Yesterday was Sausage Making Day . . . Three Varieties.

[johnec00]

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!


Raw Andouille


Smoking



Finished Andouille

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


Chicken-feta-spinach



On the grill

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

[Troutman]

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 !!!!

[EdF]

Man you are a foodie! I have to try me some of those!

[holehogg]

Sausage-sational. Excellent all round deal.

[DeusDingo]

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

[Jerod Broussard]

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

[Donw]

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

[scottranda]

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

[johnec00]

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]

Thanks!!

[RonB]

Great job.

[johnec00]

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.

[Jerod Broussard]

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]

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

[johnec00]

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]

Nice!