For our next sausage festival, my students and colleagues challenged me to create “Unicorn” sausage.
We have made many kinds of sausages over the years. We have created pork, beef, goose, lamb, venison, chicken, seafood, as well as meat blends in several different sausage formats.
Everyone knows that unicorns are magical, rare to possibly mythical, and bring joy and happiness to all. Unicorn meat is not readily available, and if you had a unicorn, you would not kill it just to make sausage.
Don’t you imagine we should be able to create a style of sausage that is worthy of being called “Unicorn Sausage”?
Please let me know of any ideas. Brainstorming is requested, so any idea might just be the turning point. This sausage will need to be both visually appealing and unusually delicious.
–Sausage King of Central America
If you could make a kosher pork bratwurst, I think that would be worthy of being called a “Unicorn Sausage”! Haha!
I’ll do some more thinking and brainstorming for something actually attainable though!
Should be interesting to see what might be able to be conjured up!
One of our guys just sent me this picture:
I like the idea of gummy bears, sprinkles, and maybe some other fun, flavorful, colorful, or sugary additives.
If you added a bunch of stuff into a sausage like that you could get a really colorful and unique sausage!
I’ve heard of using gummy bears before, but never have. We have had gummy bears on our to-do list to make in our own test kitchen for a while, but we just haven’t gotten to trying it yet. I can reach out to our guys here to see if they had anything special in the process to make the gummy bears work correctly and properly bind in the sausage, if you were to go that route.
@austin Excellent. It doesn’t even have to be meat in there. I have heard there exists edible glitter. Interesting detour…carry on with this some more.
You could use cooked barley or quinoa as a filler. I do that for a mock Haggis sausage I make for some Scottish friends a couple times a year and it works well.
Thought #2: No bake cheesecake stuffed into summer sausage casings. Chill and slice. You could add whatever you want; fruits, candies, nuts, etc.
@Gomez Thanks! It got me wondering if there could be series of fillings the length of the casing with colors of a rainbow. Or maybe make the layers in a roll fashion intermixed with fun fillers like you suggested. Instead of cinnamon, use that edible glitter? Now we are headed away from a meat-based sausage, but it is an interesting line of thinking.
This seafood sausage was the best-tasting sausage I can recall ever eating. It is closest to earning unicorn-level flavor. I adapted the recipe from a few sources on the internet. I didn’t invent it. To save some expense, you could substitute rockfish for the lobster. We used wiper (Kansas lake bass) for the tilefish. If anyone wants to use the lobsters though, I can get my seafood boil recipe posted too.
–Sausage King of Central America
@WinterSausageFest Here is the first trial run. Chocolate Unicorn Salami.
That is pretty awesome and very creative!
Did you end up putting any actual meat in it, or is it entirely a mix of fun fillers?
Thanks for the help!
@denny I have a recipe for tongue with rice and gravy. Slice the tongue into thick slices about an inch to an inch and a half. Make small incisions in each piece and put a piece of garlic. Season with salt, red pepper and cayenne pepper. In a cast iron pot put a small amount of cooking oil. Brown the tongue on a medium heat stirring often. Occasionally add a little water. Just enough to stop it from sticking. After the meat is browned we’ll remove the tongue and add a couple of large onions. Brown them down will well and add tongue back. Cover the tongue with water and cover. And cook over a Med to high heat. Cook till tinder. You may have to add a few times. Once it’s tender cook it down till the gravy is thick. Serve gravy over white rice. This is how we Cajuns so it. Hope you enjoy.
@renaldo No you are right! For some reason I thought you were doing a 25 lb batch! For 7 lb the correct amount of carrot fiber would be 1.1 oz and for water don’t use more than 16 oz.
4 ounces of carrot fiber for 7 pounds of meat? Seems like too much carrot fiber for that amount of meat. But, I have been, and probably am wrong here.
@Denny There is a guy here who does Lingua occasionally but he is at the AAMP (Association of American Meat Processors) Convention right now. I sent him an email so hopefully he has some time to give me his recipe because it was very tender. If not now then he will be back Monday.
Weekly Blog Post - Linking Sausage, Maintenance for the VP215
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Sausage Linking - In this video we go over a few different ways to link sausages and brats. We try to give step by step instructions while keeping things simple. At the end of the video we showed an advanced technique and you might notice it’s not me who is linking those!
Maintenance on the VP 215 - The VP 215 is a great vacuum machine for both the heavy home user or lighter commercial use. It is a chambered machine which means the entire bag goes into the chamber for vacuuming and sealing. It does need to have its oil changed periodically though, in this video we go over how to do that and how often it should be done.What Projects are we looking ahead at?
We are working on some Dry Cured Salami, Pepperoni and Chorizo. We will be releasing a video on this with instructions and some of the science behind it in the upcoming months, hopefully before hunting season begins in earnest. We are getting closer to having Meatgistics University ready to release. It should be ready by fall, we will release it once we have all of the basic courses filmed and edited.What’s on our Mind?
There are a lot of things to keep in mind when you are purchasing meat from the grocery store and depending on what you are going to do with the product you need to pay attention to different things. If you are buying meat or chicken to marinade then you should look for meat that has not been pumped full of water. Most bargain chicken breast you purchase will be pumped up to as much as 15%, well if it is already pumped then it is not going to pick up much more of the seasoning or solution. I purchased some chicken and pork the other day to try some new marinades and to buy chicken without any water added it was around $6 a lb, it was worth it though as it took up far more of the seasoning than normal chicken and pork would have.
Also keep an eye out for Ali at AAMP and her Twitter, Instagram and Facebook posts about the latest in meat processing and what Walton’s employees are doing there!New Products
General Tso Marinade I am almost positive I have found my new favorite Marinade for both Chicken and Especially Pork! We tried a sample of this the other day from Excalibur Seasonings and it was an instant favorite. It has a nice mix of sweetness with a little bit or red pepper flakes to give it a hint of heat. If you are like me and order General Tsos chicken (hold the broccoli) anytime you order Chinese Food then this is a MUST buy! We will have it in stock in a few weeks and it has already been set up on the Website.American BBQ Systems Pit Boss Broil King S 590