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Post by Bentley on Jul 10, 2015 11:37:37 GMT 10
Well, we had no takers for the Sausage category for this years American Royal BBQ Competition in Kansas City this year, so the job falls to me! Started practicing for the Sausage Category for the AR. Decided I would try an Onion, Jalapeno & Garlic, a Sweet Italian and a Polish/German Hybrid. Just cooked up some of the OJG, added way to much of the liquid back, I used it to incorporate the Sodium Phosphate, Sodium Erythorbate, Cure and spices into the mix and it was way to much, tried to firm it up with some powdered milk, then some crackers and completely lost the mouth feel, but I was happy with the flavor. Will start again with that one! Will mix the other 2 tomorrow. Our neighbor own and run Old House Vineyard's, they have agreed to allow us to bring the sausage and 3 of Kristin's dessert pratice entries over on Sunday after the close and will have them and a few of their employees taste and see which of the 3 they like the best! Will then just go with it for AR! My personal best finish is 67th in 2010, the teams best is 38th out or 310 in 2011...I am hoping to crack the top 50 this year! Will try and update and add more pictures and up dates as they get done!
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Post by smokey on Jul 10, 2015 12:49:44 GMT 10
Sounds like a good combination. Interesting that you have used fresh fennel Have you ever used mace as a spice in sausage? Mace is an X factor for sausage in my book
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Post by Bentley on Jul 11, 2015 2:49:29 GMT 10
I don't think I have ever had a sausage with mace...will have to give it a go on the next batches! Well, the making is finished. Will give 24 hours to let the ingredients meld, then cook up a small fattie of each and see. Not sure if I was able to bring the OJG back, but will see, the German/Polish, that is the one that may just be to much...I think the Italian is going to be the most traditional.
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Post by Bentley on Jul 11, 2015 4:41:52 GMT 10
Could not wait to try the 3 till tomorrow, so have 3 small Fatties cooking right now. A may have to 86 the rub and stay true to just sausage, but thought it would be a good test. Funny how the raw meat looks cooked with the rub on it!
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Post by Bentley on Jul 11, 2015 6:33:37 GMT 10
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Post by captaincook on Jul 11, 2015 14:35:42 GMT 10
Add some leek, that is the common ingredient in winning sausages in Australia.
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