Dave in AZ I never found the dough hook to be useful either, but the paddle does very well as you have found also. I think mine is 7 qt and I tried 10lbs once and never did that again, meat was every where. The sweet spot for mine to keep everything clean and where I could walk away from it and mix efficiently was 5lbs.
For our next sausage festival, my students and colleagues challenged me to create “Unicorn” sausage.
We have made many kinds of sausages over the years. We have created pork, beef, goose, lamb, venison, chicken, seafood, as well as meat blends in several different sausage formats.
Everyone knows that unicorns are magical, rare to possibly mythical, and bring joy and happiness to all. Unicorn meat is not readily available, and if you had a unicorn, you would not kill it just to make sausage.
Don’t you imagine we should be able to create a style of sausage that is worthy of being called “Unicorn Sausage”?
Please let me know of any ideas. Brainstorming is requested, so any idea might just be the turning point. This sausage will need to be both visually appealing and unusually delicious.
–Sausage King of Central America
If you could make a kosher pork bratwurst, I think that would be worthy of being called a “Unicorn Sausage”! Haha!
I’ll do some more thinking and brainstorming for something actually attainable though!
Should be interesting to see what might be able to be conjured up!
One of our guys just sent me this picture:
I like the idea of gummy bears, sprinkles, and maybe some other fun, flavorful, colorful, or sugary additives.
If you added a bunch of stuff into a sausage like that you could get a really colorful and unique sausage!
I’ve heard of using gummy bears before, but never have. We have had gummy bears on our to-do list to make in our own test kitchen for a while, but we just haven’t gotten to trying it yet. I can reach out to our guys here to see if they had anything special in the process to make the gummy bears work correctly and properly bind in the sausage, if you were to go that route.
Austin Excellent. It doesn’t even have to be meat in there. I have heard there exists edible glitter. Interesting detour…carry on with this some more.
You could use cooked barley or quinoa as a filler. I do that for a mock Haggis sausage I make for some Scottish friends a couple times a year and it works well.
Thought #2: No bake cheesecake stuffed into summer sausage casings. Chill and slice. You could add whatever you want; fruits, candies, nuts, etc.
Gomez Thanks! It got me wondering if there could be series of fillings the length of the casing with colors of a rainbow. Or maybe make the layers in a roll fashion intermixed with fun fillers like you suggested. Instead of cinnamon, use that edible glitter? Now we are headed away from a meat-based sausage, but it is an interesting line of thinking.
This seafood sausage was the best-tasting sausage I can recall ever eating. It is closest to earning unicorn-level flavor. I adapted the recipe from a few sources on the internet. I didn’t invent it. To save some expense, you could substitute rockfish for the lobster. We used wiper (Kansas lake bass) for the tilefish. If anyone wants to use the lobsters though, I can get my seafood boil recipe posted too.
–Sausage King of Central America
WinterSausageFest Here is the first trial run. Chocolate Unicorn Salami.
That is pretty awesome and very creative!
Did you end up putting any actual meat in it, or is it entirely a mix of fun fillers?