THE GREAT SAUSAGE CONTEST!

[redzed]

Hello fellow sausage makers from around the world! Let's have some of fun here and hold a friendly contest!

You are invited to submit a recipe and detailed instructions on a sausage that you have made or will make just for this event. It can be fresh, smoked or fermented and dried sausage. The entries will be judged on all aspects of the recipe, but the primary and most important part will be the process. This includes the meat selection, cutting/grinding, mixing, stuffing, tying, linking, smoking, poaching, temperatures for all phases and so on.

The winner of the contest will receive a copy of Stan and Adam Marianski's latest book Make Sausages Great Again Although only 160 pages long, it is packed with essential sausage making information and some excellent recipes. Makes for great reading for the beginner as well as the experienced. The entries will be adjudicated by a panel of judges composed of Bob K, Butterbean, StefanS and myself.

The contest is now open and entries will be accepted until midnight of March 15, 2021. I invite everyone to participate! Please post your entries in this thread.

[Butterbean]

Please also note that in the spirit of fairness the judges can't enter so please enter and lets have some fun!

[DanMcG]

I wish I did something creative, sausage wise, I'd be all over this. But I just turn out stuff that uses standard methods. Looking forward to what get's turned in though.

[Albertaed]

I’m just going to cut and paste one of the judges recipes . No chance of winning but what the hell. Will we be able to see the other entries at some point. That would be an awesome resource!

[redzed]

I’m just going to cut and paste one of the judges recipes . No chance of winning but what the hell. Will we be able to see the other entries at some point. That would be an awesome resource!

Ed, you've made more than a few good sausages. Don't hesitate to enter them.

[redzed]

I wish I did something creative, sausage wise, I'd be all over this. But I just turn out stuff that uses standard methods. Looking forward to what get's turned in though.

Enter one of your favourites. We are not looking for new and earth shaking recipes. Applying "standard methods" correctly is the underpinning of a good sausage.

[Albertaed]

How do we enter? Just by posting here?

[Fatdog]

Ha ha ha - good idea !

Question : Can you submit more than one recipe?

Also …. if any talented publishers on the forum ….could (with permission) publish a little book of the top recipes.

[redzed]

Ha ha ha - good idea !

Question : Can you submit more than one recipe?

Also …. if any talented publishers on the forum ….could (with permission) publish a little book of the top recipes.

Well, let's keep it to one entry per member for now. We'll see how it goes, and maybe another contest will happen. As to the book, it looks like we have a long way to go. Let's see some entries guys!

[EAnna]

...And what about the sausage contest?
I have extra prize for the winner:

Unfortunately, this is Polish edition of the album, but one picture says more than 100 words
Additionally, freehand authors autographs with dedication are assured.

[Indaswamp]

I'll put this one into the hat...

viewtopic.php?f=5&t=9359
I have more pictures of the process if necessary...

[redzed]

OK, cowboys get those entries in!

Thank you Indaswamp for your entry.

As you have read in the post by EAnna, the prize pot has been sweetened with another book as a prize. Published by our colleagues in Poland, the Wędzarnicza Brać (Smokehouse Fraternity), the book is an illustrated step by step guide to breaking down a pork carcass. The copy will be dedicated to the winner and personally signed by the authors, Andrzej Piątek and Waldemar Gwiazdowski. Andrzej is the chief technological advisor to the Wędzarnicza Brać and instructor at the School of Domestic Processing. Waldemar is a multi-talented and enthusiastic sausage maker and chef extraordinaire. I would need to write another book just to describe their contributions to the craft.

The winner of the contest will now have a choice of one book: either, The Breaking Down of the Pork Carcass, or Make Sausages Great Again! The second prize will be the remaining book. So we will have two winners! Time is running out, submit your sausage recipe!

[Albertaed]

I’m in
viewtopic.php?t=9340

[jcflorida]

Not really a serious sausage, but just a fun yarn to spin. My son and grandsons (13 and 10) wanted to get started in making their own sausages. Their equipment is limited to a Kitchenaid mixer with grinder attachment and a home made mini WSM smoker. At Christmas, my daughter and I gave them a "kit" containing spices, casings, and 4 very simple recipes. (A generic italian, Red's chicken feta spinach, cajuneric's Linguica Cuiabana, and the one below). So far, they've made the chicken feta spinach and the Linguica Cuiabana, and the latter turned out real good (my Daughter in Law is a Brazilian immigrant.)

[Scogar]

I'm entering my Serbian sausage viewtopic.php?f=9&t=9365