Sausagepalooza 12-01-07

Sweet Cheeks and I made some in-freakin’-credible sausages: Classic bratwurst and pork shoulder and chicken-liver sausage. The former should be heated to about 150 degrees; the latter benefits from a couple more minutes on the heat, so the liver has a little more time to set and the sausage is less crumbly. Yes, we ground the meat in our hand-cranked grinder/stuffer and stuffed into real hog casings. Recipes are below, but do not include instructions, so if you are intrigued, drop me an email for instructions.

A few pictures will be inevitable, but are currently being processed.


Bratwurst, 12-01-07
3 pounds boneless pork shoulder butt, diced
2 pounds pork belly, diced
1.5 ounces kosher salt (3 tablespoons)
1 tablespoon ground white pepper
2 teaspoons ground dried ginger
2 teaspoons freshly grated nutmeg
2 large cold eggs, lightly beaten
1 cup ice-cold heavy cream.
Notes: next time, use 2 T salt. This sausage is incredible.

Additional Note: we revisited this sausage again. This time we ground an onion with the mix. Great!

Pork shoulder and chicken liver sausage, 12-01-07
2 pounds boneless pork shoulder butt, diced
1 pound chicken livers
1 tablespoon salt
1 teaspoon whole cumin
1.5 teaspoon black pepper
1/2 teaspoon ground cumin
1 teaspoon ancho chile powder
3 cloves garlic.
Notes: Be sure to cook a little beyod 150 degrees F. A really great sausage with an intriguing rich taste and moist, but crumbly texture (unless cooked more). No unsuspecting person would ever believe liver is an ingredient. One more pound meat (with spice adjustment) would work well, too.

Additional note: some liver sausage recipes, like Reavis’ braunschweiger, which uses a 1:1 pork liver to pork butt ratio, suggest simmering cased sausages at 180–190 for one hour, then smoking at 150 for 2 hours. Sausages treated this way should last 2 weeks in the ‘fridge.


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One Response to “Sausagepalooza 12-01-07”

  1. Sweet Cheeks Says:

    hey guys I am telling you – these Brats were the best – west of the 11 degree meridian

    Bratwurst; the Germans wish they would have made.

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