5 – Project “B” – 2015 – Ordering Supplies, Project Recipes

What We Need To Order For Project B
(Ingredients List by recipe)

Here is an overview of the ingredients we need for each recipe in Project B. There are several sausage-making supply houses and for your convenience, we’ve included a few at the bottom of this page.

Quick links to the topics on this page:

 

 

Type 1 Fresh Type Sausages (not cured – not smoked)

1. Boot Jack’s “Barb Wire Bangers” (English Bangers)
• 3 lbs. pork butt (ground)
• 2 lbs. beef chuck (ground)
• 2 tblspns. un-iodized salt
• 2 tspns. rubbed sage
• 1 tspn. white pepper (ground)
• ½ tspn. ground ginger
• ½ tspn. mace
• 3 oz. rusk (toasted bread crumbs)
• 1 cup water

1a. Goodness Gracious Garlic Sausage
• 10 lbs pork butt
• 29-32 mm. hog casings
• 1 cup fresh parsley (chopped)
• 2 tspns. freshly ground black pepper
• 2 tspns. rubbed sage • 1 tspn. liquid smoke
• 4 cloves garlic (Use instructions above)
• 90 grams salt
• ½ cup of water
• 2 tblspns. olive oil
1b. Brooklyn’s Jamaican Breakfast Sausage
• pork butt 1000gr.
• salt 20gr.
• pepper 2 gr.
• allspice 1.5gr.
• cardamom 1gr.
• coriander 1gr.
• thyme 1gr.
• water 100gr.

2. Italian (Sweet) Sausage
Pork butt 1000 g. (2.2 lbs)
Ingredients per 1000g (1 kg) of meat:
• Black pepper, coarse 2.0 g. (1 tspn.)
• salt 18 g (3 tsp. )
• sugar 2.0 g (½ tsp.)
• fennel seed, cracked 3.0 g (2 tsp.)
• coriander 1.0 g (½ tsp.)
• caraway 1.0 g ( ½ tsp.)
• cold water 100 ml (⅜ cup)

(3.) “Hip Shot” Hamburger Sausage (with soy protein concentrate)
• 2 lbs. pork shoulder
• 3 lbs beef chuck
• 1 tblspn. powdered dextrose
• 3 tblspns. soy protein concentrate
• 1-½ tblspns. un-iodized salt • 1 tblspn. freshly ground black pepper
• 1/2 tspn. coriander
• 1/2 tspn. nutmeg
• 1/2 cup ice cold whole milk

3a. Outlaw’s Onion Sausage
• 2.2 lbs. (1 kg.) pork butt with 30% fat
• 18 g. salt
• 2.0 g. coarse ground black pepper
• 2.0 g. ground thyme
• 2 Tblspns. finely chopped onions
• 9.0 g powdered dextrose (or 1/2 tspn. sugar)

 

 

Type 2 Cured – Smoked – Cooked Sausages

4. Polish Kielbasa (fresh type)
• Pork Butt…… 5 lbs. @ 32° F.
• Salt…… 2-1/2 Tbl.Spns.
• Cure #1…… 1 tspn.
• Pepper…… 1 Tbl.Spn.
• Sugar…… 1 tspns.
• Garlic…… 2 large or 3 medium cloves
• Marjoram…… 1-/2 tspns.
• Water…… 1/2 cup

5. Polish Kielbasa (Hot Smoked) With added binder (soy protein conc.), Cure #1, and “cased” for smoking
• Pork Butt…… 5 lbs. @ 32° F.
• Salt…… 2-1/2 Tbl.Spns.
• Cure #1…… 1 tspn.
• Pepper…… 1 Tbl.Spn.
• Sugar…… 1 tspns.
• Garlic…… 2 large or 3 medium cloves
• Marjoram…… 1-/2 tspns.
• Water…… 1/2 cup
• 32-35 mm. hog casings

6. Hungarian Csabaii
1 kg Pork – 80/20 meat/fat
• 14g Salt
• 25g Garlic – fresh, pressed and covered with water for 2 hrs
• 16g Sweet Hungarian Paprika
• 5 g Hot Hungarian Paprika
• 2.5g Whole Caraway
• 5g Icing sugar
• 2g Cure # 1 – if smoking

6a. Smoked Pork Loin aka “Canadian Bacon”
• 10 lbs. pork loins
• 3 tblspns. Cure #1
• 4 qts. icewater
• ¾ cup powdered dextrose
• 1/2 cup salt

 

 

Emulsified Sausage

7. Kabanosy
• 10 lbs. Pork butt
• 4-1/2 tblspns. kosher salt
• 2 level tspns. Prague Powder #1
• 3 tblspns. black pepper (freshly ground)
• 1 cup water
19 mm. collagen casings
• 2 tspns. sugar
• ¾ tblspn. nutmeg
• 1 tblspn. caraway seeds

8. Lone Peak Longhorns (frankfurters)
• 10 lbs. pork butt
• 2 level. tspns. Prague Powder #1
• 1 pint ice water
• 4 tblspns. paprika
• 4 tblspns. ground mustard powder
• 1 tspn. freshly ground black pepper
• 1 tspn. ground white pepper
• 1-1/2 tspn. ground celery seeds
• 1 tblspn. coriander
• 2 tspns. garlic powder
• 4 tblspns. Un-iodized salt
• 1-1/2 cups soy protein concentrate
• 4 tblspns. powdered dextrose

9. Brown n’ Serve Sausage “Saddle Bum’s Smoky Beef Stick”
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
• 1 tspn. ground marjoram
• 1 tspn. ground nutmeg
• ½ tspn. ground cloves
• 1 cup ice water
• 4-7/8” red fibrous casing

9a. German Bratwurst
• pork 700 g (1.54 lbs.)
• beef 300 g (0.66 lbs.)
• salt 18 g
• white pepper 3 g.
• marjoram 1.0 g.
• caraway 1.0 g.
• nutmeg 1.0 g.
• ginger (ground) 0.5 g.
• egg whites 2
• cold water 100 g. (3/8 cup)

 

 

Type 3 Semi-Dry Cured Sausages

10. Chorizo
• 2 lbs. pork (fat trimmings removed)
• 1/2 lb. pork trimmings
• 12 gm non-iodized salt (reduce if using cure)
• 3.1 gm cure #1 (optional, mandatory if sausage is to be smoked)
• 0.75 gm pepper (black)
• 20 gm garlic (6 medium cloves – fresh)
• 24 gm chile- ancho (remove stems & seeds, grind)
• 13 gm chile-pasillo (remove stems & seeds, grind)
• 0.2 gm cloves (ground)
• 0.7 gm coriander (ground)
• 0.4 gm cumin (ground)
• 0.4 gm oregano
• 7.8 gm paprika (sweet)
• 100 ml vinegar

11. Smoky Beef Stick
• trimmed beef chuck 900g
• pork back fat 100g
• F-LC culture 0.53g
• Cure #1 2.5g
• salt 23g
• non-fat powdered milk 22g
• powdered dextrose 5.3g
• corn syrup solids 15.4g
• soy protein concentrate 3.3g • paprika 2.9g
• garlic powder 2.2g
• white pepper 2g
• crushed mustard seed 0.7g
• celery seed 0.44g
• ground coriander 0.44g
• ground nutmeg 0.31g
• liquid smoke 7ml
• ice water 100ml

 

 

Order These Items:
For the first ten recipes in Project B, you will need some special items. They are:

Cure #1 (8 oz. – 5.99)
29-32mm Hog casings and 32-35 mm. hog casings Shorts: (5.99)
(Best to buy economical “shorts” in a “Home-pak” for this project for 5.99). They will case 25 lbs. of sausage. (Entire “hanks” are available, and case a hundred pounds of sausage for 32.00. Recommended only if you are going to make more sausage. Refrigerated, they store indefinitely.)
Powdered dextrose 2 lbs. (7.99)
Soy Protein Concentrate 2 lbs. (12.99)
(real) Hungarian Paprika 15 oz. (12.99)
19 mm. collagen casings (3 pack) 13.99
4-7/8” red fibrous casing (10 for 12.99)

You will also need small amounts of the following spices:
salt, olive oil, sage, ,mace, ginger, white pepper
allspice, cardamom, thyme, coriander, black pepper
fennel, caraway, celery seed , mustard powder

 

 

Sausage Making Supply Companies

The Sausagemaker Inc. (Rytek Kutas founded this company) http://www.sausagemaker.com/sausage-s/1921.htm
*Get $20.00 off your order here: http://www.retailmenot.com/view/sausagemaker.com
Allied Kenco Sales (all sausage making products) http://www.alliedkenco.com/catalog/index.php
Butcher-Packer (all sausage making products) http://www.butcher-packer.com/
DNR Sausage Supply – http://www.dnrsausagesupplies.ca/cart/index.php
Halford’s https://www.halfordsmailo…1-S1-lV1BS.aspx
LEM Products (all sausage making products) http://www.lemproducts.com/
Meat Processing Products Co. (all sausage making products) http://www.meatprocessingproducts.com/
Midwestern Research & Supply (all sausage making products) http://www.midwesternresearch.com/INDEX.htm

 

 

Sausage Making Specialty Items And Spices

A-1 Spice World – http://www.a1spiceworld.com/
Amazen Smoker – http://www.amazenproducts…ctCode=AMNPS5X8
Ask The Meat Man (information, charts, equipment & supplies) http://www.askthemeatman.com/Our_Store.htm
Atlantic Spice Company http://www.atlanticspice.com
Bookmagic (Stan Marianski’s books about sausage making) http://bookmagic.com/
Con Yeager Spice – http://www.conyeagerspice.com
Franco’s Famous Sausagemaking.org http://www.sausagemaking.org/acatalog/index.html
Grizzly Industrial http://www.grizzly.com
Hot Paella http://www.hotpaella.com
Jason Story’s “Three Little Pigs” Charcuterie (local cured & smoked meats) http://threelittlepigsdc.com/Menu.aspx
Jordan Casing Co. http://www.jordancasing.com/
La Española Meats (online and retail store) http://www.laespanolameats.com/mm5/merchant.mvc
La Tienda (online and retail store) http://www.tienda.com
Monterey Bay Spice Company http://www.herbco.com
MySpiceSage – spices, herbs, teas, etc. http://www.myspicesage.com/
Natural Casing Co. http://naturalcasingco.com/products.html
Northern Tool & Equipment http://www.northerntool.c…food-processing
One Stop Jerky Shop (jerky making equipment & supplies) http://www.onestopjerkyshop.com/
P-S Seasonings and Spices- http://www.psseasoning.com/index.cfm/act/store
Penzey’s Spices (onine and retail stores) http://www.penzeys.com
Pendery’s World of Chiles & Spices http://www.penderys.com
San Francisco Herb Company (all types of herbs & spices) http://www.sfherb.com/
Sausage Mania (non-commercial recipes and tips – videos about stuffing etc.) http://www.sausagemania.com/
Sausage Recipes (recipes and products) http://www.bbq-porch.org/recipes/html/C6.htm
Sausagemaker (all sausage making products) http://www.sausagemaker.com/
Sonoma Mountain (Len Poli) (copyrighted recipes) http://lpoli.50webs.com/Sausage%20recipes.htm
Stuffers Supply http://www.stuffers.com
Stehlin’s Meat Market (local butcher & meat market) http://www.stehlinsmeatmarket.com/
Syracuse Casing Company (all types of casings) http://www.makincasing.com
The Home Processor (all sausage making products) http://www.home-processor.com/
The Sausage Source (all sausage making products) http://www.sausagesource.com/
The Spanish Table (online and retail stores) http://www.spanishtable.com
USDA-FSIS (food safety tips, recommendations, rules & regulations etc.) http://www.fsis.usda.gov/home/index.asp
Walton’s (Midwestern) http://www.waltonsinc.com/

Best Wishes,
Chuckwagon


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5 thoughts on “5 – Project “B” – 2015 – Ordering Supplies, Project Recipes

  1. What We Need To Order For Project B
    (Ingredients List by recipe)

    Ed.Note: The following comment is a duplicate of material posted on the 5 – Project B – 2015 – Reading page. It will be left in the Comments section, here in 5 – Project B – 2015, even after it scrolls off the page, so as to remain in sequence. …good stuff. …enjoy!

    Here is an overview of the ingredients we need for each recipe in Project B. There are several sausage-making supply houses and for your convenience, we’ve included a few at the bottom of this page.

    Type #1 Fresh Type Sausages (not cured – not smoked)

    1. Boot Jack’s “Barb Wire Bangers” (English Bangers)

    • 3 lbs. pork butt (ground)
    • 2 lbs. beef chuck (ground)
    • 2 tblspns. un-iodized salt
    • 2 tspns. rubbed sage
    • 1 tspn. white pepper (ground)
    • ½ tspn. ground ginger
    • ½ tspn. mace
    • 3 oz. rusk (toasted bread crumbs)
    • 1 cup water

    1a. Goodness Gracious Garlic Sausage
    • 10 lbs pork butt
    • 29-32 mm. hog casings
    • 1 cup fresh parsley (chopped)
    • 2 tspns. freshly ground black pepper
    • 2 tspns. rubbed sage • 1 tspn. liquid smoke
    • 4 cloves garlic (Use instructions above)
    • 90 grams salt
    • ½ cup of water
    • 2 tblspns. olive oil
    1b. Brooklyn’s Jamaican Breakfast Sausage
    • pork butt 1000gr.
    • salt 20gr.
    • pepper 2 gr.
    • allspice 1.5gr.
    • cardamom 1gr.
    • coriander 1gr.
    • thyme 1gr.
    • water 100gr.

    2. Italian (Sweet) Sausage
    Pork butt 1000 g. (2.2 lbs)
    Ingredients per 1000g (1 kg) of meat:
    • Black pepper, coarse 2.0 g. (1 tspn.)
    • salt 18 g (3 tsp. )
    • sugar 2.0 g (½ tsp.)
    • fennel seed, cracked 3.0 g (2 tsp.)
    • coriander 1.0 g (½ tsp.)
    • caraway 1.0 g ( ½ tsp.)
    • cold water 100 ml (⅜ cup)

    (3.) “Hip Shot” Hamburger Sausage (with soy protein concentrate)
    • 2 lbs. pork shoulder
    • 3 lbs beef chuck
    • 1 tblspn. powdered dextrose
    • 3 tblspns. soy protein concentrate
    • 1-½ tblspns. un-iodized salt • 1 tblspn. freshly ground black pepper
    • 1/2 tspn. coriander
    • 1/2 tspn. nutmeg
    • 1/2 cup ice cold whole milk

    3a. Outlaw’s Onion Sausage
    • 2.2 lbs. (1 kg.) pork butt with 30% fat
    • 18 g. salt
    • 2.0 g. coarse ground black pepper
    • 2.0 g. ground thyme
    • 2 Tblspns. finely chopped onions
    • 9.0 g powdered dextrose (or 1/2 tspn. sugar)

    Type #2 Cured – Smoked – Cooked Sausages

    4. Polish Kielbasa (fresh type)
    • Pork Butt…… 5 lbs. @ 32° F.
    • Salt…… 2-1/2 Tbl.Spns.
    • Cure #1…… 1 tspn.
    • Pepper…… 1 Tbl.Spn.
    • Sugar…… 1 tspns.
    • Garlic…… 2 large or 3 medium cloves
    • Marjoram…… 1-/2 tspns.
    • Water…… 1/2 cup

    5. Polish Kielbasa (Hot Smoked) With added binder (soy protein conc.), Cure #1, and “cased” for smoking
    • Pork Butt…… 5 lbs. @ 32° F.
    • Salt…… 2-1/2 Tbl.Spns.
    • Cure #1…… 1 tspn.
    • Pepper…… 1 Tbl.Spn.
    • Sugar…… 1 tspns.
    • Garlic…… 2 large or 3 medium cloves
    • Marjoram…… 1-/2 tspns.
    • Water…… 1/2 cup
    • 32-35 mm. hog casings

    6. Hungarian Csabaii
    1 kg Pork – 80/20 meat/fat
    • 14g Salt
    • 25g Garlic – fresh, pressed and covered with water for 2 hrs
    • 16g Sweet Hungarian Paprika
    • 5 g Hot Hungarian Paprika
    • 2.5g Whole Caraway
    • 5g Icing sugar
    • 2g Cure # 1 – if smoking

    6a. Smoked Pork Loin aka “Canadian Bacon”
    • 10 lbs. pork loins
    • 3 tblspns. Cure #1
    • 4 qts. icewater
    • ¾ cup powdered dextrose
    • 1/2 cup salt

    Emulsified Sausage

    7. Kabanosy
    • 10 lbs. Pork butt
    • 4-1/2 tblspns. kosher salt
    • 2 level tspns. Prague Powder #1
    • 3 tblspns. black pepper (freshly ground)
    • 1 cup water
    19 mm. collagen casings
    • 2 tspns. sugar
    • ¾ tblspn. nutmeg
    • 1 tblspn. caraway seeds

    8. Lone Peak Longhorns (frankfurters)
    • 10 lbs. pork butt
    • 2 level. tspns. Prague Powder #1
    • 1 pint ice water
    • 4 tblspns. paprika
    • 4 tblspns. ground mustard powder
    • 1 tspn. freshly ground black pepper
    • 1 tspn. ground white pepper
    • 1-1/2 tspn. ground celery seeds
    • 1 tblspn. coriander
    • 2 tspns. garlic powder
    • 4 tblspns. Un-iodized salt
    • 1-1/2 cups soy protein concentrate
    • 4 tblspns. powdered dextrose

    9. Brown n’ Serve Sausage “Saddle Bum’s Smoky Beef Stick”
    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
    • 1 tspn. ground marjoram
    • 1 tspn. ground nutmeg
    • ½ tspn. ground cloves
    • 1 cup ice water
    • 4-7/8” red fibrous casing

    9a. German Bratwurst
    • pork 700 g (1.54 lbs.)
    • beef 300 g (0.66 lbs.)
    • salt 18 g
    • white pepper 3 g.
    • marjoram 1.0 g.
    • caraway 1.0 g.
    • nutmeg 1.0 g.
    • ginger (ground) 0.5 g.
    • egg whites 2
    • cold water 100 g. (3/8 cup)

    Type #3 Semi-Dry Cured Sausages

    10. Chorizo
    • 2 lbs. pork (fat trimmings removed)
    • 1/2 lb. pork trimmings
    • 12 gm non-iodized salt (reduce if using cure)
    • 3.1 gm cure #1 (optional, mandatory if sausage is to be smoked)
    • 0.75 gm pepper (black)
    • 20 gm garlic (6 medium cloves – fresh)
    • 24 gm chile- ancho (remove stems & seeds, grind)
    • 13 gm chile-pasillo (remove stems & seeds, grind)
    • 0.2 gm cloves (ground)
    • 0.7 gm coriander (ground)
    • 0.4 gm cumin (ground)
    • 0.4 gm oregano
    • 7.8 gm paprika (sweet)
    • 100 ml vinegar

    11. Smoky Beef Stick
    • trimmed beef chuck 900g
    • pork back fat 100g
    • F-LC culture 0.53g
    • Cure #1 2.5g
    • salt 23g
    • non-fat powdered milk 22g
    • powdered dextrose 5.3g
    • corn syrup solids 15.4g
    • soy protein concentrate 3.3g • paprika 2.9g
    • garlic powder 2.2g
    • white pepper 2g
    • crushed mustard seed 0.7g
    • celery seed 0.44g
    • ground coriander 0.44g
    • ground nutmeg 0.31g
    • liquid smoke 7ml
    • ice water 100ml

    Order These Items:
    For the first ten recipes in Project B, you will need some special items. They are:

    Cure #1 (8 oz. – 5.99)
    29-32mm Hog casings and 32-35 mm. hog casings Shorts: (5.99)
    (Best to buy economical “shorts” in a “Home-pak” for this project for 5.99). They will case 25 lbs. of sausage. (Entire “hanks” are available, and case a hundred pounds of sausage for 32.00. Recommended only if you are going to make more sausage. Refrigerated, they store indefinitely.)
    Powdered dextrose 2 lbs. (7.99)
    Soy Protein Concentrate 2 lbs. (12.99)
    (real) Hungarian Paprika 15 oz. (12.99)
    19 mm. collagen casings (3 pack) 13.99
    4-7/8” red fibrous casing (10 for 12.99)

    You will also need small amounts of the following spices:
    salt, olive oil, sage, ,mace, ginger, white pepper
    allspice, cardamom, thyme, coriander, black pepper
    fennel, caraway, celery seed , mustard powder

    Sausage-Making Supply Companies:

    The Sausagemaker Inc. (Rytek Kutas founded this company) http://www.sausagemaker.com/sausage-s/1921.htm
    *Get $20.00 off your order here: http://www.retailmenot.com/view/sausagemaker.com
    Allied Kenco Sales (all sausage making products) http://www.alliedkenco.com/catalog/index.php
    Butcher-Packer (all sausage making products) http://www.butcher-packer.com/
    DNR Sausage Supply – http://www.dnrsausagesupplies.ca/cart/index.php
    Halford’s https://www.halfordsmailo…1-S1-lV1BS.aspx
    LEM Products (all sausage making products) http://www.lemproducts.com/
    Meat Processing Products Co. (all sausage making products) http://www.meatprocessingproducts.com/
    Midwestern Research & Supply (all sausage making products) http://www.midwesternresearch.com/INDEX.htm

    Sausage Making Specialty Items And Spices:

    A-1 Spice World – http://www.a1spiceworld.com/
    Amazen Smoker – http://www.amazenproducts…ctCode=AMNPS5X8
    Ask The Meat Man (information, charts, equipment & supplies) http://www.askthemeatman.com/Our_Store.htm
    Atlantic Spice Company http://www.atlanticspice.com
    Bookmagic (Stan Marianski’s books about sausage making) http://bookmagic.com/
    Con Yeager Spice – http://www.conyeagerspice.com
    Franco’s Famous Sausagemaking.org http://www.sausagemaking.org/acatalog/index.html
    Grizzly Industrial http://www.grizzly.com
    Hot Paella http://www.hotpaella.com
    Jason Story’s “Three Little Pigs” Charcuterie (local cured & smoked meats) http://threelittlepigsdc.com/Menu.aspx
    Jordan Casing Co. http://www.jordancasing.com/
    La Española Meats (online and retail store) http://www.laespanolameats.com/mm5/merchant.mvc
    La Tienda (online and retail store) http://www.tienda.com
    Monterey Bay Spice Company http://www.herbco.com
    MySpiceSage – spices, herbs, teas, etc. http://www.myspicesage.com/
    Natural Casing Co. http://naturalcasingco.com/products.html
    Northern Tool & Equipment http://www.northerntool.c…food-processing
    One Stop Jerky Shop (jerky making equipment & supplies) http://www.onestopjerkyshop.com/
    P-S Seasonings and Spices- http://www.psseasoning.com/index.cfm/act/store
    Penzey’s Spices (onine and retail stores) http://www.penzeys.com
    Pendery’s World of Chiles & Spices http://www.penderys.com
    San Francisco Herb Company (all types of herbs & spices) http://www.sfherb.com/
    Sausage Mania (non-commercial recipes and tips – videos about stuffing etc.) http://www.sausagemania.com/
    Sausage Recipes (recipes and products) http://www.bbq-porch.org/recipes/html/C6.htm
    Sausagemaker (all sausage making products) http://www.sausagemaker.com/
    Sonoma Mountain (Len Poli) (copyrighted recipes) http://lpoli.50webs.com/Sausage%20recipes.htm
    Stuffers Supply http://www.stuffers.com
    Stehlin’s Meat Market (local butcher & meat market) http://www.stehlinsmeatmarket.com/
    Syracuse Casing Company (all types of casings) http://www.makincasing.com
    The Home Processor (all sausage making products) http://www.home-processor.com/
    The Sausage Source (all sausage making products) http://www.sausagesource.com/
    The Spanish Table (online and retail stores) http://www.spanishtable.com
    USDA-FSIS (food safety tips, recommendations, rules & regulations etc.) http://www.fsis.usda.gov/home/index.asp
    Walton’s (Midwestern) http://www.waltonsinc.com/

    Best Wishes,
    Chuckwagon

  2. It’s Project “B” showtime! …actually, has been for a few weeks. Has everyone gotten their stuff on order? Has everybody made at least one of the “loose” sausages?

    Good, because I have a confession to make. I also made a “loose” sausage, my favorite chorizo recipe. It’s kinda like the #10 recipe above, only maybe not. I use http://sausageswest.com/wp-content/uploads/2014/12/Chorizo-Mexican-by-el-Ducko.pdf pretty routinely, and just HAD to have some more. My excuse is that I didn’t have the soy protein from the #3 Hipshot Hamburger recipe, but CW tells me you can use powdered milk as a substitute.So… hipshot hamburgers next.

    Then, we need to move on, to stuffing sausages. It’s not hard, believe me- – even ol’ Chuckles himself… (WHAP!) Uh, even though CW hasn’t shown me how, I picked it up easily from his writings. There are a few simple tricks that we’ll discuss just as soon as everybody tries it and has a “blow-out” or two. In addition to the usual hog casing, we’ll also try collagen and sheep casing, so you can get a feel for all of them. (Did someone say “meat sticks” and “Kabanosy”? You betcha!)

    So, get busy! …or it’s no home-made hot dogs for YOU on the 4th of July (Canadians optional)!

    Actually, I had a Brit tell me that they celebrate July 4th as Thanksgiving, because that’s when they got rid of us. Just to make sure, they periodically re-invade us, such as the War of 1812 and the Beatles’ Ed Sullivan visit, but then, who’s counting?
    Duk
    😀

  3. We made the “Hipshot Burgers” recipe for friends at our 4th of July picnic. They loved it! We’re at Bruce’s late parents’ summer home now, and the girls love the beach (except for recent shark attacks). Everyone said the burgers were the tastiest, juiciest that they had had in a long time, and asked how we did it. They think the secret is the pork, but you and I know better, heehee. Thanks for the recipe, Mr. Chuckwagon, and thanks, Mr. Duck, for sharing the dried milk solids trick. It’s time to order my stuff for Project “B” now that we are settled for the summer. Mr. Chuckwagon, can I wait to order some of the items until we get home in the fall? (It’s only six weeks or so).
    Dee

    1. Hi Dee,
      I’m so glad the Hipshot Hamburgers worked out for you. If you enjoyed the accolades for that recipe, just wait until you have your guests taste your home-made sausages. They’ll go crazy. Oh, by the way, if you find anyone who is lactose intolerant, just use soy protein concentrate. Just make sure to use either one to keep the juices in and bind the comminuted meat. Please tell your girls to be extra careful this summer. Is there any chance of you posting a photo of them having fun at the beach?
      We’re almost ready to start learning how nitrates and nitrites work in curing meat. There is a bit of reading ahead of you. Nothing too complicated. Stick with us kid, and you’ll be an expert in no time at all!

      Best Wishes,
      Chuckwagon

  4. glad that you and yours made the trip safely, Dee. Yes, that’s a great recipe, but don’t forget to ask your guests if they’re lactose intolerant if you substitute powdered milk for the protein concentrate!

    As to waiting, a couple of items could be delayed, namely the soy protein concentrate and the red fibrous casing, but you might as well order them now. They don’t take up much room in the car, and you never know when ol’ CW will try to throw a curve ball and change the order that we make the recipes. You already have the dextrose, right? Otherwise, see CW’s notes on dextrose not being as sweet as table sugar.

    Happy belated 4th to Bruce and the girls. See you when we all get home to Texas.
    Duk
    😀

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