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 Post subject: Sausage!
PostPosted: Thu May 01, 2014 8:40 pm 
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
So there was this stupid-good sale on pork shoulder at the local grocery. Now, normally, I save most of it for stew in the winter, or pulled pork in the summer. This time, however, sausage just sounded reeeeeeeally good. So I made bangers, and biala kielbasa, a little bit of green chorizo for some sopa seca, and I even had enough left over to make up a smidge of Italian sausage for pizza next week.

And I made white pudding. It was delicious, but too loose. Most of the slices just crumbled into chunks. Does anyone have any experience with these? My first thought was that I hadn't rolled them tightly enough, but I wonder if the oatmeal was just too wet? The instructions were maddeningly vague on how much water to use. I just basically covered the oatmeal with water, then drained off any excess before grinding. I poached them to an internal temperature of 165-170.


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 Post subject: Re: Sausage!
PostPosted: Fri May 02, 2014 5:49 am 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
The photo looks like cooked oatmeal.


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 Post subject: Re: Sausage!
PostPosted: Sat May 03, 2014 8:11 am 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 933
Sounds great! We are out of everything but one pack of chicken peri peri sausage, so we need to have a sausage making day soon ourselves. I am planning on Italian, pork garlic, more chicken, and maybe merguez with the boneless lamb leg I also have in the freezer.

The green chorizo sounds good - care to share a recipe for that?

I haven't made white pudding, but I like it. Maybe press it in the strainer to get out more liquid?

--Lisa


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 Post subject: Re: Sausage!
PostPosted: Sat May 03, 2014 1:24 pm 
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K's P -- The recipe just said to soak the oatmeal, and the recipe that it was based on specified "flake oatmeal" which I took to mean rolled oats. Some recipes called for steel-cut and those used pre-cooked oats. I thought the pics looked more like soaked quick oats.

Lisa -- I used this recipe. I've never been super keen on chorizo, but this one was delicious.


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 Post subject: Re: Sausage!
PostPosted: Sat May 03, 2014 10:54 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
Sounds great!


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 Post subject: Re: Sausage!
PostPosted: Sun May 04, 2014 6:50 am 
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Joined: Sun Nov 20, 2011 5:26 am
Posts: 140
My grandma used to make what we called oatmeal sausage. It is a bit different but very good. I've only made it a couple of times. I hate peeling beef tongues. :)
Oatmeal Sausage by Granny B
4# Beef tongues
6# pork shoulder  (Can use all pork shoulder if it has skin on) Dad’s recipe also has 4 lbs pork hocks
1 pkg. pearl barley
1 pkg. long cooking oatmeal (small)
3 Tbs Thyme
Cook and grind meat mid coarse-cook barley and oats. Let everything cool.
Add mix. Salt everything according to directions on box and then 1 tsp pepper and salt to taste. Cook patties in butter until crisp on each side.


Saved broth that meat was cooked in to cook the oatmeal in.


Version 2
4 Beef tongues
4 lbs pork hocks
6 lbs pork shoulder
1 pkg pearl barley
1 pkg long cooking oatmeal
2 ½ tbsp thyme.


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 Post subject: Re: Sausage!
PostPosted: Sat May 10, 2014 8:36 am 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 933
I am making merguez today, using hog casing instead of sheep casing (seem my previous post on not buying new ingredients through end of July). Anything I should be aware of other than making sure to cook the larger sausages all the way through?

Thanks,

--Lisa


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 Post subject: Re: Sausage!
PostPosted: Sat May 10, 2014 4:01 pm 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
I have been using a sausage gun (It's raeally a caulking gun) with a stainless sausage tube that holds about a pound of sausage. It's not too hard to fill and squeezes our sausages in a flash. When you have less than 5 pounds of sausage this it great and cheap.

Homemade weisswurst is incredibly tastier than the commercial stuff.

Tim


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