I'm a new OBS owner. I have smoked for years (no pun intended) with one of those cheap tower water smokers. I have also dabbled in sausage making. Brats, breakfast sausage G sausage, links etc.
My family makes a sausage that my grandma made using pork shoulder, a small amount of liver, cooked, ground and recooked adding oatmeal, spices, mainly allspice, garlic, salt, pepper, and in my case cayenne.
My dad, and I, out of six siblings, are some of the only ones that still make it. We make it "loose" and put it in loaf pans and just fry it.
When my dad and his 12 siblings had it at "home" they put it into rings, boiled it, and smoked it in the smokehouse with their hams and stuff when they butchered hogs.
Enough of the background.
We are having a family reunion. My dad and his siblings are all 80 and above.
I would like to recreate that for them. Any help would be appreciated, I was wondering about boil times, cures, and smoke times and temp.
Tanks
Oh yes,
I seem to remember that one time I just stuffed it into tubes and smoked it, it sort of split open in the smoker.
Who knows what temp it was at, and I didn't boil it first.
I'd kind of like to nail this as they're probably not going to taste this sausage again.
I know the spices, just don't know how to do it without alot of costly experimenting. Let's face it there's only so much of this you can eat before you get sick of it.
Thanks again
I've never made that before, but I suspect the oatmeal is making it split, as it expands when absorbing moisture. You may want to cook the oatmeal first (with water), then add it, that way it won't expand too much more. It's either that or I believe you might be overstuffing. As far as times go, I usually don't use time - I go by temp, and I rarely exceed 165 internal temp for any uncured sausage and 156 for any cured.
I will add that I cook the oatmeal (quik cooking) with the meat for a while till it's thick enough. My aunts all say she used oatmeal, and that they were doing hams at the same time. I didn't boil the sausage. She did,
Almost sounds like a scrapple recipe.
Very close but a little different. So how would you it?
Quote from: big kahuna on February 24, 2010, 01:43:45 PM
Very close but a little different. So how would you it?
Replace the oatmeal with buckwheat flour
Quote from: NePaSmoKer on February 24, 2010, 01:39:37 PM
Almost sounds like a scrapple recipe.
Or a version of Blutwurst or Black pudding without the blood. - which would of course make it a White Pudding or Mealy Pudding. But they don't usually have liver, although I am thinking I've seen some old recipes that had brain in them, which usually has a mild liver flavor. I am also thinking of Goetta - but again, no liver.
I think maybe the original recipe had the head and other things in it. And yes she cooked brains too. She used to make tounge sandwhiches on homemade buns that were to die for.
She made blood sausage too, but this had liver from the hog in it too, sometimes, according to my aunts heart and other parts. Usually a bunch of fatty meaty bones as well.
OK, So I see this is VERY close to scrapple, only a little different, maybe regional. So, how would you guys start going about it? I want to do this for a couple of reasons, but mainly because, after 30 years of not attending this stupid reunion, it is in my home town, I have too, and, if I have too, I'd rather be in the kitchen. so I thought I would use the OBS to make pulled pork, brisket, and most importantly, this sausage. I thought I'd make some different sauces as well. If you guys can't pull my ti-- out of the wringer I may have to bail,
Please think about it, guys. Any input would put me in your debt. I think there was a strong czech (sp) influence in that area as well if that helps.
Do you want scrapple or the other with oatmeal?
I was watching Andrew Bourdain this weekend and they were in Prague. They chopped up the whole pig and used everything from guts,feet,head and blood. They made different types of dishes and they even made sausage which they stuffed by hand. This was a family event and everyone had their jobs. This might be what you are looking for;
http://www.youtube.com/watch?v=wASkHZWWA68
If you were going to stuff scrapple into a casing, boil and smoke it, how long would you boil it and how long and what temp would you smoke it?
Quote from: big kahuna on February 25, 2010, 06:36:41 AM
If you were going to stuff scrapple into a casing, boil and smoke it, how long would you boil it and how long and what temp would you smoke it?
Here is a scrapple recipe for you. Its Amish style.
2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
1-2 pounds pork liver, snouts or head (opt)
2 cups yellow or white cornmeal or 1 1/2 cup buckwheat flour.
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper
Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.
Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.
Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, to avoid clumping about 15 to 30 minutes.
Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.
If you want to stuff and smoke you will need to add the right amount of cure #1 and stuff into fibrous casing or natural bung style casing. Smoke with 4 pucks of pecan @180* After smoking refrigerate immediately. Sometimes he stuffed the scrapple inside a clean washed and trimmed pork stomach.
This is how my Amish friend make it. Sorry i cant be of more help as i don't like scrapple type sausage.
Quote from: watchdog56 on February 24, 2010, 08:04:53 PM
I was watching Andrew Bourdain this weekend and they were in Prague. They chopped up the whole pig and used everything from guts,feet,head and blood. They made different types of dishes and they even made sausage which they stuffed by hand. This was a family event and everyone had their jobs. This might be what you are looking for;
http://www.youtube.com/watch?v=wASkHZWWA68
Saw that, and although I'm not crazy about Bourdain (actually can't stand him), I did like the show. I was ok on everything and would like to taste everything except the blood soup. Had a bad experience with something that looked like that once!
You would have to add the cure?
I just saw the susage making link in your other post, NePas. You need acure because of the low smoke temp I assume. Thank you for your help.
Quote from: big kahuna on February 25, 2010, 09:06:09 AM
I just saw the susage making link in your other post, NePas. You need acure because of the low smoke temp I assume. Thank you for your help.
Yes anytime you smoke sausage (especially with pork in it) you should add cure
Thanks again. you have been most helpfull.
One last question, I sorry to be such a pain in the a++. Would you figure the cure ratio by the actual poundage of the meat, or the poundage of the cooked sausage (with oatmeal)?
You are curing the meat, so I would go with that weight.. (not the other filler stuff)
Cool! Thanks! I hate to change the way they did it too much, but I'd rather not send them all to the horsepital
One more question. Can the cure be added just before stuffing, boiling and smoking?
Quote from: big kahuna on February 28, 2010, 07:31:55 AM
One more question. Can the cure be added just before stuffing, boiling and smoking?
Add the cure to any liquid that is going to be added into the meat. IMHO if your going to stuff and boil i would not add cure. Only add cure if your going to stuff and smoke.
Cure #1, is 1 level tsp per every 5 pounds of meat.
Adding dry ingredients to the meat can make clumps and will not incorporate very good. I always add my dry to the liquid and mix before adding to the meat.