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Spring onion sausage by Jarma

Postby johnfb » Tue Jun 23, 2009 6:59 pm

thread:
http://forum.sausagemaking.org/viewtopic.php?t=5159




1kg pork shoulder
100g rusk
100g ice cold water
6 spring onions......chopped fine,
1tbsp blk pepper
1tbsp salt
3 garlic cloves...chopped v.fine or pressed

mince meat on coarse plate, add other ingredients mix well, re-mince using fine plate,mix again until starting to go sticky, stuff into 20-24 mm sheep casing, makes a fine breakfast sausage.
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Postby Chuckwagon » Wed Jun 24, 2009 10:08 am

Bullshipper’s Bratwurst!

(2.3 kg) 5 lbs. pork butt (trimmed)
(1.8 kg) 4 lbs. pork lean pork butt
(.453. kg.) 1 lb. fat
(475 ml.) 1 pt. whole milk (cold)
(28 g ) 1 oz. kosher salt
(6 g.) 1 Tblspn. freshly ground black pepper
(3 g.) 1 Tblspn. powdered dextrose
(6 g.) 2 tspns. finely-minced parsley
(3 g.) 1 tspn. ground mace
(3 g.) 1 tspn. ground coriander
(3 g.) 1 tspn. ground ginger
(3 g.) 1 tspn. nutmeg
32-35 m.m. hog casings

Freeze the fat then cut the lean pork butt into large dice and soak the chunks in whole milk for 24 hours. Drain and mince the pork using a 0.9 c.m. plate (3/8”). Grind (mince) the trimmed pork butt and the frozen fat using the same plate and mix it well with the milk-treated pork. Place the meat mixture into the refrigerator half an hour while you get the casings ready. Weigh the seasonings and mix them with the milk. Finally, pour the seasoning mixture over the meat mixture and develop the myosin by mixing the sausage well. Fill, each brat with at least 120 grams of sausage (4 ounces) to make fat links about 10 cm. (4”) long. Refrigerate 12 hours to allow the flavors to develop. Steam cook the brats with beer and finish them on the BBQ grill with some hickory smoke.

My best wishes, Chuckwagon
If it looks like a duck, quacks like a duck, and walks like a duck, it probably needs a little more time on the grill.
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Tom's Venison Seasoning by vagreys

Postby johnfb » Wed Jul 01, 2009 5:19 pm

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=5200


Posted: Wed Jul 01, 2009 5:55 am Post subject: Tom's Venison Seasoning

--------------------------------------------------------------------------------

Last summer, a friend asked if I would make up some venison sausage for a party, if he provided the venison. He gave me enough venison and pork to make sausage for 35 for his backyard party. It must have been memorable, because the first thing some of the people who attended asked, after I got back, last month, was when I was going to make some more. So I thought it might make the cut with the discerning crowd, here.

This is the seasoning for a 6-pound batch. 4 pounds of venison, 2 pounds of fatty pork shoulder, and fat trimmings to bring the batch up to 20% fat. I used a little red wine to dissolve the salt and infuse the seasonings. I don't remember what I used, now - some leftover merlot, most likely. I would have used about 6 fluid ounces for 6 pounds of meat.

Seasoning for 6 pounds:
6 teaspoons salt
6 3/4 teaspoons freshly ground black pepper
4 1/2 teaspoons ground cumin
3 1/4 teaspoons garlic powder
3 1/4 teaspoons ginger
2 1/4 teaspoons dried rosemary, finely chopped
2 1/4 teaspoons dried thyme
1 1/8 teaspoons mustard
1 1/8 teaspoons dried oregano

Prepare medium hog casing. Dissolve the salt in the wine and stir in the seasonings to infuse. Chill and cube the meat and fat in 1" cubes. Mince the meat and fat separately through the primary grind plate (I use a 1/2" plate). Combine the meat and fat in a large bowl, add the wine and seasonings and fold to distribute the seasonings. Chill and run through the final grind plate (I use 3/16" or 1/4" or even 3/8" depending on the sausage I want). Stuff into casing.
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Postby georgebaker » Wed Jul 01, 2009 7:23 pm

Hi
looks good, now all I need is the deer and the wine then I will makes some-- looks like waiting until I get to see a Bambi somewhere

EDIT
following a search for a liver sausage recipe, started reading this tread from the first page and found a recipe I had posted & forgotten-- Pork & Choritzo -- well thats me set up for tomorrow

George
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St. Galler (Olma) Veal Bratwurst

Postby spatzle » Thu Jul 23, 2009 11:13 pm

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=5262

Posted: Mon Jul 20, 2009 2:00 am Post subject: Recipe for Swiss St. Galler /Olma bratwurst?
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St. Galler (Olma) Veal Bratwurst
This recipe makes delicious, plump Swiss bratwurst, intended for grilling. This is a white, emulsified, veal sausage with subtle flavouring. It's a specialty of Canton St. Gallen in NE Switzerland, where they have been making it since the 15th century.

Ingredients
37% veal
8% pork
25% neck fat/lard
30% milk or ice water
-----
100%

Spices - per kg of sausage
19g salt
2g pepper
1.5g mace
0.5g lemon zest
1g Flüssigwürze (Swiss liquid seasoning e.g. Maggi Würze)
1g Streuwürze (Swiss dry seasoning e.g. Knorr Aromat)
10g fresh onions
1/2 egg (optional)
3g phosphate

30/32mm pork casing

You can find the Swiss Seasonings at many "European" supermarkets in N. America. Or through Amazon.com; Flüssigwürze, Streuwürze

Method
1. Cut the veal into small cubes & partially freeze before grinding through a medium plate, followed by another pass through a fine plate. Add the salt to the meat, mix & chill to 4C. Then add the ground veal to a food processor & process until the meat is a batter.

2. Also cut the pork into small cubes, add the neck fat & grind through a medium plate, followed by another pass through a fine plate, keeping it separate from the veal. Chill to 4C.

3. Reserve the lemon zest, but add the remaining dry spices to a spice mill or coffee grinder and grind to a fine powder. Add the dry ingredients to the veal and process for 30 seconds. Then add the chilled pork & onions and process to a fine emulsion. Keep the mixture < 12C by slowly adding the chilled milk and/or ice water. Add the Flüssigwürze & lemon zest near the end.

4. Place emulsion in your stuffer; stuff, pinch & twist the bratwurst into 160g links (about 15 - 20cm long). Poach (do not simmer) 20 - 25 minutes in 75C water until you attain an internal temperature of 71C. Then chill immediately in an ice bath until the bratwurst temperature drops to approx. 32C. Drain & hold bratwurst at room temperature until the casings dry. Then store under refrigeration until you use them.


Credit: This is a translated version of the Swiss recipe from here (in German & French; PDF)

.
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Kielbasa by Big Guy

Postby johnfb » Wed Jul 29, 2009 7:47 pm

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Bacon & swiss-cheese bratwurst

Postby johnfb » Sun Sep 20, 2009 1:26 pm

Bacon & swiss-cheese bratwurst by Nutczak

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=5221


Coarse grind, (6mm disk) hog casings (3/4")
5# pork butt
4# cured raw bacon (streaky bacon)
3# swiss cheese, (shredded or coarse chopped)
8 teaspoons sugar
2 tablespoon ground coriander
2 tablespoon sage
1.5 tablespoon ground mustard seed (fine grind)
1 tabespoon ground Black pepper
2 tablespoon ground caraway seed
1 tablespoon white pepper
2 teaspoon ground nutmeg
2-3 tablespoons kosher salt (start lightly, on the salt, because the bacon may be saltier than expected.) fry a piece and adjust salt content as needed before stuffing.
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pepperoni recipe, lightly Smoked

Postby johnfb » Sun Sep 20, 2009 1:28 pm

pepperoni recipe, lightly Smoked by Nutczak

Thread:

http://forum.sausagemaking.org/viewtopic.php?t=5413


This Pepperoni recipe can be made from beef or pork or a combination of any meat such as venison, Bear, Elk, Moose or other sources. You'll want about a 15%-20% total fat content
Per each 1 pound of ground meat add; (coarse grind , or fine grind according to your preferences. keep your meat as cold as possible to avoid smearing the fat. White specks of fat are preferable in the finished product.

per each pound of ground meat, add;
1 level Tablespoon Mortons Tender Quick
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground or whole mustard seed
1/2 teaspoon fennel seed, slightly crushed or ground
1/4 teaspoon crushed red pepper (double amount for spicier product)
1/4 teaspoon crushed or ground anise seed
1/4 teaspoon garlic powder or granulated garlic
1 TBS Smoked paprika for color, or a mild Hungarian would also work but avoid the dark bitter Spanish paprika
You may also add encapsulated citric acid for tanginess

Mix well, let cure overnight after stuffing casing then smoke to an internal of 150-155.

stuff into hog casing, and link into equal length pairs for hanging in the smoker. I have also made snack sticks using edible collagen snack-stick casings with great success.

place in smoker, for 2 hours at 120F vents open 100%, with no smoke
Then increase the temperature to 140F, set vents at 75% open with smoke for another 2 hours. finally close vents to 25% with smoker temperature at 180F with smoke until internal temperature of 150-155F is reached. You can spray with cold water for a more plump appearance, or let them cool naturally for a denser texture with wrinkled casings.
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White Hot Franks

Postby johnfb » Sun Sep 20, 2009 1:29 pm

White Hot Franks by sausagemaker

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=5212



White Hot Franks

25lb Pork Trim
12.5lb Lean veal
12.5 Lean Beef
30lb Iced Water
6lb Cracker Meal
2lb Salt
1lb Corn Syrup
3oz White Pepper

Grind beef & Veal through 1/8 plate
Grind Pork through ¼ plate
Place ingredients in chopper & chop until fine texture
Stuff & link at 4inch intervals
Steam 165 f 15 minutes or until internal 155f
Cold shower
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Karnatzlach

Postby johnfb » Sun Sep 20, 2009 1:30 pm

Karnatzlach by TJ Buffalo


Thread:
http://forum.sausagemaking.org/viewtopic.php?t=5422


Karnatzlach

1 pound not-too-lean stew beef, grounds
1 pound veal, ground
1/2 cup club soda
1/2 teaspoon baking soda
8 to 10 large cloves garlic, minced
2 teaspoons salt (kosher or sea)
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1/2 cup finely chopped parsley

Mix the two meats together.
Put about 1/2 pound of the meat in a food processor fitted with the metal
blade. Pulse the machine until the meat is finely minced, but not a paste.
Scrape the meat into a mixing bowl, and repeat with the remaining meat.
In a small bowl or cup, combine the club soda and baking soda. Pour the
mixture into the meat.
Add the garlic, salt, pepper, paprika, and parsley. Stir with a wooden
spoon, or mix with your hands. The meat should be very well blended.
Cover the bowl with plastic wrap and place it in the refrigerator for at
least 2 hours, but preferably for about 8 hours.
Wet your hands with cold water and form the meat mixture into tapering
rolls about 3 inches long and 1 inch in diameter. Every couple of rolls,
you will have to re-wet your hands. Place the karnatzlach on a platter
or baking sheet.
Prepare a charcoal fire, or preheat the broiler.
Place the karntzlach on the hot grill or hot broiler tray and cook for
8 to 10 minutes, turning the rolls a couple of times to brown them on
all sides.
The lesser time is for rare, the longer time for medium-well.
Serve hot.
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American Breakfast Sausage and Apples

Postby johnfb » Thu Nov 05, 2009 2:58 pm

American Breakfast Sausage and Apples

thread:
http://forum.sausagemaking.org/viewtopic.php?t=5573


The original recipe was from Rytek Kutas´book. I made some adjustments form tips from this and other Forums, and from customer suggestions. It might seem over spiced, but it´s needed when using pork raised in the tropics which tend to have a strong flavor:

270gr Salt
35gr Black pepper
6gr Cayenne
20gr WhitePepper
25gr Sage
3.8gr Ginger
7gr Nutmeg
4.5gr Mace
4gr Thyme
30gr Sugar
700ml Water
150gr Rusk

American Breakfast sausage has less ginger than English banger. I like this trait better when using it for making stuffing.
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Postby Nutczak » Thu Nov 05, 2009 5:28 pm

Texas Hot-Links (smoked)

Also known as "Elgin" or "Lockhart" sausages.

You will want about a 20% fat content for these, Take extra care to not smear the fat, the definition of fat specks is crucial for texture. This sausage has a great snap to it in both the texture and flavor.

5 lbs pork shoulder with external fat separated
5 lbs beef clod or other tough lean cut
2tsp cure No 1
2 cups ice water
5 Tbs kosher Salt
2 Tbs Sugar
4 Tbs fine ground Black Pepper
2 Tb Granulated Garlic
2 Tbs fine ground cayenne pepper

Grind fat separately and refrigerate
Grind pork and beef through medium disk,
Mix dry seasonings and cure with water, mix in with the ground meat, when fully mixed add the fat you ground earlier.
Stuff into hog-casings, keep refrigerated overnight,
Smoking, 120 degrees for 2-3 hours with no smoke, vents open 100%
then increase temperature to 140 degrees for 2 hours with heavy smoke.
finally increase temperatures to 170 degrees with vents 10% open and smoke until an internal temp of 152 is reached.
Spray with cold water until internal is down to at least 100 degrees.

The best way to enjoy these is to re-heat them on a charcoal grill, or place them in a BBQ-Pit to bring them up to temp about an hour before your ribs are done,
slice before serving and offer a choice of mustards for a condiment
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Re: St. Galler (Olma) Veal Bratwurst

Postby Richierich » Thu Nov 12, 2009 5:48 pm

spatzle wrote:Thread:
http://forum.sausagemaking.org/viewtopic.php?t=5262

Posted: Mon Jul 20, 2009 2:00 am Post subject: Recipe for Swiss St. Galler /Olma bratwurst?
-------------------------------------------------------------------------------------------------------------------


......3g phosphate........



What/where can I source Phosphate. My Wife has mentioned how great Olma Bratwurst are, now she knows I can find a recipe I am under pressure to deliver
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Postby saucisson » Thu Nov 12, 2009 5:53 pm

Supaphos from the essential ingredients section of Franco's shop?

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Beer Brats from Chuckwagon

Postby johnfb » Thu Nov 12, 2009 9:36 pm

Beer Brats from Chuckwagon

Thread:
http://forum.sausagemaking.org/viewtopi ... 8960#48960



“Chuckwagon’s Beer-Basted Brats”

7 lbs. pork butt (nearly frozen)
2 lbs. beef chuck (nearly frozen)
1 lb pork backfat (frozen solid)
3 large cloves garlic, minced
1 tblspn. very coarsely ground black pepper
1-1/2 cups soy protein concentrate
3 large eggs (cold)
1 cup heavy cream (cold)
1-1/2 tblspns. rubbed sage
1 tspn.. freshly ground nutmeg
1 tspn. dried thyme
1 tblspn. freshly minced ginger
5 tblspns. kosher salt
4 tblspns. sugar
1 pint flat lager (not pilsner) beer

Cut the meat and fat into inch cubes so your grinder will swallow them. Grind the meat and fat through a 3/8” plate then mix the remaining ingredients well into the meat until the myosin forms a “meat paste”. Place the meat into the freezer twenty minutes while you clean up your equipment like Big Guy always does. Finally, stuff the sausage into 36 m.m. hog casings. You’re going to love this one!

This recipe is for "fresh" sausage and must be refrigerated and eaten within three days, or frozen. If you wish to cure and smoke them, simply add 2 level tspns. Prague Powder #1 to the recipe and cook them slowly over a period of several hours. Start the smokehouse at 120 degrees F. and raise the temperature only a few degrees every half hour until the smokehouse temp reaches 165 degrees F. When the internal meat temperature reaches 150 degrees F., place them in icewater to drop them to room temperature. Refrigerate the brats and use them on the grill at your leisure.
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