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Meat-Up in Memphis 2021

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We Have Launched A New Section On Homemade sausages

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  • Meathead
    • May 2014
    • 1351
    • Chicago area
    • Remember, no rules in the bedroom or kitchen

    Just went over the recipes with Chef Ryan and he told me that he made some tweaks to them after our last test round, so I have just uploaded those changes.


    • Valsacar
      Club Member
      • Sep 2015
      • 34
      • Grills

        Weber Performer 22" (For now)


        ThermoWorks Pro BBQ Kit


        System Administrator, US Government Contractor
        Located in South Korea (with APO, so online ordering is primary)

      I made the breakfast last night, only difference is my MMF has been altered with some ancho. Going to form patties tonight (casings haven't arrived yet) and give it a try.


      • Cabfeegig
        Former Member
        • Apr 2016
        • 1

        I think homemade sausage is great! I like just about all sausages - but find Chorizo to be really flexible and useful. In case you are looking for some more recipees, below is one that I have been tinkering with for some time - it is as all a matter of your tastes of course. Give it a try:

        Homemade Chorizo

        Flavoring puree per 1lb ground pork butt:

        5-6 dried guajillo chiles
        1/3 cup apple cider vinegar
        1/4 tsp coriander
        3 cloves of garlic, chopped
        1/2 small diced onion
        1/8 teaspoon cinnamon
        1/8 teaspoon cloves
        1/2 teaspoon cumin
        1 tablespoon paprika
        1 teaspoon oregano
        1/2 teaspoon cayenne (or more to taste)
        1 teaspoons salt
        Black pepper

        In a dry skillet heated on medium high, briefly toast the chiles on each side. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, at least 30 minutes.

        After chiles are moist, drain the water and place the chiles and all other ingredients in a blender. Puree until a smooth red paste is formed.

        Add the puree to the ground pork.

        Make paddies or links


        • johnec00
          Charter Member
          • Aug 2014
          • 573
          • Orlando, Florida
          • Equipment:
            '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
            18 Inch Weber Kettle (Rescued from neighbor's trash)
            Rotisserie for 18 inch kettle
            Master Forge propane smoker
            Pit Barrel Cooker
            Smokey Joe with mini WSM mod
            Garcima paella burner
            Anova Sous Vide
            Slaiya Sous Vide (gift)
            2X Thermoworks cooking thermometer
            DIY 4 channel bluetooth thermometer
            LEM grinder, sausage stuffer and meat slicer (all gifts)

            Favorite Beer:
            Key West Wheat

          My sausage contribution, spicy something like Andouille

          The point of departure for this sausage was:
          but over the course of many test batches it has morphed to the recipe below.

          Most recipes for this type of sausage recommend smoking at 170F or lower. I choose to follow Meathead's advice and smoke at a safer 225F. I doubt that it changes the taste much, but it's probably not as pretty. Then again, being alive to see if it's pretty is a plus.

          We can also use this recipe stuffed into 1.5 inch fibrous casings, or just ground for use in jambalaya, gumbo, paella, etc. Obviously, if its just ground, the smoke flavor disappears.

          Click image for larger version

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          • MattTheGR8
            MattTheGR8 commented
            Editing a comment
            Thanks for sharing, I've been looking for a good andouille recipe.
        • 58limited
          Club Member
          • Dec 2018
          • 867
          • SE Texas
          • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

          Meathead Did you ever finalize a Kielbasa recipe? I couldn't find it on the free side.


          • Meathead
            Meathead commented
            Editing a comment
            Alas, no. But the andouille is killer.
        • Dr ROK
          Charter Member
          • Dec 2014
          • 1350
          • Morrill, Nebraska
          • Retired high school teacher and principal
            Dr ROK - Rider of Kawasaki &/or rock and roll fan
            Yoder 640 on Husker themed comp cart
            Cookshack Smokette smoker
            Antique refrigerator smoker
            Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
            Rec Tec Mini Portable Tailgater w/ GrillGrates
            Plenty of GrillGrates
            Uuni wood pellet oven, first generation
            Roccbox Pizza Oven
            Meater Block
            "Go Big Red" Thermopen instant read thermometer
            Ultrafast instant read thermometer
            CDN quick read thermometer
            Maverick ET-732 thermometer
            Maverick ET-735 thermometer
            Tru-Temp wireless thermometer
            Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

            Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

          Meathead , I posted this on the public side, but thought I'd give a heads up here too. The Italian sausage recipe doesn't have hot pepper flakes in the ingredient list. However, one of your recommendations to make the sausage hotter is to double or triple the hot pepper flakes.


          • Meathead
            Meathead commented
            Editing a comment
            YIKES! Thanks!



        Meat-Up in Memphis 2021

        SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
        Click here for details. (https://amazingribs.com/memphis)
        See more
        See less
        Meat-Up in Memphis



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