Promised Ron last week that I'd try his recipe (or one he found) for Slovakian sausage, and here it is. This is a wonderfully balanced sausage flavor-wise...only real problem we had was that Hoser screwed the pooch and didn't get the casings dry enough before the cold smoke....no worries...they might not be pretty, but they are damned tasty.
This recipe comes from http://www.SlovakCooking.com" rel="nofollow - www.SlovakCooking.com :
http://www.slovakcooking.com/2010/recipes/sausages/" rel="nofollow - http://www.slovakcooking.com/2010/recipes/sausages/
Started as usual...couple of shoulders...all pork in this recipe. I used 1 picnic shoulder and 1 butt as you can see.
Ground them through my 3/8 plate and wound up with about 11 1/2 lb meat.
Here's the spices all measured out
Gave it all a good mix with some ice water and put them to bed overnight to get happy.
Then got busy next morning and did a bit of stuffing....did a fry pan test first, and I have to tell you...this is one very tasty sausage recipe...thanks for hooking me up Ron!
Fired up Todd's amazn smoker and gave them a good 4 hours of cold smoke before hitting the heat and slowly taking them to 152°
Like I said...not happy with the color, but very happy with the taste . That's what I get for being in a rush....serves me right.
Then the traditional cold water bath and hang em to bloom.
You folks might want to get that recipe from Ron and give it a try....it on my top 5 list...that's for sure.
------------- Go ahead...play with your food!
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