Sausage Month
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
Just want to wish everyone “Happy Sausage Month”.
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Ill have to tell my wife this…
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HerbcoFood said in Sausage Month:
Ill have to tell my wife this…
HAHAHAHA Way to early for me to read this. I am in a silly mood so this could degenerate fast.
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This is my contribution to sausage month
I was looking for a protein change of pace so decided to do some chicken sausages. I didn’t have a recipe so made it up as I went. I figure I paid $7.30 for 20lbs of leg quarters, so not too expensive of a failure.
Top left: BWW chicken sausage (use a copycat Buffalo sauce
Top right: Smoke spatchcock chicken (my son and I came up with the rub a while back). Smoked it on my pellet grill
Bottom: Chicken Shawarma sausage (use my made up shawarma marinade)I haven’t tried them but they look and smell delicious. The shawarma will be served with Tzatziki. BBQ with home made BBQ sauce. And the BWW with some homemade ranch
Cross your fingers HAHAHA!!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Dr_Pain on last edited by
Dr_Pain All look good, let us know how they all turned out.
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bocephus said in Sausage Month:
Dr_Pain All look good, let us know how they all turned out.
Absolutely! I may have to tweak the process and seasoning but you never know it may end up on the recipe section
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Dr_Pain on last edited by
Dr_Pain Looking forward to it.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Dr_Pain on last edited by
Dr_Pain If you have a Restaurant Depot near you, you can get mechanically separated chicken for around a buck a pound and not have to do all the work of de-boning the chicken. After my failures with using un-processed pineapple with sausage, especially with the chicken, I began to wonder about this product. But after my last endeavor I have really come to like it. They market it as ground chicken most of the time and it come in five pound chubs in a ten pound box.
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I am having to power through some sausage I made last year, it was actually the Excalibur smoked gouda ancho chile(or something close to that), we were not fans of it. We were excited to try it as it read really good. I guess there is a reason it is being offered still on the Walton’s website. You live and learn 25lbs at a time…
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johnsbrewhouse said in Sausage Month:
Dr_Pain If you have a Restaurant Depot near you, you can get mechanically separated chicken for around a buck a pound and not have to do all the work of de-boning the chicken. After my failures with using un-processed pineapple with sausage, especially with the chicken, I began to wonder about this product. But after my last endeavor I have really come to like it. They market it as ground chicken most of the time and it come in five pound chubs in a ten pound box.
That is interesting! I did want the bones to make broth and also wanted the skin to make chicken cracklin, so nothing wasted (except for the time to actually debone and skin each of those buggers. I think the closest Restaurant Depot is about 1hr away
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HerbcoFood said in Sausage Month:
Excalibur smoked gouda
I just looked on Walton’s and saw that it only had 1 review (a positive). I am assuming that you are not the one LOL!
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Dr_Pain Yeah, not me.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Dr_Pain on last edited by
Dr_Pain about what mine is, 28 miles, I have to drive into the city. I deboned 10 lbs. of quarters at a time and the last batch I tossed the bones since I had no use for another batch. It was a lot of work, but for the price as you said I could afford the failure. You got yours far cheaper, mine were $0.69/lb.
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johnsbrewhouse said in Sausage Month:
Dr_Pain about what mine is, 28 miles, I have to drive into the city. I deboned 10 lbs. of quarters at a time and the last batch I tossed the bones since I had no use for another batch. It was a lot of work, but for the price as you said I could afford the failure. You got yours far cheaper, mine were $0.69/lb.
Yea, hard to beat $0.37/lbs these days. I have all the local stores weekly electronic flyers on my bookmark bar and just visit them weekly to see what is cheap and on sale.
