Jamieson22 Well, the amount of green chlie I put in the smoked sausage is a mystery, some how it didn’t make the log book. However, in a 10 lb meat block I added 1 1/2 cups of jalapenos in smoked sausage and in a 16 lb meat block for summer susage I added 1 lb of green chlies. I do use the 505, I think the lable is balck and blue (mild I think), and I always rinse them with water. The summer sausage was good, but could have almost doubled the green chile and it would have been better I think. Hope that helps a little.
Any one out there that can help me with this… Help a German family make this along time ago. Would use their sausage mix and boil the skin, grind it and mix together. Then they would stuff it, but can’t remember what the percent or ratio they use.
Generally I use a collagen extraction including skin in my pressure cooker. Then I incorporate the cooled gelatin to approx 10% of meat weight and grind cooled rendered skin up to 20% of meat weight in my German Garlic Coils.
ClaytonD last edited by
Ray, we took a class the other day and made an Italian style sausage at a butcher shop. they used skin in the recipe, but it was a pretty small percentage. Here is the recipe for “Fennel Sausage”
3lbs lean pork trim (butt/shoulder)
1lb pork fat
1/3lb pork skin (ground on the finest grinding plate)
25 grams of salt
3 grams cure #1
1 large yellow onion
7 grams black peppercorns
4 grams Anise seed
6 grams fennel seed
10 grams fresh oregano
10 grams garlic
30 grams white wine
we’ve cooked these a couple of times and I find them really fatty - burned a batch on my grill the other night and had to toss them and grill another batch. So I would cut back on the fat next time around myself.