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The best Sausage recipe I've ever had.

 
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rob p



Joined: 03 Oct 2006
Posts: 17

PostPosted: Fri Aug 31 07 10:03 am    Post subject: The best Sausage recipe I've ever had. Reply with quote

I'd like to share this with you folks. I found two recipes for kielbasa, and took a little from both. On the third try, I got this:

5 pounds of Pork butts
4T Kosher Salt
2t Coleman's Mustard powder
2T Sugar
2t Black pepper
2t Minced Garlic dry
2t Minced Onion dry
2t Marjoram leaves dry

I made about five feet of sausage, and threw it on the smoker. I smoked-cooked the sausage at 250 degrees for two hours. I read somewhere in a safety bulletin to smoke at a minimum of 250. I don't know how true it is but I figure it can't hurt. When I took out the sausage, it was white, so I fired up the bbq grill and threw it on for about five minutes a side. Nice and brown and crispy, I put it out for my friends. When I cut it, there was a red smoke ring about an eighth of an inch, and the sausage was juicy and really really good. I had to make ten pounds more the next day to satisfy the curiosity that was developing. I'm part Italian, and have made Italian sausage since childhood, and I'd rather have this. The original recipes calls for ice, mustard seeds, msg, white pepper and cure #1. I omitted all that stuff and added the onion. It's good.
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JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Fri Aug 31 07 10:40 pm    Post subject: Reply with quote

Sounds good, I'll have to try that. In the meantime, since you've been making Italian Sausage since you were young and since I have been sans said sausage since moving to Texas, would you mind sharing your recipe?
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Thwaaack



Joined: 11 Sep 2007
Posts: 7

PostPosted: Thu Sep 13 07 11:06 am    Post subject: Reply with quote

That recipe looks almost exactly like one of my deer sausage recipes....

The only differences being mine doesn't call for sugar or marjoram, and we use fresh onion.
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bigabyte
BBQ Super Pro


Joined: 09 Jul 2005
Posts: 1529
Location: Overland Park, KS

PostPosted: Fri Sep 14 07 1:44 am    Post subject: Reply with quote

Looks pretty good to me. I was also pondering fresh vs dried.
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--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!
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