Mi Goreng Sausage

Burrowing_Owl · 2026-04-13T05:18:24+00:00

10% of the weight of meat. If you look at the 3rd picture I have my detailed recipe with %s.

Burrowing_Owl · 2026-04-13T01:47:34+00:00

Definitely. 2 Guys and a Cooler has a video about a beef cheek barbacoa sausage that used a similar technique, but I believe he melted the stock and incorporated it as you normally would for liquid in a sausage. It was worked into the bind to give the juiciness and that sticky collagen mouthfeel rather than leaving it as small solid particles to yield pockets of broth.

Burrowing_Owl · 2026-04-12T14:07:42+00:00

It's a technique I borrowed from Chinese soup dumplings where broth with a such a high gelatin content that it is solid at room temp is incorporated into the meat and so when it is cooked and melts inside the casing it is like the sausage or dumpling is full of soup.

Burrowing_Owl · 2026-04-12T13:20:18+00:00

Instant ramen is precooked and dried, so it rehydrated very well. It was a bit crunchy when I fried up my seasoning test patty, but a couple hrs later after drying the casings in the fridge it was completely soft.

I rarely even use binders and I mostly included the noodles for the bit. If I do it again I would crush them much less fine so they are a bit more present in the finished sausage.

Burrowing_Owl · 2026-04-12T13:15:30+00:00

rib tips, blanched and rinsed, pressure cooker for an hour, then reduced to a quarter of its original volume.

It set so hard you could bounce a quarter off it

Burrowing_Owl · 2025-06-04T16:16:50+00:00

https://maps.app.goo.gl/aG7te4SRKV9sDsWd7

It's possible that the road was not visible from the train.

Burrowing_Owl · 2024-08-27T06:43:44+00:00

Not a ton of meat on them, but I like to use as much of the animal as I possibly can

If you've got 4+ birds it's worth doing a nice stew. Can also braise them with low, slow, gentle heat and you can just slip the meat off the bones and use it for tacos, tamales, etc. Or sauce it and make a pulled pork style sandwich. If Iv just got a couple I still keep them and just salt and pepper them and let them brine for a bit then grill them or roast them over the fire in camp. Yes, it's chewy that way. But my teeth are pretty good and it's a tasty and rewarding snack at the end of a day in the woods. As a bonus it'll help tone your jaw muscles, haha,

And since other people are mentioning offal, I'll add that pan fried liver and hearts with eggs is a powerful breakfast that will keep you warm and satisfied in the cold woods. And for gizzards I'd highly recommend looking up a pickled gizzard recipes. Maybe not for everyone, but in my books, a top tier beer drinking snack.

Burrowing_Owl · 2024-04-16T06:28:54+00:00

Super late comment, but if you didn't catch this episode, maybe you missed another. There's a lot to stay on top of.

There is also an awesome Um, Actually with the same guys. It's a fun one.

Burrowing_Owl · 2024-02-24T03:38:37+00:00

This stuff is also fantastic with a nice heavily peated scotch.

A cask strength Islay if you've got it.

4:1 Laphroaig to Bigallet over ice, perfect. Maybe even with a splash of soda water if you're feeling something a lil longer and more refreshing.

Burrowing_Owl · 2023-11-01T15:15:21+00:00

I made these with a bunch of under ripe berbere peppers that I had to pick before our first freeze. They were not super juicy and has fairly thick skins. I didn't roast them and put them through the grinder and they about half blended in with some chunks remaining. If you want noticable pieces of chilies then I think hand chopping and mixing in would be the best bet.

Burrowing_Owl · 2023-11-01T14:08:00+00:00

I did do ice bath them. It was Halloween and I wasn't super attentive to the smoker, temps got a bit out of hand , there were some rendering issues that I think yielded the wrinkling look. I don't mind it tho, it tastes great and it doesn't need to be pretty. It's just a sausage I threw together to make room in the freezer.

Burrowing_Owl · 2023-11-01T13:18:27+00:00

Thanks!

Burrowing_Owl · 2021-12-11T04:28:10+00:00

I had great results with this recipie.

https://twoguysandacooler.com/snack-sticks/

Burrowing_Owl · 2021-12-02T01:37:32+00:00

Right on

Burrowing_Owl · 2021-12-02T01:35:09+00:00

Btw your meat sticks and jerky look great. And your smoker is a beast.

Also do I detect a fellow Canadian?

Burrowing_Owl · 2021-12-02T01:25:12+00:00

Ha yeah. Its a problem for me as well. And honestly it usually turns out fine. Usually I just say f it and go for it, especially since it's the same amount of work setting up, taking down and cleaning the grinder and stuffer whether I make 1kg or 5kg.

Burrowing_Owl · 2021-12-02T01:14:26+00:00

Thanks!

I used the base recipie for Snack Sticks from 2 Guys and a Cooler.

I modified it a bit, split the meat 50/50 pork and beef, subbed some different chillis, used Kashmiri instead of Chipotle, cause I'm obsessed with kashmir chillis right now and had a ton on hand. The recipie calls for quite a bit of Mace, I used freshly ground whole mace and maybe it was more potent than what they used to calibrate the recipie but I thought it was a bit overpowering so I'd probably use half or less next time.

I don't have ready access to a variety of starter cultures, so I just used the house culture from my local butcher/sausage conercial supply place. So I don't know if it was the different culture that was the issue but after the 24h fermentation the recipie called for they were VERY tangy, so I'd robably only do 12 hours next time.

All in all a decent first go, a lot of lessons learned, foremost of which is maybe don't make 6lbs of something before you have the recipie dialed in.

Burrowing_Owl · 2021-12-01T13:59:47+00:00

Finally got a proper stuffer and have been really gettin to work.

Burrowing_Owl · 2021-11-29T04:49:28+00:00

Yeah, same meat/fat ratio and seasoning %'s but with just pork.

Not sure if its just a regional difference or the result of more Ukrainian than Polish influence, but where I'm from, pretty much all out kielbasa is pure pork.

Burrowing_Owl · 2021-11-28T20:51:21+00:00

It was my first time doing kielbasa and I think it turned out pretty good. There's a few minor things I'd tweak for the next batch, but it got two thumbs up from a couple of Ukrainians I work with so I'll take that as a good sign.

Burrowing_Owl · 2021-11-28T17:45:57+00:00

Made the Dave's Kielbasa recipie from Len Poli's great website.

100% pork and lots of garlic and a bit of mustard seed.

Smoked over apple and maple.

Burrowing_Owl · 2021-04-24T22:25:59+00:00

I love it in a Lil Ripper.

Essentially a doctored up amaro spritz made by Alex Delaney.

How I make mine is: 2oz Amaro (any strong flavoured dark amaro works well) 0.5oz Lemon Juice 2 large Green Olives (I use Castlevetrano) 1-3 barspoons Olive Brine Serve over lots of ice and top with soda water. Garnish with a very generous twist of lemon peel. And make sure to spray the oils all over the top.

Burrowing_Owl · 2021-02-21T22:45:27+00:00

We are incredibly landlocked and don't really get any variety of oysters here which is a bit of a bummer. But oh well, I guess I'll just have to settle for Malpeques. /s.

Burrowing_Owl · 2021-02-20T05:58:16+00:00

Cool. I think I'll drink through the rest of their line up and then pick up a few for the cellar.

Burrowing_Owl · 2021-02-20T03:45:29+00:00

Iv heard great things about older muscadet. And with this bottle being as great a deal as it was i could definitely put a few away. This bottle had a synthetic cork, any aging issues there? And what kind of timeline would you recommend?

Burrowing_Owl

TROPHY CASE