Green Onion Fresh Sausage
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TexLaw I freeze them quickly first on a sheet pan and on paper towels. Then, vacuum pack them. Have had zero problems.
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This looks like a good recipe. This is the kind of sausage I wish you could find around us. We do not have a true butcher shop in 30 miles. There is one place in town that cuts steaks to order, but they make like 3 kinds of sausage and none of it is very creative.
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This looks like a good recipe. This is the kind of sausage I wish you could find around us. We do not have a true butcher shop in 30 miles. There is one place in town that cuts steaks to order, but they make like 3 kinds of sausage and none of it is very creative.
pr0wlunwoof It is a good recipe, Joe Hell also posted his recipe which I did make. It’s on my regular make list.
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pr0wlunwoof It is a good recipe, Joe Hell also posted his recipe which I did make. It’s on my regular make list.
I saw his recipe also. I will add it to my list. I’m making a list of recipes for fresh sausage.
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Darkfish89 Makes a really nice boudin. If he doesnt see this I’ll try to reach out to him to share.
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Mark Moss Hey Mark, I enjoy making boudin its one of they best sausages out there i think. Now a person could do the tradition boudin by cooking down the holy trinity (bell pepper, onion, celery,) with a pork butt or two. Of course adding rice to that sausage. I make a really good (fresh) boudin interpretation. Ive been doing 50lb batch with a total of 1/3 pork, 1/3 beef, 1/3 wild game. I keep my fat ratio up around 35 percent. I throw in 2 bags of chedder and 1 bag of ghost pepper cheese. I do the normal amount of water for and sausage but for extra flavor i throw in a entire jar of Big Ricks Honey Jalapeno Mustard. Now to the rice, for 50lbs of meat i do the entire large box of 5 min white rice. The Excalibur boudin seasoning is going to give it so much flavor and the extra fat in the sausage soaking into the rice when you cook it makes for a creamy fun texture product.
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Chef These turned out great. I didn’t follow the ratios exactly as a “cup” of fresh ingredients are subjective. I seasoned the meat and veggies and ran them through the 7mm plate twice. When cooked they were a bit crumbly for I’m glad I reduced the veggies. These have good heat from the amount of pepper and raw garlic. These are my approximate measurements:
Joe Hell - You should post this in Recipes section for all to get a quick reference.
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Mark Moss Hey Mark, I enjoy making boudin its one of they best sausages out there i think. Now a person could do the tradition boudin by cooking down the holy trinity (bell pepper, onion, celery,) with a pork butt or two. Of course adding rice to that sausage. I make a really good (fresh) boudin interpretation. Ive been doing 50lb batch with a total of 1/3 pork, 1/3 beef, 1/3 wild game. I keep my fat ratio up around 35 percent. I throw in 2 bags of chedder and 1 bag of ghost pepper cheese. I do the normal amount of water for and sausage but for extra flavor i throw in a entire jar of Big Ricks Honey Jalapeno Mustard. Now to the rice, for 50lbs of meat i do the entire large box of 5 min white rice. The Excalibur boudin seasoning is going to give it so much flavor and the extra fat in the sausage soaking into the rice when you cook it makes for a creamy fun texture product.
Darkfish89 Don’t you need some liver in there?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Darkfish89 Don’t you need some liver in there?
Tex_77 No i don’t. I’m sure it would be good in there.
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