2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

Much of what our members do fits into this category. …so “let ‘er rip!”


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242 thoughts on “2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

  1. I guess the pictures show up later thru some miracle that the Dukster performs. While I have to say I prefer my sausages from the meat of dead pigs, family and friends seem to really like this batch RAY

  2. Ray, have a look at http://sausageswest.com/sausage-making-sausage-recipes-sausage-making-hobbyists/not-sausage-making-home-page-close/index/fixing-link-image/ which will give you some options on uploading multiple images via PhotoBucket. Failing that, attach ’em to an email and send it to us at Sausages.by.Chuck.n.Duck@gmail.com and I’ll do it for you. We’re on the road at the moment, so it may take a few days. “Sorry about that. Have a nice day.”

  3. Hi all it has been a long time since I have been on the forum. I hope every one is doing well. I have a recipe I posted on another forum a few years ago.
    Texas Smoky Links

    3 pounds pork butt
    2 pounds beef chuck
    1 3/4 teaspoons ground coriander
    3 1/4 teaspoons ground cumin
    3 1/4 teaspoons chopped garlic
    2 tablespoons ground black pepper
    3 teaspoons red pepper flakes
    1 teaspoon Prague Powder #1; (curing salt)
    1 cup ice water
    3 tablespoons salt

    Stuff in hog casings – 8″links. Hot smoke to 155F.
    I am going to make it again and I was wondering what everyone’s opinion is on if a binder would be a good idea to try. I was either going to use soy protein concentrate or non fat milk powder. Thanks

  4. Just completed a batch of pork+beef Kielbasa (see http://sausageswest.com/wp-content/uploads/2016/06/Kielbasa-Peery-Reaves-smoked.pdf). Smoked it for four hours with mesquite pellets. This is becoming our signature sausage. Like any cooked/smoked sausage, it’s a straightforward recipe that goes together in a couple of hours. Hang ’em overnight in the refrigerator to form a pellicle, then smoke ’em, raising the temperature slowly to 170 degrees F (internal meat temperature 150 degF), then soak ’em in ice water for 15 minutes to cool plus give an easier “bite.” I vacuum pack and freeze all but a few for next day’s meal.

  5. Time to get ready for our annual Fourth of July feast, here at Duck’s Beak Ranch. My family and friends, melting-pot-types that we are, really like that all-American sausage, kielbasa. A five-pound batch (Peery & Reavis pork + beef recipe containing cure #1, http://sausageswest.com/wp-content/uploads/2016/06/Kielbasa-Peery-Reaves-smoked.pdf) should be enough, augmented by buns & condiments, potato salad, chips and salsa, ranch-style beans, and local beers.

    This year’s batch was smoked with mixed hardwood pellets and an Amazin’ smoke generator in a smoker controlled by an Auber PID controller driving the electric heater element in a Masterbilt smoker box. I dried them for a bit at 100 degrees F, smoked for two hours at 140 degrees F, then heated at 165 degrees F (still smokin’) to drive the sausages’ Internal Meat Temperature (IMT) toward 165. The idea is to not exceed the 170 degree temperature at which pork fat starts to render.

    If you have a look at the Marianskis’ book, “Home Production of Quality Meats and Sausages,” Appendix A, p. 623, there’s a handy table from the FDA which specifies minimum IMT required to kill trichinae. It specifies that at 144 degrees F, minimum time is “instantaneous.” In my case, I went to 155, just to be sure and guard against uneven temperature distribution in the smoker. Then, I cooled the sausages rapidly in ice water for ten minutes which, according to a tip from the folks at Sausage Maker in Buffalo, NY, improves the “bite” by softening the casing somewhat. Once cool, I wiped them dry and vacuum-packed them in plastic “Food Saver” bags, freezing them until needed. I’ll thaw them slowly in my refrigerator beginning July 2nd, then grill them to get them just hot enough, yet not lose much juice, the afternoon of the fourth.

    Here’s hoping you have an enjoyable, family-filled, safe holiday. If you can, please post what your own family did, share a recipe, and tell us who won the water balloon fight.
    “…And the smoker’s red flare,
    “Water b’loons in the air,
    “Gave proof thru the fight
    “That our family’s still there…”

  6. When you hear the word TURKEY, who comes to mind immediately?
    Why, Chuckwagon, of course. In the old guy’s defense, it’s not really fair, but hey! He can’t help it if he’s…
    …responsible for a delicious brined, smoked turkey recipe. (Heh, heh- – you thought I was gonna say something tacky.)

    Well, I hope you enjoyed your Thanksgiving turkey and all the trimmings. Here’s a new trimming that we tried this year, compliments of Patti Jinich of the TV show, “Patti’s Mexican Table.” It’s a Yucatecan riff on turkey dressing, featuring chorizo. (See our recipes for chorizo, elsewhere on the site.) It reads as follows. The Granny Smith apple is probably not Yucatecan (Patti lives somewhere in the northeast USA), and my family prefers to leave it out, but that’s the great thing about dressing- – it’s very forgiving, especially while giving thanks at Thanksgiving.

    Chorizo, Apple and Cornbread Stuffing
    10 to 12 servings, Relleno de Chorizo, Manzana y Pan de Elote

    • 1 pound Mexican chorizo casings removed, coarsely chopped
    • 1 1/2 whole white onions peeled and chopped
    • 4 cloves garlic peeled, coarsely chopped
    • 4 stalks celery rinsed and sliced
    • 2 Granny Smith (or other tart) apples cored and chopped
    • 1 cup slivered almonds or chopped pecans
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried marjoram
    • 1/2 teaspoon kosher or coarse sea salt
    • 1 1/2 pounds corn bread cubed (about 8 cups)
    • 1 1/2 cups homemade chicken broth or store bought
    • 1 cup cooking juices from the Thanksgiving Turkey (or substitute 1 additional cup chicken broth)

    To Prepare
    Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.

    Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.

    Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.

    Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.


  7. …anybody out there have experience with “sous vide” equipment? (…new Christmas toy!) It looks like a good way to heat sausages to kill trichinea without getting too hot and rendering fat. I’ll give it a try with my next sausage production and a temperature probe, and see how long it takes to reach a safe temperature. We may have to do some bag sealing tricks to keep the package with a probe stuck in it water tight.

    1. Do how’d it work Duk, did you take the new toy for a ride yet? I’m smokin’ up 16lbs of Canadian bacon come this Wednesday using the fool-proof recipe handed down by CW himself. I’m planning on making a 20lb batch of breakfast sausage according to the recipe in Rytec’s book, straight pork but. I’m going to stuff into 32-35mm casing as I feel the smaller sheep casing will put to much of a load on the motorized for my 20lb stuffer. I haven’t heard anything from CW lately here or on email, hoping everything is OK. RAY

      1. Sous vide seems like something to work with for a bit, Ray. I tried a salmon recipe. You cook it for a bit, then you take it out and sear it. Why not just sear it from the git-go? Maybe it’s better for things like cooking meat to rare or medium rare. Can’t wait to try it on lamb chops.
        The breakfast sausage ought to be great in the larger diameter casing. I prefer mine in patties, or else scattered and smashed up. (That’s my favorite for my almost daily chorizo-n-eggs routine.) Sheep casing takes a lot of effort and I get an awfully high blow-out rate, but it’s hard to beat for snack sticks.
        Good luck. How ’bout a picture?

  8. Found porkbutt this week for 99¢lb, finally! Decided to make a 24lb batch of my World Famous Wild Hog Sausage with Cabernet and Garlic, sans the wild pig part. It came out tasting exactly the same as when I use 65% wild hog meat and 35% domestic porkbutt. Maybe I’ll go whack a wild hog in July after we get back from out second trip to Flaming Gorge this summer, maybe not. It’s getting to be not cost effective to go hog hunting these days. I hear in Texas land owners will let a man kill a hog on their property for nothing just to get rid of them. That true Duk? RAY

    1. Landowners, for free? Yeah, Ray, so they say. You have to be careful, though, because the state just sanctioned poisoning the critters. It may not have been allowed, though. There was a big fight over that, last I heard, from all sides- – the environmentalists, the animal cruelty folks, and the hunters too. They may have put poisoning on hold. Kinda like the idiot former owner of our house, who poisoned the rats in the house and wound up killing a couple of the neighborhood cats and dogs in the process.

      1. Yeah Duk, a friend of mine who lives near Austin called me up the other day and said to come on down. He told that one method of lessening the hog population was guys hunting them from helicopters with machine guns. I guess nothing’s more important than having good grazing land for the cattle. RAY

    2. Hi Badjak! I gave up on mixing my own seasoning a few years back and now have stocked up on various goodies from PS Seasoning. What I use for my Italian sausage is this blend:


      I usually make 23-24 pound batches and mix the bag of seasoning into three cups of ice cold cabernet sauvignon along with a whole knob of fresh garlic chopped up fine. One of the things I really like by getting my seasonings from these guys is I get the same great flavor every time, and it’s all just plain better than the concoctions I was trying to formulate on my own. About all I make anymore is a little maple breakfast sausage and Italian sausage. For Italian pork sausage I add cabernet and garlic to the seasoning mix. I also make chicken Italian sausage and add chardonnay, dried tomato, and chopped black olives to the mix, very popular in my crowd. RAY

  9. I like mixing my own spices.
    For me, that’s one of the big advantages of making my own sausages: knowing exactly what is inside 😉
    But, I do make relatively small batches, so mixing my own is pretty easy

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