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.
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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
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Charter Member
- Aug 2014
- 880
- Orlando, Florida
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Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
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:
Andouille sausage is used in many Cajun dishes. Make your own at home with this easy to follow recipe.
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.
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
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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.
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