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?
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!