Very skillfully done. ROZ (Iwanago) requires that all her hot dogs, sausage's are all beef. I have never made sausage before. I could google recipe's but I am curious about your spices and liquids.
Paul E. Smith
Paul, I would love to make this an open sausage chat for everyone to post their sausage and hot dog making ideas. Maybe change the name of the post to "open sausage chat" we have members from around the USA with some great ideas, I'm sure we would both like to see how they do it. Next on my list is Italian sausage and Brats...........What do you think ?????
Now for the spices........I used 4 cloves of garlic minced, 1 tblsp Smoked Paprika, 1/4 tsp Cayenne pepper, 1 1/2 tblsp Kosher salt, 1 tblsp grd mustard, 1 tsp gnd coriander, 1/2 tsp blk pepper........about 1 1/4 to 1 1/2 cups of ice cold water.................the emulsion is like making a hot dog. I used water because I wanted to see how the spices tasted in the sausage. Tell Roz, the test patty I made would have been great as a beef country sausage, the aroma was fantastic, the taste was great. I will make more mix next time to make some country sausage to form and freeze, it's well worth it if she only uses beef. The short ribs also worked out well, I just cut them off the bone, used all the meat and fat. These short ribs are coming off my blk angus steer that was hung for 26 days, even the meat is nicely marbled. I will use the bones for a homemade beef stock.................