Homemade Sausage Making

So my son and his bride decided after much thought that they wanted BBQ'd sausage sandwiches for their wedding chow. I made 60 pounds consisting of:
20 pounds of Rytek's Italian, 20 pounds of Rytek's Banger, 10 pounds of Bruce Aidell's Oakland Hotlinks and 10 pounds of Rytek's Bratwurst made with chicken thighs. I have to tell ya, the Chicken brat's were the bomb. When I was done making them I dropped them in 170 deg. water and poached them to 170 degrees nice and slow. They stayed nice and plump and the only fat in them was the fat on thighs which isn't much. I did use the soy protein concentrate to keep them moist. Very nice product. The Oakland Hotlinks are ridiculous. Real legit hotlink, made with out cures(and I have no problem with cures) and hot smoked carefully and again, nice and plump and moist. Everyone raved about the chow. Good time.

V-465

Hey! That's my kind of wedding feast! I guess the invitation must have been lost in the mail. Just can't rely on the postal service these days!

Hey Rick - Some wedding! Sounds like you raised him right. Can you share that hot links recipe?

Cheers,
Jeff

Sorry for the delayed response. I will get the Oakland Hotlink recipe in a few days.

V-465

Cool - I've been on the lookout for a great hotlink recipe for some time.

Jeff

Same here!!
Cheers,
Jan.

Here is the recipe for fresh/hot smoked/cooked Hot links

5 lbs of beef chuck
5 lbs of pork butt
4 tablespoon salt
3/8 cup of finely chopped garlic
4 tablespoon paprika
2 teaspoons sage
3 teaspoons marjoram
3 tablespoon cayenne
1 tablespoon red pepper flakes
1/4 teaspoon cardamon, cloves, coriander and cinnamon
1 tablespoon coarse ground black pepper
2 tablespoon sugar
2 cups soy protein concentrate( I know some won't want to but I swear by this stuff)
1 pint ice water plus whatever it takes to get the soy protein concentrate to blend fully

I grind all the fat and grissely meat with a 3/16 plate. Lean/clean meat with a 3/8 or 1/2 plate.
I mix it rather aggressively to get the protein out of the meat and then with the soy protein concentrate it binds up really well.

Hot smoke at 190-200 degrees until 155 internal. Believe it or not the best batch I made was on my Weber 22 inch charcoal grill set up for indirect and putting soaked hickory chips on the hot coals. (Gosh...I know! How Sunset Magazine Sounding!) I can't remember if I put a pan of water under the sausage.

These are actually supposed to be cooled after smoking/cooking for use at a later time if you want. They come out real tight and blended inside and can be spit down the center and scorched it a cast iron skillet and served with fried eggs..............Yum!

V-465

And here is the recipe for Andoullie, which this recipe is, in my opinion the best smoked hotlink I have ever had. This is not a misprint that shows equal parts of salt and sugar. This sausage is real "accurate", is the best description. Some of the ingredients are small amounts but you can pick them out and taste them in the sausage.

10 pounds pork butt
4 tablespoons salt
4 tablespoons sugar
2 tablespoons coarse ground black pepper
2 tablespoons red pepper flakes
1-1/2 tablespoons cayenne, ( I just go for 2 tblspns for a little more bang!)
6 tablespoons paprika
1/2 teaspoon ground mace
1 teaspoon dried thyme
2 teaspoons curing salt
2 cups soy protein concentrate,(ya'all know how I feel about this magical ingredient)
1 pint of ice water plus whatever it takes to blend the soy protein concentrate.

Again, I grind all the fatty/grissley meat through the 3/16 plate and the lean/clean meat through a 3/8 or 1/2 plate.

Mix, stuff and smoke at 90 degrees for like 4 hrs, then raise the temp to 165 until the internal temp is 152 degrees.

Thanks for the recipes, always good to have backups to try. I can't take the hot stuff no more do to ulcers but my son in-law would love these.

Thanks sausageman!