Tweet
The pork that I have is already allocated for a Hungarian kolbász project, so I'm putting this idea out there to see if anyone wants to give it a shot. It sounds great to me, but it will be a while before I am able to try it.
During the course of my Black Forest Maple Bacon project (update/results this weekend, I hope!), BriCan graciously shared an excellent recipe/formula for a Black Forest spice mixture. I made it, using freshly-acquired spices, and it was outstanding; it really does seem to me to have an essence of the region, as intended. It is a flavour profile that I plan to experiment with more in the future, including with barbecued ribs this summer.
The more I got to thinking about it, the more it seemed as if this spice/flavour combination would make a really good German sausage; I want to stress that I have no idea if sausage is actually made with the profile in Germany, but it really wouldn't surprise me if it was, especially in the southwestern region - it just has that aroma and ambiance. Some recipes that I've seen from German immigrant families in the Dakotas and elsewhere have a similar profile, albeit not exactly the same.
I'm definitely going to try it, either fresh or smoked (or both), but at the current time, my pork budget is limited, and what I have is destined for a project that I have been putting off for far too long. With that in mind, I figured I would toss this idea into the ring and see if anyone wanted to pick it up and play with it.
Obviously, the appropriate amount of salt/cure per pound is assumed, especially for smoked sausage. The recipe for the Black Forest spice mixture makes enough to fill a pint-sized Mason jar; you want to store it in a cool, dark and dry place:
I'm guessing (and it is indeed just a guess) that a tablespoon per pound in the sausage would be a good place to start, assuming the appropriate salt to balance it. As for liquid and a binder, I'll leave that up to whomever wants to give this a try, but I'd be tempted to keep it simple: water (or beer) and milled oats.
When I made my bacon, I also added a dusting of maple sugar to the surface during curing and again during equalisation; this worked out really well, but I am sure that it takes a little away from the "German sausage" profile." If anyone wants to try it, a teaspoon might be a good place to start, and I'm guessing it would contribute to a great breakfast sausage.
Those are the ideas running around in my head; any and all discussion is very much welcomed and encouraged. As I said, I'll try it sooner or later - but if anyone wants to run with it, feel free to do so and post your results.
During the course of my Black Forest Maple Bacon project (update/results this weekend, I hope!), BriCan graciously shared an excellent recipe/formula for a Black Forest spice mixture. I made it, using freshly-acquired spices, and it was outstanding; it really does seem to me to have an essence of the region, as intended. It is a flavour profile that I plan to experiment with more in the future, including with barbecued ribs this summer.
The more I got to thinking about it, the more it seemed as if this spice/flavour combination would make a really good German sausage; I want to stress that I have no idea if sausage is actually made with the profile in Germany, but it really wouldn't surprise me if it was, especially in the southwestern region - it just has that aroma and ambiance. Some recipes that I've seen from German immigrant families in the Dakotas and elsewhere have a similar profile, albeit not exactly the same.
I'm definitely going to try it, either fresh or smoked (or both), but at the current time, my pork budget is limited, and what I have is destined for a project that I have been putting off for far too long. With that in mind, I figured I would toss this idea into the ring and see if anyone wanted to pick it up and play with it.
Obviously, the appropriate amount of salt/cure per pound is assumed, especially for smoked sausage. The recipe for the Black Forest spice mixture makes enough to fill a pint-sized Mason jar; you want to store it in a cool, dark and dry place:
BriCan's Black Forest Spice Mixture
125gm White pepper
25gm Ground nutmeg
25gm Ground mace
15gm Ground cardamom
200gm White sugar
125gm White pepper
25gm Ground nutmeg
25gm Ground mace
15gm Ground cardamom
200gm White sugar
When I made my bacon, I also added a dusting of maple sugar to the surface during curing and again during equalisation; this worked out really well, but I am sure that it takes a little away from the "German sausage" profile." If anyone wants to try it, a teaspoon might be a good place to start, and I'm guessing it would contribute to a great breakfast sausage.
Those are the ideas running around in my head; any and all discussion is very much welcomed and encouraged. As I said, I'll try it sooner or later - but if anyone wants to run with it, feel free to do so and post your results.
if I do it I'll probably follow marianski's guidelines for spices in his book. To me it looks like a lot of pepper and sugar.
Comment