Pork and Shrimp Sausage (Revisited)

Started by Tenpoint5, February 25, 2012, 11:04:25 AM

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hal4uk

#15
February 25, 2012, 09:06:25 PM
Looks delish!  Great color!
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#17
February 26, 2012, 01:35:45 AM
That sausage has amazing color, especially for a fish or sea food sausage.


I knew there had to be rocket scientists involved.



     I
         don't
                   inhale.  ::)

MidKnightRider

#18
February 26, 2012, 05:36:44 AM
Nice looking sausage!
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Tenpoint5

#19
February 26, 2012, 06:30:48 AM
Time to finish this up.

Once the Sausages reached 143º IT I brought them into the house. Looking like a over sized dried Snack Stick.



Two thoughts here. We can't have dried up crispy sausages and The sausages haven't reached 152º to be fully cooked.
Time for another swimming pool!! I had the electric roaster cruising along at 165º. When everyone jumped in for a 15 minute swim and the IT reached 153-156º. I was trying out the new Bud Light Platinum missed a temp check :o ;D





Got everybody out of the heated swimming pool and into a nice cold ice bath!!



Hung up to dry and bloom



All packaged up and ready for a future date on the grill



Just to show how much of a nice guy I am. I am trying to give Kynola some help, so might be able to come to the MidWest Smoke Out!


Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Sam3

#20
February 26, 2012, 06:33:57 AM
Fantastic job! They look incredible.

NePaSmoKer

#21
February 26, 2012, 06:38:02 AM
Nicely done.

OU812

#22
February 26, 2012, 06:38:19 AM
They look great Chris!

Will have ta say they took longer to cook than I thought.  ::)

Gotta love how poaching them brought the plumpness back.  ;D

Tenpoint5

#23
February 26, 2012, 06:43:15 AM
I forgot to send one of the pictures off my phone to photobucket. So before I get all beat up here is the MONEY SHOT!!

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

OU812

#24
February 26, 2012, 06:46:34 AM
Niiiiiice!

Tenpoint5

#25
February 26, 2012, 06:47:07 AM
Quote from: viper125 on February 25, 2012, 06:20:08 PM
Well Chris you've don it again!!!! Looks very good and will soon try. I was wondering are those Mahogany casings or are you doing some thing special to get that rich dark coloring to the case? Seems to be a light color starting out. I also like the stepping up the pepper and the heat. Great Job guy!

Viper I used clear collagen casings. I am not sure why the sausage got so dark then lightened up again during this process.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

mikecorn.1

#26
February 26, 2012, 06:53:53 AM
Nice work, those look really good. Like those labels too.


Sent from my iPhone using Tapatalk
Mike

Sailor

#27
February 26, 2012, 07:07:13 AM
Very nicely done!  Looks good enough to eat  ;D


Enough ain't enough and too much is just about right.

ghost9mm

#28
February 26, 2012, 07:12:47 AM
Really nice Chris, they look super good...
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KyNola

#29
February 26, 2012, 08:03:46 AM
Really nice job Chris!
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