Todays sausage adventure

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   This doesn’t really fit in to any particular area here. I did a linguaza sausage that hails from Portugal and also a anduille sausage that is from the Louisiana  area I do believe. I also tried a off the cuff recipe for my own new sausage. With that being said if you guys feel it belongs somewhere else or fits in better then please move it. But with all of these going on at once I didn’t want to open 3 new threads.

I used a recipe from another person for my base and went from there. I also made Linguaza from Rytek’s book and also some more andouille from the book as well. I’ll tell ya what I really like is this Linguaza recipe. I of course added some peppers for some zip but other then that followed the recipe pretty close. It is my kids favorite and my second after the hunky. They also had a hard time deciding if it was better then the hunk sausage. Here is the recipe I used for the Mad Hunky sausage.

7lbs total
6lbs pork butt
1lb beef
1.5 table spoons of Hunky rub
1.25 table spoons of kosher salt
.75 table spoons of pure cane sugar
.5 cup cold water
1 small onion diced
3-4 dashes of crushed red peppers

YOU GOTTA TRY THIS!!!!!!! Here is a link for the rub if interested 

http://www.madhunkymeats.com/html/meat_rub.html

After a night in the fridge
ok we just stuffed up the sausages so here are the pics

stuffer ready to go

The mad hunky first

now the anduille

and here is the linguaza...boy this stuff is great !

here is a pic of the linguaza after smoking for about a hour. it went a little to long but I had my smoker cranked up for my HH brisket...

and here is some breakfast from the mad hunky sausage

the hunk sausage with some mushrooms

the base of the plate

oh boy time to get busy !

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got14u Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341	Post Options Post Reply Quote got14u Report Post Thanks(0) Quote Reply Topic: Todays sausage adventure Posted: 24 June 2010 at 09:15
	This doesn’t really fit in to any particular area here. I did a linguaza sausage that hails from Portugal and also a anduille sausage that is from the Louisiana area I do believe. I also tried a off the cuff recipe for my own new sausage. With that being said if you guys feel it belongs somewhere else or fits in better then please move it. But with all of these going on at once I didn’t want to open 3 new threads. I used a recipe from another person for my base and went from there. I also made Linguaza from Rytek’s book and also some more andouille from the book as well. I’ll tell ya what I really like is this Linguaza recipe. I of course added some peppers for some zip but other then that followed the recipe pretty close. It is my kids favorite and my second after the hunky. They also had a hard time deciding if it was better then the hunk sausage. Here is the recipe I used for the Mad Hunky sausage. 7lbs total 6lbs pork butt 1lb beef 1.5 table spoons of Hunky rub 1.25 table spoons of kosher salt .75 table spoons of pure cane sugar .5 cup cold water 1 small onion diced 3-4 dashes of crushed red peppers YOU GOTTA TRY THIS!!!!!!! Here is a link for the rub if interested http://www.madhunkymeats.com/html/meat_rub.html After a night in the fridge ok we just stuffed up the sausages so here are the pics stuffer ready to go The mad hunky first now the anduille and here is the linguaza...boy this stuff is great ! here is a pic of the linguaza after smoking for about a hour. it went a little to long but I had my smoker cranked up for my HH brisket... and here is some breakfast from the mad hunky sausage the hunk sausage with some mushrooms the base of the plate oh boy time to get busy !
	Jerod Life's hard, it's even harder when your stupid.

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