Though I had asked this question before, but could not find it.
I would like to make a version of Conecuh sausage and can not find where anybody has attempted. So I am going to make a trail version from what I think is in it.
Some of the things are:
high fat content;
I would guess they use a lot of ice in the processes, so I will add more than normal;
I though they use a liquid smoke (in addition to smoking), but they may be using chipotle to give it that taste and to give it a little heat;
On the web site they say they add a hint of sage;
Maybe dark kayro syrup for the sweet taste (do not think there is maple flavor in it);
nutmeg or allspice?;
toasted caraway seeds then ground;
coarse ground black pepper;
salt;
Anybody else have any ideas of what may be in it?
First try. It was not Conecuh sausage nor was it a breakfast sausage, too spicy. But not bad, added it to some beans last night. Might try it in a bun, as a sausage sandwich. What I used:
2 lbs pork (the pork was from the ham and had good marbling)
1/2 lbs fat
1 cup ice
1 tbs Chipotle
1 tsp Sage
1 tbs Dark Kayro syrup
½ tsp Allspice
½ tsp Toasted caraway seed
1 tsp Black pepper
1 tbs Salt
½ tsp Red pepper flakes
½ tsp MSG
½ tsp Cure #1
½ tsp AmesPhos
½ cup cold water
Used Hickory about 45 minutes at 200F, will not smoke as long next time. Pulled at 150F and let bloom until cool.
(http://www.em-farms.com/sasuage.jpg)
Going to try again with the same basic recipe, but..
Reduce the Chipotle to 1/2 tbs, add some liquid smoke.
Replace the roasted caraway seed with 1/4 tsp plain ground seed.
Up the dark kayro to 2 tbs.
Up the fat to 3/4 lb , reduce the pork to 1 3/4, total 2 1/2 lbs
Will try again in couple of weeks.
I applaud your efforts and wish you luck. I live in Northwest Florida and Conecuh county Alabama is about 20 to 30 miles North of me. Almost every grocery store has their sausage so I just buy it. It is one of my favorites and it is perfect for making cajun dishes.
I will try a new batch some time next week. The first batch, while not what I was looking for, tasted good. I grilled some out and put them between buns (with spicy mustard, onions, and sharp cheese) and they were good.
I live in NW FL for a few years, near Molino.
I live just outside of Milton.