Smoked Gouda Ancho portobello blend


  • Hello all!
    I am currently getting all of my necessary ingredients together, about to make a batch of the above mentioned sausage. I’ve grown accustomed to reading the folks on here’s reviews, for detailed information on particular batches. But the smoked Gouda mix doesn’t have any feedback at all, and I was hoping to hear from anyone who has tried this.

    I noticed it says smoked sausage, but it doesn’t appear to come with cure, so that was one thing I was curious about. Also, I have some home made smoked Gouda that I considered adding to the mix, but I’m not sure if that’s a good idea or not (it’s not high temp, not really sure how much cheese is already in the blend). Any flavor enhancing seasonings suggested, or just as-is?

    Basically any and all feedback on this particular sausage would be most greatly appreciated!

    Rob

  • Team Blue Admin Walton's Employee Power User

    73Saint It is a brand new seasoning and pretty pricey, it is part of Excalibur’s new “foodie” line so there has not been a lot people willing to drop the $ on it yet but that could change as it is absolutely loaded with flavor. First, I would not add anything else, it has more than enough taste on its own in my opinion. I have made both sausage and patties out of it and it works really well with pork, stay in the 70/30-80/20 lean to fat range and I am sure you will be happy!

    Yeah, it has smoked in the title;e but that is referring to the Gouda, not the sausage, it is designed to be made fresh and I don’t know how well it would do as a smoked sausage, so just stay with a fresh sausage.

    If you like gouda and ancho peppers you’ll be happy, the portobello isn’t a very strong taste, I don’t care for them and I still liked it. let us know what you think!


  • Awesome, this is great info Jonathon! Tells me what I need to know. I had planned to go 50/50 venison and pork shoulder. (Unless you think otherwise). Thanks again!

  • Team Blue

    made summer sausage with it very good

  • Team Blue Admin Walton's Employee Power User

    73Saint Yup, 50/50 should be pretty good! rich really, cured sausage from it? Did you have any issues with bind or consistency? I wonder if it just has so much seasoning that the salt amount was still sufficient for protein extraction? The Smoked Gouda Ancho Pepper Portobelo seasoning is 2.1 lb for enough to do 25 lb which is really heavy for a non bbq fresh brat. The BBQ flavored ones will always be heavy because the #1 ingredient is sugar, and usually lots of it!


  • Yep the seasoning packet feels like a bail of hay! So, Jonathan, when you say “pretty good”…what ratio do you think would be “really good”. You think I should get a higher fat content? Maybe pork belly instead of shoulder? I have a local bacon business, I cure and smoke my own bacon, so pork belly, while more expensive, is readily available to me.

  • Team Blue Admin Walton's Employee Power User

    73Saint I actually dont prefer belly in my sausage, the shoulder/butt has a harder, slightly better fat for sausage, but that is just my opinion. For sausage, the perfect mix (opinion) is 70 lean and 30 sausage but all pork shoulders/butts are different so it is more of a range than an exact amount so that is what the “pretty good” is based on, without a fat analyzer (cost around $700 new) you won’t be able to perfectly tell the fat content. Too high and you will have a greasy sausage that most of the extra fat has rendered out of anyway and too little will be a little dry and less flavorful


  • Jonathon said in Smoked Gouda Ancho portobello blend:

    73Saint I actually dont prefer belly in my sausage, the shoulder/butt has a harder, slightly better fat for sausage, but that is just my opinion. For sausage, the perfect mix (opinion) is 70 lean and 30 sausage but all pork shoulders/butts are different so it is more of a range than an exact amount so that is what the “pretty good” is based on, without a fat analyzer (cost around $700 new) you won’t be able to perfectly tell the fat content. Too high and you will have a greasy sausage that most of the extra fat has rendered out of anyway and too little will be a little dry and less flavorful


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    Well I did them today and they came out really well. Very complex flavor, different. But I like it. Look forward to firing up the grill and trying the links. Thanks for all the help!

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