Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on January 28, 2018, 05:18:46 PM
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(https://i.imgur.com/Sdi2qf7h.jpg)
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Very nice Bent. Just wish things like that showed up at my place.
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I want to follow this one closely.
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I just finished cubing the beef and fat. I am going to half the recipe, cuz I am tired of making big loads and not liking it. Now since this is not a Jap/Onion sausage I am flying blind there. I think I will go 1 medium onion and 5 large Japs...Also, I may come to regret this and I am compulsive, so I started so no stopping and getting the right stuff, I do not have beef fat, I do have fat back so I hope it does not change the flavor drastically! Ohh, and I am adding a 1/2 of ground pork just for good measure.
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I grilled up pork jalapeno & cheddar sausage for lunch. Always a crowd-pleaser. Now sheep casing can get me swearing in a New York minute.
Good luck and have fun with it.
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Yes, the beef will go in hog. The lamb, which in 20 years I do not think I have ever used will be for Free Mr. Tony hot dogs!
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I just finished cubing the beef and fat. I am going to half the recipe, cuz I am tired of making big loads and not liking it. So I am going to use the recipe below. With a few modifications. If you see this this thread and have ever tasted fenugreek, please let me know if the fenu is fennel like, aka licorice flavor. I have never heard of this ingredient and can guarantee it is not going in this batch, and probably never. I have no soy protein (pretty sure it is a powder), so I am going out on a limb and am going to grind the required amount of the tofu I have. I would venture to guess I could substitute powdered milk, but will try my methods 1st. I was gonna 86 the ginger too, but it is such a small amount I will live with it. I hate ambiguous recipes...if it is fricken sodium phosphate say that, I have it, I have no idea what sausage phosphate is and since I cant find it on the internet, I am going to assume it is just good old sodium phosphate...Now since this is not a Jap/Onion sausage I am flying blind there. I think I will go 1 medium onion and 5 large Japs...Also, I may come to regret this and I am compulsive, so I started so no stopping and getting the right stuff, I do not have beef fat, I do have fat back so I hope it does not change the flavor drastically!
Textured Soy Protein or TSP is not the same as tofu. It's often used by vegetarians to resemble meat in texture. Something like the stuff they make with wheat gluten.
* it took a minute or two, Wheat protein or seitan is what I was thinking about.
This is what TSP looks like
https://www.google.com/search?q=textured+soy+protein&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj9iejk5PvYAhVD0WMKHfz6DREQ_AUICygC&biw=1457&bih=889
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Oh mercy, that is the next adventure.
I SO much enjoy hot dogs or sausage and so does my wife, however if she even sees a natural casing and her butt will get a speeding ticket! She calls all of that "snappy dogs", somebody please tell me how to convince her otherwise. She is way good with the flavor though????
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Oh mercy, that is the next adventure.
I SO much enjoy hot dogs or sausage and so does my wife, however if she even sees a natural casing and her butt will get a speeding ticket! She calls all of that "snappy dogs", somebody please tell me how to convince her otherwise. She is way good with the flavor though????
Once you get the visual in your head, it aint coming out. :pig: Good luck with that. Homemade sausage is worth the trouble!
I think they make an artificial hot dog casing that is easy to peal off after cooking. So in that situation, no casing is better than artificial.
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I knew the TSP was definitely not tofu, but figured it would be neutral and might give it a different mouth feel, it certainly did not hurt it. I would never worry about it again. It is always better a day latter, will let it meld and set up, then pipe it tomorrow. Made a small patty and I like the flavor. I bit to much Jap flavor for me, not to hot, it is just that is probably the most predominate, and I did not want that. Maybe it will change overnight, just glad I only used 3 and not all 5. Also did not account for the onion and jap juice when adding the water, so it is a very wet batch, but that had never worried me when it is piped. It needs about 10% more fat. Over all pleased. Will see how they grill up tomorrow!
(https://i.imgur.com/Nbwl4xqh.jpg)
(https://i.imgur.com/zDprE6Vh.jpg)
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There is always the collagen option...Or just pipe out and cook without casing at all!
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was that course ground
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The 1st grind was the coarser plate, and I should have left it at that, but I ended up chilling meat again and grinding a 2nd time through the smaller plate...And I just flat out over mixed it too!
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what equipment will you be using to stuff the casings
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I am going in right now. I have a Northern Tool 5lb stuffer, but for this small amount, I am going to see if Kristin will help me and since it is good and cold, use the Kitchen aid!
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I am going in right now. I have a Northern Tool 5lb stuffer, but for this small amount, I am going to see if Kristin will help me and since it is good and cold, sue the Kitchen aid!
Please take a picture of the setup before you start. Thanks.
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There is a reason why I bought the stuffer 9 years ago! It is so I would never have to deal with piping sausage through the KitchenAid again! Well, that should be enough reminder for another 9 years!
Certainly not the preferred method of cooking sausage for me, but I wanted to taste it. Certainly not my finest, it is OK. Lacks a depth of flavor I am having trouble nailing down, but again, I think it just comes back to way to lean. Also, the Jap taste mellowed a bit over the 24 hours, but still to predominate. I would use 2 in a 5lb. batch, not 3 in a 2.5lb. batch. Might have to seed them next time too. I best some high heat cheddar would go great in these!
Oh well, these can go to AA friends and I will start again! More fat, only 1 grind and course to boot and much more chili powder and some cumin next time!
(https://i.imgur.com/gaR0D1Dh.jpg)
(https://i.imgur.com/DOdefSgh.jpg)
(https://i.imgur.com/1CELNOQh.jpg)
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Hmm... I 'm starting to get interested in making sausage again...
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I was about 10 minutes into trying to stuff my first batch of sausage with my grinder attachment. I put the rest of the meat in the fridge, drove to gander mountain, and bought a stuffer. Worth every penny, and then some.
When I use jalapenos I roast them first, strip off the skin, then chop. It mellows them, and gets most of the moisture out too. If you really like the flavor but don't want to overpower, this may be an option for you.
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That is not a bad idea, I have always used fresh, just cut the tops off and grind the whole thing. Maybe a bad batch, like some that say they get batches that are hotter then others. They were the largest I have ever seen, twice the size I normally buy. So I would if they have some new variety that appeals to the masses at Martins and is not like my good ole ones I a used to! It was more of a Green Bell Pepper flavor then Jap!