• Team Blue

    Anyone made smoked brisket sausage? Looking for some input fellow sausage makers.

  • Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage

    macsinsac Just to be clear we are talking about taking a brisket (either entire thing or the flat) and making a smoked sausage out of it? Just want to make sure we are not missing anything in your question.

    In my opinion Sausage (really of almost any kind) will be better when made from pork than it would be with beef. The reason for this is that pork fat has a creamier texture to it that works better in a sausage than beef fat would. It can still be done with beef, and lots of people do that, but just know that the texture and taste might be different than you are used too.

    That’s just my opinion though, anyone else have a different one?

  • Team Blue

    macsinsac Kinda…Over the weekend I made a brisket sausage using corned beef rather than a smoked brisket. Prior to stuffing I would agree that that texture and flavor was a bit off. I added 2.75 lbs of ground pork shoulder to the 6 lbs of corned beef and it sure helped. I think I could have got away with a 50/50 mix and it wouldn’t have diluted the corned beef flavor too much. I was going for a Reuben style brat so I also added 2 cups of homemade sauerkraut and a big dollup of wholegrain house mustard. I served it with creamed horseradish and thousand island dressing…house made, of course. Overall they turned out really well but I agree with Jonathon that the texture would have been improved with additional pork.

Suggested Topics

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics