HOME > Chowhound > Home Cooking >

Sausage recipes

v
vday Sep 14, 2011 05:38 PM

care to share your favorite sausage recipes?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. s
    sandylc RE: vday Sep 14, 2011 06:33 PM

    Sure!

    Italian Sausage:

    1 lb. high-quality, additive-free ground pork
    3/4 teaspoon fennel seed
    1 teaspoon salt
    3/4 teaspoon freshly ground pepper
    1/4 teaspoon red pepper flakes (more if you like)
    1/4 teaspoon sugar (for browning)

    Mix gently, making sure that seasonings are well-distributed. Cover and place in fridge for 24 hours before using for best flavor. If you're in a hurry, as I usually am, use right away.

    Breakfast Sausage

    1 lb. high-quality, additive-free ground pork
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1 Tablespoon or more ground sage
    1/4 teaspoon dried thyme
    3/4 teaspooon sugar (for browning)
    1/8 teaspoon ground cayenne pepper
    1/8 teaspoon red pepper flakes

    Mix gently, making sure that seasonings are well-distributed. Cover and place in fridge for 24 hours before using for best flavor. If you're in a hurry, as I usually am, use right away.

    These recipes are obviously very simple, but I've found the flavors to match how I think these sausages should taste. Feel free to adjust to regional/personal tastes!

    29 Replies
    1. re: sandylc
      v
      vday RE: sandylc Sep 14, 2011 08:59 PM

      Thanks sandylc! Looks simple enough . . . and both sound delicious.

      1. re: sandylc
        grayelf RE: sandylc Sep 15, 2011 07:55 AM

        Thanks for these, I'm especially wanting to try the breakfast sausage recipe as I'm always trying ot find plain pork ones that taste mainly of pork. Dumb question: do you put it in casings or just do the pan-fried patty thing?

        1. re: grayelf
          s
          sandylc RE: grayelf Sep 15, 2011 11:28 AM

          You can cook it in patties or you can cook it crumbled and make cream gravy with sausage in it for biscuits.

          1. re: sandylc
            Monch RE: sandylc Sep 15, 2011 11:42 AM

            I like the looks of the Breakfast Sausage, Sandy. My recipe is lacking....OOMPH....and yours seems to have that!

            What I do with my breakfast sausage, and I make it in 5-pound batches, is patty them up six to a pound and quick-freeze the patties on cookie sheets. Then zip-bag the frozen patties.

            If I want patties, I have patties. If I want a pound, for biscuits and gravy, I thaw six patties.

            1. re: Monch
              s
              sandylc RE: Monch Sep 15, 2011 11:49 AM

              Great idea. I should maybe learn to plan ahead! Good ground pork is sort of hard to come by in my neck of the woods. Hormel brand pork mostly rules, and they love to add all sorts of stuff to their pork. We have to search out smaller places, farmers, etc. to get good pork, so it would make sense for us to follow your lead and make a whole bunch at a time.

              1. re: sandylc
                Monch RE: sandylc Sep 15, 2011 12:08 PM

                Ah...I actually grind my own. My local supermarket has a cryo-pak of "pork ends"...usually about 4.5 pounds then I add my own pork fat to recipe.

                (Have a frozen stash of pork fat from a local source)

                I dice the meat and fat, toss with all the dry ingredients, soft-freeze the result. Then grind the whole mess together. Does a really nice job of distributing the spices.

                Since I don't stuff the breakfast sausage, and WANT it to be crumbly for gravy, I don't mix the grind, like I would for andouille.

                Since I have to have the KitchenAid grind attachment out and dirty, anyway, might as well rock out five pounds!

                1. re: Monch
                  s
                  sandylc RE: Monch Sep 15, 2011 02:17 PM

                  Oh, my.... This past summer my son decided to make homemade bratwursts...

                  Still on college schedule, he started grinding and stuffing casings at 11 pm. He used a hand-crank grinder that didn't really attach well to any surface in the kitchen, so it was a struggle.

                  The next morning, every surface in the kitchen, including the floor, was slimy with pork fat. We had to use a steamer to clean up.

                  The brats were delicious!

                  I guess I should look into the attachment for my KA. Ha.

                  1. re: sandylc
                    Monch RE: sandylc Sep 16, 2011 06:40 AM

                    My ONE attempt at using the KA stuffer, a separate purchase from the grinder, resulted in the purchase of a 5-pound stuffer from www.sausagemaker.com

                    Grinder = Good; Stuffer = Bad

              2. re: Monch
                s
                sandylc RE: Monch Sep 15, 2011 11:50 AM

                More red pepper flakes can always be added, as well... but be careful! You can fry a bit to test the seasoning.

          2. re: sandylc
            porker RE: sandylc Sep 16, 2011 07:46 AM

            My basic Italian recipe is close to yours with no sugar, but added cayenne. Its here
            http://chowhound.chow.com/topics/791420

            With colder weather just around the corner, I'm jonsing to dry-cure in my basement again.

            vday, I'd suggest "Great Sausage Recipes and Meat Curing" by Rytek Kutas, "Charcuterie: The Craft of Salting, Smoking, and Curing" by Micheal Ruhlman and perhaps "The Art of Charcuterie" by John Kowalski and the CIA. I just picked up the last one yesterday and am looking forward to a weekend of perusing and planning.

            1. re: porker
              Monch RE: porker Sep 16, 2011 08:10 AM

              +1 on Kutas and Ruhlman...with Ruhlman being a little more "approachable".

              Wouldn't you say, Porker? Kutas tends to be more like a textbook, than a cookbook, but is a fantastic reference nonetheless...just don't expect it to be a modern cookbook.

              Just one amateur's observations.

              I got my Kutas on www.alibris.com and think I paid $9.99

              1. re: Monch
                porker RE: Monch Sep 16, 2011 08:36 AM

                I got my Kutas (could never remember the Kutas name, but Rytek sticks with me....) at a used book store for $5. I didn't even open it when deciding to buy - just that 5 bucks seemed a bargain even if the book was lousy. When I started reading, I realized it was dated, but it has boatloads of good info nonetheless.

                Ruhlman is slicker, nice pictures, and up to date (was given to me as a gift). It also seemed to have sparked a mini charcuterie boom where you have Ruhlman groupies and disciples. Nothing wrong with this - just an observation. It seems, though, that some people write about Ruhlman as if he is the dawn of charcuterie, when in fact its been around for a while.
                Perhaps his style de-mystifies the art more than other books?

                As I mentioned, I picked up "The Art of Charcuterie" just yesterday. It was almost an impulse buy, but one I did not take lightly. In Canada, this book lists just shy of $80. I haven't paid that much for a book since university...

                I bought it because........ had I not, I would have been agonizing over it all the way home, through today, and the weekend. Like I say, it looks promising as hell and I wish I didn't have a pesky wedding to attend this weekend just sos I can peruse at leisure!

                1. re: porker
                  Monch RE: porker Sep 16, 2011 08:42 AM

                  "It's been around for awhile...."

                  FANTASTIC!

                  Laughed out loud.

                  1. re: Monch
                    porker RE: Monch Sep 16, 2011 08:45 AM

                    I am very pleased to see my bit of irony has not gone un-noticed! Hehe.

                    1. re: porker
                      Monch RE: porker Sep 16, 2011 08:53 AM

                      The rest of the office thinks my sausage has slipped off my cracker....oh well.

              2. re: porker
                s
                sandylc RE: porker Sep 16, 2011 07:12 PM

                Yeah, my kid did a few sessions of home-curing last summer and over winter break. There were all sorts of things hanging in my basement. He used the Ruhlman book and was happy with it.

              3. re: sandylc
                Monch RE: sandylc Oct 13, 2011 09:26 AM

                Sandylc,

                Gotta say that the breakfast sausage is spot on to my taste.

                Made a large batch and scaled up the ingredients proportionally.

                Have made sausage gravy, for biscuits, and even had a patty as a sandwich for dinner last night.

                The recipe is spot-on to my taste. I ground my own pork rib ends and added 10% white pork fat to get to approximately 80/20 lean to fat.

                After grinding, I ran the batch through the stand mixer, with the paddle, to fully incorporate the ingredients.

                You're right...however...better flavor the second day.

                Thanks for taking the time to post the recipe.

                1. re: Monch
                  s
                  sandylc RE: Monch Oct 13, 2011 08:34 PM

                  Thank you so very much for saying so. I like it, too. I appreciate that you took the time to post your positive response.

                  1. re: sandylc
                    grayelf RE: sandylc Nov 30, 2011 10:26 PM

                    Late to responding, but I too really enjoy the breakfast sausage from sandylc. So quick and easy but tastes like you slaved over it for ages. My kind of recipe ;-). Many thanks for posting it.

                    1. re: grayelf
                      s
                      sandylc RE: grayelf Dec 1, 2011 11:19 AM

                      Thank you!! I needed that spirits-lifter today!

                      1. re: sandylc
                        Monch RE: sandylc Dec 2, 2011 05:37 AM

                        Forgot to post.

                        Sandy's sausage was the star of the Thanksgiving "Stuffin' Muffins" that I made for the "out-laws" on Turkey Day.

                        Everyone wanted my stuffing recipe (it was out of my head), but I had to tell them that the sausage came from a fantastic recipe posted on Chowhound!

                        1. re: Monch
                          porker RE: Monch Dec 2, 2011 03:35 PM

                          Mrs. Porker just started adding sausage to her stuffing. Very good indeed!

                2. re: sandylc
                  m
                  mutti RE: sandylc Mar 4, 2012 03:48 PM

                  For one pound of pork 3/4 teaspoon of fennel is just a wee too much,it just over powers pork ,you know Italian sausages are made also without fennel.

                  1. re: mutti
                    s
                    sandylc RE: mutti Mar 4, 2012 04:51 PM

                    Whatever works for you. I think it's a good amount and that fennel is pretty much the defining flavor of Italian (-American) sausage.

                    Are you Scandinavian? :-)

                    1. re: sandylc
                      m
                      mutti RE: sandylc May 8, 2012 12:52 PM

                      German and Italian.Tell me do you roast your fennel??It's just that I've been following Lidia's recipe for years, she uses 1 Tablespoon to 6 pounds of pork.

                      1. re: mutti
                        s
                        sandylc RE: mutti May 8, 2012 03:28 PM

                        No, I don't toast it. I probably should.

                        1. re: sandylc
                          porker RE: sandylc May 8, 2012 05:54 PM

                          FWIW: An old Italian first showed me how to make sausage. He never toasted the fennel (and so I don't). I'm not saying you should or shouldn't, just different strokes is all.
                          I don't have strict ratio, but I use 2 handfulls for 1 leg of meat (about 15lbs).

                          1. re: porker
                            Will Owen RE: porker May 8, 2012 06:07 PM

                            Although I don't mind fennel at all, my favorite Italian sausage is handmade daily by the ancient Sicilian guy who has a deli down the street from me, and it is utterly fennel-free. Don't know if he just doesn't like it, or if Sicilians don't do it that way or what, but it's still unmistakably Italian … and he's been doing it that way for about 60 years.

                            1. re: Will Owen
                              porker RE: Will Owen May 8, 2012 06:35 PM

                              Yeah, I always thought fennel was a defining Italian sausage flavor.
                              We were at a family run restaurant a couple of years ago. These folks do their own fresh/dried sausage, soprasseta, cappicolli, and prosciutto. I mentioned to Joe (might have been his brother Dino) that I missed the fennel flavor in their sausage. "Oh, you must be thinking of _____________ kind of sausage. We don't put it in".
                              Fill in blank with area of Italy that uses fennel in sausage (I don't remember...its a bring your own wine place....).
                              Its the first time I heard that fennel in sausage is an Italian regional thing.

                              I prefer them with fennel...
                              But I do get the idea that regionalism runs deep in Italy; if your family makes anything a certain way (sausage with or without fennel, for example), doing it differently is sacrilege.
                              My old Italian friend (he's since passed) thought I was nuts when modifying the recipe to something like merguez. Sure, he realized theres plenty of different kinds of sausage in the world....its just that you don't make them.

                3. cowboyardee RE: vday Sep 15, 2011 10:52 AM

                  You can mess around with chorizo's spice profiles quite a bit. But here is a basic recipe. You can scale up if you need to.

                  1 lb ground pork, not too lean
                  1/8 lb pork fat diced finely
                  1/4 cup white vinegar
                  1/4 cup dry sherry
                  1 tsp salt
                  3 crushed garlic cloves, large
                  2 T good paprika
                  1/2 tsp cumin
                  1/2 tsp dried oregano
                  1/4 tsp ground cinnamon
                  1/4 tsp ground cloves
                  1/4 tsp ground coriander

                  It's best if you mix all this stuff together and let it sit for a couple days in the fridge, but it's not strictly necessary. You can form this into patties or stuff it into a sausage casing. Each time I make it, the spices are a little different.

                  3 Replies
                  1. re: cowboyardee
                    s
                    sandylc RE: cowboyardee Sep 15, 2011 11:31 AM

                    This looks like really good sausage. I wonder where the heat is? Is that a regional thing, maybe? I haven't had much success with chorizo, so I will try this one - would it be a sin to subsitute ancho chili powder for the paprika? I'm guessing that the vinegar is what mine was missing - thanks for filling that in for me!

                    1. re: sandylc
                      cowboyardee RE: sandylc Sep 15, 2011 11:50 AM

                      There's not much heat in mine, or maybe none - depends on how spicy your paprika is.

                      Subbing in ancho chili powder isn't a sin at all. Go right ahead. Sounds good. Ancho has a pretty distinct flavor so try adding a little to the mix, then fry up a tiny chunk. Taste and add more if desired. If you want more heat without more ancho flavor, add some cayenne or red pepper flakes as well.

                      1. re: sandylc
                        opinionatedchef RE: sandylc Dec 2, 2011 11:15 PM

                        sandy, i am in the portuguese chorizo camp and i think the heat there comes from pimenton- both the hot and the sweet, plus cayenne. La Vera is the best pimenton brand.(over chinata).

                    2. Zeldog RE: vday Sep 16, 2011 09:32 PM

                      Ruhlman and Polcyn's Charcuterie is a good place to start, especially if you are just starting out and need to learn basic techiques.

                      Here are a couple of good online sources for recipes. In fact, they are the only good online sources I've found.

                      http://www.wedlinydomowe.com/sausage-...

                      http://lpoli.50webs.com/Sausage%20rec...

                      If you compare recipes for the same sausages in Charcuterie and the two web sites you'll see there's no "correct" version of any sausage, so feel free to experiment. One thing I have noticed is the quality of meat you use is very important in fresh sausage, and critical in cold smoked, dry cured, and fermented sausages. For me there are 3 categories of pork: supermarket, Niman Ranch, and pasture raised. Supermarket is fine when you are starting out and prone to making mistakes, and Niman is good for fresh sausages and cooked or hot smoked sausages like andouille, but I only use pasture raised pork in dry cured and fermented sausages, even though it costs 4 times the supermarket price. After all, trying to improve the taste of mediocre pork by tweaking the spices is like putting lipstick on a pig.

                      1 Reply
                      1. re: Zeldog
                        Monch RE: Zeldog Sep 17, 2011 07:41 AM

                        I like the advice, Zeldog.

                        I've been doing my own andouille for several years, even investing in a Bradley digital smoker, and am beginning to branch out. The supermarket stuff has been "acceptable".

                        Have JUST found a wonderful pasture-raised source for pork. Have done Ruhlman's bacon with pork belly from this source....fabulous.

                      2. opinionatedchef RE: vday Dec 3, 2011 11:15 AM

                        here's another:

                        Pork and Apple Sausage Patties

                        1 large onion , finely chopped

                        2 large Granny Smith apples, in 1/3 ” dice

                        1/2 fennel bulb, finely chopped

                        2-3 tsp. minced garlic

                        2 T. fresh sage, minced

                        1 T.+ dried thyme

                        1 tsp.+? cayenne

                        2 tsp + ground allspice

                        grated nutmeg (about 1/2 of a nut)

                        1/2 T. coursely ground black pepper

                        1 T. kosher salt

                        4 ou. fresh breadcrumbs

                        1/2 c. heavy cream (or light cream or milk)

                        32 ou. ground pork or pork shoulder mixed w/

                        1/2 lb. chopped raw bacon

                        1/2 c.+?brandy

                        2 T. tamari *

                        1-2 T. teriyaki sauce

                        1/2 c. chicken pate(mine has chicken livers,butter, brandy, shallots,apple, allspice, thyme, S and P)

                        *(kikkoman black label, made in japan; or Eden green label, imported from Japan- are the best)
                        ----------------------------------------------------------------------------------------------------------------------------

                        Sautee onion,garlic, fennel, and apple in butter 5 minutes+ til soft and translucent, not brown. Add sage through allspice and saute a few minutes. Let cool.

                        Preferably cuisinart the pork shoulder til medium rough ground- not fine like store bought. Transfer to mixer, add nutmeg through pate and mix with paddle to combine well. Add onion mixture a few minutes til fluffy.

                        Saute a small patty of this mixture, taste, and re-season as needed. Re-saute and taste.(the tamari through pate were critical in giving the depth of flavor I was seeking.)

                        With a light touch, form 4" 4 ou. patties to saute/ or freeze, defrost and saute.

                        1. biggreenmatt RE: vday Jan 10, 2012 08:05 AM

                          Hey all!

                          Quick question: what's the rule-of-thumb ratio of meat to fat for the typical homemade sausage?

                          6 Replies
                          1. re: biggreenmatt
                            porker RE: biggreenmatt Jan 10, 2012 08:19 AM

                            Hiya BGM,
                            Short answer: depends.
                            Longer answer: anywhere from minimal to about 50% fat.

                            When making sausage for drying I use seasoned meat only - no fat. If I were to fry these up for eating, they'd be dry dry dry.

                            When I make "low-fat" sausage I use maybe 10% of fat. Again when frying, its pretty dry, but acceptable in things like sauce.

                            I think for a juicy sausage, you need 30%-50% fat. When grinding, I'd add 2 pieces of meat then 1 piece of fat, giving about 30% fat for this.

                            1. re: porker
                              biggreenmatt RE: porker Jan 10, 2012 09:42 AM

                              Yeah, should've clarified- looking to make the usual poach-n-brown sausage, not charcuterie.

                              1. re: biggreenmatt
                                porker RE: biggreenmatt Jan 10, 2012 10:11 AM

                                If you're looking for great taste and consistency, 30-40% fat would not be a bad choice. Sounds gross, but hey, it is what it is.
                                This from the USDA:
                                • “Fresh Pork Sausages” may not contain pork byproducts and may contain no more than 50% fat by weight.
                                • “Fresh Beef Sausages” may not contain beef byproducts and may contain no more than 30% fat by weight.
                                • “Breakfast Sausages” may contain meat and meat byproducts and no more than 50% fat by weight.
                                • “Whole Hog Sausage” contains meat from swine in such proportions as are normal to a single animal and no more than 50% fat by weight.
                                • “Italian Sausage Products” are cured or uncured sausages containing at least 85% meat, or a combination of meat and fat, with the total fat content constituting not more than 35% of the finished product. It contains salt, pepper, fennel and/or anise and no more than 3% water. Optional ingredients permitted in Italian Sausages are spices (including paprika) and flavorings, red or green peppers, onions, garlic and parsley, sugar, dextrose and corn syrup.

                                1. re: porker
                                  s
                                  sandylc RE: porker Jan 10, 2012 02:14 PM

                                  "...30-40% fat would not be a bad choice. Sounds gross, but hey, it is what it is."

                                  That really isn't gross at all to anyone who knows about food and flavor!!!! Or even health, for that matter.

                                2. re: biggreenmatt
                                  porker RE: biggreenmatt Jan 11, 2012 06:38 AM

                                  If you're starting with a primal cut like leg or shoulder, save the skin. Grind, season and stuff (you can mix with meat as well, maybe 50/50): cotecchine. Wonderful.

                              2. re: biggreenmatt
                                Zeldog RE: biggreenmatt Jan 10, 2012 09:27 PM

                                Re meat to fat ratio, yes, it depends, mainly on your taste. And it's hard to accurately determine that ratio. For me, the rule of thumb is start with a whole chunk of pork butt, about 4-5 lbs. It should have a fat layer 1/4 to 1/2 inch thick on about a third to half the surface. If I had to guess, I'd say that's about 25% fat. This works nicely for fresh sausages. I usually add a little more fat, about a half pound, for dried and cured sausages, but that's a matter of taste. This is for pasture raised pork, which usually has a bit more internal fat. I've found that supermarket pork is rather lean, so if you use that you might want to add a few extra chunks of pure fat.

                              3. f
                                foreverhungry RE: vday Jan 11, 2012 08:34 AM

                                Any non-pork sausage recipes anyone wants to share? Soon I'm going to make the Ruhlman and Polcyn smoked venison sausage, which is excellent - though I'd love to see other smoked venison sausages recipes.

                                Also, I'm interested in making a merguez sausage, if anyone has a recipe they'd like to share.,

                                1. a
                                  alacazann RE: vday Feb 25, 2012 01:59 PM

                                  Absolutely! This one came to be when the power went out for 3 days due to snow. Desperate times call for desperate recipes...couldn't bake but I could steam on the camp stove so....
                                  Stuffed Bell Peppers
                                  6 bell peppers
                                  1 lb. sausage (your choice, we like spicy)
                                  1 box orzo
                                  2-4 chicken boullion cubes
                                  1/2 cup diced and mixed onion, celery and carrots
                                  1/2 cup diced mushrooms
                                  2-3 cloves garlic
                                  salt and pepper
                                  1/4-1/2 cup parmeasan cheese
                                  28 oz. can of whole or diced tomatoes

                                  Cook orzo in boiling water flavored with the chicken boullion cubes, drain and let stand. Saute sausage, add mushrooms, garlic, onions, celery and carrots and cook til soft. Toss orzo and sausage/vegetable mixture in a bowl with parmeasan cheese. Add salt and pepper to taste. Cut the tops off the bell peppers and de-seed the peppers. Save the tops to put back on the peppers after they are stuffed. Fill the peppers with the sausage and orzo mixture, packing lightly. Open the can of tomatoes and pour them into a big frying pan with a lid. Set the peppers in the pan on top of the tomatoes. Cover with the lid and bring to a boil on medium high flame, then turn the burner to low and let the peppers steam until they are soft and the stuffing is heated through...enjoy.

                                  1. Hank Hanover RE: vday Feb 25, 2012 02:54 PM

                                    I recently was able to buy 10 one pound chubs of Jimmy Dean breakfast sausage for $1 each so I threw them in the freezer.

                                    A few days later I made some "lazy man's" Mexican chorizo.

                                    I took a 1 lb chub of the Jimmy Deans and added 2 tbls of chili powder, 2 tbls of smoked paprika, 1 tsp Mexican oregano, 1 tsp cumin, 1 tsp granulated garlic powder and 2 tbls cider vinegar and mixed it all together.

                                    It worked pretty well and was better than the chorizo, I can buy at the grocery store or even the Mexican meat market.

                                    1. v
                                      vday RE: vday Feb 27, 2012 06:56 PM

                                      A belated thanks to everyone who has chimed in. I have been swamped the last few months (buying a house, work . . .) and forgot to check in on this thread. So many good ideas and now I can peruse the whole list. Gotta get busy and make breakfast sausage:-)

                                      1 Reply
                                      1. re: vday
                                        l
                                        LisaPA RE: vday Feb 29, 2012 06:30 AM

                                        I made this coriander turkey breakfast sausage recently and we really liked it. http://allrecipes.com/recipe/grampas-... They aren't kidding when they say to let it rest overnight though - I cooked 2 patties immediately and they were almost too salty. By the next day, the salt was perfect.

                                      2. e
                                        escondido123 RE: vday Feb 27, 2012 08:47 PM

                                        Put Italian sausage in a roasting pan, surround with grapes. Roast until wonderful. Based on recipe from "Cucina Simpatica."

                                        1. biggreenmatt RE: vday Jul 31, 2012 06:59 AM

                                          Right.

                                          Following a fantastic charcuterie class at one of the local colleges, I went out and bought me the Ruhlman book before I realized that it was very well known in the preserved-meat community. It's a great book for sausage (the merguez is outstanding, though not as good after freezing for some reason) but I wanna go beyond now.

                                          Anyone have experience with making Chinese/South-East Asian sausage? Found a recipe online for a Thai (Isaan) sour sausage that looks ridiculously fantastic and I'd love to get some anecdotes from people who've done similar preps before.

                                          http://ahungerartist.bobdelgrosso.com...

                                          And isn't it funny, Young Porker- once again, I'm just a little behind you on the food trend wagon!

                                          3 Replies
                                          1. re: biggreenmatt
                                            c
                                            cookkevin RE: biggreenmatt Jul 31, 2012 07:34 AM

                                            I just have to jump in and ask a ? in this sausage post, does any one here have a recipe for a sausage that comes close to a famous K. C. bbq place that starts with Gat..... that they smoke, its great, thanks for any help.

                                            1. re: biggreenmatt
                                              porker RE: biggreenmatt Jul 31, 2012 01:57 PM

                                              Hehe,
                                              Not necessarily a food trend, but my wagon started out with fresh sausage. I favored Italian (still do), but did other variations (merguez, white boudin, breakfast, etc) as well.
                                              Then on to dried Italian sausage (a favorite). The wagon trundled along with lonza and bacon, then ham, smoked meat, and corned beef. Dabbling with pickled feet/headcheese/pates along the way.

                                              I haven't tried my hand at oriental sausage, though.

                                              1. re: porker
                                                biggreenmatt RE: porker Aug 1, 2012 06:10 AM

                                                My first two proper, stuffed sausages were a boudin blanc and the merguez in the Ruhlman book, and they came out magnificently (though I still have nightmares about the meat-slurry that was the blanc); I've helped my butcher source out some pig's blood and will be moving on to the noir, soon.

                                                Out of curiosity, the hot-smoked sausages in the Ruhlman book- after hot-smoking, they can then be frozen and reheated (grilled and/or poached) later on? Seems odd to have to cook them twice, though it's exactly how the carts do it- poach then grill.

                                            Show Hidden Posts