SAUSAGE PHOTO GALLERY (Without Original Recipes)

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Chuckwagon
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Post by Chuckwagon » Tue Nov 19, 2013 07:27

Beautiful work ol' timer! Wow, I'll bet that fried up nicely eh? Chaurice you say? The Cajun flavors really make that sausage. What recipe did you use? It looks good enough to eat! :wink:

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Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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ssorllih
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Post by ssorllih » Tue Nov 19, 2013 16:17

The recipe is Marianski with an added dose of fennel.
Ross- tightwad home cook
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Krakowska
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Post by Krakowska » Tue Nov 19, 2013 17:20

Superb Ray, Very Nice
Keep them safe until they all come home.
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Chuckwagon
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Post by Chuckwagon » Tue Nov 19, 2013 23:43

Hey Fred, you wrote:
Superb Ray, Very Nice
Those beautiful sausages belong to our ol' sausage and bakery master ssorllih (Ross Hill). He spells his name backward, so I call him "wrongway". He's the Lieutenant of this outfit and contributes a lot of savvy. Ol' Ross is the strong-silent type and sails the "Bietzpaddlin" with his wife Nancy. He's even recorded a few videos for us about boning butts etc. I tried to persuade Nancy to throw-over the ol' geezer and take up a raucous life with me on the back of a Harley. I was turned down so I ride alone! I can't understand it either... I've got the greatest-lookin' mustache in all of North America! :roll:

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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ursula
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Post by ursula » Sat Dec 14, 2013 00:12

Hi Kevin,
I am doing three sausage types today, and spent ages trying to choose a third. I loved the kaesewurst you did back in April 2012, and was wondering if you could post the recipe for me. I couldn't find it anywhere on the site, and they look amazing.
I have another option if I don't have the recipe today, but here's hoping.
I have a couple of hours till I can get to the sausagemaking, have to bake a cake and make mango icecream, so I'll check the site before I start.
Thanks Kevin
Ursula
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tobertuzzi
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Moose sopressa and chorizo

Post by tobertuzzi » Sun Dec 15, 2013 01:02

Originally didnt plan on cold smoking the sopressa, but my mould spray didnt take and some undesirables started to grow. So they went in for 24 hrs as did the chorizo. Made with 1/2 moose and pork butt. Taste is great and a nice tight firm texture. Used F-RM-52 as a culture and stuffed in 45mm hog casings.
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tobertuzzi
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Post by tobertuzzi » Sun Dec 15, 2013 01:20

Then I thought Id try my had at some longer term curing and made Finocchiona and Saucission sec in 3 inch casings. Again both with moose and pork. This time I used FLC as a culture. And got some nice penicillium nalgiovense growing this time......so no smoke needed

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crustyo44
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Post by crustyo44 » Sun Dec 15, 2013 05:48

I bet you are proud of what you made and so you should.
Everything looks great. Congratulations.
Jan
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tobertuzzi
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Post by tobertuzzi » Sun Dec 15, 2013 05:56

Thanks Jan

The texture was the biggest difference than previous salamis, really nice and firm. I dont know if it was the moose or maybe mixing was more thorough.
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redzed
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Post by redzed » Sun Dec 15, 2013 21:42

Nice salami Tob. Resulting texture and firmness does depend on how tightly you stuff, but also on the pH drop after fermentation. Looks like everything went just right for you. :grin:
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tobertuzzi
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Post by tobertuzzi » Sun Dec 15, 2013 21:51

Cheers Chris

I think you are spot on there they did get a lot firmer after 48 hrs at 25c fermenting. The first time I have used Bactoferm FRM 52 also. Before that I was using mondostart 2m.
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alhunter63
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Post by alhunter63 » Sun Dec 15, 2013 22:21

Nice Job, They look great!! Would love to see pictures when they are done.
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tobertuzzi
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Post by tobertuzzi » Sun Dec 15, 2013 22:28

Thanks Alhunter

I will post pics when they are done. Both have lost 5% in the first week. I havent attempted this size (3 inch x 24 inch) before. I am thinking they will be 3 months in the chamber. They both weigh almost 5 lbs...lol

Toby
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Chuckwagon
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Post by Chuckwagon » Tue Dec 17, 2013 06:33

That's a gorgeous sight Tobertuzzi. You have a real winner there. Can't wait to see the photos when they are sliced.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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tobertuzzi
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Post by tobertuzzi » Tue Dec 17, 2013 18:55

Thanks CW, I cant wait either. I put up pics as soon as I cut them

Toby
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