Pellet Fan
Here's How I.... => Make Sausage => Topic started by: Bentley on July 11, 2019, 05:06:10 PM
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Have never made Sausage and Peppers before. The Bell Peppers are almost ready in the garden, so I decide I would whip up a batch. The Cumin was supposed to be a breakfast sausage, but it did not come out the way I like, so I made it into a Cumin & Red Pepper sausage. I think I need to chop the parsley a little finer next time.
The Italian is on the bottom and the Cumin on rows 2 & 3. The bottom one nearest the front just hit 130° so I pulled it. Nice smoke. The other are reading about 110°, so hope to have them done in the next hour.
Memphis does a good job, but its times like this I wish I had that Pit Boss!
(https://i.imgur.com/2H4v7Gwh.jpg)
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I'm a big fan of italian sausage with peppers & onions in it. There was a grocery store in the Chicago area that used to make it and it was really good, Jewel-Osco. Better than I have found here in PA of that style.
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Ya put a little sodium nitrate in and add some smoke it all looks the same color! Oh well, my AA friend will be Guinea Pigs at next Weds meeting! :pig:
(https://i.imgur.com/uK2T8heh.jpg)
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I was looking at recipes on youtube and this one little lady also added potatoes. Never heard of that, but probably like a meatloaf, there are 100 ways to make it!
I'm a big fan of italian sausage with peppers & onions in it.
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Save the parsley and use jalapenos next time. ;D
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Nice. Growing up in NY, me and my friends used to go to the San Gennaro Festival in Little Italy and chow down on sausage and peppers. Not sure I've eaten one outside of that fest and had completely forgotten about them and how much I enjoyed them - thanks for the reminder. I'm thinking I need to make some now!
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Uh yeah, looks outstanding. So badly want to try to make sausage but don’t need another $500.00 hole for the stuff. We have the kitchen aid and grinder, sausage kit but didn’t figure it would be worth a darn. Are the casings natural or collagen?
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This was done with the 20 year old kitchen aid with the 15 year old grinder kit and a $89 Norther Tool Stuffer. They are natural hog casing.
So badly want to try to make sausage but don’t need another $500.00 hole for the stuff. We have the kitchen aid and grinder, sausage kit but didn’t figure it would be worth a darn. Are the casings natural or collagen?
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Had a bad run of sausage making the last few times, just cant get the mouth feel I like. Next time I am adding more fat (25% this time) and gonna almost emulsify the meat, I think I like it more like commercial kilbasa!
(https://i.imgur.com/UDxtMKMh.jpg)
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I'd eat that whole pan
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I'd eat that whole pan
Same here.
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I am not a sausage person, so can't really comment on it. But the sauce was outstanding!!
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My wife isn't much on sausage either but I can guarantee you she would have put a straw in the pan for the sauce.
Really does look great.
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Looks like it needs some rice, and you have jambalaya. Whether that is what it tastes like or not, it instantly made me crave New Orleans food.
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With celery, rice and shrimp I guess it could have gone that way. Another dish I have had but not made, not sure what seasonings go in it. I am more of a Gumbo guy!
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With celery, rice and shrimp I guess it could have gone that way. Another dish I have had but not made, not sure what seasonings go in it. I am more of a Gumbo guy!
Gumbo is amazing too. I love just about all creole/new orleans dishes. Still can't come to terms with raw oysters though. I make jambalaya stuffed peppers out of an old Ray lampe book fairly regularly. They are always a hit, especially with my dad. I make them most years for Father's Day. He usually forgets that he had them the year before, and I get the exact same compliments every year. I just go along with it.
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Big Atta Boy then! Most cant seem to handle okra, I love it. Of course deep fried is best, but it works well in that gumbo with that filé!
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Can somebody provide advice on smoking sausage? I smoked sausage over the weekend but didn’t get the results I hoped for.
I had polish kielbasa and andouille. Both were store made from the meat counter and raw. My intent was to smoke them and then eat them immediately. The flavor, meat texture, and juiciness were excellent, but the casing was very chewy.
Does anybody have a good method for smoking store-bought sausage so that it picks up enough smoke flavor but also has a casing texture that’s either crispy or otherwise does not get in the way with excessive chewiness?
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Need to know a few things. When you smoke them, are you fully cooking them or taking them to a certain temperature like me? Fats begin to melt and render between 130-140°F. Are you grilling them at the end?
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Can somebody provide advice on smoking sausage? I smoked sausage over the weekend but didn’t get the results I hoped for.
I had polish kielbasa and andouille. Both were store made from the meat counter and raw. My intent was to smoke them and then eat them immediately. The flavor, meat texture, and juiciness were excellent, but the casing was very chewy.
Does anybody have a good method for smoking store-bought sausage so that it picks up enough smoke flavor but also has a casing texture that’s either crispy or otherwise does not get in the way with excessive chewiness?
A few questions:
Did you let them warm up slowly when smoking, or go directly from fridge to a hot smoker?
Did you shower them after smoking to cool them and tenderize the casings?
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Can somebody provide advice on smoking sausage? I smoked sausage over the weekend but didn’t get the results I hoped for.
I had polish kielbasa and andouille. Both were store made from the meat counter and raw. My intent was to smoke them and then eat them immediately. The flavor, meat texture, and juiciness were excellent, but the casing was very chewy.
Does anybody have a good method for smoking store-bought sausage so that it picks up enough smoke flavor but also has a casing texture that’s either crispy or otherwise does not get in the way with excessive chewiness?
I smoke at 250° for an hour and you need to let them cool. The skin has a snap and the juices will burn your mouth if you don't cool them off a bit.
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I was winging it really. They may have been on the counter for 5-10 minutes so basically from fridge to pellet grill. I cooked them at 225 until the skin broke on one of them. I pretty much just eyeballed them for doneness.
Then I ate them right off the grill. It made me realize immediately that there has to be method to this and that I wasn’t doing it right.
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I was winging it really. They may have been on the counter for 5-10 minutes so basically from fridge to pellet grill. I cooked them at 225 until the skin broke on one of them. I pretty much just eyeballed them for doneness.
Then I ate them right off the grill. It made me realize immediately that there has to be method to this and that I wasn’t doing it right.
That's kind of an in between temp - higher than sausage is typically smoked, but a bit lower than I usually cook them. It's possible that the fan airflow dried them out. Next time, use higher heat so they don't take as long, or separate the smoking and cooking steps. Smoked sausages are usually first smoked, cooled, packaged, then heated later. It's best to bring them up to temp slowly by starting the smoker as low as it will go and then gradually increasing till they reach your target IT. The recommended starting temp is usually 130, which is hard to achieve in a pellet grill, so just go as low as you can. Once the target IT is reached, remove them and give them a shower under cold water. That stops the cooking process and prevents the casing from shriveling, and also tenderizes them.
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I have no problem with casing cracking or shriveling at 250° for about an hour on my Memphis for fresh sausage bought at the store or market. I have not made any of my own yet to try with the same method.
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Would a plunge into cold or ice water be sufficient or is there a technique in play with the "cold water shower"?
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Would a plunge into cold or ice water be sufficient or is there a technique in play with the "cold water shower"?
I've heard of folks doing that, so it's probably fine. I use a garden hose and spray them till they are cool to the touch.
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So I tried my hand at what was called a Neapolitan sausage. My twist on it is to add the roasted fennel, anise and star anise to get me to that "Italian" sausage flavor. All I will say is I AM BACK BABY!
The key for me is 60/40 on the meat to fat and the fine grind of the small plates, then blend with Kitchen-aid at end! This is sausage the way I use to remember making sausage. Great texture and very nice taste. No more mealy, horrible, lean sausage! I made a very small batch, only 1lb. I have to get some more pork fat before I can get to the 60/40%. It was a picnic that was on sale for .99 cents and after trimming off fat and de-boning, I find myself about 150 grams shy of where I need to be on fat!
Really looking forward to getting it piped and making some sausage and peppers again!
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So I tried my hand at what was called a Neapolitan sausage. My twist on it is to add the roasted fennel, anise and star anise to get me to that "Italian" sausage flavor. All I will say is I AM BACK BABY!
The key for me is 60/40 on the meat to fat and the fine grind of the small plates, then blend with Kitchen-aid at end! This is sausage the way I use to remember making sausage. Great texture and very nice taste. No more mealy, horrible, lean sausage! I made a very small batch, only 1lb. I have to get some more pork fat before I can get to the 60/40%. It was a picnic that was on sale for .99 cents and after trimming off fat and de-boning, I find myself about 150 grams shy of where I need to be on fat!
Really looking forward to getting it piped and making some sausage and peppers again!
I would like to see a view of this sausage sliced after it is cooked to see the texture and grind.
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Why certainly! Oh, and I am gonna grill it, then put it in the sauce. No more smoking fresh sausage!
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This is some of the best Sausage I have ever made Italian or not!
(https://i.imgur.com/Z0A9P51h.jpg)
(https://i.imgur.com/EJd0ZMTh.jpg)
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(https://i.imgur.com/QtWdyNvh.jpg)
(https://i.imgur.com/zrnyofKh.jpg)
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Can't lie though, I would add a bit more salt and fat!
(https://i.imgur.com/UQXNc0th.jpg)
(https://i.imgur.com/KS9OMxYh.jpg)
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For Lew!
(https://i.imgur.com/IqJ3ChLh.jpg)
(https://i.imgur.com/mDOK1jzh.jpg)
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Looks great. Other than pork and fat what else do you have in the sausage
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By weight:
Water
Salt
Anise/Fennel/Star Anise
Paprika
Garlic
Italian Parsley
Light Corn Syrup
White Pepper
Cayenne pepper
Coriander powder
Looks great. Other than pork and fat what else do you have in the sausage
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That looks awesome. I have got to try making sausage. Nicely done.
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I really need to learn to make my own sausage.
+1
I already have the equipment, the spice packets, the book on how to make sausage, the fat, etc.
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You all have been on this site awhile, you know I am not a Rocket Scientist. Lets have a class. Some will have grinders, if not, do you have a food processor? Looking at the meat after grinding and before it was piped, I am pretty sure you can use a food processor to get it ready. And, if you have no way of piping casings, who cares, I bet once the sausage is real cold, you can make links out of it with plastic wrap!
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I have another butt in the freeze I am going to make Country (Breakfast) Sausage with. I will set up the camera, tape it and then edit down and make it will give folks the basics! It is very simple.
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That would be great Bentley.
I will watch for sure.
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(https://i.imgur.com/Z0A9P51h.jpg)
(https://i.imgur.com/EJd0ZMTh.jpg)
Looks like the stand mixer is providing proper protein extraction. I often make beef snack sticks and use a dedicated (hand-crank) meat-mixer...never even thought to use the Kitchenaid.
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I will be watching for this, definitely want to try. Thanks Bentley
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Pork butt is thawed, found pork fat trim at Weis so tomorrow will try and knock out that video. A friend gave me some fresh Okra, so am gonna make a couple of pounds of Andouille for it and some sausage and chicken gumbo....and the breakfast sausage!
Gotta fined some file powder!
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Put the video over here. I hope it gets a few folks to make some and post about it!
Making Sausage. (https://pelletfan.com/index.php?topic=4173.new#new)
That would be great Bentley.
I will watch for sure.
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I just made a Breakfast Sausage recipe from Allrecipes, wow, is it good. A light sage and red pepper flake, with a hit of marjoram and cloves. It is wonderful, but I also realize that I was not paying enough attention to my fat content. For me, that controls mouth feel and texture and to a lesser extent taste. 40% on top of the cubed shoulder, I am sure it is closer to 50% when done, but man this is good sausage!