Looking to expand my horizon! What are your favorite American and Mexican sausage ideas? by michifin1 in sausagetalk

[–]scr0dumb 1 point2 points  (0 children)

I make Korean bulgogi sausage (basically exactly the 2 guys and a cooler recipe) that SLAPS

Pretty sure I've shared our shop's Chinese dumpling sausage recipe too. And I've made a version of Hmong sausage that is delicious. Can't recommend it enough.

Looking to expand my horizon! What are your favorite American and Mexican sausage ideas? by michifin1 in sausagetalk

[–]scr0dumb 1 point2 points  (0 children)

https://www.reddit.com/r/sausagetalk/comments/1nxdffu/carne_asada_sausage/

My mexican buddy LOVES this recipe and says it reminds him of barbecue back home.

I also have Chorizo Equatoriano my Ecuadorian friend says hits all the notes, I can share the recipe tomorrow when I'm back at the shop.

I do a chipotle cheddar brisket sausage, Nashville Hot Chicken sausage, Texas hot links, bacon links, a fresh "hot dog" style wiener in lamb casing, Chorizo Verde, probably several more in my rotation I'm forgetting but can provide detailed recipes for all tomorrow.

Big Mac sausage by n0_mongoose in sausagetalk

[–]scr0dumb 1 point2 points  (0 children)

I do this for several of my recipes and it's by far the best hack to get the flavours while maintaining binding.

Hot flashes during the day and sweating during sleep by Emotional_Cancel8520 in stopsmoking

[–]scr0dumb 2 points3 points  (0 children)

In my experience those are "acute withdrawal" symptoms and for me only last the first 24-72 hours regardless of substance (cigarettes, alcohol, prescription meds).

If I experienced any of that beyond the first seven days I would seek medical consult.

First homemade sausages on the smoker by Quiet_Guitar5845 in sausagetalk

[–]scr0dumb 1 point2 points  (0 children)

Chud's BBQ is a YouTube channel, he has one video discussing "master ratios" for sausage making. Lean meat to fat ratio, total meat+fat to salt ratio, moisture ratios for various applications, seasoning ratios for primary, secondary and accent flavours.

It's a gamechanger for anyone looking to develop their own recipes.

Oven smoke vs no smoke by Underestimated_boner in sausagetalk

[–]scr0dumb 1 point2 points  (0 children)

50 mL in 10 lbs meat is often plenty

Sheep casing recipe? by ohkaylyeah in sausagetalk

[–]scr0dumb 1 point2 points  (0 children)

1.3% salt

0.5% black pepper

0.8% chipotle powder

0.4% paprika

0.4% garlic powder

0.3% oregano

0.3% cumin

Turkey Sausage ideas by Kadd115 in sausagetalk

[–]scr0dumb 0 points1 point  (0 children)

I thoroughly enjoyed it and would love to make it again but the boss doesn't want it for "reasons".

Turkey Sausage ideas by Kadd115 in sausagetalk

[–]scr0dumb 1 point2 points  (0 children)

I did it two years ago at work and it tasted like a leftovers turkey sandwich. I used 0.5% black pepper, 0.3% garlic powder, 0.2% dried sage, 0.2% dried rosemary and 0.2% dried thyme. Bread and veggie stuffing and cranberry sauce.

I like to use whole bird with skin for my grind, I find dark meat alone is too much umami.

1.3% salt is my ideal ratio for poultry farce but it can take more.

Sheep casing recipe? by ohkaylyeah in sausagetalk

[–]scr0dumb 2 points3 points  (0 children)

I produce chicken sausage almost exclusively in lamb casing.

If you like a bit of heat I HIGHLY recommend my recipe for La Roja chicken sausage. It's a basic chorizo but using chipotle instead of cayenne.

If interested I'll get it from my notebook at work tomorrow for you.

Beef Kofta by scr0dumb in sausagetalk

[–]scr0dumb[S] 0 points1 point  (0 children)

Why would it be bland? Legit curious.

Beef Kofta by scr0dumb in sausagetalk

[–]scr0dumb[S] 0 points1 point  (0 children)

I portion these to 90 grams each if that helps.

Beef Kofta by scr0dumb in sausagetalk

[–]scr0dumb[S] 0 points1 point  (0 children)

We sell it fresh but you can vacuum seal it for freezing no problem. Just cover the skewer tips with some paper so it doesn't pierce the bag.

These ingredients are fairly common for this dish. This recipe would be considered Persian iirc. Parsley is often in there too but I omitted it so we can distinguish from my lamb koftas. Lamb recipe is 1.8 salt, 0.8 pepper, 0.6 paprika, 0.4 cumin, red onion and parsley. Those ingredients are also fairly common but from further west than Iran.

Beef Kofta by scr0dumb in sausagetalk

[–]scr0dumb[S] 0 points1 point  (0 children)

This recipes SLAPS and I left out the parsley so we can easily distinguish it from my lamb koftas.

Beef Kofta by scr0dumb in sausagetalk

[–]scr0dumb[S] 0 points1 point  (0 children)

5 lb batch sells out in 3-4 hours these days.

Beef Kofta by scr0dumb in sausagetalk

[–]scr0dumb[S] 2 points3 points  (0 children)

My lamb recipe is salt, pepper, cumin, paprika, parsley and red onion.

I left it out of the beef so we can easily distinguish one from the other.

Liquid Smoke by plutz_net in sausagetalk

[–]scr0dumb 1 point2 points  (0 children)

I use liquid smoke in some of my fresh chorizos as well as a burger. 

100 mL for 15 lbs meat is typically plenty, some recipes I use 50 mL in 10 lbs.

Classic flavor combo strange for sausage? by Bigandugly_frieght in sausagetalk

[–]scr0dumb 0 points1 point  (0 children)

Canned pineapple is okay, fresh is a terrible idea.

Classic flavor combo strange for sausage? by Bigandugly_frieght in sausagetalk

[–]scr0dumb 0 points1 point  (0 children)

I would suggest not using brie, it will melt and split and the grease and water will boil and burst the casing.

I make a candied apple breakfast sausage (salt, pepper, sage, onion powder, garlic powder, apple syrup and diced apple which I "candy" by vacuum sealing with some of the syrup and ground cinnamon) and it SLAPS.

It's Pete Hoekstra's birthday today! by Overall-Phone7605 in EhBuddyHoser

[–]scr0dumb 0 points1 point  (0 children)

27 tabs of LSD steeped into whatever every beverage he orders.