Gritts - Gritz wurst sausage?

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Re: Gritts - Gritz wurst sausage?

Postby RogerNe » Mon Nov 20, 2017 4:02 pm

So many great recipes in there. Thanks for the sharing, guys.
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Re: Gritts - Gritz wurst sausage?

Postby ttx450 » Wed Jan 24, 2018 12:21 pm

I am going to make another batch shortly and slightly modify it and post back with results.
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Re: Gritts - Gritz wurst sausage?

Postby wheels » Wed Jan 24, 2018 6:31 pm

Many thanks.
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Re: Gritts - Gritz wurst sausage?

Postby ttx450 » Thu Mar 29, 2018 7:49 pm

Well, made a batch some time ago and been behind in typing up the results.

Summary - taste better IMO, resulting product to thick. This is well worth trying and is very good. It sounds complicated because of my rambling, but wanted to give as much info so you know how to cook it, its rather simple, but there are a few variables.

Goal was to make it thicker and add some more flavor. Results were to think to stuff so I put into casing, so bag it in 1.5lb sausage bags. My my said she did like the old flavor and likes it in a case better. The past batch when cooking would sell up and cases would split, which is maybe normal for this. When I drew up my plan to make, I was going to cut the water in half and add potato flour, which I did neither because it was to thick. So there is a few variables that I need to work out. How long you cook and drain the meat, and how long you hydrate the buckwheat. These seems to make a huge difference. Maybe I should have been brave and just started adding more moister to the end product and with luck might have came around. I was afraid it was going to just stay in think glue (not tacky) state. She did say she remembers her mom stirring it in a huge bowl with a wooded stick, so it much have much more soupy then what I ended up with the second time.

Did not have access to those large Asian onions that have a garlic some what flavor and kind of resemble leeks. To cold here.

Brought meat to boil with extra bones and lite boil for 3hrs. Pulled out and put in strainer for some time, while the rest was made. The meat boil I added 1 tsp onion granulated pwd, 1 tsp garlic granulated pwd and 3 bay leaves. Weight of the meat and fat after cooking & drained = 1648 grams. So I was looking at a 1.5kg batch apx. Meat was ground the same as last recipe, 3/8" meat and fat fine think it was around 8mm.

200 gr buckwheat dry 6 mesh cooked in pork juice & drained
22 gr salt
1 tsp black pepper pwd + 1 tsp restaurant grade black pepper
9 garlic cloves micro planed + 1/2 tsp garlic granulated pwd
1 med onion chopped small
100 gr leek chopped
4 green onions chopped
3 gr allspice
4 gr marjoram

Stuff --- and was to thick, so bagged. Next time will try and adjust the moister levels better. When you add all the fresh onions & leeks, when you cook it give off moisture and it get's soft. Though my mom said it was to dry when cooked, so next batch will try and work out the water level and not change the flavor. Though she did say she like the first batch flavor, I liked the 2nd batch flavor.

Cheers ----
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Re: Gritts - Gritz wurst sausage?

Postby sorrydude » Sun Apr 01, 2018 5:31 am

I'm not sure if you are interested in looking at other recipes or just tweaking your own. I found a recipe for German Grits that is from "The Art and Practice of Sausage Making" by North Dakota State University Publications. I have not tried this formulation.

    1 beef heart
    1 beef tongue
    5 pounds neck bones or short ribs
    1 large onion (chopped)
    2 cloves garlic (chopped)
    1 teaspoon salt
    ½ teaspoon black pepper
    ¼ teaspoon mustard seed
    2 cups pearled barley (1 pound)
    Old-fashioned oatmeal

Cook heart and tongue in one kettle. Cook neck bones in another kettle. Add enough water to cover meat and simmer until tender (2 to 3 hours). Skim off any extra fat from broth. Remove meat from broth, remove meat from bones and skin tongue. Grind meat through fine plate. To each kettle of broth add the spices and herbs and simmer for 1 hour. Strain broth and add pearled barley. Simmer until barley becomes plump. Mix in cooked ground meat. Add enough old-fashioned oatmeal to soak up excess broth. Season to taste with salt and pepper. NOTE: If a beefier taste is desired, add beef bouillon cubes to broth, form grits into patties and fry.
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Re: Gritts - Gritz wurst sausage?

Postby ttx450 » Sun Apr 01, 2018 4:47 pm

Thanks for sharing.. That one is all beef. I am always interested in reading recipes and learning other techniques and flavoring. I been wondering the differences in buckwheat, barley, oats and other additives. How they behave when cooking and adding them to a recipe, absorbent and texture. The buckwheat turned very thick last time, maybe it was the 20 min cook time, first batch was longer I believe.

I mixed everything in a tub last time, after it was cooked. It is sounding like I need to add it back to a pot and simmer and adjust the texture.

sorrydude wrote:I'm not sure if you are interested in looking at other recipes or just tweaking your own. I found a recipe for German Grits that is from "The Art and Practice of Sausage Making" by North Dakota State University Publications. I have not tried this formulation.

    1 beef heart
    1 beef tongue
    5 pounds neck bones or short ribs
    1 large onion (chopped)
    2 cloves garlic (chopped)
    1 teaspoon salt
    ½ teaspoon black pepper
    ¼ teaspoon mustard seed
    2 cups pearled barley (1 pound)
    Old-fashioned oatmeal

Cook heart and tongue in one kettle. Cook neck bones in another kettle. Add enough water to cover meat and simmer until tender (2 to 3 hours). Skim off any extra fat from broth. Remove meat from broth, remove meat from bones and skin tongue. Grind meat through fine plate. To each kettle of broth add the spices and herbs and simmer for 1 hour. Strain broth and add pearled barley. Simmer until barley becomes plump. Mix in cooked ground meat. Add enough old-fashioned oatmeal to soak up excess broth. Season to taste with salt and pepper. NOTE: If a beefier taste is desired, add beef bouillon cubes to broth, form grits into patties and fry.
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Re: Gritts - Gritz wurst sausage?

Postby DanMcG » Mon Apr 02, 2018 12:02 am

Thanks for the recipes guys.
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Re: Gritts - Gritz wurst sausage?

Postby ttx450 » Mon Apr 09, 2018 11:15 pm

just a note -
one person says it had a bit of to much garlic, her partner said it was fine, referring to the above recipe. For me it is good. I might try the beef broth additive, being I put no liver or other strong tasting meats in it or should I say not good for qout...

unit next test batch -
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