Ridpath
FIGHTER!
This entire thread has had me salivating over my screen... looks amazing! Dumb question, but are they ready to eat once they come out of the smoker, or do you pop them on the grill or in the oven to finish up?
Sausage Making
- Thread starter TexLaw
- Start date
Guess I won’t be eating at Arby’s anymore.
So now it Jack In The Box and Arby’s.
I knew I should not have read this thread.
- Thread starter
- #43
That doesn't turn me off one bit. All he did was describe how to make sausage. Beef trim actually is a very good use for sausage. Most sausage has more fat that what @martym described, but then it wouldn't be so much like a lean roast. It's not like they were throwing in sawdust or some other awful thing.
Sorry guys.
It didn’t come out as the joke I intended.
I have no problem eating just about anything except Alfredo Sauce and Carne Seca.
It didn’t come out as the joke I intended.
I have no problem eating just about anything except Alfredo Sauce and Carne Seca.
- Thread starter
- #45
That's not a dumb question at all! The quick answer is "it depends." More specifically, it depends on the internal temperature when you take the sausages out of the smoker and just what you want to do.
For a cured sausage, you can smoke at very low temperatures (often around 130-140F or even lower) because of that curing. Once you get the smoke and color you want, you can finish them off however you want (grill, oven, poaching, sous vide, griddle/skillet, or just stoke up the smoker more to finish). You do need to finish cooking them by some method, though.
However, you can do a little of everything. For the last batch of smoked sausage I posted (which was cured), I smoked them for somewhere around 4 hours or so at 135-150F. Then, I finished them in a sous vide bath (to 158F, if I recall). Then, I cooled them, let them "bloom" (sit back out for an hour or so to dry and let some oils work into the casing), and vacuum packed up most of them. They were ready to eat then and there, and they were very good. However, I also grilled some just make them even better. I still have a good bit of that batch around. I might grill more, or I might not.
For the Summer sausage (also cured), I did the same thing, except that I smoked for more like 5 hours, all around 140F, finished up in a sous vide bath, and then that was it. I won't grill them or cook them any other way.
For a fresh sausage, you need to cook at higher temperatures to be safe, so you're a little more limited in what you can do in order to be safe.
- Thread starter
- #46
No worries!
Ridpath
FIGHTER!
Seems that it can quite involved if you want it to be - thanks for explaining it in such detail. Sausages for me have in the past mostly been the last variety you mentioned, the fresh type; if not oven baked, it’s usually just grilled or pan fried here. Smoked sausage is a rarity!
- Thread starter
- #48
I just wanted to add a link to @eightysixCJ 's CHICKEN FETA SPINACH SAUSAGE. Fantastic stuff!
Correction on the recipe: the amount of cardamom should be 1 teaspoon. (But the amounts are flexible). Enjoy!
Tom
- Thread starter
- #50
Well, there ya go!
Seriously, it was quite good with the tablespoon, and that was unanimous among the house. I was thinking of cutting it back only by 1-1.5 teaspoons. I'll give the 1 teaspoon version a whirl the next time.
- Thread starter
- #51
All the talk on the other sausage thread got me excited. I've had American style Italian sausage on my to-do list, but never got around to it. I worked up this batch last evening abs will put it on the grill in a little bit.
The taste from the patties we made encouraged me but also made me think they could use a bit more red pepper, but the overnight rest and proper grilling are the real test.
It also was something to see that I started this thread one year ago to the day. It's been a fun year, learning to make sausage!
The taste from the patties we made encouraged me but also made me think they could use a bit more red pepper, but the overnight rest and proper grilling are the real test.
It also was something to see that I started this thread one year ago to the day. It's been a fun year, learning to make sausage!
- Thread starter
- #52
The sausage came out pretty good, but it most certainly needs more red pepper--tasty, but very mild. It could probably use a little more fennel, too. This will be a fun one to play with.
They came out great when grilled (of course), but I might also go a less traditional route and smoke a batch sometime.
They came out great when grilled (of course), but I might also go a less traditional route and smoke a batch sometime.
DEFINITELY can't be hurt by smoking...
Does the red pepper get stronger as the sausage ages any? I know my salsa gets stronger...
- Thread starter
- #54
That's hard to say, since they haven't been around very long and likely won't be around for much longer.
Understood! I think sausage making is one hobby my wife could get behind. Biscuits and sausage gravy is a GREAT meal anytime of day.
Italian sausage is excellent smoked! I often add some to my smoker while doing ribs, butt, etc. done in about 45 minutes and great with Brie (while waiting on the rest..)
Tom
I don’t believe so. We make a Jalepeño cheddar smokies and they get milder over time.
That could be from the smoking and cooking, or it could be from the freezing.
We just started making a fresh chorizo this year, and I haven’t noticed any extra heat over time.
This thread may get me in trouble.... according to my lovely War Department I have enough "hobbies".....
Eating isn’t a hobby though!There actually is cost saving in sausage making, compared to wet shaving. Lol
Sometimes attitudes are amenable to modification. When I met the woman who became Mrs. Hippie about 30 years ago, I offered to cook dinner for her. "Oh, great," she said. "I get to try another man's special spaghetti. I hope you don't use fish sticks like the last guy."
"Sorry, I don't DO spaghetti," I said. And followed up with cashew chicken, pie for dessert, a nice wine, and a little hausgemacht brandy for after.
"You're hired," she said with a gentle belch.
Recipes that start out with "100 pounds pork butt" can be a little hard to scale down for somebody who wants to make just a couple pounds. But look around! There are good sausage recipes all over the internet. And yeah...agree with @esky15 that eatin' ain't a hobby.
Life is too short to eat dull food.
O.H.
