7 – SAUSAGE RECIPES INDEX……..              (Best Collection Anywhere!)

7 – SAUSAGE RECIPES INDEX…….. (Best Collection Anywhere!)

SausagesWest Sausage Recipes

Sausage Recipes Index (A Collection Of The Best Sausage Recipes Anywhere!)

Andouille:

Bacon:

Barbecue: (higher-temperature smoke cooking)

Beef Rounds (brined)  http://sausageswest.com/wp-content/uploads/2014/12/Buffalo-Bend-Beef-Rounds-_brined_.pdf

Beef Stick (garlic)  http://sausageswest.com/wp-content/uploads/2014/12/Grubstake-Garlic-Beef-Stick.pdf

Beef Stick (Smoky)  http://sausageswest.com/wp-content/uploads/2015/08/Saddle-Bum-Smoky-Beef-Stick-collection.pdf (F-LC fermented summer sausage)

Blood sausage:

Bologna http://sausageswest.com/wp-content/uploads/2015/04/Bad-Bob-Bologna.pdf

Bratwurst   http://sausageswest.com/wp-content/uploads/2014/12/Bratwurst-Smoked-Marianski.pdf

»»» Longer Topic: Brining and Brine Curing  http://sausageswest.com/wp-content/uploads/2014/12/Brining-And-Brine-Curing-A-Whole-Muscle-Meat.pdf

see also http://sausageswest.com/wp-content/uploads/2017/04/Pops-guide-to-CURING-and-SMOKING.pdf

Brisket (High-temperature smoked/cooked)  http://sausageswest.com/wp-content/uploads/2014/12/Bad-Man-Barbecued-Brisket.pdf

Bronsonville Jots  http://sausageswest.com/wp-content/uploads/2014/12/Bronsonville-Jots.pdf

Brooklyn’s Jamaican Breakfast Sausage http://sausageswest.com/wp-content/uploads/2015/04/Brooklyn-Jamaican-Bkfst-Sausage.pdf

Brown-n-Serve Breakfast Sausage  http://sausageswest.com/wp-content/uploads/2014/12/Bad-Bob-Brown-n-Serve-Breakfast-Sausage.pdf

Canadian Bacon   http://sausageswest.com/wp-content/uploads/2014/12/Saddlebum-Canadian-Bacon.pdf

Capocolla  http://sausageswest.com/wp-content/uploads/2014/12/Cow-Kickin-Capocollo.pdf

Cervelatpolse (Thuringer Cervelat Summer Sausage)  http://sausageswest.com/wp-content/uploads/2014/12/Cervelatpolse-Thuringer-Cervelat.pdf

Chicken Sausage  http://sausageswest.com/wp-content/uploads/2014/12/Turkey-or-Chicken-Breakfast-Sausage.pdf

Chili (Vegetarian and otherwise) http://sausageswest.com/wp-content/uploads/2016/05/Chili-Vegetarian-and-original.pdf

Chipped Beef  http://sausageswest.com/wp-content/uploads/2014/12/Chipped-Beef-S-O-S1.pdf

»»» – Longer Topic: Chorizos of the Western World (by el Ducko) http://sausageswest.com/wp-content/uploads/2015/05/CHORIZO-Bible.pdf

 see also Chorizo  http://sausageswest.com/chorizo/

Chorizo (Mexican)  http://sausageswest.com/wp-content/uploads/2014/12/Chorizo-Mexican-by-el-Ducko.pdf

Cold Smoked Fish  http://sausageswest.com/wp-content/uploads/2014/12/Cold-Smoked-Tuna.pdf

…see also : Fish – Cold Smoking – our main collection of technology & recipe articles – http://sausageswest.com/cold-hot-smoking/

Corned Beef, Pastirma, and Pastrami Recipes http://sausageswest.com/wp-content/uploads/2016/01/Collection-Pastirma-Pastrami-Recipes.pdf

Crawfish Sausage   http://sausageswest.com/wp-content/uploads/2014/12/Shrimp-or-Crawfish-Cajun.pdf

Csabaii (Hungarian)  http://sausageswest.com/wp-content/uploads/2015/12/CsabaiiKleckner.pdf

Cumberland Sausage http://sausageswest.com/wp-content/uploads/2015/07/Cumberland-Sausage.pdf
…see also Scotch Eggs

Debreziner (Kranska)  http://sausageswest.com/wp-content/uploads/2014/12/Debreziner-Kranska.pdf

Deer Sausage (Italian-smoked)  http://sausageswest.com/wp-content/uploads/2014/12/Italian-Style-Deer-Sausage.pdf

Deviled Ham  http://sausageswest.com/wp-content/uploads/2014/12/Deviled-Ham.pdf

Duck (grilled)  http://sausageswest.com/wp-content/uploads/2014/12/Desolation-Duck-Grilled-w-sauces.pdf

Duck (Roasted)  http://sausageswest.com/wp-content/uploads/2014/12/Desolation-Duck-Grilled-w-sauces.pdf

English Bangers  http://sausageswest.com/wp-content/uploads/2015/04/Boot-Jack-Barbed-Wire-Bangers.pdf

»»» – Longer Topic: Fish, Salting and Smoking  http://sausageswest.com/salting-smoking-fish/

»»» – Longer Topic: see also Hot & Cold Smoking http://sausageswest.com/cold-hot-smoking/ for additional recipes

Fish, Cold Smoked  http://sausageswest.com/wp-content/uploads/2014/12/Cold-Smoked-Tuna.pdf

…see also : Fish – Cold Smoking – our main collection of technology & recipe articles – http://sausageswest.com/cold-hot-smoking/

Fleischkaese (Swiss)  http://sausageswest.com/wp-content/uploads/2014/12/Swiss-Fleischkaese.pdf

Frankfurter, Old Fashioned  http://sausageswest.com/wp-content/uploads/2014/12/Old-Fashioned-Frankfurter.pdf

Fuet   http://sausageswest.com/wp-content/uploads/2014/12/Longriders-Latigo-Spanish-Fuet-fermented.pdf

Garlic Beef Stick  http://sausageswest.com/wp-content/uploads/2014/12/Grubstake-Garlic-Beef-Stick.pdf

Garlic-Sage Sausage  http://sausageswest.com/wp-content/uploads/2014/12/Fresh-Garlic-Sage-Sausage.pdf

Goose (grilled)  http://sausageswest.com/wp-content/uploads/2014/12/Smoked-Grilled-Goose.pdf

Gravlax, Cold-Smoked http://sausageswest.com/wp-content/uploads/2017/01/Cold-Smoked-Gravlax.pdf

Gravy, Tidal Wave Turkey http://sausageswest.com/wp-content/uploads/2014/12/more-thoughts-on-Tidal-Wave-Turkey-Gravy-by-Chuckwagon.pdf

Gyros  http://sausageswest.com/wp-content/uploads/2014/12/Gyros-Alton-Brown.pdf

Ham:

»»» – Longer Topic: Dry Cured & Smoked (“Country”) Hams

Hamburgers, “Hip Shot” Hamburger Sausage (with soy protein concentrate) – by Chuckwagon: http://sausageswest.com/wp-content/uploads/2014/12/Hipshot-Hamburgers-Chuckwagon.pdf

Hot Dogs:

Italian Hot   http://sausageswest.com/wp-content/uploads/2014/12/Italian-Sweet-or-Hot-Sausage.pdf

Italian Sweet   http://sausageswest.com/wp-content/uploads/2014/12/Italian-Sweet-or-Hot-Sausage.pdf

Jerky  http://sausageswest.com/wp-content/uploads/2014/12/Jerky-Rocky-Mountain-Rawhide.pdf

Kabanosy  http://sausageswest.com/wp-content/uploads/2014/12/Cactus-Jack-Kabanosy.pdf

Kielbasa:

Knackwurst  http://sausageswest.com/wp-content/uploads/2014/12/Knackwurst.pdf

Knockwurst  http://sausageswest.com/wp-content/uploads/2014/12/Knackwurst.pdf

Krainerwurst (Slovenian smoked)  http://sausageswest.com/wp-content/uploads/2015/08/Krainerwurst-comments-recipe.pdf

Lamb Preparation   http://sausageswest.com/wp-content/uploads/2014/12/Lamb-Preparation.pdf

Lamb Recipes:

»»» – Longer Topic:

Landjager (Swiss)  http://sausageswest.com/wp-content/uploads/2014/12/Swiss-Landjager.pdf

Lomo Embuchado  http://sausageswest.com/wp-content/uploads/2014/12/Aces-And-Eights-Lomo-Embuchado.pdf

Loukaniko  http://sausageswest.com/wp-content/uploads/2014/12/Loukaniko-Fresh-Greek-Sausage-Len-Poli.pdf

Mazzafegati  http://sausageswest.com/wp-content/uploads/2014/12/Mazzafegati-pork-liver-sausage-Polcyn.pdf

Meat Sticks  http://sausageswest.com/wp-content/uploads/2014/12/Robbers-Roost-Rawhide-meat-sticks.pdf

Merguez (lamb sausage)  http://sausageswest.com/wp-content/uploads/2014/12/Merguez-Morocco-Peary-Reavis.pdf

Mettwurst (German)  http://sausageswest.com/wp-content/uploads/2015/03/Mettwurst-recipe.pdf

Morcilla (see: blood sausages)  http://sausageswest.com/wp-content/uploads/2015/03/Morcilla-Recipes.pdf

Onion Sausage  http://sausageswest.com/wp-content/uploads/2014/12/Outlaw-Onion-Sausage-loose-fresh.pdf

Pancetta (Lone Peak) by Jim & Jean http://sausageswest.com/wp-content/uploads/2015/07/Lone-Peak-Pancetta.pdf

Pastrami  http://sausageswest.com/wp-content/uploads/2014/12/Lone-Peak-Pastrami-Mustard.pdf

see also: Pastrami – Eye of Round by Shuswap http://sausageswest.com/wp-content/uploads/2015/09/Pastrami-Eye-of-Round.pdf

see also: short cut pastrami recipe from corned beef http://sausageswest.com/wp-content/uploads/2016/11/Pastrami-_shortcut-from-uncooked-Corned-Beef.pdf

see also: Pastirma, Pastrami, and Corned Beef Recipes http://sausageswest.com/wp-content/uploads/2016/01/Collection-Pastirma-Pastrami-Recipes.pdf

Pepper Sausage  http://sausageswest.com/wp-content/uploads/2014/12/Drag-Riders-Pepper-Sausage.pdf

Pepperoni (2 types)  http://sausageswest.com/wp-content/uploads/2015/03/Two-Types-Of-Pepperoni.pdf

Pepperoni Stick http://sausageswest.com/wp-content/uploads/2014/12/Wounded-Witch-Trick-or-Treat-Pepperoni-Stix.pdf

Proscuitto   http://sausageswest.com/wp-content/uploads/2015/04/Pistolero%E2%80%99s-Proscuitto-Italian-Prosciutto-Ham.pdf

Proscuitto (Italian Dry-Cured)  http://sausageswest.com/wp-content/uploads/2015/04/Pistolero%E2%80%99s-Proscuitto-Italian-Prosciutto-Ham.pdf

Salami di Allessandra  http://sausageswest.com/wp-content/uploads/2014/12/Salami-di-Alessandra.pdf

Salmon, Smoked

»»» – Longer Topic: Salting and Smoking Fish  http://sausageswest.com/salting-smoking-fish/

»»» – Longer Topic: Smoked Fish, Hot & Cold  http://sausageswest.com/cold-hot-smoking/

Saucisson d’Arles, …d’Alsace, …Sec http://sausageswest.com/wp-content/uploads/2016/10/Saucisson.pdf

Sausages of Eastern Europe http://sausageswest.com/wp-content/uploads/2016/10/Sausages-of-Eastern-Europe.pdf

  • Austrian Käsekrainer
  • Austrian Summary
  • Hungarian Winter Salami
  • Hungarian Sausage (Hazi Kolbasz)
  • Slovak Potato Sausage (Bobrovecke Droby)
  • Romanian Mititei
  • Bulgarian Summary
  • Bulgarian Sausage (Family Recipe w/chicken gizzards)
  • Croatian/Serbian Cevapcici #1
  • Croatian/Serbian Cevapcici #2
  • Ukrainian Kovbasa (with peperivka vodka)
  • Serbian Domestic Sausage (Srpska Kobasica)
  • Serbian Domestic Sausage #2 (Family Recipe)
  • Kulen (summary)
  • Slavonski Kulen
  • Slovenian Smoked “Salami”

Scotch Eggs http://sausageswest.com/wp-content/uploads/2015/10/Scotch-Eggs.pdf

…see also Cumberland Sausage http://sausageswest.com/wp-content/uploads/2015/07/Cumberland-Sausage.pdf

Serbian Sausages (pork, paprika, fermented) http://sausageswest.com/wp-content/uploads/2016/08/Serbian-Sausage-1.pdf

Shrimp Sausage  http://sausageswest.com/wp-content/uploads/2014/12/Shrimp-or-Crawfish-Cajun.pdf

Smoked Trout  http://sausageswest.com/wp-content/uploads/2014/12/Rocky-Mountain-Trout.pdf

Smoke-n-Choke Brined Turkey  http://sausageswest.com/wp-content/uploads/2016/11/Smoke-n-Choke-Turkey.pdf

Sopressata: http://sausageswest.com/wp-content/uploads/2016/02/Sopressata.pdf

Sujuk, in “Seeking Sumac Sausage – Sujuk?” : http://sausageswest.com/wp-content/uploads/2016/02/Seeking-Sumac-Sausages.pdf

Summer Sausage:

Texas Hot Links  http://sausageswest.com/wp-content/uploads/2014/12/Texas-Hot-Links.pdf

Turkey:

UMAI: (under development)

»»» – Longer Topic: Dry Aging, Fermenting, etc with Umai bags

Venison Links (semi-dry cured)  http://sausageswest.com/wp-content/uploads/2014/12/Lodgepole-Canyon-Venison-Links.pdf

Venison Sticks  http://sausageswest.com/wp-content/uploads/2015/01/Venison-Sticks-Gray-Goats.pdf

Longer Topics:

»»»Longer Topic: Andouille Cajun Style + Chaurice

»»» – Longer Topic: Brining And Brine Curing A Whole Muscle Meat

»»» – Longer Topic: Chorizos of the Western World (by el Ducko)

»»» – Longer Topic: Salting and Smoking Fish

»»» – Longer Topic: Dry Cured & Smoked (“Country”) Hams

also: Wet Cured and Smoked Hams

»»» – Longer Topic: Lamb Preparation

»»» – Longer Topic: Smoke-n-Choke Turkey plus more thoughts on Tidal Wave Turkey & Gravy by Chuckwagon

»»» – Longer Topic: Dry Aging, Fermenting, etc with Umai bags

How to Do It:
To comment, or to submit a recipe, go to one of the other topics and submit it there.Topic “The Hitchin’ Post” is ideal if you can’t decide which topic to choose.

 

Sausage Recipes

71 thoughts on “7 – SAUSAGE RECIPES INDEX…….. (Best Collection Anywhere!)

  1. PuhLEEEEZE! …make him STOP! (…sob)

    Naw. Actually, I just finished inputting and putting in Chuckwagon’s most recent batch of recipes. You can find ’em over at the main website, SausagesWest.com, under “Departments” in the “Sausage Recipes (Other Recipes Too!)” heading [along the left side]. There’s some “good eatin’ ” in there (except maybe for the duck recipes). The lamb recipes look particularly good. Try ’em!
    Duk

  2. Brown n’ Serve Breakfast Sausage

    I believe lots of folks rush out of the house in the mornings without eating a proper breakfast because there just isn’t time to cook. So, on their way to work they dip a cold doughnut into some hot coffee that’s supposed to get them through half a day’s work. On the ranch, we ALWAYS ate breakfast and took our time doing it too, because at 5:00 A.M. it had to keep us in the saddle until noon.

    I realize times have changed and many folks these days just skip breakfast altogether because it’s just not convenient to make it. Well, now there’s a solution. What would you think if I told you how you could have a hot, cooked, delicious breakfast sausage sandwich in less time than it takes to brew a pot of coffee? And what if I told you there was only about 15 seconds of actual preparation. Would you change your mind about eating in the morning? The solution is to make a large diameter cooked-cured type sausage ahead of time, refrigerate it, and simply slice a half-inch disc from it and slap it into a red-hot skillet with no added oil. The sausage has already been “prep-cooked” for safety and now all you have to do is finish “browning” or searing it, then slap it on a bun.

    Okay, ready, set, go! Turn the front burner of your stove on high and place a “dry” skillet on it. Remove the sausage from the refrigerator and cut off a nice disc of meat. Remove the ring of wrapper and toss the sausage into the skillet. While it is browning, take half a minute and put on the coffee. Now, turn the meat over in the skillet and allow it to cook another half minute on the other side. When your sausage has browned and is hot all the way through, pour the coffee and slap the meat on a bun. I like a croissant bun for this. This is “fast food” cowboys! But it’s also a very nice breakfast sandwich – prepared in less than 5 minutes with a cup of coffee to boot. Okay, here the background on the project:

    Pork that is “par-cooked” has been heated higher than an internal temperature of 137°F. (58°C.), but less than 148°F. (64°C.) eliminating any possible trichinella spiralis. When the pork product is heated above 148°F. (64°C.) but below 154°F. (68°C.), it becomes “fully-cooked” and “ready to eat”. This final cooking step ensures the destruction of all sorts of other bacterial pathogenic microorganisms including staphylococcus aureus, escherichia coli serotype 0157:H7 and 0121, salmonella enteritidis, clostridium perfringens, listeria monocytogenes, campylobacter jejuni, shigella, bacillus cereus, as well as various non-bacterial parasites such as cryptosporidium paryum and of course, trichinella spiralis. However, this is a non-fermented product and remains perishable. Please keep it refrigerated.

    Meat Prep – Cooking Temperatures

    Under cooked Below 137°F. (58°C.)
    Par – cooked 137°F. (58°C.) to 148°F. (64°C.)
    Fully Cooked 148°F. (64°C.) to 154°F. (68°C.)

    Bad Bob’s “Brown n’ Serve” Breakfast Sausage
    Cured And Smoke-Cooked Type Sausage – (Make Ahead Of Time)

    9 lbs. pork butt (with fat)
    1 lb. pork back fat
    2 tspns. Cure #1
    4 tblspns. salt
    2 cups soy protein concentrate
    1 cup dried parsley
    1-1/2 tspns. black pepper (coarse grind)
    1 tspn. red pepper
    2 tspns. granulated garlic
    2 tspns. sage
    ½ tspn. ground marjoram
    ½ tspn. ground nutmeg
    Pinch of ground cloves
    1 cup ice water
    4-7/8” red fibrous casing

    Place the grinder knife and plate into the freezer while you separate the fat from the lean meat. Using a sharp knife, cut all the fat into smaller pieces (for the grinder), then freeze the fat. Cut the meat into 1-1/2 ” cubes and place it into the freezer until it nearly freezes. Grind the nearly-frozen meat using the 3/8” plate and the frozen pork fat using a 3/16” plate. Work in small batches and do not allow the fat to smear. Place the ground fat back into the freezer. Mix the Cure #1 with a little water for uniform distribution and add it to the meat. Add the soy protein to the meat and distribute it with your hands. Add the remaining herbs and spices with a little water, then knead and mix the meat to develop the primary bind. When it becomes “sticky”, add the frozen fat to the mixture, folding it evenly throughout the mixture with your hands.

    Stuff the sausage into 4-7/8” red fibrous casings and clamp them with hog rings or tie them with heavy cotton butchers twine. Use a needle to pinprick any possible air bubbles. Place the sausages into a preheated 130°F. (54°C.) smokehouse for an hour introducing hickory smoke. Raise the smokehouse temperature to 170˚ F. (77˚C.), continuing to smoke the sausages until their internal meat temperature (IMT) reaches 148˚ F. (64˚C.). Remove the sausages, showering them with cold water until the IMT drops to less than 90°F. (32°C.). Refrigerate the sausages overnight before slicing half inch thick slices to pan fry for breakfast.

    If you do not wish to smoke the sausages, you may certainly use your kitchen oven to prep cook the sausages. Simply lay them on an oven rack and bake them at only 220˚ F. (104˚C.) until the IMT reaches 148˚ F. (64˚C.). Be aware that this type of sausage remains perishable and must be kept under refrigeration.

    Best Wishes,
    Chuckwagon

  3. Butchering And Cleaning Your Own Whole Chicken Or Poultry

    Processing and preparing a living, cacklin’, chicken for the dinner table is not trouble-free, nor is the procedure enjoyable or pleasant, although butchering the bird is inevitably essential if folks are to enjoy eating poultry inside a secluded ranch house situated high in the backcountry. As much as people would like to avoid it, they may have to take matters into their own hands now and then – and quite frankly, there is no way to describe the processing of a chicken other than to do it bluntly. Now, take a sharp meat cleaver out into the yard, and git’ really nasty with the thing. Find a tree stump and prepare to chop a chicken’s head off. Using one quick, clean, stroke of the blade, be humane. I realize it may be just a chicken, but the thing is giving up its life to help prolong yours, so give it a little respect.

    Scald the chicken, dipping it into 170-degree F. hot water containing a little dish detergent (breaks up oils in the feathers) to loosen its “pulchritudinous plumage” fer’ pluckin’! Avoid boiling water, as it will initiate the cooking process. Submerge the bird only about five seconds while agitating it, as an even scald is attained. The bird should be dipped in cold water immediately to prevent burning of the skin. Remove the feathers and note the small hairs remaining. Being careful not to scorch the skin, you can easily singe these hairs using any flame.

    Remove the chicken’s feet by placing a knife blade into the little divot inside the joint, and over the tendon that attaches the thigh to the foot. Applying downward pressure, cut straight through the joint then wash your hands again (and often) to maintain cleanliness.

    Evisceration is a polite word for “gutting”. Do it with the least possible mess by first tying off the esophagus to prevent leakage afterward. Make a shallow cut through the skin between the drumsticks, following the slight curvature of the raised portion of the breast. Removal of the internal organs may be made through a longer lateral incision made through the skin of the abdomen extending to the area just above the anus and tail (removed later). Avoid stabbing or damaging the intestines using the knife carefully. As soon as the bird has been opened, wash everything involved using a steady stream of water, safeguarding sanitation. Inserting a hand into the cavity between the intestines and carcass, scrape out the material along the top inside (the side nearest the breast). As the bird’s shape begins to curve downward near the throat, carefully pull out the inside intestines without breaking the esophagus, allowing them to hang over the tail once outside the carcass. The bundle will now be held only by one intestine leading to the cloaca (bird anus). Sever the entire accrual using one clean cut of a knife, and then cut around the anal opening removing any undesirable tissue. Now that there’s a bit more working space, remove the trachea (windpipe).

    The gizzard is the largest, firmest internal organ you’ll find while cleaning a chicken. This organ serves as the bird’s “teeth” where mechanical digestion takes place-using grit to grind up food. Folks preferring to consume the gizzard must first do a bit of prep work. Open up one end using a knife, slicing through the red meat until the cut is deep enough to see a very tough, white tissue lining protecting the gizzard muscle from the grit inside. Beneath the tissue is a yellowish sac, containing a mixture of food and gravel, which must be removed. An experienced butcher equipped with a sharp knife may skillfully cut through the first inner white layer using the precision of a surgeon, without opening or tearing the yellowish sack (which must be discarded). However, many “dudes” hurriedly split the gizzard in half lengthwise, rinse it out well, and then peel away the yellowish layer.

    Remove the neck from the body for making great gravy. Many people also like to save and eat the heart. Located between the wings, it is dark and oblong shaped, and slicing away the attached blood vessels just above the layer of fat, will make it appear better dressed. Before freezing the chicken and its parts, wash and flush it thoroughly with clean, cold water.

    Types Of Chicken

    Chickens are usually classified according to age. Young chickens, eight weeks old, have grown to 4 pounds. They are tender and plump for broiling or frying. Roasting chickens are older and fatter. Here’s the scoop:

    A “broiler-fryer” is an all-purpose chicken weighing from three to three and a half pounds and its best to purchase the whole bird allowing at least ½ pound per serving with the bones intact. Pre-cut chicken found in supermarkets offer greater convenience but will cost more per pound. As a general rule, remember “the bigger the bird, the more meat in proportion to the bone”.

    A “roaster” is a chicken with a bit of age on his old hyde. A bit larger and older than the broiler-fryer, the “roaster” weighs in anywhere from four to six pounds. Its tender meat is ideal for roasting.

    A “stewing chicken” is a hen, weighing from 4-1/2 to 6 pounds. This mature and less tender bird is best cooked by simmering it in stews and soups.

    “Cornish Game Hens” (Rock Cornish Hens) are small, young, and specially bred chickens. Cornish hens have all white meat and only weigh from one to one and a half pounds. Allow one bird per person in your recipes.

    Cutting Up Your Own Whole Chicken

    Place a whole cleaned chicken upon a cutting surface with the breast side up. Remove a wing by cutting into the wing joint with a sharp boning knife, slightly rolling the blade as it finds its way through the curve of the joint. Repeat the process with the other wing.

    Remove the legs by cutting the skin between the thighs and the body. Slice through the meat between the tail and the hip joint on each piece. Bend a leg back until the hip joint pops out; cut around the bone and through the remaining meat and skin.

    Next, locate the line of fat that runs between a drumstick and thigh. Drumsticks are separated from thighs by cutting along this line. Find the joint by flexing the leg and thigh. Pop it! Then cut through the joint.

    Cut the breast from the backbone by holding the body and neck down and cutting along each side of the backbone through the rib joints. Place the breasts with their skin sides down and cut through the white cartilage at the neck to expose the keel bone. This is the dark bone at the center of the breast. Bend back both sides of the breast to pop out the keep bone, and then cut the breasts into halves with a knife or poultry scissors. Remove the skin from a whole chicken breast then place the meaty side down on a cutting board. Cut through the white cartilage to expose the keel bone then bend the breast halves back until the keel bone pops away from the meat. Place a finger along each side of the keel bone to loosen it, and then pull it out. It may come out in pieces. To remove the rib cages, insert the tip of a knife beneath the long rib bone and cut the ribs away from the meat. Cut through the shoulder joint to free the entire rib cage. To remove the wishbone, slip the knife beneath the white tendons on either side of each breast, loosen and remove the tendons. Cut the breast into two pieces.

    Brining

    Brining (brine soaking) meat or poultry with salt and sugar water is a procedure used to increase its moisture holding capacity. This water retention (about 20% more weight) allows a longer time for collagen to be broken down resulting in a moister product when it is cooked. Through osmosis, the salt and sugar enter the cells causing their proteins to denature or unravel. This interaction results in the formation of a moisture-capturing gelled matrix that keeps liquid from leaking out of the meat as it cooks.

    Normally, as meat cooks, the loss of moisture is minimal below 120 degrees F. As the temperature of 140 degrees is approached, a significant amount of water is released. The meat cells begin to break down at temperatures higher than 140 F. resulting in even more moisture loss even though the actual juices of the meat are quite safe. Scientists believe that salt and sugar placed into the cells by brining, enable the proteins to stay bonded together longer at temperatures over 140 F., while retaining moisture. Consequently, many chefs and especially BBQ’ers regard brining as a mandatory procedure inside their kitchens whenever preparing fowl. Be aware there are limitations to consider, especially using salt, whenever brining meat, as many traditional barbecue cuts, including brisket, ribs, and pork shoulders, may end up tasting like ham! To make a good barbecuing brine, add a quarter cup each of uniodized salt and sugar to a quart of water and soak meat for an hour. If you are going to grill the meat over high heat, lighten the salt and sugar by half. If you are going to bake or barbecue a turkey or a chicken, try the following brine.

    “Frontier Fowl Fluid”
    (Poultry Brining Solution)

    1 gallon water
    1 cup uniodized salt
    ½ cup molasses
    2 tblspns. minced garlic
    2 tspns. onion powder
    ¼ cup black pepper
    2 tspns. liquid smoke or ½ oz. maple flavoring

    Brined poultry means flavor! Cover any freshly cleaned fowl completely with the brine and refrigerate it several hours or overnight. Rinse the bird completely before barbecuing or smoke baking it. Baste the turkey, chicken, or other bird, every hour with butter and cook only until the meat is 170 degrees F. This is excellent brine for other foods also when used with less time for smaller cuts. Try it with Cornish game hens (1-1/2 hours is plenty), shrimp (30 minutes) and even pork chops.

    Best Wishes,
    Chuckwagon

  4. Our fellow-member “Texas Blonde Lady” is a charm! What a sweetie she is. A few days ago, she wrote a personal message (PM) to me and asked:

    Dear Mr. Chuckwagon,
    Are there any good recipes for sausages with vegetables? Maybe you could appeal to your members for them to submit some. Our daughters and I would like to reduce the amount of meat in our diet, so maybe a few recipes which use sausage as a seasoning agent would be good.
    We have a great gumbo recipe, but the fat is way too high. Maybe you or your wife would know some better recipes.
    All the best,
    Dee

    Well, Dee… the first thing you must do is yell….. “Yeeeee Haawwww!” Now, that makes you part of “our” membership rather than “your” membership. Shucks Dee, without folks like you, we wouldn’t even have a site!
    Oaky pal, I like sauerkraut with sausage. I hope you do too. My grandmother made it with mustard, brown sugar, a hint of vinegar, and green peppers! Wow, it was wonderful. The recipe for making a casserole is below. You may want to have your daughters make a quick “skillet dish” with the first recipe.
    I would like to ask our membership to write in with a few of their favorite recipes containing vegetables and sausage. Perhaps the Duk will even set aside a little space in this forum we could call, “Dee’s Corner” – just for sharing recipes.

    Saddle Bum’s Simple Sausage & Sauerkraut Skillet
    1 lb cooked-smoked-cured sausage (Kielbasa or your favorite smoked sausage)
    1 (32 ounce) jar sauerkraut, drained
    1 medium onion, Medium dice
    1- 1⁄2 teaspoons minced garlic
    ½ teaspoon Hungarian paprika
    1 pinch of ground black pepper
    1 tablespoon olive oil

    Directions:
    Drain the sauerkraut in a mesh strainer while you slice your favorite, home-made, Kielbasa (or other smoked sausage), lengthwise and then cut the pieces into bite-size “half moons”. Heat the skillet and then add the oil. Experienced cooks never add the oil until the skillet is heated. (Remember the Chinese saying, “Hot wok – cold oil… food won’t stick”). Now, sauté the onion until it is translucent and then add the garlic. Overcooked garlic is bitter and nobody likes burnt-brown garlic. Cook the garlic just long enough to flavor the oil and then add the sausage and lightly sear it. Finally, add the drained sauerkraut, stirring the mixture until it is hot and ready to serve.

    Swallow Canyon Swiss Sausage & Sauerkraut Casserole
    6 cooked-smoked-cured sausages (approx. 1- 1/2 lbs. Kielbasa or other favorite sausage)
    1/3 cup water
    1⁄4 cup brown sugar
    2 tablespoons German or Dijon mustard
    1 teaspoon caraway seeds
    1⁄2 teaspoon crushed dill weed
    1 (32 ounce) jar drained sauerkraut
    1 green bell pepper
    1⁄2 cup shredded Swiss cheese

    Directions
    Remove the stem and seeds from the green bell pepper and dice it. Drain the sauerkraut. Shred the cheese and have it ready. Slice the sausages lengthwise and then cut the pieces into bite-size “half moons”. Place the sausage in a large cast-iron black skillet and add 1/3 cup water. Bring the water to boil, cover the skillet, and reduce the heat to low. Simmer the sausages ten minutes then remove the cover, cooking them until the water evaporates and the sausages begins to brown. While the sausages continue to cook, combine the sugar, mustard, caraway seeds and dill weed in a separate, medium saucepan, stirring and blending the seasoning mixture over medium heat a few minutes. Add the bell pepper and sauerkraut to the mixture and finally, add the mixture to the sausages in the large pan. Stir all the ingredients until they have combined, and then spoon the mixture into a 3 quart casserole. Sprinkle the Swiss cheese over the top, cover, and bake the casserole ten minutes in a preheated 325°F oven, or, if cooking over a campfire, removed from direct heat until the cheese melts. I like this recipe made with hot Italian sausage also. The dill, mustard, and brown sugar make hot sausage come alive!

    Best Wishes,
    Chuckwagon

  5. Thanks Duk, Got all three of his book, read the two small ones (fermentations and smokehouse construction), but haven’t started the ‘big one’. I have been reading a lot of CW’s writings (on both websites) and let’s not get him swell headed and tell him how good his work is!
    I looked up Chr. Hansen, looks interesting, I’ll contact them tomorrow.

  6. Here’s a shot of my fermented/dried Serbian sausage (recipe at http://sausageswest.com/wp-content/uploads/2016/08/Serbian-Sausage-1.pdf ) just out of the curing chamber. I did the cold smoking during early hours of a recent “cold snap” (Texas version, mid-50’s overnight), using alder in place of the Serbs’ birch smoke. It’s at 39% weight loss (target 35%), but is still a little soft. A week in the refrigerator ought to do it.
    Duk

    Attachment:

      1. Fabulous Duckster! Just remarkable. Can’t wait to give this one a try. The recipe is interesting and I’m so glad to see you figured in the Cure and salt volumes. Nice job pal!

        Best Wishes,
        Chuckwagon

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