Well finally did the rindswurst, the coworker who had the idea said the texture was spot on however he thought they had a little to much sage, after we stuffed them I fried up what was left and I also thought there was to much sage but after letting them rest, bloom and smoke I couldn't taste the sage. The same we did the sausage we also did 24# of brats and 8# of hotdogs, so in the end we had 99 brats, 18 hotdogs and 16 sausage. In the pic with the ingredients I noticed I forgot the oatmeal, all in all very good sausage. Here's the process.
again spices minus the oatmeal
(http://i1142.photobucket.com/albums/n616/cobra6223/rindwurst012.jpg)
all spices mixed and ground just a little with the oatmeal
(http://i1142.photobucket.com/albums/n616/cobra6223/rindwurst014.jpg)
5# 80/20 GB
(http://i1142.photobucket.com/albums/n616/cobra6223/rindwurst016.jpg)
GB and all spices mixed and ready to stuff
(http://i1142.photobucket.com/albums/n616/cobra6223/rindwurst018.jpg)
all stuffed using natural hog casing, approx. 5 oz per link
(http://i1142.photobucket.com/albums/n616/cobra6223/rindwurst020.jpg)
out of smoker, into hot water till IT 152-155
(http://i1142.photobucket.com/albums/n616/cobra6223/rindwurst022.jpg)
into the icy waters for a cool down
(http://i1142.photobucket.com/albums/n616/cobra6223/rindwurst023.jpg)
hanging to bloom
(http://i1142.photobucket.com/albums/n616/cobra6223/rindwurst025.jpg)
money shot
(http://i1142.photobucket.com/albums/n616/cobra6223/rindwurst026.jpg)
finally 16 rindswurst and 99 brats
(http://i1142.photobucket.com/albums/n616/cobra6223/rindwurst028.jpg)
I forgot to get pics of them for an hour to get up to room temp and pic of them in smoker. It was a very fun weekend doing all the sausages though .
Nice looking wurst! Love the color you got!
Quote from: cobra6223 on June 29, 2011, 06:24:42 AM
Well finally did the rindswurst, the coworker who had the idea said the texture was spot on however he thought they had a little too much sage, after we stuffed them I fried up what was left and I also thought there was too much sage but after letting them rest, bloom and smoke I couldn't taste the sage.
Sage is one of those ingredients that makes it appearance readily known (just like clove) in a recipe. It can easily over-power other seasonings and, used heavy-handedly, can totally overwhelm the flavor-profile whether in sausage, stuffing, potato dishes, chops, etc. Good to see the smoking process muted it enough so as not to dominate.
Dang!!! now that really looks killer to me, and yes sir, sage is awesome when used with care...
That all looks gooood.
Way to hit the ground running on your sausage makin adventure. ;D
Turned out really good Tim.
Nice looking sausage's. :P :P
Very nice looking color and nice texture. Looks like your are hooked. It is a fun process especially when done with friends.
KC
awesome looking sausages, I like your blooming rig, might have to try that one!!!!
Great job!
Those look really good :)
Carolyn