www.sausagemaking.org

I am looking for a recipe for manger half smokes from Baltimore Maryland or something similar.

Welcome to the forums stphbat. I never heard of what you're asking for, but then again I haven't been to Maryland in 35 years.
Maybe for your next post you could say hello and introduce yourself, it might help get you a few responses.

Dan,

I am just a local MD man looking for the recipe for a DC and MD pastime...the recipe is for the brand of half smokes made by manger's out of Baltimore. They are over 100 years old and one of the last true German butcher's in Maryland.

stphbat

Welcome to the forum. I'm from the UK so half of what you have written is un-decipherable to me!

Can you explain what these sausages are: cooked or raw, smoked or not, the flavour, texture etc.

Does the company that make the have a website?

Have you an ingredients list from pre-packed ones?

Anything along these lines would help, or at least enable us to point you in the direction of a similar sausage recipe as a starting point.

Phil

http://www.washingtoncitypaper.com/arti ... ssing-link

I'd start with a good Kielbasa formula and spice it from there to try and match.

Phil,

Thanks for putting this site together, it's great.

here is a link giving you the history of the half smoke, towards the end you will see the info concerning the manger packing company out of Baltimore, Maryland.
they do not have a website that I know of.


http://www.washingtoncitypaper.com/arti ... ssing-link

Thanks

Steve

In between making steak & mushroom pies, Cumberland sausage and rotating the bacon I do find time to take a break every now and then.

Taking a look at this got me pondering so went away and did more work, a short while later I had to check my mail and get an update on my sister, did another check on here and got another piece of the puzzle.

Doing a very quick search I came up with this

http://www.washingtoncitypaper.com/arti ... ssing-link

Which makes very interesting reading. Back to work and more pondering there might be a glimmer of hope.

It mentions about a Polish sausage with about half the spice and having red flakes in the sausage itself ...... red Chilli flakes?? and being of a courser ground.

Funny thing is that I do have a recipe at home that I think is very close to this from when I was working the smokehouse and true to form the owner of that place was also a German feller....... I will take a look see when I get home later.

BriCan wrote:It mentions about a Polish sausage with about half the spice and having red flakes in the sausage itself ...... red Chilli flakes?? and being of a courser ground.

Funny thing is that I do have a recipe at home that I think is very close to this from when I was working the smokehouse and true to form the owner of that place was also a German feller....... I will take a look see when I get home later.

OK. Just got home and did a check and came across the recipe after some looking....

50% Boneless pork shoulder
25% lean beef
25% boneless skinless jowl

Spice block per Kg of meat:

20 gm Curing salt
2 gm Sugar
2 gm White pepper
1/2 gm Nutmeg
1/2 gm ginger
1 gm granulated garlic

Grind through a 1/2-inch plate into a mixing tub. Dust meat with spices. Mix well; regrind with a 3/8th plate (or reuse the 1/2 inch plate). Pack into stuffer (throw in with force to exclude all the air), stuff into 29/32 hog casings and link 5 inches long.

Any questions please ask.

I have smoking instructions if needed.

HTH

Robert

stphbat wrote:Phil,

Thanks for putting this site together, it's great.

Steve

Just so that everbody gets their due credit - the site isn't mine, I'm just one of the team of moderators. The site is Franco's; the owner of the www.sausagemaking.org shop.

Phil