Willie sausage?
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Has anyone made fresh or cured sausage using Willies? I just made fresh batch of Willies snack sticks w/cheddar. I sampled some nice and hot right out of the sous vide and thought, this would be pretty good on a bun. Thinking about making a small batch and stuffing into some hog casings.
Grimpuppy I think all you gotta do is ease up on the amount so there is not as much salt content for a fresh sausage.
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7 pounds of hot links and 10 pounds of willies with lavajack cheese.
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Grimpuppy
Nice. Had to look up the Lava Jack. May have to check into that. Pepper Jack is kind of boring. -
Grimpuppy
Nice. Had to look up the Lava Jack. May have to check into that. Pepper Jack is kind of boring.PapaSop said in Willie sausage?:
Grimpuppy
Nice. Had to look up the Lava Jack. May have to check into that. Pepper Jack is kind of boring.The lavajack is a bit hotter than the pepperjack but not near the heat of the ghost pepper. I really like it.
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They both turned out awesome! Double grind through 3/8” plate, mixed just enough to get seasoning and cheese distributed. Stuffed into 32/35 mm hog casings. Pretty much treated them like a brat.
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They both turned out awesome! Double grind through 3/8” plate, mixed just enough to get seasoning and cheese distributed. Stuffed into 32/35 mm hog casings. Pretty much treated them like a brat.
Grimpuppy they look delicious
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Has anyone made fresh or cured sausage using Willies? I just made fresh batch of Willies snack sticks w/cheddar. I sampled some nice and hot right out of the sous vide and thought, this would be pretty good on a bun. Thinking about making a small batch and stuffing into some hog casings.
Grimpuppy we took some leftover Willies and put it in 1 lb bags for fry patties. It is definitely “hotter” in a patty than in a snack stick.
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