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martyleach
02-04-2015, 12:11 AM
Made 2 different types of sausage, both in hog casings:
1. Chicken with pork back fat, basil, Roma tomatoes, garlic, salt, red wine vinegar, red wine, olive oil and sun dried tomatoes. Really good stuff.
2. Spicy roasted poblano sausage with lots of good stuff and a couple roasted Habaneros.
Here are the Poblano sausages http://i1197.photobucket.com/albums/aa430/martyleach/Sausage%20Feb%202015/poblano_zpsfy1tgzml.jpg (http://s1197.photobucket.com/user/martyleach/media/Sausage%20Feb%202015/poblano_zpsfy1tgzml.jpg.html)
And here are both sets of sausages plated. Damn but making sausage is fun and rewarding!!!
http://i1197.photobucket.com/albums/aa430/martyleach/Sausage%20Feb%202015/Plated_zps3zsssfli.jpg (http://s1197.photobucket.com/user/martyleach/media/Sausage%20Feb%202015/Plated_zps3zsssfli.jpg.html)
Thanks for looking!

bstomper
02-04-2015, 03:00 AM
WOW. Looks good. I love a good sausage

Sauce Dog
02-04-2015, 03:54 AM
Those look awesome!

Phubar
02-04-2015, 05:29 AM
Homemade sausages are the best!
Phabulous work my Phriend!

IamMadMan
02-04-2015, 06:15 AM
Awesome looking sausages Marty...

Enrico Brandizzi
02-04-2015, 08:26 AM
I love your sausages!

sam3
02-04-2015, 09:33 AM
Looks great Marty!

drumdawg67
02-04-2015, 12:12 PM
Looks great. I'll have a link of each

gtr
02-04-2015, 12:16 PM
Those look fantastic! Once you make your own, there's no going back. I have yet to try making chicken sausage, but that will likely be my next batch. Excellent work!

Shagdog
02-04-2015, 12:21 PM
Those both look great, Marty!

jakel
02-04-2015, 12:31 PM
Can you send some to me.......pretty please :grin: They sure look good!

One day I'll work up the courage to try my hand at some of my own. Thanks for sharing.

Royalslover
02-04-2015, 01:02 PM
Marty, is that Michael Ruhlman's chicken recipe? I just made some last week but haven't cooked it yet. The test patties were super delicious but pretty oily(not fatty). Did you have this same issue? If so was the finished sausage that oily? I think I might have messed up my ratio.

Big George's BBQ
02-04-2015, 02:00 PM
Marty that looks awesome I told my wife I was thinking about trying to make my own sausage- no reply

landarc
02-04-2015, 03:03 PM
Wow, you have such fully engorged sausages Marty, so firm and fully packed.

Tango Joe
02-04-2015, 04:45 PM
Some amazing links right there!

bbqwilly
02-04-2015, 04:53 PM
Amazing looking sausages for sure.

Wickedcajun
02-04-2015, 06:30 PM
Wow, you have such fully engorged sausages Marty, so firm and fully packed.

Aaaaaaaaaaaaaaahahahaha!!!!!!!!

Wickedcajun
02-04-2015, 06:31 PM
Nice links!!!

mchar69
02-04-2015, 06:52 PM
Go BOld or - Go HOME! One mistake we make is to
make more mild than crazy - Marty - yours look jam packed with flavor and goodness!

Sausage Warrior
02-04-2015, 06:55 PM
Those are talkin to me. How well did the chicken bind together? Have yet to do chicken sausage. I do have some meat glue at the ready but would like to know if I need it before using it. Did you use any powdered milk or egg?

Happy Hapgood
02-04-2015, 06:58 PM
They look so tasty!

martyleach
02-05-2015, 08:47 PM
Marty, is that Michael Ruhlman's chicken recipe? I just made some last week but haven't cooked it yet. The test patties were super delicious but pretty oily(not fatty). Did you have this same issue? If so was the finished sausage that oily? I think I might have messed up my ratio.

Yes, that is Ruhlman's recipe. I followed it exactly. This is the second time I have made this and the taste is great and not oily. Sausage patties are always great. The challenge is when they are cased....

martyleach
02-05-2015, 08:51 PM
Those are talkin to me. How well did the chicken bind together? Have yet to do chicken sausage. I do have some meat glue at the ready but would like to know if I need it before using it. Did you use any powdered milk or egg?

I use about 30% pork back fat ground into the boneless, skinless chicken thighs. I grind into a stainless pan surrounded by ice and then use the electric mixer with a paddle to develop the primary bind (acouple minutes on low). They come out great but in a patty and cased. This recipe is from the book "Charcuterie" by Michael Ruhlman. A great book!

martyleach
02-05-2015, 08:53 PM
Go BOld or - Go HOME! One mistake we make is to
make more mild than crazy - Marty - yours look jam packed with flavor and goodness!

Maybe it is just me but once cased, the sausage loses up to 30% of its flavor vs just cooking a patty. So, you are right. Overspice if you are going to case them.