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We Have Launched A New Section On Homemade sausages

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    We Have Launched A New Section On Homemade sausages

    Chef Ryan and I have been working long and hard to perfect sausage recipes for you and today I launched the section with a handful of recipes. More to come.

    #2
    They look good, might try some this weekend. It might be best to ask there, but what is this from your Brat recipe?
    1/2 teaspoon of savory

    Comment


    • _John_
      _John_ commented
      Editing a comment
      Thank you, not something I've ever heard of.

    • Dr ROK
      Dr ROK commented
      Editing a comment
      I use savory in my brisket rub, but unlike MH's "found in most grocery stores," I have to order it online. Can't find it anywhere around here.

    • Meathead
      Meathead commented
      Editing a comment
      Chef Ryan has just sent me a couple of edits to that recipe so check it before you start.

    #3
    I look forward to trying your recipes. Dan

    Comment


      #4
      The kiddees TORE UP the breakfast sausages!!!

      Comment


      • Meathead
        Meathead commented
        Editing a comment
        YAYYY!

      #5
      Thank you Meathead. This was next on my list to attempt. I found a electric meat grinder the other day.

      Comment


        #6
        Ground up a butt last Sunday - Got 4 lbs in the freeze, 1 1/4 lb for Pork Burgers Tonite! Below is the a low-sodium recipe for ground beef, but tonite I'm experimenting. We refer to this recipe as Law, as in "Law(d) this is {colorful metaphors} good!" 1 1/4 pounds ground beef
        1/4 teaspoon garlic powder
        1/2 teaspoon onion powder
        1 tablespoon Worcestershire sauce
        2 tablespoons Dijon mustard
        1/2 teaspoon black pepper

        Mix all ingredients together. Form into 4 patties, taking care not to compress them more than necessary. Grill or pan fry.
        Yield: 4 Servings

        Can't wait to try some of these recipes and discover more about savory,

        -- Ed

        Comment


          #7
          Iis there one for a Louisiana hot link or Texas hot link

          Comment


          • Meathead
            Meathead commented
            Editing a comment
            We have both in the final stages of testing.

          • jlborsh@aol.com
            [email protected] commented
            Editing a comment
            Can't wait for a Hill Country link recipe!

          • TripleB
            TripleB commented
            Editing a comment
            Just what I was going to post. Want me a hot link recipe.

          #8
          Cool thanks for the new section

          Comment


            #9
            The salmon section doesn't seem to be working....takes me to the daggummot page lol

            Comment


            #10
            Meathead , Would there be any type of additions to make a Smoked Polish Sausage?

            Comment


            • Meathead
              Meathead commented
              Editing a comment
              We have a finished recipe for Polies/Kielbasa. It needs one more test cook.

            • Powersmoke_80
              Powersmoke_80 commented
              Editing a comment
              Thanks Meathead can't wait sounds great. If you need a taste tester? Just sayin!

            #11
            This is great news. Any plans for a garlic sausage recipe?

            Comment


            • Meathead
              Meathead commented
              Editing a comment
              Haven't made that one yet. We'll add it to the list. But the andouille and Polies are really good and ther's no shortage of garlic in the Polies.

            • Dr ROK
              Dr ROK commented
              Editing a comment
              It's also called German sausage around here. It's served at all the german weddings in the area. Great sausage, I believe it beef and pork with s & p 7 of course garlic.

            #12
            thanks Meathead

            Comment


              #13
              how's about a nice hot dog or frankfurter. I know its an emulation but really want to do them, and if you can figure out the recipe for alpine packing co. hot dogs I might kiss you right on the mouth. Ok maybe not, but they are the best tasting best texture and seasoned frank I have ever tasted. they are made in Stockton Ca. since the 50's I think, and are great

              Comment


              • Meathead
                Meathead commented
                Editing a comment
                It's on our list but a little low since hot dogs are so cheap.

              • Dr ROK
                Dr ROK commented
                Editing a comment
                Papa Bob, you may want to try this one out: http://www.seriouseats.com/recipes/2...og-recipe.html

              • Papa Bob
                Papa Bob commented
                Editing a comment
                Very cool Dr Rok thanks for the link and recipe, a new freak project for me. Meathead they are cheap but I am that freak that likes to learn new stuff and its kind of heady to do it all yourself and looking forward to your sausage recipes in my reparatory

              #14
              Meathead Would you say, this is a one man or two man job for casing?

              Comment


              • Meathead
                Meathead commented
                Editing a comment
                Chef Ryan does it by himself. I often call in backup.

              • Dr ROK
                Dr ROK commented
                Editing a comment
                I do it by myself all the time. Nobody in my house wants to touch the casings, LOL.

              #15
              I have 2 picnics in the freezer. Maybe time to thaw one and make some sausage. I would love to see a couple beef recipes .

              Comment

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