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SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
by
atcNick » Sun Nov 28, 2010 02:36
First post
I cut up the ham and butt I bought today and mixed in the salt and cure. 13 lbs and almost 4 oz.
I saved the thick layers of fat I got off the ham, right under the skin. Stuck it in the freezer. Any idea what that can be used for?
This was my first time cutting a fresh ham. Lots of lean...
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Looks good! But what the heck is it?
- 861 Replies
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Last post by redzed
Sun Jan 05, 2020 18:04
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First Liverwurst
Replies: 11
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Agoracritus » Thu Dec 05, 2019 04:33
First post
I just made a few pounds of Braunschweiger (Leberwurst) for the first time. (Not really sure why I haven’t tried making it before, but probably because even though I’ve always liked Liverwurst, I don’t eat it very frequently.)
I followed the recipe (Marianski’s?) on the sister site, except I...
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I’m Going to give it a try after Xmas. Thanks!!
- 11 Replies
- 5690 Views
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Last post by Albertaed
Wed Dec 23, 2020 17:20
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Moose Mettwurst
Replies: 7
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Albertaed » Tue Dec 22, 2020 07:06
First post
First time making Mettwurst.
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Like the Liverwurst there is likely a fair percentage of fatty pork in it to give it the nice smooth texture. Ed I'll try and find my deer liverwurst thread up to the front so you can write down that recipe. Its quite mildly flavored as well.
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- 1528 Views
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Last post by fatboyz
Wed Dec 23, 2020 15:42
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Elephant Garlic Sausage
Replies: 5
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redzed » Mon Aug 31, 2020 04:40
First post
This season I had an abundance of elephant garlic from my garden. Not a true garlic, elephant garlic is actually a type of a leek. But it looks like a garlic on steroids and has a milder, less astringent flavour than regular garlic. Once cooked, it has a sweet and mild garlicky flavour. It works...
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Oh, man, I clicked thinking Holy cow! How did he get elephant meat, and I wonder what THAT sausage tastes like??
That is funny! :D
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Last post by redzed
Sun Dec 20, 2020 19:18
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Summer Sausage Question??
Replies: 1
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rafaelalford » Fri Dec 18, 2020 09:06
First post
Hi guys!! I ground up some venison summer and pork for summer sausage with 70% venison 30% pork. I used the correct amount of cure #1 in the mix. I stuffed it right after mixing it up and placed it in the refridgerator. Was planning on smoking next day, but unexpected things came up, and haven't...
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With venison its best to get them done ASAP, probably 3 or 4 days, maybe longer if it was well cared for
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Last post by Bob K
Fri Dec 18, 2020 13:52
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Mettwurst PH
Replies: 2
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Albertaed » Thu Dec 17, 2020 15:45
First post
I see a lot of recipes stating to ferment at a certain temp and humidity without talking about PH. I am about to make a Mettwurst from meatsandsausage that calls for a 48 hours ferment with no culture. Since this is basically fresh sausage (from what I can see) am I stating the obvious by saying...
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I’ve been reading so much on presenting hurdles to keep the “bad bacteria” at bay in dry and semi dry products I thought I’d ask. I will make small batches as I’m the only one who will probably eat it anyway :?
On a side note I forgot what a well thought out and thorough this forum is!! I spend...
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Last post by Albertaed
Thu Dec 17, 2020 18:53
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Polska kiełbasa wędzona
Replies: 10
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rgreenberg2000 » Mon Dec 07, 2020 23:32
First post
Made up a small batch (2000g) of a new (to me) recipe from meatsandsausages.com ( I used the recipe as a guide, but made a few changes along the way:
- 850g shoulder, 150g belly fat (the shoulder was lean)
- Unexpectedly out of marjoram, used thyme
- Ground meat/fat through 7mm plate
- Smoked six...
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This is great info. Surprising the simple things we can miss without having a great forum to see how others handle similar issues
- 10 Replies
- 2019 Views
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Last post by Scogar
Mon Dec 14, 2020 22:08
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Pork Loin Sausage - Kiełbasa Polędwicowa
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redzed » Tue Dec 08, 2020 08:25
Kiełbasa Polędwicowa - Pork Loin Sausage
These days commodity pork loins regularly go on sale at supermarkets providing excellent raw material for a variety of applications. Many believe pork loin meat is too lean or lacking in flavour to be used in making sausage. Nothing could be further from...
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Last post by redzed
Tue Dec 08, 2020 08:25
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Ugliest Kielbasa Ever & What I Learned
Replies: 8
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Scogar » Wed Jan 22, 2020 20:23
First post
So I decided to somewhat make Stefans kielbasa but since I didn't have the time to do it correctly I thought what the heck let me knock some more sense into the noggin. Knowing that his salt and cure content of 1.6% and 0.2% made perfect sense if I wanted it to be at a safe nitrite level for...
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LOL ich liebe Weisswurst. That is on my soon to be agenda. I have eaten a lot of it on my trips to Munich. Of course they are two differnt beasts but I am looking forward to the day I make a true Weisswurst
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Last post by Scogar
Wed Dec 02, 2020 02:05
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Venison Pepper crusted Jagerwurst
Replies: 12
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fatboyz » Sun Nov 29, 2020 16:17
First post
In a previous thread I had made some venison dried salami in a pepper lined cloth casing. My friend brings these in from Germany for his little Artisan sausage shop. I was helping in his shop yesterday as it's hunting season so he is extra busy. I brought in 12 pounds of venison from the deer I got...
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It's hard to see on the sausage maker site, but right at the bottom the $19.99 is for a package of 3, but that's still over $8.50 each Cdn before shipping and duty.
- 12 Replies
- 2173 Views
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Last post by fatboyz
Tue Dec 01, 2020 20:30
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Smart thermometers
Replies: 5
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jjnurk » Wed Nov 25, 2020 14:47
First post
Just throwing this out there.
I was looking into the idea of a smart / wireless thermometer for the smoker. More so for to have in smoker and injected into the meat throughout the smoking, cooking process, so as not to open the smoker too many times. There is quite a few out on the market but can...
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I have an inkbird 4 probe wifi works well.
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Last post by bluc
Sun Nov 29, 2020 01:30
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Cheddar/Jalapeno Sausage
Replies: 7
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rgreenberg2000 » Sun Nov 22, 2020 17:48
First post
My daughter requested some jalapeno sausage for when she's home from school for Thanksgiving, so I decided to find a recipe that included some cheese to make up for her. What I ended up doing is using the Jalapeno Sausage recipe at meatsandsausages.com ( as my base recipe. I omitted the wine, onion...
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Thanks. She's feeling puny today but I believe she is at the crux of it now and I feel she will begin getting better shortly. Funny thing is her boyfriend is asymptotic and was planning on going to work Monday till she jumped him and he has been tested but we are awaiting the results. I'm sure he...
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Last post by Butterbean
Mon Nov 23, 2020 03:00
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Vienna sausage
Replies: 2
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Butterbean » Mon Oct 19, 2020 18:16
First post
I've had this on my bucket list for some time but have been hesitant about making it because I didn't want something that tasted like those tinned Vienna sausages you find in the store. However, the ingredient list in the recipes I've seen has alway made me think real Vienna sausages would taste...
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I did use sheep casings. In fact this was an epic adventure in itself as I had a hank of sheep casings which were mis-labeled I assume and thinking nothing of it I dropped the whole hank in a bucket of water only to learn when I was ready to stuff they were not sheep casings or if they were they...
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Last post by Butterbean
Tue Oct 20, 2020 17:12
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Precuring Meats for Polska Kielbasa Wedzona
Replies: 5
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oneills » Tue Aug 25, 2020 05:15
First post
Intend to make some Polska Kielbasa Wedzona this weekend using recipe from this site as below. I would like to know if there is an advantage when hot smoking the sausages whether it is worth the effort to pre cure the meats, and if so, do you dispose of the liquid that comes out of the meat, or mix...
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Oneills - any updates on how these turned out? Did you like/appreciate the cure? Pics? Now that the weather is cooling down I'm getting ready to kick back into sausage making
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Last post by Scogar
Tue Oct 20, 2020 16:49
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Sausage is splitting while smoking (in tropical countries)
Replies: 3
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so_not_rad » Fri Oct 02, 2020 09:10
First post
Hey guys,
Lets start by saying that I live in Thailand where the temperatures and humidity are extremely high.
I've been religiously making smoked sausages every week since I've been having a lot of free time due to Covid.
In the past couple weeks I have been having the same issue. I cure (24hrs)...
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I'm in a hot climate as well and don't have this problem so I don't think it has anything to do with your climate. My suspicion is you are stuffing your casings to tightly. If they are to tight to link easily then they are to tight which I found can cause them to burst. Either ease up on this or...
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Last post by Butterbean
Fri Oct 16, 2020 14:42
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[USA] "Bronsonville Jots"
Replies: 15
by
Blackriver » Tue Feb 14, 2012 02:28
First post
I have been looking for a recipe that will give me the flavor of a Johnsville brat. I came across this one.
I have never used phosphate, citric acid and sucrose and I don't know where to get them. Could someone tell me what those ingredients are for and if they are nessesary to use? Also if...
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Thanks Bob. I'm going to give it a shot this weekend.
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Last post by muxmun
Wed Oct 14, 2020 14:15
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Saucisson aux chanterelles
Replies: 3
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redzed » Sat Oct 10, 2020 07:10
First post
Saucisson aux chanterelles
This has been a fantastic season for chanterelle mushrooms in my neck of the woods. It’s been a while since I made a mushroom sausage, so why not? On this occasion I crafted the sausage based on a recipe in a book titled Charcuterie Specialties written by French Grand...
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That looks and sounds delicious. Don't think we have chanterelles here. Have plenty of oyster mushrooms but I think they would be too chewy for sausage but I've never tried it so I don't know.
I got my hopes up last year when I discovered we have native truffles which grow in old pecan groves. A...
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Last post by Butterbean
Sun Oct 11, 2020 13:52
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Sausage day today (and roasting a whole pig)
Replies: 2
by
fatboyz » Sat Sep 12, 2020 14:48
First post
While I'm roasting a 50 pound hog today for our Search And Rescue groups End of summer dinner I'm going to make 40 pounds of smoked Paprika, chili Habanero cheese smokies. At this time of year I'm usually making sausage with the the last of last years wild game meat to make room for this years...
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Red I built my pig roaster from an old fuel tank a number of years ago. We roast 3 or 4 every year. I have an electric motor and gear reduction to drive the spit and I built my own propane burner. I put in a can of wood pellets on the flame diffuser to get smoke as well. A 50 pounder is on the spit...
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Last post by fatboyz
Mon Sep 14, 2020 14:32
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Difficulty with non-culture PH drop
Replies: 22
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LOUSANTELLO » Sun May 24, 2020 11:53
First post
This is now my 2nd batch of ground pork 40mm casings, using cure #2 along with 2.5% salt and 0.3% dextrose. Original PH of pork was anywhere from 5.61-5.7. I am now at 60 hours at 70F, 88% humidity with little to no PH drop. In fact, one batch I'm getting readings 0.5 higher than the original...
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Just a random thought I am only just starting and have zero experience but just thought I would throw this out there.
Usually when bacteria/yeast(I do some home brewing) doesnt work its because of conditions. Are you trying to ferment the meat in same conditions you would use ferment it using a...
- 22 Replies
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Last post by bluc
Fri Aug 28, 2020 09:57
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Kiełbasa Czosnkowa (Garlic Sausage)
Replies: 6
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Rick » Thu Nov 28, 2019 13:07
First post
I'm looking for a complete detailed recipe for this sausage. I've been to the Member's Recipe Index, and it was there, but it directed me to a post by Red a number of years ago. It didn't list spice weights, grind info, finishing info (smoker), etc.
I thought it would be nice to give this sausage...
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When you have an excellent harvest of beautiful garlic you gotta make garlic sausage! This weekend I cranked out 8 kilos of aromatic heaven: Kiebasa Czosnkowa. There were a few deviations in the ingredient amounts and process, but I based my recipe for this sausage on the 1959 recipe compendium...
- 6 Replies
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Last post by redzed
Sun Aug 16, 2020 07:05
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New Sausage Series Set to air October 1st 2020
Replies: 6
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cajuneric » Thu Jul 23, 2020 23:29
First post
Hey gang. I wanted to announce it here first (albeit a little early) that there's going to be a new sausage series called Celebrate Sausage airing October 1st 2020. There's going to be 31 episodes (one a day) and each episode will feature a different sausage from around the world. It's a true...
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I will be getting another chamber up and running here soon as well...I'll be into cheese too!
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Last post by Indaswamp
Wed Aug 12, 2020 19:31
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Green onion sausage
Replies: 5
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Gatorgar » Mon Aug 26, 2019 13:36
First post
I've utilized the search bar to see what I can find on the amount of green onion that should go in to a batch of sausage. I didn't find anything. So, in your professional opinions, can you give me weight of green onions that will go into, lets say, 10# of Sausage?? I'll take it from there and then...
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I am from South Louisiana where green onion sausage is very popular. Here is a great example of green onion sausage. Very good recipe. The amount by weight of green onion is not given, but you can get a visual and estimate....
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Last post by Indaswamp
Wed Aug 12, 2020 02:52
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Pepper lined cloth casings
Replies: 11
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fatboyz » Sun Jun 21, 2020 00:41
First post
My friend brought me some in from Germany with his spice order. I'm doing a semi dry fermented cracked pepper salami. THe info he got was to ferment them then in four days peel back the bag and it leaves the pepper coating and the little hood and string on one end to continue hanging them. I'm...
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I used my PH meter after fermentation and it is an Aliexpress special. When I cut them open I used the professional model at my friends shop so I'm guessing the final reading is the accurate reading and they were likely very close to that after fermentation?
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Last post by fatboyz
Wed Aug 05, 2020 14:17
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Pork Pepperoni (fast fermented, semi dry, cooked)
Replies: 11
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so_not_rad » Sat Apr 25, 2020 09:38
First post
Hello Everyone!
I've been messing around lately with making fast fermented American style pepperoni!
Here's the recipe that i've been using, it's basically straight out of Marianski's book :
Pork 900 Gr
Pork Fat 100 Gr
Salt 27 Gr
Cure #1 2.5 Gr
Dextrose 10 Gr
Sugar 10 Gr
Black Pepper 3 Gr
Smoked...
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Well you could give it a try. It looks to me as if you are pretty close the the store bought fast fermented variety. A dry cured process will usually give you the nice dark color...
- 11 Replies
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Last post by Bob K
Sat Jul 04, 2020 12:39
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Struggling with Frankfurters
Replies: 15
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so_not_rad » Tue Jan 21, 2020 09:36
First post
Hello there!
I'm brand new to the forum, although I have been using it for the past couple years as a guide line for my own smoked meats and sausages.
Ive been recently asked to create a german version of the frankfurter (or hot dog) for a friend of mine, he requested 0 additives or preservatives....
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Thank You
I Live in Connecticut , and last week I check five small farms in here , so most of them wants 4-5$ for lb fresh pork , they call organic that’s way you have to pay that’s much . Maybe I will try call more farmers , I know some people driving to PA from CT to get fresh hog from farmers...
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Last post by Butterbean
Fri May 22, 2020 21:02
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Sausage recipe for large diameter casing
Replies: 4
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bolepa » Tue May 19, 2020 16:20
First post
Hi everyone! I hope you are all well and stay healthy....
I need an advice from you if possible - could you please help me with a Sausage recipe for large casing diameter 70-75 mm? I had this recipe before and used it for sausage approximately two years ago but cannot find it now... I am not...
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I've learned its best to be patient and cure the meats separately to extract the max amount of myosin to glue things together well.
I agree - curing the meat for at least 24hrs before adding spices and grinding definitely seems to improve the bind of dry cured sausages. A lot of recipes I see...
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Last post by reddal
Wed May 20, 2020 10:57
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Champion Juicer for emulsifying hotdogs
Replies: 8
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Thewitt » Mon Jan 28, 2019 16:26
First post
I saw this on YouTube, where the Champion Juicer used with the blank plate is used to emulsify meat for hotdogs, and I tried it this weekend.
It works brilliantly!
I ground 50/50 beef and pork through a 1/4 plate, seasoned, then fed through the 1/8 plate, then through the Champion.
The result...
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Has anyone tried the LEM Big Bite Juicer attachment on their LEM grinder to make emulsified sausage?
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Last post by wkw
Fri May 08, 2020 14:19
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"Wurst" Friday.
Replies: 3
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fatboyz » Sun Apr 12, 2020 02:03
First post
With the current situation I had to deplete my sausage supply to resupply my two girls families and a young family here that is laid off. I used 80 pounds of moose and deer trim from the fall, 22 pounds of lean pork, and 10 pounds of pork belly trim. I started Thursday night and finished packaging...
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Good job.
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Last post by Butterbean
Tue Apr 14, 2020 20:57
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Plescoi sausage (romanian)
Replies: 1
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razvangrig » Sat Feb 08, 2020 15:20
First post
Plescoi is a romanian registered sausage, protected under EU laws. Its name comes from the village of Plescoi located in Buzau county. Plescoi sausages are smoked sausages produced from a mixture of mutton and beef, sometimes chevon (goat meat), spiced with red chili pepper, garlic and thyme. This...
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Thanks for the recipe razvangrig! And thank you for the full description and detail. It would be great if others would be so meticulous in posting the recipes here. I would love to try this sausage. Too bad I didn't know about it when we were in Romania in 2016. I just gotta get my hands on some...
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Last post by redzed
Tue Feb 11, 2020 07:29
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summer sausage
Replies: 4
by
DHoltgrave » Wed Jan 15, 2020 03:52
First post
Hello, I was wondering if I can hang my cooked summer sausage in my curing cabinet at 58 degrees with a 65% humidity. The sausage has curing salt #1 and as been cooked in my smoker. It seems a bit soft so I was wondering if I can hang it in my curing box?
Thanks
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my curing cabinet at 58 degrees with a 65% humidity.
Summer sausage is a semi-dry product, so a period of drying is usually necessary, to a weight loss of anywhere between 20-30%. 58F for a three dys or so should be fine, but if you can lower the temp to 50F it would be a bit better.
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Last post by redzed
Sun Jan 19, 2020 09:11
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Lukainka (French Basque?) Sausage Recipe
Replies: 3
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DanMcG » Fri Jan 10, 2020 11:09
First post
Someone on another forum is looking for a recipe for lukainka sausage and I thought you all might be able to help. Here is his post:
I have one source to buy Lukainka but it's about 130 miles away so I would like to have a recipe as a backup. A few online searches have mentioned it, but no signs...
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Lol Chris, I guess it's possible, but the Greek loukaniko has a noticeable orange and anise flavor which I'd think he'd notice.
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Last post by DanMcG
Fri Jan 10, 2020 17:43
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Bologna - American
Replies: 1
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Rick » Thu Jan 09, 2020 19:16
First post
I want to make a bologna like that found in the lunch meat section of my local grocery store. In looking at the above recipe, I noticed that it goes into the smoker towards the end. In fact, most all the recipes for bologna I've found all seem to use smoke, and yet when I purchase sliced bologna...
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Sure, just stuff and poach it.
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- 1678 Views
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Last post by Butterbean
Fri Jan 10, 2020 01:11
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Double Smoking
Replies: 1
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jjnurk » Mon Jan 06, 2020 14:13
First post
I had some double smoked sausage from a shop in Edmonton, which was quite good and buddy mentioned that in Langley BC, he had sampled some and commented that it was also quite tasty. I've never done and honestly don't really know the process. Didn't really see anything on the site nor on the web...
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You didn't read my last post about my venison sausage. Numerous Polish sausages are double smoked. Look at myśliwska, krakowska sucha. Usually done with sausages that are poached after the first smoke. Sausage is smoked with warm smoke on the second day for 2-3 hours, then rested without cooling...
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- 1922 Views
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Last post by redzed
Mon Jan 06, 2020 16:09
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Best Linguisa yet
Replies: 5
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sausagemaneric » Thu Dec 26, 2019 18:27
First post
I've been making Linguisa for about 30 years. Always using the recipe and process in Rytek's book, Great Sausage Recipes and Meat Curing. Based on the book, the only thing I didn't do according to his recipe was mix all the ingredients minus the water and vinegar and let it sit in a cooler...
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Well,
I'm certainly glad I gave it a shot. I like the snappier flavor
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- 2648 Views
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Last post by sausagemaneric
Sat Dec 28, 2019 03:56
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Smoked breakfast sausage
Replies: 7
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sausagemaneric » Thu Dec 05, 2019 16:37
First post
So,
Long story long. I purchased some smoked breakfast sausage from a place in Kentucky USA called Broadbents Country Ham. If you haven't went to Broadbents site, it's a fun place for a look! Anyway, wife and I fell in love with their smoked breakfast sausage, comes stuffed in a long cloth...
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Yeah, from what I've tasted there is a big difference in the saltiness between a Kentucky ham and one made right across the border in Tennessee.
- 7 Replies
- 3710 Views
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Last post by Butterbean
Tue Dec 10, 2019 06:57
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Gelatin for Head Cheese
Replies: 8
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Rick » Sun Dec 01, 2019 17:49
First post
I'll be simmering a hogs head for some Head Cheese meat. I've done this in the past and I believe just the head alone doesn't provide enough gelatin for the stuffed finish product.
I'd like to inquire as to what provides the greatest amount of gelatin from simmering.
Trotters
Skin
Fresh Hocks
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Bob, thanks, that helps .
- 8 Replies
- 4314 Views
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Last post by Rick
Tue Dec 03, 2019 14:12
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Bratwurst Sausage .First Attempt
Replies: 2
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William O Young » Sat Nov 30, 2019 20:28
First post
OK , I will try posting pictures here .This is my very first attempt at making any kind of sausage . I got the grinder attachment for my Kitchen Aid mixer .It works perfectly for grinding but leaves a lot to be desired for stuffing. I have ordered a stand alone stuffer from amazon which should...
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Nice job. Life will be much easier when you get your stuffer.
- 2 Replies
- 1903 Views
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Last post by Butterbean
Sun Dec 01, 2019 17:04
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Silesian Head Cheese Question
Replies: 5
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Rick » Fri Nov 29, 2019 23:26
First post
Silesian Head Cheese
Calls for a split hogs head which then has to be brined per this instruction, “The split heads were washed and then immersed in 16° Bè (64° SAL) curing solution for 4-6 days.”
What exactly does “16° Bè (64° SAL)” mean and how is it made?
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Exactly. And to that you can add the percentage of salt in a solution. So you have three different ways of determining the salinity in brine.
- 5 Replies
- 2425 Views
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Last post by redzed
Sun Dec 01, 2019 06:31
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[CAN] Kiełbasa Czosnkowa (garlic sausage)
Replies: 11
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redzed » Thu Dec 05, 2013 08:00
First post
Back to the roots! Made a small batch of old country style garlic sausage. Nothing exotic, 4kg pork 0.5kg goose breasts and 800g back fat. No fillers or anything else. Added extra fat and cured chunks of meat for 48hrs just like the old days. Seasoned only with salt, pepper, a hint of marjoram and...
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Red, I’d like to do this recipe, but need a bit more info. How much of each spice are you using, either by weight or percentage of total meat weight. In regards to the additional cured meat and fat, I’m assuming this amount (which you don’t say how much) is in addition to
the starting amount plus...
- 11 Replies
- 13989 Views
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Last post by Rick
Wed Nov 27, 2019 14:28
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Summer Sausage Questions
Replies: 4
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Scogar » Sun Nov 10, 2019 14:40
First post
I have gone through all the summer sausage recipes and posts that I could find on the site and answered a number of my questions, but found that this led me to a couple more. I'm hoping that there are quick answers for those in the know...The plan is to make Marianski's summer sausage So the...
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Actually when I use the word sugar it includes dextrose, sucrose, fructose, maltose, lactose, etc. They are all sugars. Dextrose is probably the best option in your situation since it will aid in a fast start and fast fermentation.
- 4 Replies
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Last post by redzed
Mon Nov 11, 2019 02:22
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Spice dosage help
Replies: 3
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razvangrig » Mon Oct 28, 2019 16:28
First post
Hi all!
I am trying to make some Texas hot links and I can't find the right dosage in grams/weight for mustard powder, sweet paprika, onion powder and garlic powder. How many grams should I try for these spices, for 1kg of meat?
Thank you!
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Thanks for the suggestions, it's a good starting point, as I have never used garlic powder or mustard seeds before in a sausage.
- 3 Replies
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Last post by razvangrig
Sat Nov 02, 2019 13:48
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The herb 'savory' in sausage question
Replies: 3
by
polka » Sun Sep 01, 2019 02:31
First post
Howdy All
Received a breakfast sausage recipe from a friend several years ago, and it includes the herb Savory. I have never made it. Just ran across it again, a day or so ago.
I used to grow herbs way before I ever thought of making sausage. I don't have any on hand. So, I need to go looking...
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...and then, summer savory would be the one most likely at the grocery store??
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- 2342 Views
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Last post by polka
Mon Sep 02, 2019 04:16
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TRANSLATING SAUSAGE RECIPES
Replies: 6
by
polka » Sun Aug 04, 2019 13:02
First post
Hello All, especially RedZed
When using google or bing translators from Czech to English, or German to English, when Kmin or Kummel, or its derivations go thru, I almost always get Cummin. Shouldn't this actually be Caraway?
Rex
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Incidentally, the fact that internet recipes are all over the place never surprises me, but when a recipe has thousands of views and hundreds of likes and comments without a single person pointing out a glaring error, like WAY too much salt...it always blows my mind a bit. That’s what I like about...
- 6 Replies
- 3092 Views
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Last post by Agoracritus
Wed Aug 07, 2019 06:31
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Potsticker Sausage
Replies: 12
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Agoracritus » Thu Jun 20, 2019 07:26
First post
If you like potstickers, and you like sausages, you might just love this recipe!
(If you want, you can skip this intro and go right to the recipe in the next post/reply)
Making filling for potstickers was actually the first reason I got into grinding my own meat, many years ago (because I...
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Will be making this again, and will also try it using turkey meat.
Glad you made and liked them! I think turkey sounds like a very interesting alternative to pork or chicken. I’m probably going to try chicken thighs for my next batch. (I already know they work great for chicken potsticker...
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Last post by Agoracritus
Mon Jul 01, 2019 00:21
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Lime Juice instead of Vinegar
Replies: 6
by
LinkMeAllOver » Mon Jun 24, 2019 19:11
First post
Hi all,
Long time lurker, first time poster here.
I'm planning on making a spicy sausage in a few days with a variety of South American chilies, cilantro, coriander, garlic, onion, etc., and I was considering adding some lime for a bit of tanginess. I know some chorizo recipes use vinegar, but I...
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Is this going to be a fresh sausage? There are only a two fresh sausage recipes (Hmong sausage and Chorizo Criollo Colombiano) on the meatsandsausages site and they both use 30ml per kg of meat. There is also a cooked sausage (Relleno de Huescar) and a fermented sausage (Lomo Embuchado Iberico),...
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Last post by MatterOne
Wed Jun 26, 2019 23:36
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Chorizo Verde
Replies: 4
by
STICKSTRING » Fri Jun 14, 2019 07:48
First post
Hello all,
I made Chorizo Verde this evening after work and unfortunately quite disappointed with how it turned out. I’m not 100% sure if I made a mistake, failed to follow the recipe properly, or possibly the sausage turned out exactly how it was supposed to and I am not a fan of the texture....
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Most times when I make chorizo I simply stuff it in the plastic sausage bags since most people use it as a loose ingredient anyway and I can't see the point in wasting casings.
- 4 Replies
- 3172 Views
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Last post by Butterbean
Wed Jun 26, 2019 17:16
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Cure time
Replies: 2
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mski2 » Sat May 11, 2019 15:38
First post
Hi,
I have 11# of pork cubes curing for Hot smoked polish and kabanosy , something came up and I cannot grind stuff smoke till Tuesday, will be 7 days curing, both recipes call for 72 hours.
Anyone tried week long cure ?
Thanks
Mark
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Thanks redzed , I got 2% salt ,more than I usually do so Ill give it a try.
Ever since I started using the 2 to 4 day cure before grinding my sausage the quality improved 10X.
The kabanosy I now make is from a post of yours a few years back , thanks its great.
Ill post back with the outcome, who...
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- 2248 Views
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Last post by mski2
Sat May 11, 2019 19:25
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Canada Goose Kiełbasa
Replies: 7
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redzed » Sun Mar 30, 2014 07:40
First post
A few days ago I made yet another sausage using Canada Goose breasts and pork. And this time, rather than using chilies, paprika, fennel and other spices, I made a basic farmer style sausage nicely flavoured with Polish favourites: garlic, marjoram, all spice and nutmeg. It is, however,...
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That's great. That goose meat does need a lot of spice to overtake that skanky flavour. I think sausage is the best thing you can make with wild goose. How about some pics?
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- 8555 Views
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Last post by redzed
Wed May 01, 2019 22:58
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Semi Dry Cured Pepperoni
Replies: 4
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jcflorida » Sat Apr 20, 2019 18:54
First post
It's kind of sad that there has been no new activity on this GREAT site in over 10 days :(
So I decided to post the pepperoni we made over the last week or so. Nothing spectacular, but at least it lights up the board :D
Here's the recipe:
We've tried many dry cured and semi dry cured pepperoni...
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Hi redzed,
Hope you had a great Easter yourself . . . and also that work slacks off a bit soon. I vaguely remember those long hour days, but as an old retired guy, I have lots of time to post on forums that I like to learn from.
lactic acid bacteria are intolerant of a high acid environment...
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Last post by jcflorida
Mon Apr 22, 2019 00:52
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The Wurst friday ever!
Replies: 2
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fatboyz » Fri Mar 08, 2019 15:20
First post
Well it has been -35+ here for the last month. I've been killing pork, making bacon, ham and speck.
I took Friday off and made up 3 batches of sausage. I tweaked my Jalapeno cheese smokie recipe and cut out the ground jalapeno and jalapeno flakes. Instead I added 1g smoked paprika, 1 g crushed red...
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It was the pictures themselves. Says too many pixels tall. It's so frustrating trying to put in IMGUR, re size and whatever, that I'm not wasting my time!!!
Sorry fellas!
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- 2117 Views
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Last post by fatboyz
Sat Mar 09, 2019 02:25
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Should I dump it?
Replies: 9
by
RadRob » Mon Mar 04, 2019 01:14
First post
I ground up pork butts to make my normal sausage recipe except this time I used Morton's salt substitute for a no sodium sausage for my Mom but after mixing and frying up a patty it has a weird chemical taste. It's the same recipe I always use except that Morton's, I think it's too much of the...
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It's like all recipes, always tinkering but this is where I'm at now.
% Grams
meat 8 lbs 4081.5g
fat 1 lbs
salt 1.5 % 61.2225g
black pepper 0.3 % 12.2445g
cayenne 0.3 % 12.2445g
garlic powder 0.3 % 12.2445g
onion powder 0.6 % 24.489g
paprika 0.5 % 20.4075g
brown sugar 0.5 % 20.4075g
thyme...
- 9 Replies
- 4872 Views
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Last post by RadRob
Fri Mar 08, 2019 22:16
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