Sausages, Brats, Dogs, etc.

Discussion in 'BOC Member Cookbook' started by TDawgNOk, Oct 14, 2005.

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  1. TDawgNOk

    TDawgNOk Gathering Monitor (Instigator)

    Tulsa, Oklahoma
    Bratwurst Stroganoff


    * 2 lbs stadium style bratwurst
    * 1 lb package of Portabella mushrooms, sliced thin
    * 1 large, flat Vidalia onion sliced very thin
    * 1 quart sour cream
    * 1 quart white wine
    * 1 to 2 tablespoons of flour
    * 2 tablespoons of high heat oil (peanut or olive)
    * 1/2 tablespoon garlic powder
    * salt and pepper to taste
    * 2 large packages (24 oz to 32 oz total weight) extra wide egg noodles

    Set sufficient water to boil in accordance with the package directions of the noodles. A large pinch of course salt may be added to speed boiling and help flavor the noodles. Heat a large skillet (12 to 14 inch) and add the oil. Immediately place the brats into the oil and begin to move them around to completely brown them. This should take about ten minutes. Remove the brats from the pan and allow to rest at least five minutes. Check the water and when appropriate add the noodles. After the brats have rested, slice them into 1/2 inch pieces and set aside for later use. Add the onions to the skillet and reduce the heat slightly to a medium high. Allow the onions to just begin to turn clear then add the mushrooms. Raise the heat slightly closer to high. The vegetables should begin to absorb the drippings from the pan. When this happens return the sliced brats to the pan and allow them to cook for about 5 minutes while continually stirring. If the pan appears to be dry additional cooking oil may be added a half tablespoon at a time. Add no more than one additional full tablespoon. Sprinkle one half the flour over the contents of the pan and add the garlic. Stir to combine well and to absorb the flour. Add the sour cream and combine well. Add the wine a little at a time to achieve a consistency about like a sausage gravy or a bit thinner. This should take about half of the wine. When the noodles are finished drain them well, add them to the sauce and combine well. Check the sauce. If it is too thick add a little more wine and combine. If too thin (doesn't coat the noodles) sprinkle a little of the remaining flour over the dish and combine well. Do not use more flour than what was left over from the original recipe measure because too much raw flour will ruin the dish.
  2. sal_jr

    sal_jr New Member

    Ithaca, MI
    All Beef Kosher Frankfurters

    20 lbs. beef chuck trimmings
    1/8 lb. dried marjoram
    30 lbs. veal flank, briskets or trimmings
    cracked ice or ice water
    1/4 lb. sugar
    1/2 lb. frankfurt sausage
    1 oz. garlic compound
    seasoning flour
    1/8 lb. ground all spice
    1 lb. kosher salt

    Trim meats thoroughly, removing all skin, sinews, blood clot, and bones, but leaving the fat. Put beef through 5/16 inch plate of grinder, and veal through 1/8 inch plate. Put meats into mixer and mix, gradually adding ice or ice water and enough flour to reach desired consistency.Then mix in remaining ingredients. Stuff into narrow beef round casings or wide sheep casing, and
    tie with twine into links about 4 inches long. Cut in lengths of four links each, and smoke at medium heat until they are a bright reddish brown, and cook for about 10 minutes at 155 to 160 degrees.

    There's a good start


  3. sal_jr

    sal_jr New Member

    Ithaca, MI
    Basic dang good sausage patty

    5-lb medium ground pork butt
    1 1/2-cups fine chopped onion
    5-cloves pressed garlic
    1/2-cup chopped parsley
    1/4-cup sage
    1-tbsp marjoram
    1-tbsp cayenne
    1-tbsp thyme
    1-tbsp basil
    1 1/2-tbsp salt
    1-tbsp pepper
    1/4-lb butter
    1-cup cold water

    Combine all ingredients, mix well & pat it out OR stuff into casings (sheep are the right size).
    To cook, fry it up!!!
  4. sal_jr

    sal_jr New Member

    Ithaca, MI
    Wild Boar Liver Sausage

    2 1/2 lbs. fine ground cooked boar butt (boiled)
    5 Tbsp. spiced salt
    2 1/2 lbs. fine ground cooked boar's liver (boiled)
    1 cup finely chopped onions
    2 Tbsp. salt
    1 cup water used to boil meat

    Boil boar butt and liver in water to which spiced salt has been added. (Water should cover
    meat.) Combine all ingredients, mix until smooth and pasty, and stuff into hog casing. Simmer in
    salted water for 20 minutes. Refrigerate for 24 hours.To cook, broil or fry in butter.


    3 lbs. medium ground boar butts
    1/2 tsp. nutmeg
    1 cup water
    1/2 tsp. cinnamon
    2 lbs. mashed cooked boar’s liver
    1 cup sauteed onion
    2 Tbsp. salt 1 Tbsp. black pepper

    Combine all ingredients, mix well and stuff into hog casing.
    Tie at 4-5 inch intervals.To cook, fry, broil or grill.

    Of course... you aint gonna have no liver left if you use it all up fishin!!!!
  5. sal_jr

    sal_jr New Member

    Ithaca, MI
    Andouille- (you may opt to make yours hotter than this)

    15 pounds boned pork butts
    15 tablespoons onion powder
    4½ tablespoons kosher salt
    3 tablespoon pepper
    4½ teaspoons thyme
    2 teaspoons ground allspice
    2 teaspoons nutmeg
    2 teaspoons cayenne pepper
    2½ teaspoons sugar
    2½ teaspoon paprika
    1½ teaspoon ground bay leaf
    Cure, in the amount recommended on the package for 15 pounds of meat- plus 3 cups ice water (You can get a basic cure from any half-decent meat processer shop.)
    Grind all of the pork butts through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit.

    When the meat is chilled, mix the water with the cure. Then thoroughly mix the remaining ingredients with the water/cure mixture. Then thoroughly mix the water/cure/spice
    mixture with the ground pork. Immediately stuff into 1 1/2 inch hog casings.

    Hang the sausage in your smoker. Start smoking at 135 degrees Fahrenheit with the vents slightly open for 20 minutes to dry the casings (.If your smoker does not have vents, as with a Cookshack smoker, allow the sausage to dry for 15 to 20 minutes before placing in the smoker and follow the manufacturer’s instructions.)
    Then increase the temperature to 165 degrees and continue smoking, applying medium smoke until the internal temperature of the sausage reaches 155 degrees. Immediately remove the sausage from the smoker and shower
    the sausage with water until the internal temperature of the sausage reaches 110 degrees. Allow the sausage to dry for 10 to 15 minutes and immediately package and place in the refrigerator or freezer.

    NOTES: The active ingredient in the cure you will buy is sodium nitrite. It may be found in different concentrations depending on which cure you use. Accordingly, you will need to follow the directions on the package.
  6. sal_jr

    sal_jr New Member

    Ithaca, MI
    Armenian Lamb Sausage

    5 lbs. medium-ground lamb
    1 cup finely chopped onion
    8 cloves garlic, pressed
    2 tsp. black pepper
    1 tbsp. salt
    2/3 cup fresh mint, chopped
    1 cup water

    Combine all ingredients, and mix well. Stuff into sheep casings. Broil or barbecue

    Them Armenians SURE KNOW how to make a good meal. I ate these in russia. Theyre freaking awesome. Go kill a lamb.
  7. sal_jr

    sal_jr New Member

    Ithaca, MI
    BASIC Italian Sausage

    10 lbs. pork butt
    4 oz. salt
    2 oz. fennel seed
    2 oz. crushed red pepper

    The weight of salt and red pepper can be varied to suit taste, but the “10:4:2:2” is pretty much on target. Coarsely grind chilled meat, hand mix seasoning, and regrind and stuff into hog
    casings to approximately 1 1/2 inches in diameter.
  8. sal_jr

    sal_jr New Member

    Ithaca, MI
    Another Beef Frankfurter Recipe (non-kosher)

    5-lb. Fine ground beef chuck
    5-cloves pressed garlic
    1-cup nonfat dry milk
    1 1/2 tbsp. Salt
    3-tbsp. Coriander
    2-tsp. Sugar
    1 1/2-tsp Mace (cooking mace- pepper spray wont work)
    1/3-cup grated onions
    1 1/2-tsp Cayenne
    1-cup water

    Combine all ingredients; mix well & stuff into lamb or hog casing
    It's not necessary to precook these sausages, but if you decide to, bring to a boil & simmer for ten minutes
    Rinse in cold water.
  9. sal_jr

    sal_jr New Member

    Ithaca, MI
    "Bierlinbraten" Berlin-style sausage

    6 lbs. lean pork
    2 lbs. boneless chuck
    2 lbs. boneless veal
    2 cups ice water
    1 small onion
    1 1/2 ozs. powdered dextrose
    2 cups soy protein concentrate
    6 tbsp. salt or non-fat dry milk
    2 level tsp. Basic Cure mix
    1 tsp. granulated garlic
    1 tbsp. ground white pepper

    Grind all meat through 3/16” or 1/4” grinder plate and mix with all ingredients. Stuff meat into 5” fibrous big fat unnecessarily humungous casings and place in cooler for 2 days. Remove meat and keep at room temperature for 3 hours or until internal temperature of product reaches at least 60ªF. Remove and put in preheated smokehouse at 120ºF. the first hour, and apply smoke while increasing temperature
    every 30 minutes by 10º until 160ºF. is reached. Hold at this temperature until you reach 152ºF.
    and desired color is obtained. Slice this on a meat slicer and enjoy as you would your favorite processed meat from a deli.

    This is a pain in the tuchus to make, but some sausage purists (sausage nazis- LOL -forgive the pun) love it and want the old world recipes... so there ya go.
  10. sal_jr

    sal_jr New Member

    Ithaca, MI
    Black Pudding- Another sausage purist recipe. I aint eating it.

    16 lbs. blood
    2 lbs. salt
    8 lbs. fat
    8 oz. black pepper
    1 1/2 lbs. pearl barley
    1 oz. celery seed
    1 3/4 lbs. flour
    4 oz. ground pimiento
    1 lb. rice flour
    4 oz. coriander
    1 3/4 lbs. fine oatmeal
    4 oz. dry mustard
    1 lb. onions

    Blood must be perfectly fresh; strain through muslin to remove “strings.” Cook barley in a cloth, allowing for swelling, about 4 hours. Cube flare fat, remove all excess water, and scald in wire basket. Chop onions, and cook lightly.Add to blood the seasonings, flours, oatmeal, and cooked barley, and mix well. Last of all add onions, and fat, and mix again. Fill loosely into wide hog casings. distributing fat evenly.Tie off into 1-pound rings, and boil for about
    40 mintues at 180ºF.To test for doneness, prick skin; if no blood oozes out, pudding is finished.
    Add some black edible dye to water to ensure an attractive black finish.

    Eat it and dont ever ever tell me if you liked it. Blood sausage isnt my thing. Its more of a "my grandma" thing- Desperation food.... Depression food... poverty food. We do live in a good civilized country though folks and I dont think we can screw it up to the point that Stalin or Hitler or President Hoover allowed it to get. We, unlike the past generations can go to mcDonalds and for 75 cents I can give you good enough reason NOT to need to make blood sausage for the sake of survival. ROTFL


  11. sal_jr

    sal_jr New Member

    Ithaca, MI
    veal sausage


    1 pint whole milk
    6 tbsp. salt
    2 tbsp. powdered dextrose
    1 tbsp. mace
    1 tbsp. ground celery
    4 tbsp. onion powder
    1 tbsp. ground white pepper
    6 pcs. chives or green onions chopped
    6 pcs. chopped parsley
    1 piece grated lemon peel
    3 fresh whole eggs
    3 lbs. boneless veal
    5 lbs. lean pork shoulder
    2 lbs. pork trimmings

    Grind all the meat through a 3/8 grinder plate, adding all the ingredients, and mixing well until all ingredients are evenly distributed. Stuff into a 24/26mm lamb casing in size and made in links 4-6 inches long; then hung on clean smoke sticks. Sausage should be placed into the cooker or water and cooked until the internal temperature reaches 152ºF. (Be sure the water temperature
    is not above 165ºF.) Place cooked sausage under shower for about 10 minutes to reduce internal temperature to 110 degreees F. and remove to cooler overnight.This sausage also can be frozen and cooked as it is needed.
  12. sal_jr

    sal_jr New Member

    Ithaca, MI
    Bologna, Baloney, Balogney, Whateverthehellyoucallit

    Bologna - 2

    5 cups ice water
    5 tsp. Instacure No. 1, or whatever cure you find at the local meat market
    2-1/2 Tb. ground white pepper
    5 Tb. paprika
    2-1/2 Tb. nutmeg
    2-1/2 tsp. allspice
    2-1/2 tsp. onion powder
    1 cup salt
    5 cups non-fat dry milk or soy protein concentrate
    15 lbs. lean beef (chuck)
    10 lbs. pork butts

    Grind all the meat using a plate with very fine 3/16" holes. After grinding, mix all the ingredients with water and meat. Mix for 2-3 minutes or until all the ingredients are evenly distributed. If you do not have a mechanical mixer or silent cutter and are mixing by hand, it will take longer than 3 minutes to distribute the ingredients.

    Place in food processor and emulsify. By that I mean process it relentlessly till it looks like meat pudding. This will be the time consuming part cause you got a lot of work to do and likely a standard food processor cant do but a pound at a time. Be patient.

    Bologna may be stuffed in large cellulose casings, beef bungs or export wide beef rounds for the ring bologna. There are hog casings available that can be used for ring bologna. Use beef bungs.... theyre fun to explain to people what they are and fun to say too! Say it! Bungs!

    After stuffing, hang on properly spaced smokehouse sticks. You may rinse with cold water to remove meat particles. After stuffing, bologna should be kept in a cooler at 40-45° F. until you are ready to smoke. Bologna should be taken out of the cooler and allowed to hang at room temperature for at least 1 hour before smoking.

    Bologna packed in artificial casings should be placed in a preheated smokehouse at 130-135° F for about 1/2 hour with dampers wide open; apply heavy smudge for approximately 11/2- 3 hours with dampers 3/4 closed. Gradually raise the temperature to 165-170° F, cutting off the smudge, and cook until an internal temperature of 155° F is obtained, If you have a steam cabinet, you may transfer bologna from the smokehouse and cook until an internal temperature of 155° F is obtained.

    When using natural casings- like bungs-LOL, bologna should be placed in a smokehouse at 130-135° F with dampers wide open for at least 30-45 minutes. Then apply heavy smudge for 21/2-3 hours or until the desired color is obtained. Cut smudge, gradually raise the smokehouse temperature to 165° F and cook until an internal temperature of 135° F is obtained. Remove from smoker and place in steam cabinet until 155° F is obtained internally. If you do not have a cooker, leave bologna in the smokehouse at 165-170° F until 155° F is obtained internally. Remove from smokehouse and spray with cool water until an internal temperature of 110° F is obtained.

    CHILLING - Bologna should be placed in a cooler at 45° F until the internal temperature of the product reaches at least 50° F
    This is one of those recipes where you likely wont do it, but one day you'll be tipping beer # 8 or 9 and after chowing on a good hunk of pickled baloney at the bar you will lean over to your buddy and stare at the baloney an say, well how DID they do that? Well now you know.
  13. sal_jr

    sal_jr New Member

    Ithaca, MI
    Breakfast Sausage

    15 pounds boned pork butts
    8 tablespoons kosher salt
    5 teaspoons ground white pepper
    3 tablespoons of rubbed sage
    1½ teaspoons ginger
    5 teaspoons nutmeg
    5 teaspoons thyme
    5 teaspoons cayenne pepper
    3 cups ice water

    Grind all of the pork butts through a three-sixteenths or one-quarter inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, thoroughly mix the remaining ingredients in a bowl. In a large bowl or lug, thoroughly mix the water and spice mixture with the ground pork. Immediately stuff into 22mm to 24mm lamb casings. Hang the stuffed sausage in a cool place to dry to the touch, approximately 30 minutes. Refrigerate or freeze immediately after drying.

    If you do not have a sausage stuffer, you can store the sausage in patties or in bulk. Refrigerate
    or freeze as desired.

    Some folks back off the cayanne down to 3 teaspoons. I leave it as it is and add a tablespoon of Franks Red Hot to it.
  14. sal_jr

    sal_jr New Member

    Ithaca, MI
    Louisiana Chaurice

    Ground pork: 1 lb.
    Coarse salt: 1 teaspoon
    Diced onions: 5 tablespoons
    Ground cayenne: 1/4 teaspoon
    Ground cinnamon: 1/8 teaspoon
    Ground cloves: 1/8 teaspoon
    Powdered thyme: 1/3 teaspoon
    Ground bay leaf: 3 leaves
    Crushed garlic cloves: 1
    Chopped parsley: 1 tablespoon
    Crushed garlic cloves: 1-1/2

    This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes. Stuff into hog casings.
  15. sal_jr

    sal_jr New Member

    Ithaca, MI
    Greek Cevapcici

    1 lb. lean ground beef
    1/2 lb. ground lamb
    1/2 lb. ground pork

    4 -7 finely minced garlic cloves
    1 tsp. salt
    1 tsp. baking soda
    2 tsp. cracked or freshly ground black pepper
    1 (+) tsp. cayenne pepper, seasoned pepper, and garlic pepper to taste
    1 beaten egg white

    Mix all, altogether.You may wish to combine the seasonings or grind them together before adding them to the meat. Shape in thumb-sized sausages, or in croquette size shapes. Grill on open grill until done. Serve with pita bread or hard rolls, and onions (raw or sauteed).The smaller size works great for an appetizer (on a toothpick). Traditionally, these are not served in barbeque sauce. I like to form mine into long flat eclair shaped patties and open fire grill them in my fish basket, then eat them with ranch dressing and chopped cucumbers on pita bread and a good bitter beer like heineken.
  16. sal_jr

    sal_jr New Member

    Ithaca, MI
    the King of English sausage.

    These are short stubby sausages- like viennas in the can only a helluva lot better.

    7 1/2 pounds pork butts
    1 pound pork fatback
    1 tablespoon sage
    1 teaspoon dried onion flakes
    1 teaspoon thyme
    1 teaspoon mace
    1 1/2 tablespoons salt
    6 ounces bread crumbs
    1 tablespoon pepper
    1 pint water
    1 pint water

    Grind the meat and fatback through a 3/8 plate
    Mix the herbs and seasonings in the water and chill.
    Using a food processor puree the meat and chill. Add the herbs, spices, and seasonings to the
    water then the bread crumbs.
    Chill meat mixture.
    Using 28mm casings, stuff the mixture into 1-inch links and refrigerate.

    Grill, sauté or cook in the oven, as you prefer and serve at once
  17. sal_jr

    sal_jr New Member

    Ithaca, MI
    Mexican Chorizo

    This one's from my buddy's mom, born in Guadalajara....

    A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other
    spices. It's widely used in both Mexican and Spanish cookery.

    20 Sausage casings (pork casings for authentic links)
    2 lb. lean pork trimmings
    8 oz beef or pork fat
    2 medium onions, quartered
    8 cloves garlic, pressed
    1/2 cup cider vinegar
    1/4 cup Tequila (optional)
    1/4 cup ground red chile
    1 teaspoon ground cinnamon
    1 1/2 teaspoon ground cumin
    1 teaspoon ground Mexican oregano
    1 tablespoon salt

    Clean the casings, rinse well with water, and then pour vinegar through them. Set aside.
    Use a food processor or the coarse blade of a meat grinder, grind the meat and fat.
    Add the onions, garlic, vinegar, tequila and seasonings, and chile to taste.
    First cut the casings into 3-ft lengths and tie one end.
    Stuff each length of casing, tying 4-inch intervals with heavy thread.
    Place on a cookie sheet covered with wax paper and refrigerate.
    After a day, freeze what you will not use within a week or two.
    You should allow the flavors in the meat to develop for at least 8 hours before using.
  18. sal_jr

    sal_jr New Member

    Ithaca, MI
    Creole Sausage

    5-lb coarse ground pork butt
    2-tsp black pepper
    1-cup grated onions
    1-tsp allspice
    8-cloves pressed garlic
    2-tsp sugar
    1-tbsp dry hot crushed peppers
    1-tbsp salt
    3-tsp cayenne
    1-cup chopped parsley
    1-cup cold water

    Combine all ingredients, mix well & stuff into hog casing
    To cook, broil, bake or fry.
  19. sal_jr

    sal_jr New Member

    Ithaca, MI
    Local Deer Sausage mix

    7-1/2 lbs ground deer
    7-1/2 lbs ground pork butt
    4 oz salt
    1-1/2 oz MSG
    1 oz black pepper
    1 oz cayenne pepper
    3 oz light brown sugar
    1 oz Louisiana Hot Sauce
    1 oz Paprika
    3 oz worcestershire sauce
    Chopped fresh green onions

    Mix all of the above together well. Stuff in casing.
  20. sal_jr

    sal_jr New Member

    Ithaca, MI
    Catfish Sausage

    10 lbs catfish fillets
    1 pt. ice water
    1 lb. vegetable shortening
    12 ozs. corn starch
    4 tbsp. salt
    1 tsp. sugar
    1 tbsp. ground black pepper
    1 tsp. onion powder
    1 tsp. garlic powder
    1 tsp. ground nutmeg

    After the fish are deboned, be sure the flesh is cooled to at least 35 degrees F. before staring. The fish is then ground through a 3/16” grinder plate.The salt is then added and mixed thoroughly. This will allow the sausage to bind well.

    After 10 minutes add the corn starch mixed with the ice water.The spices and shortening are added last, again mixing thoroughly. The mixture is then stuffed into a fibrous casing of your choice (2” or 3 1/2” wide).The sausage is then cooked in water 200-205 degrees F. until the internal temperature reaches 180 degrees F.

    The sausage is then promptly cooled in cold water or showered until the internal temperature of 70 degrees F. is obtained.The cooled sausage is then immersed in boiling water for one minute in order to tighten the casing on the product. Fish sausage is a very perishable product and should be stored at a temperature of at least 35 degrees F. It also keeps well when frozen.
    Because this sausage is cooked at such high temperatures, the use of cures is not required. In addition, this sausage may also be made in a loaf for home use and cooked in a loaf pan. If allowed to cool over night it will slice very nicely as any other lunchmeat. This loaf may also be flavored with liquid smoke, using 1 tsp. to each 5 lbs. of meat.
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