<![CDATA[Question for sausage recommendations.]]>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.

]]>https://waltonsdev.nodebb.com/topic/5212/question-for-sausage-recommendationsRSS for NodeThu, 10 Sep 2026 19:27:35 GMTSat, 02 Apr 2022 19:23:04 GMT60<![CDATA[Reply to Question for sausage recommendations. on Tue, 31 May 2022 15:02:55 GMT]]>Thanks for the info.

]]>https://waltonsdev.nodebb.com/post/78993https://waltonsdev.nodebb.com/post/78993Tue, 31 May 2022 15:02:55 GMT<![CDATA[Reply to Question for sausage recommendations. on Tue, 31 May 2022 14:57:38 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/78992https://waltonsdev.nodebb.com/post/78992Tue, 31 May 2022 14:57:38 GMT<![CDATA[Reply to Question for sausage recommendations. on Tue, 31 May 2022 14:15:31 GMT]]>rugerbear pork.

]]>https://waltonsdev.nodebb.com/post/78988https://waltonsdev.nodebb.com/post/78988Tue, 31 May 2022 14:15:31 GMT<![CDATA[Reply to Question for sausage recommendations. on Tue, 31 May 2022 14:13:58 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/78987https://waltonsdev.nodebb.com/post/78987Tue, 31 May 2022 14:13:58 GMT<![CDATA[Reply to Question for sausage recommendations. on Mon, 04 Apr 2022 14:27:25 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/74638https://waltonsdev.nodebb.com/post/74638Mon, 04 Apr 2022 14:27:25 GMT<![CDATA[Reply to Question for sausage recommendations. on Mon, 04 Apr 2022 14:08:21 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/74635https://waltonsdev.nodebb.com/post/74635Mon, 04 Apr 2022 14:08:21 GMT<![CDATA[Reply to Question for sausage recommendations. on Mon, 04 Apr 2022 03:39:21 GMT]]>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 stock

Basic recipe is from Rytek Kutas’s book, with added additions I have made to complement the flavors according to our taste.

]]>https://waltonsdev.nodebb.com/post/74621https://waltonsdev.nodebb.com/post/74621Mon, 04 Apr 2022 03:39:21 GMT<![CDATA[Reply to Question for sausage recommendations. on Sun, 03 Apr 2022 14:49:18 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/74575https://waltonsdev.nodebb.com/post/74575Sun, 03 Apr 2022 14:49:18 GMT<![CDATA[Reply to Question for sausage recommendations. on Sun, 03 Apr 2022 02:52:10 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/74564https://waltonsdev.nodebb.com/post/74564Sun, 03 Apr 2022 02:52:10 GMT<![CDATA[Reply to Question for sausage recommendations. on Sat, 02 Apr 2022 19:41:39 GMT]]>The |German-Sausage-Seasoning is great.

]]>https://waltonsdev.nodebb.com/post/74538https://waltonsdev.nodebb.com/post/74538Sat, 02 Apr 2022 19:41:39 GMT