[Sca-cooks] Making sausage

Susan Lin susanrlin at gmail.com
Wed Dec 28 09:28:36 PST 2011

Gunthar - where is this fund raiser going to take place?  I'm up for
putting in a bid or two!

For 12th night we've made whole grain honey mustard and we'll make some
fresh granola to give out.  With neither of us working right now we've had
to economize.  I'm hoping people like it.  My husband said the mustard was
a bit sharp at first but it's mellowed - I'm glad I made it up ahead of

We use our Big Green Egg to smoke things.  We bought my husband the
Modernist Cuisine for his birthday and he's been having fun with it.  We
have a commercial grade water bath so he's been making 48 hour ribs.  Smoke
the ribs for 7-8 hours and then sous-vide them for 48.  Yum Yum!  He makes
the vinegar sauce because that's what I like.  He's made the 72 hour
brisket too.  Modernist Cuisine seems to lean heavily on sous-vide but he
like doing it and the food comes out really nicely.

Have fun making your sausage.


On Wed, Dec 28, 2011 at 9:52 AM, Michael Gunter <dookgunthar at hotmail.com>wrote:

> Now that my new smoker is seasoned and I have 12 lbs of pork shoulder
> taking up space in the
> refrigerator, I need to make some sausage tonight.
> It's been a couple of years since I was making sausage regularly so it's a
> bit daunting. But, I've
> done it before so it shouldn't be too bad. I'm making Polish sausage and
> going to keep some fresh
> and smoke the rest. I've never smoked sausage before so this will be new.
> I hope it comes out
> okay because I'd like to give some as 12th Night gifts.
> I also have pork belly curing for smoked bacon. This will also be a first
> for me because I've always
> just used liquid smoke in the cure and oven dried it. I have lots of good
> books on making sausage
> and bacon so it shouldn't be too bad. Keeping my fingers crossed.
> My proposed 12th Night gift basket is Smoked Polish Sausage, Bacon, Sweet
> spiced mustard, a
> baked good, maybe Lemon Curd and a small book I've written on how to do
> kitchen basics like
> stocks, mother sauces, pie crusts, etc...with some recipes to bring them
> together.
> Any suggestions on the smoking or sharing of your 12th Night gifts?
> For a fund raiser (like an auction or something) I'd love to make a big
> basket of bacon, sausage,
> mustard, jellies, condiments, pickles, pate's, terrines and such. I think
> it would be fun and go over
> well.
> Gunthar
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