Specialty Sausage

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  Specialty Sausage: 201 Swedish Potato Sausage
  • Jonathon  

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  Specialty Sausage: 201 Swedish Potato Sausage Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have! What is Swedish Potato Sausage? Swedish potato sausage is a fresh sausage that is made with beef and pork, along with potatoes of some sort. It is seasoned with Onions, black pepper, salt, and other spices. We are going to be using Excalibur’s Swedish Potato sausage seasoning. We have 5 lb of pork shoulder, 5lb of ground beef and we will be using 10% of that weight so 1 lb of frozen french fries. You can also use frozen potatoes or even hash brown but you do want to make sure it is frozen solidly. Meat Block 5 lb of Pork Shoulder 5 lb of Ground Chuck 1 lb Frozen French Fries (or Frozen Hash Browns or Potatoes) 4.8 oz Sedish Potato Seasoning 1.6 oz of Carrot Fiber 0.44 oz of Sure Cure 5.3 oz Water Equipment Weston #12 Butcher Series Grinder Walton’s 11 lb Sausage Stuffer 20 lb Meat Mixer Prep & Grind You should grind your french fries through a 1/4 inch plate once, now, if you have a smaller grinder and you can’t get a 1/4" plate you can use a kidney plate. If you don’t have a Kidney plate then I would recommend you either run the french fries very quickly through a food processor with your coarsest blade set up or chop them by hand into small pieces. Now, grind both your beef and pork through a 3/16" plate twice, if you measure plates in mm then a 3/16th is a 4.5 mm plate. Make sure all your meat is very cold during the grinding process this will help speed the grinding process and prevent damage to the proteins. Additives & Meat Mixing You will also need 3% of your total product weight in water and we are adding carrot fiber as well. Since we have 10 lb of meat and 1 potato that makes our “meat block” 11 lb so we are using 5.3 oz of water and 1.6 oz of carrot fiber along with 4.8 oz of seasoning. To do that I divided the weight of the seasoning by 25 as that is the amount of meat that the bag will season and that gives us the amount of seasoning needed per lb. Then I just multiply that by the number of lb of meat I am doing and then convert that into oz if the amount is too small for my scale to measure in pounds. We will be mixing this by hand, we want to make sure we don’t get protein extraction here as this is a fresh product. After adding the seasoning, carrot fiber, french fries, and water we are going to mix just until everything is well mixed in, not only are we trying to make sure the seasoning is well distributed but also we don’t want large clumps of french fries in our sausage. Sausage Stuffing Now stuff them into 30 or 32mm fresh collagen casing or 32/35mm hog casings. The advantage of the hog casings is that we can get a really nice twist on these once they are stuffed. See how after I cut between where I twisted the casing still holds the sausage mostly closed? The disadvantage to these natural casings is the curve and the fact that I had to soak them in water for an hour prior to stuffing. I used the tubed preflushed variety so it was a little easier but still, all in all, I think collagen is easier to use. With collagen, we just take it out of the package and put it right onto the stuffing tube and we are good to stuff. The disadvantage here is that after you link them and cut them to separate the collagen won’t hold the end of the sausage closed much at all. You can improve this by freezing them a little before cutting them but it will still come mostly open during the cooking process. Cook How You Like Once everything is stuffed you can grill, roast or pan fry these right away or vacuum pack for future use. If you are going to vacuum pack them just make sure you freeze them first or the pressure from the vacuum will squash your sausage flattish and it might squeeze some of the meat out of the end of the sausage. Watch WaltonsTV: Specialty Sausage: 201 Swedish Potato Sausage Shop waltonsinc.com for Clear Collagen Casings Shop waltonsinc.com for Natural Hog Casings Shop waltonsinc.com for Sausage Stuffers
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  Specialty Sausage 101: What is Specialty Sausage?
  • Jonathon  

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  Specialty Sausage 101: What is Specialty Sausage? Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have! What is Specialty Sausage? As much as you might love bratwurst, summer sausages and snack sticks sometimes you want a sausage that is a bit more unique. It might be a recipe you tried once in another country, one that your grandparents used to make or something just sounds really exotic like blood sausage. Recipes and knowledge of how to make these types of sausage are often passed down from generation to generation. For whatever reason, these types of sausages have fallen out of favor and are sadly relegated to the specialty stores of the home processor. Maybe opinions have changed on the type of meat used, the way it is cooked or the seasoning or spices used in the original seasoning. The good thing about this is it gives you the opportunity to “rediscover” plenty of types of amazing sausages. Types of Meat Required Sourcing the meat might be a little harder for this than a normal sausage but a quality butcher should easily be able to get you pork liver, trim and even pork blood that you will need to make some of these. Others like Lebanon bologna and some landjaeger only require a mix of pork and beef and a special seasoning. Casings Many specialty sausages will also require a special or a specific casing to be used. Braunschweiger has a special plastic casing specifically for the production of that product and others like landjaegar simply require that you use a natural casing like hog or sheep intestine. Smoking Smoking and cooking will also be different with a lot of these sausages, a normal smoke schedule might not work for your needs on these products. We will be making Landjaegr, Lebanon Bologna and Blood Sausage in the 10’s and then go for some even more out there products in the advanced classes Shop waltonsinc.com for Jerky Seasonings Shop waltonsinc.com for Vertical Smokers Shop waltonsinc.com for Weston Dehydrator 160L Pro Series
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  Specialty Sausage 102: Making Lebanon Bologna
  • Jonathon  

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  woodduck That’s what I said a few years ago when I bought a 5# vertical stuffer…we’ll never do that much to need anything bigger. Next thing you know you find some more friends and we don’t make runs less than 25# now other than to test new flavors…Biggest batch ever was 200# of chili dogs! Typical is 25#-50# batches of whatever we’re making. It’s a slippery slope my friend, be careful!!!
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  Specialty Sausage 103: Making Landjaeger
  • Jonathon  

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  woodduck A cure should be used. We’ve updated the recipe above to reflect that. Jonathon was probably just sleeping when he posted this one… haha! For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.) Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
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  Specialty Sausage: 104 Blood Sausage
  • Jonathon  

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  Jonathon Agreed! I have to drive about an hour to find an ‘exotic’ market like that but it’s worth it just to browse the oddities. Lots of weird bugs, grubs and unidentifiable creatures. Also dehydrated frogs.