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

  1. Chuckwagon’s “Paralyzin’ Pickled Polecats”
    Habanero-Laced, Pickled, Andouille Sausage

    The first time I ever tried one of these scorchin’ hot, tonsil n’ tongue toastin’, 12-gauge sizzlin’ slugs, I had just gotten my driving license. I had stopped at a local “gas n’ go” where I bought several “Louisiana home-made” pickled sausages, made with something called “Extry-Warm Scotch Bonnets”. As I bit down on the delicious-lookin’ sausage, the last thing I remember thinking was how great the texture was. Then all of a sudden the habanero clobbered me like a sack of horseshoes… at about 60 miles per hour! I was still screamin’ like a banchee when I came to a stop. My ol’ pickup was turned around in traffic and I had laid down enough rubber to give Charles Goodyear a heart attack! There was a smoky-blue haze layin’ low in the atmosphere and people were staring at me as I attempted to put the fire out with Colorado Kool-Aid (Coors). Shucks pards, these hot and spicy Cajun sausages are very nice, but should come with printed consumption instructions.

    Laplace is a Cajun town about 30 miles from New Orleans calling itself the Andouille Capital of the World. Folks from Laplace tell us western cow kickers that their sausages are made with fewer seasonings than those made in other areas, and often contain a little wine, lots of black pepper, garlic, and onions. I like the stuff grilled over diminishing hickory coals, but if you want a real treat, try “pickling” a few links. Classic Cajun andouille was brought to Louisiana by German and French immigrants. Roasted and sliced in small sections, the sausage is a perfect appetizer for parties, having a spicy, smoky, rich, and earthy flavor with a noticeable hint of herbs and garlic. Further pickled for five days, it is irresistible!

    Chuckwagon’s “Paralyzin’ Pickled Polecats”
    5 lbs. pork butt with fat
    1 Scotch Bonnet or Habanero Pepper
    1 cup cold water
    1 level tspn. Prague Powder Cure #1
    2 tblspns. kosher salt
    1/2 cup onions (diced)
    1 Tblspn. granulated garlic
    1 tblspn. freshly ground black pepper
    ½ tspn. dried thyme
    1 tblspn. paprika
    1 tspn. finely crushed bay leaf
    1 tspn. parsley
    beer to adjust consistency

    Use plastic gloves and eye goggles while handling the habanero. Cut the pepper open and remove the seeds and veins. Pulverize the pepper in a blender with a little beer, the cup of water, and the cure #1. Set the mixture aside. Cut the fat from the meat, dice it very small or grind it through a 3/16” plate, and then freeze it. Cut the meat into chunks, semi-freeze it, and then grind it through a 3/8″ plate. Finally, mix the remaining ingredients (except the frozen, diced, fat) with the cure-pepper liquid and distribute it evenly throughout the meat. Continue mixing the meat to develop the primary bind (sticky paste), and then fold in the frozen diced fat, distributing it evenly. Stuff the sausage into 42-45 mm. hog casings and make stubby links only three or four inches long, allowing them to hang and dry at room temperature for an hour. Place the sausages into a preheated 130-degree smokehouse for an hour, and then insert a probe-type internal meat thermometer into a sausage. Introduce hickory smoke with the dampers barely cracked open. Slowly, only a couple of degrees every quarter-hour, raise the smokehouse temperature to 165° F. Remove the smoked sausages when the internal meat temperature reaches 150° F. and immediately shower them using cold water. Smoke-cooking sausages by raising the temperature only two degrees every 15 minutes may take quite some time; don’t get in a hurry. If you add too much heat too quickly, you’ll “break the fat” and ruin the sausage. Note that the smokehouse temperature (in this recipe) should never exceed 165 degrees. While the sausages are smoking, prepare the “Polecat Brine”, cool it, and then refrigerate it overnight. Refrigerate the sausages overnight then “pickle” them inside a quart canning jar, covering them with the brine. Refrigerate the sausages five days before eating them. Keep sausages only 7-10 days.

    “Polecat Brine”
    1 cup vinegar
    ¼ cup of diced onion
    2 garlic cloves (minced)
    1 Tblspn. kosher salt
    ½ Tblspn. sugar
    1 Tblspn. pickling spice,
    ½ cup water.

    Instructions: Bring the contents to boil, remove it from the heat, and allow it to cool. Refrigerate the brine overnight. Place the sausages in a jar and pour the brine over them. If necessary, “top off” the jar with added vinegar. Seal and tip the jar to distribute the seasonings. Marinate sausages 5 days before eating them cold with your favorite sudsy libation.

    Best Wishes,
    Chuckwagon

  2. Originally posted by Chuckwagon
    Robber’s Roost Rawhide – Black Pepper Semi-Dry Cured Meat Stick

    I’ve put together a snack stick over a period of time, that closely imitates Polish kabanosy but is more chewy in texture and is flavored with salt, garlic, and black pepper only. It’s made of pork and is an emulsified sausage, containing more than the average amount of coarsely-ground fresh black pepper to give it a snappy bite. To keep the texture lubricated, it contains about 25% fat. The primary bind is cased in 19 m.m. collagen casings in a rope coil. Don’t bother to tie the ends off; just snip the stuff into one-foot lengths with a pair of scissors after it sets up in the casing about twenty minutes. Next, they go onto sausage racks for the smoker where they are smoke-cooked about twenty minutes at 225˚ F., until they reach 150˚ F. IMT. When they have returned to room temperature, they go into the dry-cooler for three days of drying. I like the stuff more than jerky and can’t even think anymore without a “chaw” in my mouth! Here’s the recipe:

    9-1/2 lbs. pork butt
    ½ lb. pork backfat
    4-1/2 tblspns. kosher salt
    2 tspns. cure #1 (U.S.stregth)
    1 tblspn. sugar
    2 tblspns. granulated garlic
    2 tblspns. coarse black pepper

    Cut the meat into cubes, 2 inch or less, removing as much fat as possible. Freeze the fat then mix the meat with all the remaining ingredients. Pack the mixture tightly into a container to eliminate air and cover the meat with a clean cloth. Place it in a cooler at 3-6° C. (38-42° F) for 72 hours.
    Grind the meat using a 3/8” plate, then refrigerate it for half an hour while you grind the frozen fat using a 1/8” plate. After placing the fat back into the freezer twenty minutes, mix it with the ground pork. Place 2 pound batches of the mixture into a food processor and emulsify the meat using just enough water to lubricate the mixture and keep the motor from loading up. (Beginners: don’t use too much water in the mixture as the collagen casings will fail). Be careful not to overly develop the actomyocin at this point by allowing too much time in the processor. It is not necessary to blend the mixture further to develop the actin and myosin proteins. Stuff the emulsified meat into 19 mm collagen casing, making a continuous coil. After cleaning your equipment, snip the sausage into 12” lengths and place them on a smoking rack. Smoke-cook the “snack-stix” at just over 200˚ F. until the IMT reaches 150˚. Careful now… it only takes about 20 minutes. Finally, dry the sticks 3 days at 75 % humidity at cooler temperatures. Around 50˚ F. is ideal although they may be refrigerated conveniently at 38˚ if preferred. Keep your immediate stash in a paper lunch bag and vacuum package the rest. If mold develops on your “cache”, simply wipe it off. The yield is about 55% (a moisture loss of 45% by weight). I hope you enjoy this stuff as much as I do.

    Best Wishes,
    Chuckwagon

  3. Lone Peak Pork Loin (Canadian Bacon)
    (5-Day, Brine Cured, Smoked, Pork Loin)
    (published as “Saddle Bum’s Canadian Bacon” at http://sausageswestforum.com/wp-content/uploads/2014/12/Saddlebum-Canadian-Bacon.pdf)
    Many meat products are soaked in saltwater brine with added nitrite. Often, up to fifteen percent of the meat’s weight in brine, is injected throughout the product to ensure complete distribution. One of the most popular meat products cured in this manner is Canadian Bacon which is not bacon at all. Pork loins are trimmed of their silver skin and excess fat, and cured in a strong saltwater solution containing Prague Powder #1. Ten percent of each loin’s weight is calculated and that much brine is injected into each loin. Very small “shots” are injected equally into several places in each loin. To determine the correct amount of brining solution to inject, simply weigh the meat. Move the decimal point one place to the left to determine the weight of ten per cent solution. In other words, if the meat weighs 15 pounds, inject 1.5 pounds of brine into the loins. Next, the loins are placed into the leftover brine and refrigerated. Note that it is most important to keep the temperature as near 38˚F. (3˚C.) as possible. Temperatures much above that point may enable the meat to begin spoiling; below that point, the cure’s effectiveness may be compromised.

    10 lbs. pork loins
    3 tblspns. Cure #1
    4 qts. icewater
    ¾ cup powdered dextrose
    2 tblspns. Mapleline (maple flavoring)
    1 cup salt

    Rinse the loins well following the fifth day brining, and pat them with a paper towel. I like to roll Smoked Pork Loin in plenty of freshly cracked black peppercorns before they go into the smoker. The meat is slowly smoke-roasted to an internal meat temperature of 150°F. (66°C.), making it one of the most delicious types of “ham” you might slide across your tongue! As a reference, ten pounds of loin requires about six or seven hours cooking in a 200°F. oven or smoker. Two hours actual smoking is plenty.

    “On the trail” without refrigeration, a portable cooler containing cubed ice or snow may be used to cover and keep the water and the loins as close to 38° F. (3° C.) as possible while the meat cures. As the ice melts, the solution becomes weaker and diluted as water is poured off each day. Compensation for the loss of salt and cure must be made by adding a teaspoon of Cure # 1 and two tablespoons salt, once a day on each of the last three days of curing. Be sure to completely dissolve the cure into the water just before adding more ice to the cooler to compensate for that which has melted. (If you are using snow, be sure to pack it inside a large, plastic, zip-lock type bag.) At the end of the fifth day, soak the loins in cold, clean, water for an hour. Dry the loins completely before smoking them. Lots of folks roll Canadian Bacon in yellow cornmeal rather than black pepper. They call it “peameal bacon”. Some misunderstood souls even omit the smoking.

    Chuckwagon’s “Horseradicot Sauce”
    (Horseradish-Apricot Sauce For Pork)
    1 cup Apricot jam
    ¼ cup (4 tblspns) tomato paste
    ¼ cup (4 tblspns) lime juice
    ¼ cup (4 tblspns) bourbon
    5 Tblspns. cider vinegar
    2-1/2 Tblspns. ketchup
    2 Tblspns. minced green onion
    2 cloves garlic (minced)
    1-1/2 Tblespns prepared horseradish
    1 Tblspn. soy sauce
    1 Tblspn. brown sugar
    1 Tblspn. Worcestershire sauce
    1 Tblspn. minced fresh ginger
    ½ tspn. hot pepper flakes

    Simmer all ingredients (except the horseradish) in a saucepan over medium-low heat for ten minutes, stirring often. When the sauce reduces to a thick liquid, allow it to cool. If the sauce is too thick, add a little water. When the sauce has returned to room temperature, stir in the horseradish until thoroughly blended.

    Best Wishes,
    Chuckwagon

  4. “Rattlesnake Rub ‘N Roast”
    (Cookin’ A Western Diamond Back Rattler – Bite ‘em Back!)

    Did you know there are 32 species of Crotalinae and seventy sub-species? As Ray would say, “Boy Howdy”! I’m sure lots of others know a heck of a lot more than I do about these critters, but I couldn’t help postin’ my recipe for the WESTERN diamondback. My ol’ fishin’ partner got nabbed in the sagebrush by one of these devils and it screwed up his entire immune system for the rest of his life.

    If you kill a rattler for supper, step on its head, cut it off and leave it alone. The unpredictable reflexes of the reptile may yet deliver venom up to twenty minutes more. As with any other meat, the flesh must be cooled before cooking it. Wash the flesh, pat it dry, and keep it clean. If you are going to use the head, skin, and rattles to fashion a great hatband that will bewilder, amaze, and impress everyone you cleverly and subtly bump into, make sure the reptile is dead as a can of store-bought corned beef before you start operating. Hang the snake by tying a strong cord around its flesh behind the head. Separate the head from the flesh but not the skin. Make a vertical slice down the belly almost to the rattles. Eviscerate the innards but leave the rattles connected to the skin as you easily pull the skin from the snake. Roll the head, skin, and rattles in plenty of salt, refrigerate the thing, and take it to a taxidermist as soon as possible, or get busy yourself, tanning the skin and preserving its head.

    Having removed the entire contents from inside the snake, thoroughly wash and cool the meat. Slice it into two inch sections including the rib bones, and then rub the meat with a little black pepper, salt, onion powder, garlic powder, and a bit of cayenne pepper. Pan-fry the pieces in butter or grill them over mesquite coals. The meat is not exceptionally flavorful, and contrary to popular belief, it doesn’t taste like chicken. It tastes like… a gall-derned old rattlesnake. Actually, they aren’t too bad, and I’d rather see one spread out on the grill than coiled in the sagebrush.

    Chuckwagon’s “Rattlesnake Steep”
    (20 Minute Marinade For Lean Fish Or Rattlers)

    Juice of 1/2 lemon
    1/2 cup grape seed oil
    1/2 tsp. white wine vinegar
    1 tspn. dried herbs of choice

    “Robber’s Roost Rattlesnake Venom”
    (Hot N’ Spicy Sauce For Chicken Or Rattler)

    1 cup Frank’s Red Hot Pepper Sauce
    1/4 cup cider vinegar
    2 tspns. brown sugar
    1/4 cup honey
    1 tspn. black pepper
    1 tspn. cayenne pepper
    1/2 stick of butter

    Best Wishes,
    Chuckwagon

  5. Moroccan Style Chicken Sausages
    . . . . . . . By el Ducko
    Introduction: Inspired by the taste of Merguez sausages (lamb) and the spiced foods of Morocco, this recipe is an adaptation of a favorite spiced, grilled chicken recipe to sausage.

    Chicken is quickly and easily prepared and cooked, either whole or in a few parts. Once killed, the chicken requires careful handling and refrigeration until cooked and eaten. Historically, reliable refrigerated storage has not been readily available in Morocco. Perhaps for this reason, most chicken dishes are prepared using fresh chicken.

    The popular sausage is Merguez, which is made of lamb. Lamb requires extensive butchering, compared with chicken, but can be stored longer. Sausage recipes for other than lamb are rarely found in the Muslim world. Beef requires extensive grazing, compared with sheep, and for religious reasons pork is unacceptable.

    The Recipe: One of my favorite recipes comes from cook book author Tess Mallos, who has written extensively about the foods of the Mediterranean region. The following is adapted from her “Spiced Grilled Chicken” recipe in “Cooking Moroccan,” Thunder Bay Press, San Diego, pages 60-61. In adapting the recipe, several issues need to be considered. For one thing, Moroccans would never use hog casings out of religious considerations. For another, chicken needs to be more thoroughly cooked than other meats, due to concerns over bacterial contamination. But fortunately, the smaller diameter sheep casings mean the sausages are more thoroughly cooked, and crisp up a bit, like grilled chicken would. That little bit of char tastes great.

    Basis: 1 Kilogram boned chicken leg quarters (with skin)
    . . . . . . . style: fresh . . . . . . fat: 20.2%, salt: 0.83% . . . .
    0.00890 kg – 1.49 tsp – – 8.900 gm – 0.83% salt (coarse non-iodized) – 1 tsp, increased to 1.5
    0.85000 kg – – – – – – -850.000 gm – 79.63% – chicken thighs+skin,or meat of two 1#-10oz chickens
    0.02000 kg – 20.00 ml – -20.000 gm – 0.019% – Fat: olive oil – 4 tsp
    0.15000 kg – – – – – – -150.000 gm – 14.05% – Skin/fat to total 1kg chicken
    0.02000 kg – 20.00 ml – -20.000 gm – 1.87% – lemon juice – 4 tsp
    0.00150 kg – 0.50 tsp – – 1.500 gm – 0.14% – turmeric – pinch of saffron
    0.00800 kg – 3.20 tsp – – 8.000 gm – 0.75% – garlic (fresh) – 2 cloves
    0.00320 kg – 1.52 tsp – – 3.200 gm – 0.30% – paprika sweet – 1-1/2 tsp Spanish
    0.00050 kg – 0.28 tsp – – 0.500 gm – 0.05% – cayenne (ground) – 1/4 tsp
    0.00420 kg – 2.00 tsp – – 4.200 gm – 0.39% – cumin (ground) – 2 tsp
    0.00110 kg – 0.52 tsp – – 1.100 gm – 0.10% – pepper (black) – 1/2 tsp
    —————-
    1.0674 – – – – total weight, kg of sausage (ignores casing)
    Volumes are approximate.

    Cooking Instructions: To prepare the chicken, bone out chicken leg quarters or legs and thighs, saving both meat and skin. Refrigerate at every opportunity. In preparation for grinding, chill to the point that the meat/skin are partially frozen.

    Abstract:
    Pickle: – – – –
    Grind: – – – – Bone out chicken leg quarters, saving both meat and skin. Cut into 1-1/2″ or smaller pieces. Chill until nearly frozen. Grind fat and meat with 3/8″ plate. Chill.
    2nd Grind: – –
    Mix: – – – – – Add all ingredients. Mix until primary bind. Chill.
    Stuff & Tie:- -Stuff into 22mm sheep casings, 6″ to 8″links. Chill again.
    Rest: – – – Refrigerate 2 hours or overnight.
    TO COOK: Charcoal or grill medium heat for 20 minutes, until sizzling and beginning to char.
    Smoke: – – – – DO NOT SMOKE
    Cool: – – – –
    Store: – – – – Consume or freeze within 3 days.
    Package: – – – Vacuum plastic pack.

  6. I was lucky enough to get some venison from a friend so I made a batch of Venison sticks.

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  7. 3lbs / 1360 grams venison
    2lbs / 900 grams pork back fat or fatty pork
    2 ounces / 56 grams salt
    1 teaspoon / 7 grams cure #1
    1 tablespoon / 16 grams black pepper
    4 garlic cloves minced (see note)
    2 tablespoons / 16 grams mustard seeds, toasted and ground
    1 teaspoon / 2 grams fresh nutmeg
    1 teaspoon / 2 grams ground cardamon
    1 teaspoon / 2 grams coriander seeds, toasted and ground
    1 teaspoon Red pepper flakes
    20 feet sheep casings or 19 mm collagen
    1. The picture didn’t post and I see no “edit” button to try and fix it

      (ED. Note:) Nope! For some reason, nobody except CW and I can paste picture links in correctly. WordPress is truncating them, and I can’t figure out why. (…possibly related to phase of moon?) We’re working on a fix, which we’ll tell you about just as soon as we can make the dang thing up. …er, make it work.
      Best I can suggest is to go ahead and paste it, just like you did (it’ll disappear) and I’ll come along later and fix it for you.
      “Sorry about that.” “Have a nice day.”
      Duk

      😀

      1. Thank you for the fix Sir Duk ! I forgot to edit the recipe before I did the copy/paste. I would cut the amount of mustard and cardamon in half. The “note” for the garlic is just to use CW’s tip of cooking the garlic in a small amount of salt water and olive oil and then puree and add to meat mix

  8. I made some turkey sausage a while back and last night I used some of it in a pie with gravy and mixed veggies. Two slices of the sausage and a ladle of gravy and veggies and all wrapped in a short pastry.
    ” alt=”x” />

    1. We’ll all have to tinker around with the photo “including” part. I made the “spam checker” back off so as to allow up to 5 links, but it didn’t help. …gonna need some code.
      Sorry- – it’s now on my “To Do” list. (Do you remember Hans Conried as “Uncle Toudouze” on the Danny Thomas show?)
      Duk
      😀

      1. The program also ignores the “remember me” check box. 😉 You are gaining on it.
        I made some hot smoked Polish sausage using a very dry frozen turkey and 3.5 pounds of pork trimming for the fat. Stuffed into 60 mm fiber casings smoked over oak and finished in the oven.

        1. The “remember me” bit is, I think, handled by your own browser writing a “cookie” and, if you have cookies blocked it won’t remember. But maybe I’m wrong. (Munch, munch.) I often get confused by all this stuff, especially when eating cookies.

          I’m trying out a picture attachment plug-in, this morning, that doesn’t solve our multiple images problem but does handle image size better, plus it allows folks to post PDF files of, say, recipes (hint, hint). …will keep on trying. There’s BOUND to be a way to do multiple images in a WordPress comment.
          Duk
          😀

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