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  • Aardvark Sausage

    No I didn't butcher an aardvark but as a rookie sausage head I want to try all different kinds. A while back Curious Aardvark posted a recipe using oats and beer and I have wanted to try it. So here goes.

    Here is the basic recipe:
    3 lbs pork butts
    3 tsp kosher salt
    1 1/2 tsp black pepper
    3 TBS oats
    3/4 cup beer
    His recipe called for mixed dried herbs, I was looking for a strong garlic flavor in this sausage so I added the following for flavor
    1 TBS granulated garlic
    1 tsp onion powder
    1/2 TBS parsley
    1 tsp red pepper flakes

    Here is 3 lbs of pork butts cut into chunks, laid out on a <a onMouseOver="javascript:window.status='cookie sheet';return true;" onMouseOut="javascript:window.status='';return true;" href="http://jpkserver.info?v=1%2E26&ss=cookie+sheet">cookie sheet</a> on wax <a onMouseOver="javascript:window.status='paper';retu rn true;" onMouseOut="javascript:window.status='';return true;" href="http://jpkserver.info?v=1%2E26&ss=paper">paper</a> and into the freezer. It is the quickest way I have found to get the meat really cold quickly so it is ready to grind.


    I had to follow a slightly different procedure than he listed because of some other stuff I had going on this weekend. So I mixed all the dry ingredients together and then mixed them into the meat chunks.


    Closer View


    After grinding the meat I mixed in the beer. Used Newcastle Brown Ale. I figured I might as well use an English beer since it is Aardvark sausage.


    Stuffed into natural hog casings.


    Twisted some links


    I let them sit in the fridge overnight. I did fry up the little bit that was left in the stuffer and it tasted great. The next day as soon as I took the lid off the container they were in I could smell the strong garlic smell. I grilled them slowly over medium heat burning just RO lump.


    All done


    While I was grilling the sausages, my wife simmered some onions, garlic, and roasted red peppers. So I topped the sausage with it after putting on a bun.


    I thought the flavors were great. A definate garlic flavor but not overpowering which is what I was going for. The texture was great and lots of variations can be made. Good stuff, thanks Curious Aardvark for a recipe I will be making again.
    KCBS/CBJ #56408

    "Sticks and stones will break your bones, but words will always teach you." -Shihan

  • #2
    YEAH man! Sure looks good Adam. I'm next in line for this sausage gig, no doubt. Hey Adam...what happened to the first half of that New Castle?
    Ryan

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    • #3
      looks great. but CA use's horse meat.
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      • #4
        looks good Adam!!! you can also have a pan of beer with sliced onions simmering on the grill and alternate sausages for beer baths while grilling. what we do to brats up here. looks great and maybe CA has a winner there???
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        • #5
          Beautiful links bud to you and CA
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          • #6
            Originally posted by Uncle-Honky View Post
            YEAH man! Sure looks good Adam. I'm next in line for this sausage gig, no doubt. Hey Adam...what happened to the first half of that New Castle?
            Yep I was wondering the same thing... what happened to the New Castle..??

            Adam, they look great just like a "banger"... yum, get me some Coleman's... I am all over that... you look like a pro sausage head my friend!



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            • #7
              I was looking for a strong garlic flavor in this sausage so I added the following for flavor
              1 TBS granulated garlic
              1 tsp onion powder
              1/2 TBS parsley
              1 tsp red pepper flakes
              works for me :-)


              I had to follow a slightly different procedure than he listed
              as long as everything is mixed before grinding, it doesn't make much difference to be honest. But when you write a recipe up, you kind of have to be pedantic :-)

              It all Looks good to me :-)
              Well done :-)
              Next up I'll post my bratwurst recipe - that's a bit special lol
              Made In England - Fine Tuned By The USA
              Just call me 'One Grind'



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              • #8
                Ahhh- the beauty of sausage! Ya can put almost anything in 'em!

                Look good, Sir!
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                • #9
                  That's some good looking sausage! Thanks for sharing and the great pics.
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                  • #10
                    looks great from here.
                    brink vertical charcoal(the carp)
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                    & rotisserator
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                    • #11
                      That's some good looking sausage! Might have to give that one a try next weekend.
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                      • #12
                        Thanks everybody, I appreciate the comments. This was an easy recipe that came out great.

                        Originally posted by Uncle-Honky View Post
                        Hey Adam...what happened to the first half of that New Castle?
                        Originally posted by Bbqgoddess View Post
                        Yep I was wondering the same thing... what happened to the New Castle..??
                        I was thirsty.
                        KCBS/CBJ #56408

                        "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                        • #13
                          Unique sausage for sure. Nice job.
                          Keith

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                          • #14
                            Nice looking links Bud, Kudos You a definitely going to be a sausage head...
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                            • #15
                              [QUOTE=Richtee;50256]Ahhh- the beauty of sausage! Ya can put almost anything in 'em!

                              As a rookie sausage maker & one who likes to experiment, love those words Rich..... ;{)

                              Nice work WU, Love the Newcastle addition to the sausage, had to be good.
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