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Yesterday was Sausage Making Day . . . Three Varieties.

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  • johnec00
    Charter Member
    • Aug 2014
    • 584
    • 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

    Yesterday was Sausage Making Day . . . Three Varieties.

    We made three small batches of sausage yesterday. First, thanks to HouseHomey for the Andouille, First pic "raw" and next "smoking", then "finished". Only change to HouseHomey's the recipe was to smoke for a couple of hours over hickory then finish sous vide for 4 hours at 155º. Turned out really good!

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    Raw Andouille

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    Smoking


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    Finished Andouille

    Next was another completely new (to me) - Chicken-feta-spinach sausage. This was excellent grilled.

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    Chicken-feta-spinach


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    On the grill

    And finally, one of our old favorites . . . Double fennel Italian.

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  • ComfortablyNumb
    Club Member
    • May 2017
    • 3458
    • Northeast Washington
    • KBQ C-60
      PK360
      Thermoworks Smoke
      Thermoworks Thermopop
      Thermoworks Dot

    #2
    You have that down! Looks great.

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7607
      • aka Troutman Taco - Hanging Free in Tejas

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #3
      Awesome !!!! I eat the chicken feta spinach sausages all the time and Love ‘em. I’ll bet yours are off the charts !!! Been on my short list of to-dos, gotta make me some sausages !!!!

      Comment


      • EdF
        EdF commented
        Editing a comment
        Man you are a foodie! I have to try me some of those!
    • holehogg
      Club Member
      • Nov 2017
      • 2532
      • Port Elizabeth, South Africa

      #4
      Sausage-sational. Excellent all round deal.

      Comment

      • DeusDingo
        Founding Member
        • Jul 2014
        • 1149
        • Madison, WI
        • Weber Q320 grill
          Camp Chef Smoke Vault 24 Propane Smoker
          Maverick and thermo Pen thermometers

        #5
        that looks awesome! it makes me want to start making my own!

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9940
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Vortex
            Maverick ET-732 White
            Maverick ET-732 Copper
            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets

          #6
          Great job. I wish I had a vertical smoker just for sausage. I also wish I had the set up to make pepperoni.

          Comment

          • Donw
            Club Member
            • Jul 2017
            • 3396

            #7
            Wonderful looking work. There is something so appetizing about well made sausages.

            Comment

            • scottranda
              Charter Member
              • May 2015
              • 1841
              • Charlotte, NC

              #8
              What part(s) of the chicken did you use for the chicken sausage?

              Comment


              • johnec00
                johnec00 commented
                Editing a comment
                I used boneless-skinless chicken thighs . . . The recipe I used is here: http://wedlinydomowe.pl/en/viewtopic...=4928&start=25

                Note to mods - I didn't see anything in the guidelines that said "don't link to posts in other forums", but if I missed something please delete.

              • scottranda
                scottranda commented
                Editing a comment
                Thanks!!
            • RonB
              Club Member
              • Apr 2016
              • 13317
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #9
              Great job.

              Comment

              • johnec00
                Charter Member
                • Aug 2014
                • 584
                • 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

                #10
                I guess I'm too verbose for the comment block Jerod Broussard
                I love me some good dry cured pepperoni too, but the process is quite involved and takes 3-4 weeks. Truth be known, I've made decent pepperoni using Butcher & Packer mix with cure#1, a little of their "special" binder and some encapsulated citric acid. It's 90% as good as the real thing (especially for the likes of pizza) and much simpler. I don't smoke pepperoni, so I just stuff in 1.5" fibrous casings and sous vide at 155º for 4 hours. I then hang in the fridge for 3-4 days and vacuum bag.

                Comment


                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  Good to know. Ticks me off in this town when I order a Pepperoni Lovers from Pizza Hut and it has less pepperoni than a freaking regular pepperoni.
              • HouseHomey
                Club Member
                • May 2016
                • 5506
                • Huntington Beach, Ca. Surf City USA.
                • Equipment
                  Primo Oval xl

                  Slow n Sear (two)
                  Drip n Griddle
                  22" Weber Kettle
                  26" Weber Kettle one touch
                  Blackstone 36” Pro Series
                  Sous vide machine
                  Kitchen Aid
                  Meat grinder
                  sausage stuffer
                  5 Crock Pots
                  Akootrimonts
                  Two chimneys (was 3 but rivets finally popped, down to 1)
                  cast iron pans,
                  Dutch ovens
                  Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                  The help and preferences
                  1 extra fridge and a deep chest freezer in the garage
                  KBB
                  FOGO
                  A 9 year old princess foster child
                  Patience and old patio furniture
                  "Baby Girl" The cat

                  Erik S.

                #11
                I have a chicken sausage recipe I use. I'm thinking of merging with feta/spinach. Thank you for the post.

                Comment


                • johnec00
                  johnec00 commented
                  Editing a comment
                  Thank you for the andouille recipe, grilled one of the links earlier, put it on a toasted hogie and smothered with black beans. Delicious. Doc says I'm supposed to get 35 grams of fiber a day, hence the black beans.

                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  Nice!

              Announcement

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              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)
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