Hey Duck! Why would you want to mess with some recipe from an established, professional, recognized, certified, qualified and proficient specialist such as Len Poli... when you have a perfectly good chuckwagon grub-slingin, dough-puncher right here?
Why, why, why? Enquiring minds want to know!
Do you realize that each time your duck-beak-lips smack together, a certain noise resembling a senate filibuster takes place? I can hear it right now... bal-der-dash.... bal-der-dash--- hot air hooey and poppycock! Hmmm... I believe I`ll set that to music! I`m going to call it Balderdash Duck!
Where`s my shotgun? I`m going to give that Duk a 12 gauge lead enema!
I AM Swiss... you unbalanced, airborne, zygodacty!
Of course I have a recipe for Swiss sausage. Geeeeze, do ducks paddle?
Hi Red,
Daffy Duck used to say,
"Sufferin` Succotash". He was
not so full of hot air as our own resident Duck! He was a gentleman duck compared to that kooky hooter we've got on this site! So, I named this sausage after Daffy Duck - a
gentleman duck. I hope you have a great cook-out! Here is a great ol` family recipe for Swiss Sausage (for the grill).
"Sufferin` Succotash" Swiss Kasewurst (cheese) Sausage
9 lbs. 4100 gr. Pork Shoulder
2 lbs. 900 gr. Grated Swiss Cheese (Emmenthaler)
3 tblspns. 66 gr. Salt (non-iodized)
1-3/4 tspns. 9 gr. Cure #1
5 garlic cloves 25 gr. Garlic (raw)
4 tspns. 8 gr. Black Pepper
2-2/3 Tblspns. 8 gr.
Blend of savory, marjoram, rosemary, oregano, and thyme - (called
Herbs De Provence after 1970).
2 tspns. 4 gr. Allspice
1 tspn. 1.5 gr Thyme
(in addition to that in the blend above)
The pork shoulder should be nearly frozen to prevent smearing the fat. Trim the fat from all the pork and freeze it. When the fat has been frozen, cut it into small dice with a sharp knife and place it back into the freezer. Cut the nearly frozen meat into inch chunks and grind it using a 3/8" plate. Add the remaining ingredients (except the cheese and the fat) to the meat and mix it until it becomes a sticky meat paste. Adjust the moisture if necessary by using cold ice water. Finally, gently fold the frozen fat and the refrigerated cheese into the mixture and distribute it evenly with your hands or a wooden spoon.
Stuff the sausage into 32-36 mm. hog casings, allowing them to hang and dry at room temperature for an hour or place them into a smokehouse preheated to 130°F. (54°C.) for an hour with the damper fully open to assist with moisture elimination. When the sausages are dry to the touch, introduce hickory smoke and adjust the damper to only 1/4 the way open. Gradually, only a couple of degrees at twenty minutes intervals, raise the smokehouse temperature until the internal meat temperature (IMT) registers 150°F. (66°C.). This procedure must be done slowly to avoid breaking the fat. Remove the sausages, showering them with cold water until the IMT drops to less than 90°F. (32°C.). This sausage remains perishable and must be refrigerated. Best grilled! Note: To promote even browning on the grill, place the sausages in very hot water ten minutes before they go on the grill.
Best Wishes,
Chuckwagon