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…
@Lance Landjager is a big goal of mine!
I tried something new to me instead of smoking this Landjager I used a mesquite smoke powder. It turned out pretty good, not as good as real smoke but really not bad.
The old timers in my family used to make blood sausage I remember trying it once…
I may need to try and make it to see if my taste buds have changed