Nick87
Well-known member
How do you do the jalapeño? Like a hot link?
Sausage season
- Thread starter WildWill
- Start date
We do it the same way as the old plantation. The jap blend has dried japs in it, but we always add a few pounds of whole fresh japs when the meat goes in the mixer. The mixer breaks them up some and the stuffer breaks them up a little more. Then just smoke it like normal and you’re all set.
Nick87
Well-known member
Do you stuff it like a brat and cook or eat it like summer sausage? Thanks
You stuff it like a brat, then cure for 24hr in fridge. Then bring to room temp and smoke. After that you can eat cold if you like but we usually grill it like a brat.
I also like to slice it into 1/8” pieces and fry it up real quick in a skillet, then put it on my oatmeal in the mornings.
Another way we like it is to cut it into quarters about 2” long, grill it up in a basket and when it’s almost done smother it in SBR and let it carmelize. Makes a great appetizer while you’re drinking a beer and making steaks etc.
Nick87
Well-known member
Awesome. Thank you.
shannerdrake
Well-known member
Dsnow9, whatever you do, don’t waste your time on that grinder mounted piece of garbage. The stuffing is arguably the most important part of making sausage and the grinder mounted unit will frustrate and let you down. And by that time you will have already invested considerable time and money.
The Hakka stuffers on Amazon are truly amazing for the money. They are way over built and far superior to most of the branded stuff that YouTube bros sell. In fact, you go back and watch the YouTube bros before the Meat! and Weston endorsements, and they all used Hakka.
All metal construction and heavy enough and well designed enough to stuff on your own. I’ve put 50lb through mine this fall/winter and every time I get it out I admit it’s worth twice what I paid for it.
shannerdrake
Well-known member
Another hot tip I’ve been meaning to share and this seems as good of a place as any - cheese in smoked sausage and snack sticks.
Hi Temp cheese is hard to find, expensive, and often looks and tastes like it was made in a lab.
Cheese curds don’t melt either and are much easier and cheaper to find and taste better than hi temp cheese. Just need a little bit of knife work to get the right size.
Hi Temp cheese is hard to find, expensive, and often looks and tastes like it was made in a lab.
Cheese curds don’t melt either and are much easier and cheaper to find and taste better than hi temp cheese. Just need a little bit of knife work to get the right size.
Nick87
Well-known member
That's intersting...you sure? Woukd be great, I agree high temp cheese sucks. Wax/slime like texture.
shannerdrake
Well-known member
Works for me every time.
Nick87
Well-known member
I'll give it a trial run. Thanks.
Jamen
Well-known member
I am doing 100lbs of deer brats, Loaded jalapeno for 50lbs, 25 with cheddar cheese, possibly 25 with pepper jack or may leave plain, 50lbs of hatch green chilie brats, with cheese. I may switch up one of the hatch flavors with a traditional flavor. Then 50lbs of pepper sticks, 25 spicy, 25 jalapeno. Sister is doing 75lbs of brats, mom and step dad another 75lbs of brats. We might do some regular pork sausage for breakfast sausage.
We use the LEM electric stuffer.
We use the LEM electric stuffer.
Nick87
Well-known member
What's loaded? I'm intrigued.
Jamen
Well-known member
Lets see if this link works! its a local place that makes really good seasonings. We have been using them for a very long time. This one is new so wanted to give it a try.
Loaded Jalapeno Bratwurst Seasoning - Owens BBQ
Everything you love about a traditional Jalapeno Brat, but we loaded it up with so much more!! More Jalapeno Pepper, added cheese, added sour cream, and of course notes of bacon. This has it all going on in one, think of all the flavor in a Jalapeno Popper - that is all rolled into this mix...
www.owensbbq.com
That sounds interesting. Let us know what you think when it's done!Lets see if this link works! its a local place that makes really good seasonings. We have been using them for a very long time. This one is new so wanted to give it a try.
Loaded Jalapeno Bratwurst Seasoning - Owens BBQ
Everything you love about a traditional Jalapeno Brat, but we loaded it up with so much more!! More Jalapeno Pepper, added cheese, added sour cream, and of course notes of bacon. This has it all going on in one, think of all the flavor in a Jalapeno Popper - that is all rolled into this mix...
terrytheluddite
Member
Last year I made a bunch of styles:
-Wild rice sausage. Backwoods seasoning with a generous amount of cooked wild rice that's on the moist side.
-Blackberry and cream cheese. Also used original backwoods mix but went easier than the recommended. This is novelty that I eat alone. It turned out VERY good.
-Apple bratwurst from a mix I got from Edwards meats in wheat ridge. The sweetness was pretty mild and it used dried apple. Good with sour kraut and various mustards since it turns out sweet and sour.
-Teriyaki sauce cut with light amounts of backwoods original again, it's easy to go overboard with sodium with both added. Repeatedly sampled off the pan as i added more and more sauce. Great meal over rice and vegetables.
-Hot Italian and regular from a recipe I found online. These were my least favorite actually but worked in pasta.
-Serrano pepper and a little jalapeno and onion. This turned out very good but I used some leftover cream cheese to offset the earthiness and kick the serrano brings. Not sure if i will used a proper cheese next time or cream cheese. Use fresh produce and it comes out pretty moist again. Can't remember what the base seasoning was.
I use real hog casings with elk and 15-20% pork shoulder and bacon fat I collected. I want to use fat only next time but finding it affordably in bulk has been a challenge this year. This year I want to try a lemongrass rice sausage I used to eat when I was in SE Asia and mess around with internal organ meats + wild rice and liverwurst.
-Wild rice sausage. Backwoods seasoning with a generous amount of cooked wild rice that's on the moist side.
-Blackberry and cream cheese. Also used original backwoods mix but went easier than the recommended. This is novelty that I eat alone. It turned out VERY good.
-Apple bratwurst from a mix I got from Edwards meats in wheat ridge. The sweetness was pretty mild and it used dried apple. Good with sour kraut and various mustards since it turns out sweet and sour.
-Teriyaki sauce cut with light amounts of backwoods original again, it's easy to go overboard with sodium with both added. Repeatedly sampled off the pan as i added more and more sauce. Great meal over rice and vegetables.
-Hot Italian and regular from a recipe I found online. These were my least favorite actually but worked in pasta.
-Serrano pepper and a little jalapeno and onion. This turned out very good but I used some leftover cream cheese to offset the earthiness and kick the serrano brings. Not sure if i will used a proper cheese next time or cream cheese. Use fresh produce and it comes out pretty moist again. Can't remember what the base seasoning was.
I use real hog casings with elk and 15-20% pork shoulder and bacon fat I collected. I want to use fat only next time but finding it affordably in bulk has been a challenge this year. This year I want to try a lemongrass rice sausage I used to eat when I was in SE Asia and mess around with internal organ meats + wild rice and liverwurst.
terrytheluddite
Member
I'm definitely adding hatch green chile with cheese to the list!
Jamen
Well-known member
I did 2 batches of that last year!! very good IMO. I also added real smoked hatch chilies to mine. Added nice flavor, only draw back was seeing the peppers in the sausage for some people. When you smoke them they get a little greasy/slimy i didnt mind it.
Jamen
Well-known member
I heard through the grape vine if you are a costco member and call ahead they will save fat for you. Havent tried it myself to see.
Nick87
Well-known member
I heard the same. Sent my mom who has costco.membership. told her no they use all trimmings. Ymmv
