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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-14-2013, 08:17 AM   #1
blues_n_cues
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Default Texas hill country style sausage day

pouring rain yesterday so I thought I'd get busy w/ this.
measurements-
8ttl. lbs 80/20 beef/pork after trimming
top round for beef & butt for pork.

2.5 heaping tbsp minced garlic(from a jar)
1 heaping tbsp cracked black pepper
3 tsp coarse sea salt
2 tsp hot Hungarian paprika
4 tsp regular spanish paprika
sprinkle of fajita spice










fry test nice & lean & spicy.






tasted real close & looked right but I won't be sure until it sits overnight & then smoked. it could be a tad spicier but still good.

helpful hint-grease or rub the stuffer tube w/ a dab of meat before putting the very 1st casing on. I forgot & man it was a b*tch.

told ya it was flooding-



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Unread 01-14-2013, 08:21 AM   #2
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for the Texas boys that are familiar w/ V&V sausage this is an accurate clone recipe.
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Unread 01-14-2013, 08:37 AM   #3
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Nice, very nice!!!
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Unread 01-14-2013, 08:37 AM   #4
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I am from the Texas Panhandle and was not familiar with V&V until now. Just looked it up.

I am gonna have to whip a batch of that up very soon. Thanks for the post.
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Unread 01-14-2013, 08:39 AM   #5
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Did you use any curing salt?
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Unread 01-14-2013, 08:51 AM   #6
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Quote:
Originally Posted by expatpig View Post
Did you use any curing salt?
no.this is a fresh sausage.
it's a Hungarian style sausage adapted by the Texas folk & it doesn't contain caraway seed either like most recipes.
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Unread 01-14-2013, 09:03 AM   #7
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Looking fwd to the final review after you smoke'm. Great work and thanks for sharing.


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Unread 01-14-2013, 10:03 AM   #8
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Bookmarked! I will absolutely be doing this! I still don't think I've had better sausage than what they got in Elgin and New Braunfels. This'll be my next batch.

Nice work there!
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Unread 01-14-2013, 10:27 AM   #9
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Quote:
Originally Posted by gtr View Post
Bookmarked! I will absolutely be doing this! I still don't think I've had better sausage than what they got in Elgin and New Braunfels. This'll be my next batch.

Nice work there!
ty. it's the same as what you would get there. oak & pecan will make it really authentic & you can even add some ground dried jalapenos.
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Unread 01-14-2013, 11:30 AM   #10
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Next time put casing in a bowl of water.Get some of it inside the casing before putting on the tube.Use one hand to guide casing on the tube and the other to keep water moving down the unapplied casing.It's OK to have some water still in it to lube it as you stuff.One of those things that's easied shown than described.
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Unread 01-14-2013, 11:59 AM   #11
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Looks great Rob!!
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Unread 01-14-2013, 12:02 PM   #12
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Quote:
Originally Posted by blues_n_cues View Post
no.this is a fresh sausage.
it's a Hungarian style sausage adapted by the Texas folk & it doesn't contain caraway seed either like most recipes.
I've just been under the impression that any sausage that is smoked, should have some curing salt added to lessen the risk of botulism.
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Unread 01-14-2013, 12:49 PM   #13
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Quote:
Originally Posted by expatpig View Post
I've just been under the impression that any sausage that is smoked, should have some curing salt added to lessen the risk of botulism.
Depends on the temp you smoke at and for how long. Curing isn't really necessary for hot smoking.
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Unread 01-14-2013, 02:44 PM   #14
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Add some fennel seed freshly ground.
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Unread 01-14-2013, 03:39 PM   #15
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Good lookin sausage brother!
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