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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-21-2013, 02:42 AM | #1 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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A Fatties - does anyone make their own
I haven't seem or do not recollect seeing breakfast saugage rolls such as produced by Jimmy Dean (the late) available in Australia. Do any of you make & cook your own? If so could you share your secrets and if possible a description without the use of proprietary product.
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-21-2013, 06:00 AM | #2 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Here is a recipe link, just forget the sheep casings and use in bulk form. J Dean.pdf |
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Thanks from:---> |
01-21-2013, 06:03 AM | #3 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Just buy breakfast sausage or any type of sausage in bulk packages by the pound and roll your own. I do it all the time.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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01-21-2013, 06:29 AM | #4 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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I didn't realize there was any other way to get a fattie than to make it yourself.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-21-2013, 08:56 AM | #5 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I think that what the OP is saying is that tube style sausage isn't available to him in Aussie land...that's Australia for us Yankees, and in the U.S., we are all Yankees to the fine folks down under!
What he is asking, I believe, is do any of us make our own sausage and use it to make fatties instead of buying premade sausage. Am I correct?
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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01-21-2013, 09:01 AM | #6 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Gotcha.
Misunderstood. Sorry.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-21-2013, 09:09 AM | #7 |
is One Chatty Farker
Join Date: 11-26-08
Location: Elmhurst, Illinois
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Check this out. Good use of spare rib trimmings.
http://www.bbq-brethren.com/forum/sh...ad.php?t=90524
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Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR |
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01-21-2013, 09:14 AM | #8 | |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Quote:
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-21-2013, 09:33 AM | #9 | |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Quote:
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-21-2013, 09:36 AM | #10 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Make your own I do
This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket (make it lean pork if you like), or grind some up yourself if you have a meat grinder laying around for some good old-fashioned fun. Thanks for the inspiration, Jimmy! Regular 16 ounces ground pork 1 teaspoon salt 1/2 teaspoon dried parsley 1/4 teaspoon rubbed dried sage 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon crushed red pepper 1/4 teaspoon ground coriander 1/4 teaspoon MSG (such as Accent Flavor Enhancer) Hot 16 ounces ground pork 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon rubbed dried sage 1/4 teaspoon ground black pepper 1/4 teaspoon crushed red pepper 1/4 teaspoon ground coriander 1/4 teaspoon MSG (such as Accent Flavor Enhancer) Maple 16 ounces ground pork 3 tablespoons maple-flavored syrup 1 teaspoon salt 1/2 teaspoon MSG (such as Accent Flavor Enhancer) 1/4 teaspoon ground coriander Combine all the ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until browned all over. Each recipe makes 1 pound of sausage.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-21-2013, 09:40 AM | #11 | |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Quote:
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-21-2013, 09:44 AM | #12 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Jimmy Dean is available every where her in the states. That's why you see most people using it. But as it's been already said, any premade sausage will work. Some of us like to make our own just because that's how we like to do things. But there is nothing wrong with either method as long as you like the end result.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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Thanks from:---> |
01-21-2013, 09:52 AM | #13 | |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Quote:
But hey we don't call you Yankees not a generally use term maybe Yanks on occasions but to your face or talking about you our usual term is "mate". Thanks mate for you comments. John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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Thanks from:---> |
01-21-2013, 09:56 AM | #14 | |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Quote:
John
__________________
John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-21-2013, 11:48 PM | #15 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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John,
Let us know how it turns out.... |
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