The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Busy day: Sausage and pepper jelly (https://www.bbq-brethren.com/forum/showthread.php?t=148790)

chad 12-01-2012 10:10 PM

Busy day: Sausage and pepper jelly
 
2 Attachment(s)
I was shooting for andouille, sweet Italian, and Jamaican Jerk sausage and jalapeno pepper jelly. I made all but the Jamaican Jerk sausage. :mrgreen: I've the the habaneros so I really should tackle it tomorrow - I had to clean up the kitchen to keep CincHouse happy, but I can break it all out Sunday afternoon.

The andouille is in the smoker. I got to use my new Kitchener 5# sausage stuffer for the first time. Definitely the way to go and hog casings were a first. PITA to soak and clean but tough and flexible. I'm thinking a night before chore. The Italian sausage was kept fresh and the links are in the fridge and about a pound of "bulk" is in the freezer.

---k--- 12-01-2012 11:12 PM

Nice! Impressive.

I just got requested to make another batch of andouille. Hopefully I can find some time around Christmas.

Sent from my Kindle Fire using Tapatalk 2

gtr 12-01-2012 11:42 PM

Love that! :clap2: I can't recommend enough making a fatty out of home made bulk - if you get the notion, give it a shot.

Andouille is next in the rotation along with first time Brats for me. And those stuffers do make life much better. :thumb:

I'd love to hear more about the pepper jelly process. :hungry:

chad 12-01-2012 11:57 PM

Quote:

Originally Posted by gtr (Post 2286304)
Love that! :clap2: I can't recommend enough making a fatty out of home made bulk - if you get the notion, give it a shot.

Andouille is next in the rotation along with first time Brats for me. And those stuffers do make life much better. :thumb:

I'd love to hear more about the pepper jelly process. :hungry:

The pepper jelly is somewhere in the archives. I do things a bit different as I juice the peppers rather than use a blender or food processor. Other than that it's pretty straight forward:

3/4 cup bell pepper juice
1/4 cup jalapeno juice
6 cups sugar
1.5 cups cider vinegar
pinch of salt

Bring to a boil, remove from heat and add 2 pouches of Certo pectin (can't really recommend others). Return to heat and boil for 1 minute. Remove and skim any scum from the surface.

Sterilize the jars ahead of time and after filling I boiled the filled jars for 10 minutes.

I've used habanero and datil peppers from Saint Augustine for different jellies. I always go back to jalapeno as the benchmark.

gtr 12-02-2012 12:01 AM

^^^That seriously sounds worth doing - thanks! :clap2:

And thanks for reminding me of the recipe section - just spent some time poking through it. So many dishes, so little time....

landarc 12-02-2012 01:51 AM

That all looks terrific. I love pepper jelly

Bbq Bubba 12-02-2012 08:30 AM

Outstanding!

Phubar 12-02-2012 10:01 AM

Nice work Chad!


All times are GMT -5. The time now is 03:42 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.