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Thread: Southwestern Sausage

  1. #1
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    Southwestern Sausage

    No, Not chorizo, but it does have some cumin, garlic, red pepper flakes, ancho chille powder.

    Lean pork sirloin was on sale, so I used that instead of a butt, and added in the required amount of pork back fat.

    Also put in a bit of 'binder' and made sure to mix it up good.

    Fried up some of the leftovers that didn't make it into the casings, and I'm thinking a big pot of pintos, with some of these sliced and fried in rounds will make a nice hearty winter meal...

    I love my LEM 5 pound stuffer...

    Click image for larger version. 

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    Programmer - An organism that turns coffee into software.
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  2. #2
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    Brent, you sure do wrangle up some good looking grub!!

  3. #3
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    Yum, sounds good.
    Darren

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  4. #4
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    I'm obviously a masochist as I torment myself looking at Brent's servings. I gotta stop doing that....... but I can't.

    Brent you sure know how to prepare food & how to eat!
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  5. #5
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    Looks great Brent, does the Lem 5 lb stuffer come with a 1/2" tip. That's the size I need to make the 17 mm. caseings for snack sticks. (slim jims)
    "There’s a lot of work being done today that doesn’t have any soul in it. The technique may be the utmost perfection, yet it is lifeless. It doesn’t have a soul. I hope my furniture has a soul to it." - Sam Maloof
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  6. #6
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    Quote Originally Posted by Don Baer View Post
    Looks great Brent, does the Lem 5 lb stuffer come with a 1/2" tip. That's the size I need to make the 17 mm. caseings for snack sticks. (slim jims)
    Nope, I had to order that one special.

    Good call on making up some snack sticks though!

    Heck that's one of the reasons I got the smoker was to use it for doing up some of those as well...
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
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  7. #7
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    I wonder if this is the one?
    http://www.lemproducts.com/product/4...usage-stuffers
    I sure would like to try this. Brent...is this tough to do? Do you also need a grinder? Where do you get the casings? I'm guessing you could also smoke these.

  8. #8
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    I'd eat that for a dollar!!
    Your Respiratory Therapist wears Combat boots

  9. #9
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    Quote Originally Posted by Ted Calver View Post
    I wonder if this is the one?
    http://www.lemproducts.com/product/4...usage-stuffers
    I sure would like to try this. Brent...is this tough to do? Do you also need a grinder? Where do you get the casings? I'm guessing you could also smoke these.
    Yep that's the one. I went for the LEM because it had metal gears.

    This particular fresh sausage too about 1.5 hours to make. I've got a kitchen aid mixer with a grinder attachment on it that I use for grinding the meat.

    I ordered the cases from Amazon I think. Pretty cheap and readily available and store for a pretty darn long time.

    That was about 4# of sausage, 3.5 of pork and .5 of backfat.

    I tried using the kitchenaid to stuff the sausage, but it was a 4 handed job. No control.

    With the LEM, It's super easy, just crank and adjust the speed to control how fast the sausage come out.

    Used some of it to make a breakfast strata casserole this morning. Pretty darn good tasting.


    Recipe

    5' medium hog casings
    3.5 pounds lean pork
    .5 pounds pork fat
    1 tbs + 2 tsp Kosher sault
    1 tbs fresh ground black pepper
    2 tsp crushed red pepper
    1 tsp ground coriander
    1 tsp ground cumin
    1/2 tsp ancho chile powder
    4 clove of garlic finely chipped.

    1 Prepare the casings
    2 Cut meat into 1" cubes, freeze for about 30 minutes
    3 Grind meat and fat with fine disc
    4 combine meat and seasonings
    5 freeze for 30 minutes
    6 grind again (fine disk)
    7 stuff and twist, refrigerate overnight to let flavors meld. Use within 2-3 days or freeze

    Previous sausages I made tended to be a little 'mealy' or loose, and I did not like the texture. So I added a couple of tbsp of 'binder' and 1/2 cup of water right before I stuffed them. It's basically just a soy product that helps the sausage bind together and hold moisture. I also made sure to really mix it up before stuffing until the meat mixture gets nice and sticky.

    Really couldn't be much easier, except for the cleanup.
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
    "A door is what a dog is perpetually on the wrong side of" Ogden Nash


  10. #10
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    Dec 2006
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    Thanks Brent. I really like the fact that you can opt out or reduce the amount of nitrates you use to make your own sausage. When you use pork butt do you do anything special to it other than cube it and grind it? It sounds like it has about the right amount of fat without having to add any more.

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