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KC_Bobby
07-28-2008, 12:56 PM
Did someone say sausage?

We've entered the sausage catagory for the first time in Waucoma and I'm really not sure what is considered the norm.

Do I get a pack of brats, polish sausage, smoke a fattie or what?
Garnish ... same as the other turn ins or do I get to dress it up?
Do judges wants spicy or something unusual?

Anyone wanna post a pic of their sausage? Wait, Post a pic of your sausage in the bo...., hold on, that's just wrong. I'm going to word this very carefully :rolleyes: ... If you've turned in a KCBS sausage catagory and have a pic of the turn in, will you please post it along with how it finished.

thanks

KC_Bobby
07-28-2008, 12:57 PM
Mod, please remove the roll call tag - my bad.

Captain Caveman
07-28-2008, 01:04 PM
Our fattie won 1st at Sugar Creek this year. I don't know what the normal turn in is.

Ron_L
07-28-2008, 01:58 PM
Mod, please remove the roll call tag - my bad.

Done

Ron_L
07-28-2008, 02:00 PM
Double check the turn in requirements for Waucoma. Some comps use the normal box but anything goes for garnish. Also, are you allowed any other food in the box with the sausage (sauce, etc.)

KC_Bobby
07-28-2008, 03:36 PM
Great idear there Ron! (doh mod)

Called Lynch, standard KCBS rules apply to the sausage turn in - basic approved garnishes, at least 6 identifiable portions and nothing else

I like hearing that, great for the keep it simple stupid cook like myself.

Now the question is a hotty fattie or a sweet fattie

The Pickled Pig
07-28-2008, 03:59 PM
We've had some success recently with the mini-fatty.

http://www.thepickledpig.com/ppcontestresults/2008McLouth/~sausage.jpg

Ron_L
07-28-2008, 04:18 PM
I love the mini fatty idea! How about armadillo eggs!

thillin
07-28-2008, 04:29 PM
Fatty burnt ends?? Or armadillo eggs.

clubjoe
07-28-2008, 06:31 PM
did you say sausage or she had me at sausage???:confused:

[quote=KC_Bobby;697337]Did someone say sausage?

KC_Bobby
07-28-2008, 09:31 PM
Oh she had me at sausage.

Everyone who was at the ISU meat lab spring training should know what, err who we're referring to.

clubjoe
07-28-2008, 10:04 PM
Kohl called and asked if you were coming to Iowa next week:-P

Oh she had me at sausage.

Everyone who was at the ISU meat lab spring training should know what, err who we're referring to.

KC_Bobby
07-28-2008, 10:12 PM
What exactly is an Armadillo Egg anyway?

swamprb
07-28-2008, 11:21 PM
Second Place

http://i163.photobucket.com/albums/t310/swamprb/PNWBA/pnwbaBD/100_2730.jpg

I should have squeezed a couple more in!

KC_Bobby
07-29-2008, 08:01 AM
Is that a fattie rolled around a fresh jalapeno stuffed with sour cream?

Ron_L
07-29-2008, 09:03 AM
Close... The filling in the jap is like abt filling. I use a mix of cream cheese and shredded colby (to get the yellow yolk color) and mix in some left over meat (fatty, pulled pork, brisket, etc.) and some rub.

Big George's BBQ
07-29-2008, 11:48 AM
May be a stupid question but how do you put the jalepeno or whatever you are using in a fatty. The only fatty I have done was just Jimmy Dean's sausage. Would like to expand on this

PaSmoker
07-29-2008, 12:14 PM
roll it out....."stuffing" on top....roll it back up

cheese, pepperoni, Italian long hot peppers over mix of JD italian and 1 lb of Italian hot sausage:
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/001.jpg

Smoked:

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/005.jpg

Sliced:
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/010.jpg

Jacked UP BBQ
07-29-2008, 01:25 PM
Another question about sausage entry? If you can do a fatty, the meat does not have to be in a natural casing. correct? If not, what makes it sausage?

The Pickled Pig
07-29-2008, 01:30 PM
Another question about sausage entrry? If you can do a fatty, the meat does not have to be in a natural casing. correct? If not, what makes it sausage?


I think the term sausage includes any dishes made of seasoned minced meat including meatloaf and even hamburgers. It's not limited to pork and there is no casing requirement.

Jacked UP BBQ
07-29-2008, 01:32 PM
I think the term sausage includes any dishes made of seasoned minced meat including meatloaf and even hamburgers. It's not limited to pork and there is no casing requirement.



thanks for the clarification, they should rename the category to flavored meats!!!!

KC_Bobby
07-29-2008, 01:34 PM
If the judges are anything like my grandma and parents (locals of the Waucoma area), meatloaf might be the ticket. Seems like that's all those people up there eat.

ModelMaker
07-29-2008, 01:55 PM
Bobby,
Unless you have an old family recipie for gound pork sausage I would suggest following the Pickled Pigs, and Swamprb's lead and make some mini fattys out of Jimmy Dean or Farmland and cook to 170* and add a glaze at the end and call it a day.
Those two entrys realy look tatsy to me!!
ModelMaker

swamprb
07-29-2008, 11:29 PM
I like Paul's Armadillo Egg recipe, our first sausage entry was a fresh ground Andouille we stuffed in a casing and smoked, tasted great but tanked. I sniffed around to find out what others were doing around here and it seems like a toss up. The mini fatties got good reviews except for one farker that claimed I ruined his highly trained taste buds with the Jalapeno and hot cheese!

Big George's BBQ
07-30-2008, 08:33 AM
That really looks good. I need to try to expand on my fattys which will unfortuneately expand my fat