Thread: Sausage and Smoke Cooking

A couple quick and dirty sausages. 1kg of pork shoulder through hand grinder. Cure, salt, pepper mustard seeds, nutmeg and ginger. Stuffed into fibrous casings by hand. Cold smoked with Amazin tube, then steamed to bring up to temp.

Sounds and looks good!

How it taste??

Originally Posted by cudarunner

Sounds and looks good!

How it taste??

It tastes good, I could have gone heavier with the spices. I kinda wish I had used a bit of binder, texture is good but not great.

What do you typically use as binder?

By chance did you mix the mixture well enough till it would 'Stick to your hand' when held upside down?

I didn't know to do that for many, many years, but I've since learned that it makes a BIG Difference.

Originally Posted by RezDog

What do you typically use as binder?

I like nonfat dried butter milk for a binder.

Originally Posted by cudarunner

By chance did you mix the mixture well enough till it would 'Stick to your hand' when held upside down?

I didn't know to do that for many, many years, but I've since learned that it makes a BIG Difference.

It was sticky, it would stick to my upside down palm. I let the temp get away from me, about 165. It seems like with a binder you keep more fat even when you let it get a bit too hot,it seems like it is more forgiving.

Have not opened the sausage rabbit hole yet myself. Am amassing the raw stick in fat pieces as I try a few sub primal cures first..
but they are on my list, and those look pretty good Charlie.
Nice that you don’t need to commit to making lb’s and lb’s to try out what you like.

Had a BBQ on Sunday with some of the family over, my daughter and I made bratwurst and burgers, then I put some chicken into a BBQ marinade.

All the food vanished including my giant onion rings. I ended up cooking and didn't get much to eat lol.

Geek

Originally Posted by TheGeek

All the food vanished including my giant onion rings. I ended up cooking and didn't get much to eat lol.

Geek

That’s usually the way it goes at our place too.
It’s a compliment to us cooks when they eat it as quick as we make it though.

I usually pick at stuff on the table, while cooking for a gaggle of folks. At least I'll get a taste of everything brought or cooked, before the vulture's pick it clean.