Hot Sausages

This is on from Len Poli's site that I am experimenting with for the first time today. I made a modification to the heat as 6 tablespoons of Cayenne + Guanillo chillies seemed like it might be excessive. I only used 2 tablespoons of Cayenne for the first run.
We made some patties out of the leftover mixture and so far it seems to be about a medium heat and loaded with flavor.
The sausages are currently in the smoker over mesquite. I will be able to make a better assessment once they are complete.

Here's a link to the recipe

http://www.lpoli.50webs.com/index_fi...ed%20Devil.pdf

Roe+

That's an interesting recipe, even the pork skin is ground into the mix. Post some pics and let us know how this comes out for you

Quote:

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Originally Posted by FortyFever

That's an interesting recipe, even the pork skin is ground into the mix. Post some pics and let us know how this comes out for you

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Photobucket is down right now for maintenance. I will post pictures along with a final report as soon as I can access Photobucket.

Roe+

Here's my report

Good points: Flavour was excellent, very similar to a hot pepperoni, with a smoky background. The anise gave it a light licorice finish.
Texture was fine, meat held together, the sausage was moist like a moist pepperoni.

Bad points: Too much fat. When I took them out of the smoker there was liquid fat trapped inside the skin. I had to pierce the skin
let it drain.

Recommendations: 1. Fat - If you're making these with pork shoulder as specified, don't add the fat or ground rind. If I were
attempting to make this with venison or a leaner meat, I would leave the fat and rind in. The rind looks just
like fat after it's ground.
2. Heat Level - with only using 2 tablespoons of cayenne instead of the recommended 6 along with the guanillo
chillies the sausages had equivalent heat to medium-hot chicken wings (depending where you
get them.) If you want a "barn burner" got with the full recipe, I doubt you'll be disappointed.

With some slight modifications this is a good recipe. Since they are a cooked/smoked sausage, I'm just going to heat them on the grill and toss them on a crusty bun with my favourite toppings. I will make these again, the wife loves them. Below is a picture of the finished product.

http://i180.photobucket.com/albums/x...pso3pymphe.jpg

Roe+

They look great! Thanks for your comments

Roe, those are nice looking sausages.
Len Poli is the only site that has safe methods for salami and as You have probably found, is the best on-line site for just about all processed meat products.

Plus most of his fresh sausage recipes are well tested and excellent tasting.

Your comment on fat has more to do with what is available to "home" sausage makers.
I have been ridiculed on this site for telling the truth.
But..

Pork fat, is all to often a low melting temp/smearing product. The fat that stays in tiny non-melting/non-smearing cubes is not available to your average home processor.
Beef fat has a slightly off-yellow colour even when fresh but is less likely to melt than pork

All the good pork fat is sent to commercial sausage makers. All that is left over to people like you and I, is fat that can smear while stuffing and melts easily in the smoker.

I too have issues with fat accumulation under the skin of fermented sausage. The best I can can do to reduce it is using the highest grade pork fat I can find and minimizing time at temperatures over 120F.
When I make salami, the temp never goes over 100F so the fat never melts--- it stays in nice little cubes that look good when the sausage is sliced.

As for your recent recipe--I've never tried it but it looks good --I think I will try it on a 5 pound batch of meat this weekend but not smoke it--just use it as fresh sausage for grilling.

No, that's not it, there was just too much fat. There was adequate fat in the pork shoulder. I have found this before, you don't need as much fat when hot smoking as you do for a straight grilling sausage.
I heated some of these on the BBQ, placed them in buns and they were great with some sauerkraut, sliced olives and diced onions.

Roe+

I have found that smoking to hot is the biggest problem to make the fat melt .and if you drop your sausage in a ice water bath right after you pull it from the smoker it really helps ..D

they look really nice. is that natural casing or the coligen paper type?

Natural hog casings. Fortinos carries them when they have their pork on sale.

Roe+