Making Sausage This Weekend

Reads 1093 • Replies 15 • Started Thursday, November 14, 2013 6:25:59 PM CT

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Message pellegjr beers 396 º places 16 º 18:25 Thu 11/14/2013 I want to do some links that are blended cuts. Any suggestions?
Message NobleSquirrel beers 3437 º places 209 º 18:37 Thu 11/14/2013 Do a Hungarian sausage. Lots of paprika. We did a blend of Hungarian and Spanish smoked paprikas this past weekend. Great flavor. Also, the garlic kielbasa in ruhlman’s charcuterie book is pretty killer. What are you looking to blend? We did all pork.
Message vlan1 beers 219 º places 30 º 18:44 Thu 11/14/2013 Garlic garlic and more garlic. Maybe some fennel seed too.
Message pellegjr beers 396 º places 16 º 18:49 Thu 11/14/2013 Originally posted by NobleSquirrel Do a Hungarian sausage. Lots of paprika. We did a blend of Hungarian and Spanish smoked paprikas this past weekend. Great flavor. Also, the garlic kielbasa in ruhlman’s charcuterie book is pretty killer. What are you looking to blend? We did all pork. I actually have that book on your suggestion. Don’t know why I haven’t consultrd it yet. No specific intents, just getting my feet wet on fresh sausage and want to see what’s out there.

Message boogychillin beers 7 º places 1 º 19:21 Thu 11/14/2013 I plan on makin some bacon!
Message kramer 19:52 Thu 11/14/2013 Be sure to keep everything very cold throughout the whole process, especially if you’re adding in back fat. The grinding process adds a good bit of heat and if the fat warms it smears and loses it’s texture which will lead to poor texture in the finished product.
Message mrcrabs 20:40 Thu 11/14/2013 Can one of the admins please move this to OT-D?
Message ContemplateBeer beers 2092 º places 154 º 02:32 Fri 11/15/2013 Originally posted by mrcrabs Can one of the admins please move this to OT-D? Something about a suggested beer pairing for the sausage. We’re safe now.

Message dmac beers 6644 º places 35 º 02:37 Fri 11/15/2013 Originally posted by ContemplateBeer Originally posted by mrcrabs Can one of the admins please move this to OT-D? Something about a suggested beer pairing for the sausage. We’re safe now. I think someone missed the joke there.
Message Cobra beers 1100 º places 24 º 08:07 Fri 11/15/2013 Don’t forget to deglaze with Westy 12.
Message pinkie beers 470 º places 10 º 08:18 Fri 11/15/2013 I meant it you guys I would never put an 80 dollar beer in the pan. To the OP - there are lots of saussage recipes online. I admire your initiatve and finding the casings and the grinder for the meat can be tedious. I also want to say remember the fennel seed. It’s so important to a pork saussage. Emeril made the mild kind once and did it well. Salt, pepper, anise, parsley, fennel, garlic and maybe paprika. Add red pepper or cayenne for hot saussage. Get your spice blend together and try it out a small portion of the pork first. Then you’ll know what to add or not to add. Why am I thinking of celery seed?