I admit I really don't know much about sausage so there very well may be another name for what I was looking for and possibly a better way of making it. I was after a central texas style smoked sausage (I think). I found lots of brat and kielbasa recipies so not having found much I decided to go it alone and figure it out. Here is the recipe that I came up with and it turned out great!
50/50 pork and beef, I used a pork butt and chuck roast as they seem to have about a 20% fat content. The weigh ended up around 5 lbs each for a total of just over 10 lbs after removing the bone.
Ingredients:
10 lbs of meat
1/4 cup coarse black pepper
1/4 cup kosher salt
1/4 cup of garlic powder
1/4 cup paprika
1 tbsp onion powder
1/8 cup dry ground mustard
1 tbsp crushed red pepper
1/2 tbsp ground cayenne pepper
1 tsp marjoram
1 tsp ground ginger
1/2 cup water
Hog casings
I removed the bone and cut up the meat into chunks that would fit into the grinder. Then, mixed in the seasoning mix and water and spread the meat out on a baking sheet. I placed that in the freezer until just before frozen (grinds easier that way). I ran that through the grinder and mixed the ground meat to make sure spices and meat were properly mixed. Then, I stuffed the sausage into hog casings and left them un-covered in the refrigerator to dry out a bit over night. Caution, the spices really stink up a refrigerator so I would recommend using a garage refrigerator.
I lightly smoked with apple wood and cooked off at 350 deg until internal temp was just below 160, then threw them on a hot grill to sear a bit and served. I found that they really take on the smoke so go lightly.
I am totally open to suggestions on anythign I may have done incorrectly or anything I can improve on.
50/50 pork and beef, I used a pork butt and chuck roast as they seem to have about a 20% fat content. The weigh ended up around 5 lbs each for a total of just over 10 lbs after removing the bone.
Ingredients:
10 lbs of meat
1/4 cup coarse black pepper
1/4 cup kosher salt
1/4 cup of garlic powder
1/4 cup paprika
1 tbsp onion powder
1/8 cup dry ground mustard
1 tbsp crushed red pepper
1/2 tbsp ground cayenne pepper
1 tsp marjoram
1 tsp ground ginger
1/2 cup water
Hog casings
I removed the bone and cut up the meat into chunks that would fit into the grinder. Then, mixed in the seasoning mix and water and spread the meat out on a baking sheet. I placed that in the freezer until just before frozen (grinds easier that way). I ran that through the grinder and mixed the ground meat to make sure spices and meat were properly mixed. Then, I stuffed the sausage into hog casings and left them un-covered in the refrigerator to dry out a bit over night. Caution, the spices really stink up a refrigerator so I would recommend using a garage refrigerator.
I lightly smoked with apple wood and cooked off at 350 deg until internal temp was just below 160, then threw them on a hot grill to sear a bit and served. I found that they really take on the smoke so go lightly.
I am totally open to suggestions on anythign I may have done incorrectly or anything I can improve on.
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