Question for sausage recommendations.
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The |German-Sausage-Seasoning is great.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 said in Question for sausage recommendations.:
The |German-Sausage-Seasoning is great.
If you were to describe this seasoning as a particular style, what would it be similar to? Remind you of anything we may have had before? Any particular flavors stand out?
Paul
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Tex_77 said in Question for sausage recommendations.:
The |German-Sausage-Seasoning is great.
If you were to describe this seasoning as a particular style, what would it be similar to? Remind you of anything we may have had before? Any particular flavors stand out?
processhead it reminds of sausage you would find at a Texas BBQ joint. If I were to compare it to a commercial product, I’d compare it to Opa’s.
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Hey everybody, every year I have a cookout where I smoke the main dish… this year I was hoping to make an outstanding sausage to put on a bun, needs to be smoked sausage… was wondering what recipes you all would recommend.
Hog Pen
• 15lbs butt
• 3.6 oz Suregel or 2 cups NFDM as binder,
• 33.9g phosphate if suregel is not used
• 120 g P/C salt
• 6 tsp Accent
• 17g insta cure #1
• 42.5 g sugar
• 17g garlic powder
• 4g marjoram
• 11g Black pepper coarse
• 14g Paprika
• 30g mustard powder
• 3 cups ice cold water/chicken stockBasic recipe is from Rytek Kutas’s book, with added additions I have made to complement the flavors according to our taste.
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I’m new to the sausage making hobby having made about fifty pounds over six recipes. Have you ever tried Chaurice sausage. I made it in our first press and can’t wait to make it again. It has a great balance of heat and flavor, especially w/ the fresh parsley in it.
http://www.jfolse.com/recipes/meats/pork25.htm -
Walton’s German Sausage Seasoning #4130 is an excellent smoked sausage. Good flavor and a great “general” appeal. No heat or “unique” flavor profiles
Tex_77 - shoots and scores -
processhead it reminds of sausage you would find at a Texas BBQ joint. If I were to compare it to a commercial product, I’d compare it to Opa’s.
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Tex_77
When you made your sausage with the German Sausage seasoning, did you use pork or beef? I am looking for that Texas BBQ joint flavor. -
rugerbear I’ll bow to someone in the Texas BBQ market more but technically those sausages are usually a Kielbasa style so pork would be by far the most common but pork and beef would also be okay in some peoples minds.
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