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This is my first try at a superhot fresh sausage using fresh peppers (and thanks to Paul Kribs for his assistance).

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Fresh Fire Garden Sausage

3# Pork Boston Butt
3/4# Pork fat
4 tsp Kosher salt
1 TB. dried marojam
1/4 cup minced sweet onion
5 large cloves garlic, pressed
3 Habanero peppers, minced (aka Scotch Bonnets)
4 Jalapeno peppers, minced
4 red chili peppers, minced
2 oz minced roasted red bell pepper
1 TB Sage
1 tsp ground mustard
Pinch fine ground habanero peppers (aka scotch bonnet)[optional]
2 tsp. fresh fine ground black pepper
1 1/2 TB sugar (or sugar substitute [I used Splenda])
1/2 cup liquid ( can use water, stocks, or wine [I used 1/4 cup dry red wine and 1/4 cup water])

Grind pork and fat through coarse plate. Mix ground meat mixture with freshly minced peppers, onion, and spice mixture. Mix well, cover, and chill to prep for stuffing in casing.

Prep hog casings 29/32 and fill with mixture.

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Tomorrow I am grilling with a friend, and will give the new sausages a try. A review will soon follow. Stay tuned...............
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Wow Tulcat

Thats certainly a firey mix. You missed one ingredient... a case of chilled beer. Let us know how they taste.

Regards, Paul Kribs

Yikes - my bunghole stings just reading that recipe

Well the new recipe was a huge success at the cookout. I grilled up 3 different recipes of sausage (the new fresh pepper recipe, my Sweet Italian recipe and Hot Italian recipe), and the new hot one placed #1 overall from the reviews (we all like hot stuff).

They were hot, but not too hot to enjoy. It was a slower, more gradual heat than my Hot Italians (seasoned with fresh ground red chili peppers, ground cayenne pepper, ground black pepper).

And they were also pleasing to the eye, with a rainbow of colors for all the different peppers: Orange - Habanero, Green - Jalpeno, Bright Red - Chili pepper, Dark Red - roasted Bell pepper.

Next tme I make these I will probably leave the peppers as is, but experiment a bit with the amounts of spices (the sage needs doubled) and maybe introduce a new spice or two.

I'll try to get some photos up later this week.

Glad you enjoyed them Tulcat. Recipes are there as a guide only, and you can only bring them to your personal taste with experimenation, once you achieve your aim just stick to it.

I notice you didn't use any breadcrumb or rusk, what was the texture like??

Regards, Paul Kribs

Paul Kribs wrote:I notice you didn't use any breadcrumb or rusk, what was the texture like??

Regards, Paul Kribs

Paul,

For me the texture was right on, but I am not sure how it would be received in the UK. I had never heard of rusk before I found this forum, and here in the US adding bread crumbs is viewed poorly for most sausages as a cheap filler. Until learning about it here, I was not aware that in the UK the bread crumbs and rusk were added for texture, instead of as a cheap filler.

Anyway, I would like to be educated and have a few questions of my own:

What exactly does adding rusk do to the texture of a sausauge?

How does rusk vary from bread crumbs on the final product's texture?

Do you make any fresh sausages that you specifically don't add rusk to?

Does the necessity of adding rusk vary from maker to maker, or is it almost always added in some amount or another?

Personally, I follow a low-carb lifestyle, so the adding of a bread type product to my sausages is of no interest, but I am always anxious to expand my culinary knowledge.

Cheers!

Tulcat

If that is the way you like your sausages then stick with it. I put rusk into all my sausages. The easiest way to answer what rusk does is quote Franco's advertisement:

"Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage."

As for the difference of texture between rusk and breadcrumb I really cannot say as they both eat the same to me.

I also am having to watch what I eat, but saying that I do generally have sausages twice a week or sometimes burgers. These are mostly cooked long and gently on the BBQ so that most of the fat runs out. It must be pretty good because I am maintaining my weight without feeling hungry.

Regards, Paul Kribs

Breadcrumb is made from bread - which has yeast. Rusk has no yeast.

You can use ground oatmeal if you can't get rusk.

Rust is just a traditional ingredient for British sausages. I'm not sure why - perhaps it came in during times of hardship when they were trying to make meat go further. In continental Europe you never really see it in traditional sausages.

I too prefer a lower carb lifestyle, and never use rusk, though I have used ground oatmeal on occasion.

aris wrote:Rusk is just a traditional ingredient for British sausages. I'm not sure why - perhaps it came in during times of hardship when they were trying to make meat go further. In continental Europe you never really see it in traditional sausages.

Interesting that this is confined to the UK. Is rusk common throughout the UK into Scotland and such?

If one is not worried about carbs and such... how does a sausage with rusk compare to the same recipe without? Is it all personal preference, what you are used to, or is one clearly superior?

aris wrote:Breadcrumb is made from bread - which has yeast. Rusk has no yeast.

You can use ground oatmeal if you can't get rusk.

Rust is just a traditional ingredient for British sausages. I'm not sure why - perhaps it came in during times of hardship when they were trying to make meat go further. In continental Europe you never really see it in traditional sausages.

I too prefer a lower carb lifestyle, and never use rusk, though I have used ground oatmeal on occasion.

Rusk came about through the need to make the sausage last longer as the yeast in the breadcrumb use to make the sausage sour

Hope this helps
Regards
Sausagemaker