Meatballs and Spaghetti Sausage
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Chef I would think your best bet for the seasoning to have some tomato flavor would be Sun Dried Tomato Italian Sausage As for adding pasta to your sausage that could be good or it could be really offputting. My first thought is don’t do it but it is really an interesting idea. Is it going to get totally soggy, will it crisp up like baked ziti or maybe you wont even be able to pick it up in the taste. I know, I know I am milque toast fence sitting on this one! If you do it please let us know either way!
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Chef I would think your best bet for the seasoning to have some tomato flavor would be Sun Dried Tomato Italian Sausage As for adding pasta to your sausage that could be good or it could be really offputting. My first thought is don’t do it but it is really an interesting idea. Is it going to get totally soggy, will it crisp up like baked ziti or maybe you wont even be able to pick it up in the taste. I know, I know I am milque toast fence sitting on this one! If you do it please let us know either way!
Jonathon Glad to have your input. Think I’ll make most without pasta and them some with pasta. When Jo Hell made wild rice sausage, he did it dry and just add a bit more water.
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Chef With things like boudin and a few other sausages there is good knowledge base of how rice acts in sausage…pasta however has not been done often (at least that I am aware of?) so if you do it, you gotta share how it is!
Also, anyone made gummy bears sausage?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon Glad to have your input. Think I’ll make most without pasta and them some with pasta. When Jo Hell made wild rice sausage, he did it dry and just add a bit more water.
Chef Actually the rice was precooked prior to making the sausage. I’ve also recently made a ‘Chili’ sausage with kidney and black beans, peppers, onion, stewed tomatoes, high temp cheddar and corn bread for a binder. They were VERY well received!
Better Living Through BBQ!
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Chef Actually the rice was precooked prior to making the sausage. I’ve also recently made a ‘Chili’ sausage with kidney and black beans, peppers, onion, stewed tomatoes, high temp cheddar and corn bread for a binder. They were VERY well received!
Joe Hell Thanks as always. I for some reason thought the wild rice was raw.
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Chef With things like boudin and a few other sausages there is good knowledge base of how rice acts in sausage…pasta however has not been done often (at least that I am aware of?) so if you do it, you gotta share how it is!
Also, anyone made gummy bears sausage?
Jonathon Are you serious about gummy bears? one of my wife’s favorite commercials is the Habrio’s with the business executives talking like they just inhaled helium. I HATE that commercial.
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Chef With things like boudin and a few other sausages there is good knowledge base of how rice acts in sausage…pasta however has not been done often (at least that I am aware of?) so if you do it, you gotta share how it is!
Also, anyone made gummy bears sausage?
Jonathon what flavor of gummy bears are we talking?
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Chef Dead serious, there was a place a few years ago making them in Michigan or somewhere and it got a lot of publicity but I never heard of another processor picking it up for general release bit there are some butcher shops that do it. It’s something we’ve kicked around here a few times but never had a batch of meat that we felt like “ruining” a batch. If/when I do it do you think Apple Sausage Seasoning or Habanero Mango would work best? needs to be something with some sweetness to it already, Hab Mango would have some heat to balance the extra sweetness so maybe that is the way?
Joe Hell THis actually might be something your customers might enjoy?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Chef Dead serious, there was a place a few years ago making them in Michigan or somewhere and it got a lot of publicity but I never heard of another processor picking it up for general release bit there are some butcher shops that do it. It’s something we’ve kicked around here a few times but never had a batch of meat that we felt like “ruining” a batch. If/when I do it do you think Apple Sausage Seasoning or Habanero Mango would work best? needs to be something with some sweetness to it already, Hab Mango would have some heat to balance the extra sweetness so maybe that is the way?
Joe Hell THis actually might be something your customers might enjoy?
Jonathon While I think I would like the Habanero Mango, I believe that the general public would more enjoy the Apple Sausage seasoning. I have learned that what I like is not necessarily what the masses like.
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Chef Dead serious, there was a place a few years ago making them in Michigan or somewhere and it got a lot of publicity but I never heard of another processor picking it up for general release bit there are some butcher shops that do it. It’s something we’ve kicked around here a few times but never had a batch of meat that we felt like “ruining” a batch. If/when I do it do you think Apple Sausage Seasoning or Habanero Mango would work best? needs to be something with some sweetness to it already, Hab Mango would have some heat to balance the extra sweetness so maybe that is the way?
Joe Hell THis actually might be something your customers might enjoy?
Jonathon I’m not so sure about that one. Maybe a gummy bear breakfast sausage for little kids? lol. I just found this article about them…
https://www.myrecipes.com/news/gummy-bear-bratwurst
I think my customers would be revolted! This week I have three distinctive sausages with Walla Walla Sweet Onions. I’ll stick to what sells for now! Chili season is right around the corner and that brat will be flying out the door!
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rich Have you tried them at all?
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rich Would love to know their customer base…
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