Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

We Have Launched A New Section On Homemade sausages

Collapse
X
Collapse
 
  • Page of 2
  • Filter
  • Time
  • Show
Clear All
new posts
Previous 1 2 template Next
    #1

    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.
    Tags: None
    • Likes 10
    #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_
      #2.2
      _John_ commented
      August 28, 2015, 02:07 PM
      Editing a comment
      Thank you, not something I've ever heard of.
    • Dr ROK
      #2.3
      Dr ROK commented
      August 29, 2015, 09:59 PM
      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
      #2.4
      Meathead commented
      August 31, 2015, 02:14 PM
      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
        #4.1
        Meathead commented
        August 29, 2015, 06:29 PM
        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
          • Likes 3

          Comment

          • Meathead
            #7.1
            Meathead commented
            August 29, 2015, 06:29 PM
            Editing a comment
            We have both in the final stages of testing.
          • jlborsh@aol.com
            #7.2
            [email protected] commented
            October 1, 2015, 06:56 PM
            Editing a comment
            Can't wait for a Hill Country link recipe!
          • TripleB
            #7.3
            TripleB commented
            September 8, 2020, 01:54 PM
            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
              #10.1
              Meathead commented
              August 29, 2015, 06:27 PM
              Editing a comment
              We have a finished recipe for Polies/Kielbasa. It needs one more test cook.
              • 1 like
            • Powersmoke_80
              #10.2
              Powersmoke_80 commented
              August 30, 2015, 11:11 PM
              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
              #11.1
              Meathead commented
              August 30, 2015, 11:29 AM
              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
              #11.2
              Dr ROK commented
              August 30, 2015, 07:24 PM
              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
                #13.1
                Meathead commented
                August 30, 2015, 11:29 AM
                Editing a comment
                It's on our list but a little low since hot dogs are so cheap.
              • Dr ROK
                #13.2
                Dr ROK commented
                August 30, 2015, 07:26 PM
                Editing a comment
                Papa Bob, you may want to try this one out: http://www.seriouseats.com/recipes/2...og-recipe.html
              • Papa Bob
                #13.3
                Papa Bob commented
                September 1, 2015, 11:14 AM
                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
                #14.1
                Meathead commented
                August 30, 2015, 12:24 PM
                Editing a comment
                Chef Ryan does it by himself. I often call in backup.
              • Dr ROK
                #14.2
                Dr ROK commented
                August 30, 2015, 07:27 PM
                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

              Previous 1 2 template Next

              Announcement

              Collapse
              No announcement yet.
              Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

              Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

              Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

              Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

              This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes

              Spotlight

              These are not paid ads, they are a curated selection of products we love.

              All of the products below have been tested and are highly recommended. Click here to read more about our review process.

              Use Our Links To Help Keep Us Alive

              Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

              Is This Superb Charcoal Grill A Kamado Killer?


              The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!

              Big. Bold. Flavor.

              Meathead's Amazing rubs and sauce

              Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.

              A Propane Smoker That Performs Under Pressure

              The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.

              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.