Sausage made this weekend - Holly Regular Pork Sausage
A while back I had ordered some of the Holly Regular Pork Sausage spice blend, I finally got around to trying it this weekend… I did about 10 lbs of sausage… once cased, I cooked up about 4 lbs in the oven as I normally do before freezing for a quick breakfast item… I will be totally honest here, I was not impressed… I didn’t feel the flavors melded, and it ended up too salty…
The other 6 lbs I tossed into a cold smoke for about 2 hours using pecan, then bagged it up and put it in the sous vide for about 3 hours @ 165… I tried the first piece right out of the sous vide, and the result was AMAZING!!! The links stayed as plump as when I had stuffed them, there was virtually no loss due to cooking, but they were not greasy… the flavors melded beautifully and the texture was perfect… Honestly some of the best tasting sausage I have made to date!!!
This morning I nuked up one of the links, just to get it warm, (didn’t even bother to sear it), and it was AWESOME!!!
The difference in cooking made all the difference in the world… it looks like the sous vide is going to be an integral part of my sausage making tools…
Might have to check into that attachment. Thanks.
@PapaSop I added the cold smoker attachment to my MB40…I stopped using the regular chip tray the same day I installed it and I’ve yet to go back.
LOL. Everything is better with smoke on it. I have two MB smokers. Have had issues with chips catching fire thus raising the internal temperature and way to much smoke. Thought this would help moving the smoke source away from the burner(using LP). Thanks for the suggestions.