I'm getting ready for my first sausage attempt and thanks to Sonny aka CRG for the Kitchen-aid sausage stuffer attachement. I realize the Kitchen-aid isn't ideal for this task, but once I decide I'm going to stick with it, I'll invest in more capable equipment and pass the KA attachement along to another newbie eager to learn ( like myself now ;D )
The recipe I have in mind is the chicken sausage with basil and tomatoes on page 124 of Charcuterie. I'm going to add some feta cheese to the mix because I think it would be a nice addition. I have all the ingredients and stopped by Academy tonight to pickup up the hog casings. I also picked up some editable collagen casings. Which of the two do you guys recommend I use for my first attempt.
Will I be able to smoke these links in my Bradley? Or, since this is a fresh sausage recipe are they mainly for grilling? I saw in another thread where someone adviced against smoking fresh sausages. If it is not safe, is there a way I can adapt the recipe so they can be smoked? Personally, I don't see how it's different than smoking anything else but like I said, I'm a newbie.
I'm excited about trying this. It's much more involved than rubbing down a butt and being patient, but I think once I get the hang of it I'll enjoy it. I like being creative with various ingredients so this will be a way to try different combinations of flavors. Thanks for all the help.
I came across this site somehow I have no idea how. It is not to bad. Thought I would pas it on.
http://www.lets-make-sausage.com/index.html
Thanks, this link answers a lot of questions. I guess I should have googled first, my bad.
The recipe is for fresh sausage, to be saute, roasted, simmered or grilled. To safely smoke them in the Bradley you will need to use a cabinet temperature of 225°F.
You can make them safe for hot smoking (180°F or less) if you have Cure #1. For that particular recipe add 1 teaspoon of Cure #1, and reduce the salt by 1/2 Tablespoon of kosher salt. Just note if you add the cure, you will alter the taste, and get a ham like flavor.
If you are making the chicken sausage, you may want to try the Turkey Sausage with Dried Tart Cherries; page 132-133. If you make this you need to get the Tart dried cherries. Sweet dried cherries don't work as well.
Chicken, mozzarella, feta, basil, tomatoes, sun dried tomatos, romas, garlic, spices....
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/b5bb2675.jpg)
Kitchen aid grinding process.
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/2967da9b.jpg)
Stuffing process. My buddy made me promise I wouldn't show his face here. I have no idea why?
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/b7445912.jpg)
First piece before twisting.
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/c9a7d805.jpg)
Final product twisted. I have no idea who that guy is ;D
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/a31bbe30.jpg)
We plan on cooking them on the Traeger tomorrow. Brisket has been in the Bradley since 5pm today and ribs will be go on Traeger about noon. I hope everyone is having as much fun this hoiday as I am.
Looks like you got it together.
Know you guys are having fun!
Stay safe!
So at what point do the M&Ms go in? ;D Looks like a nice stretch of sausage you got there, bet it will come out great!
Looks really good for a first attempt. The ingredients sound like a pizza sausage almost
Looks pretty darn good to me ;D
Nice job.
Glad too see you have the adult beverages cubbard. I mean covered.
Hey I know that guy, it's Uncle Fester. ;D ;D And I know its him cause when I shave my hair he is always right there with me to. :D :D :D Nice looking sausages Darq, hope my first ones come out that good.
Sausage? What sausage? Could you please move all those bottles, they are blocking my view. ;D
Oh, that sausage. That's some good looking stuff! Hope my first turn out that good.
Looks good.
M & M's kinda close. Snack?
Those look great, could you post the recipe you used.
Thanks
Mike
Quote from: mikeradio on May 31, 2010, 09:11:09 PM
Those look great, could you post the recipe you used.
Thanks
Mike
The recipe is a modified version of the
Chicken sausage with basil and tomatoes from
Charcuterie. I noticed from looking at the package of the chicken sausage I get from Sam's that they subsitute cheese for pork fat. Given that I need to loose a few pounds, we decided to try that approach. Here's the modified recipe. If you have the book, the original recipe is on page 124.
3 1/2 pounds boneless, skinless chicken thighs cubed
1 pound of shredded mozzarella cheese
1 cup crumbled feta cheese
1 1/2 ounces kosher salt
1 teaspoon ground black pepper
5 large cloves of garlic
4 tablespoons basil (I threw extra in because I like basil)
1/2 cup diced roma tomatoes
1/4 sun dried tomatoes
The above ingredients were mixed together in a bowl (see photo below) and put through the meat grinder. Then using the paddle attachment, it was mixed on low for 1 minute. Then, add to the bowl:
1/4 cup EVOO (Extra virgin olive oil)
1/4 cup red wine vinegar
1/4 cup chilled red wine (I used a good red wine that I would drink)
Mix using paddle attachment for another minute on low. Place in fridge to keep cold and ready to stuff. We used hog casing bought from the local Academy. I made sure to soak the casings for at least an hour in tempid water and rinsed the insde of each one for several minutes prior to stuffing.
Quote from: Quarlow on May 31, 2010, 03:19:24 PM
Hey I know that guy, it's Uncle Fester. ;D ;D And I know its him cause when I shave my hair he is always right there with me to. :D :D :D Nice looking sausages Darq, hope my first ones come out that good.
I started shaving two years ago. I went from hair in the middle of my back to the Uncle Fester / Mr. Clean look. Wouldn't have it any other way now ;D
thanks Darqman
Mike
Quote from: mikeradio on May 31, 2010, 10:13:27 PM
thanks Darqman
Mike
You're welcome Mike. I hope you make and enjoy.
Steve