yet to try it in sausage

 

[SmokeRing0909]

Looking good! My wife uses nutritional yeast in place of cheese on popcorn and some other stuff. She says it has a cheese like flavor.

Mine does too and man let me tell you, it makes me want more

 

[pattyq]

Looks Delicious, I have to ask what’s everyone adding to a batch ?? Say 5 lbs Thanks

 

[SmokinEdge]

Cut shot on these.

 

[indaswamp]

Great looking sausages SE! Nice color!

 

[Gonna Smoke]

Dang Eric, those really look great!