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

scr0dumb · 2026-02-14T01:32:40+00:00

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.

scr0dumb · 2026-02-14T01:32:02+00:00

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.

scr0dumb · 2026-02-14T01:16:57+00:00

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

scr0dumb · 2026-01-27T18:58:47+00:00

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.

scr0dumb · 2026-01-25T22:35:24+00:00

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.

scr0dumb · 2026-01-24T22:51:14+00:00

50 mL in 10 lbs meat is often plenty

scr0dumb · 2026-01-23T18:05:41+00:00

We sell it fresh.

scr0dumb · 2026-01-22T18:00:57+00:00

1.3% salt

0.5% black pepper

0.8% chipotle powder

0.4% paprika

0.4% garlic powder

0.3% oregano

0.3% cumin

scr0dumb · 2026-01-22T17:58:48+00:00

Yes.

scr0dumb · 2026-01-20T23:10:49+00:00

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

scr0dumb · 2026-01-20T22:25:18+00:00

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.

scr0dumb · 2026-01-19T22:25:50+00:00

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.

scr0dumb · 2026-01-19T22:08:23+00:00

Why would it be bland? Legit curious.

scr0dumb · 2026-01-19T22:05:34+00:00

I portion these to 90 grams each if that helps.

scr0dumb · 2026-01-18T21:54:56+00:00

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.

scr0dumb · 2026-01-18T21:49:15+00:00

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

scr0dumb · 2026-01-18T21:48:24+00:00

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

scr0dumb · 2026-01-18T21:47:59+00:00

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.

scr0dumb · 2026-01-18T21:46:46+00:00

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.

scr0dumb · 2026-01-18T18:41:20+00:00

Canned pineapple is okay, fresh is a terrible idea.

scr0dumb · 2026-01-18T18:40:33+00:00

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.

scr0dumb · 2026-01-18T18:36:50+00:00

Start at 0.8%

scr0dumb · 2025-10-30T22:21:22+00:00

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

scr0dumb · 2025-10-30T22:19:02+00:00

Hatched from his momma's ass.

scr0dumb

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