Specialty Sausage 101: What is Specialty Sausage?


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    Specialty Sausage

    Specialty Sausage 101: What is Specialty Sausage?

    Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    What is Specialty Sausage?

    As much as you might love bratwurst, summer sausages and snack sticks sometimes you want a sausage that is a bit more unique. It might be a recipe you tried once in another country, one that your grandparents used to make or something just sounds really exotic like blood sausage. Recipes and knowledge of how to make these types of sausage are often passed down from generation to generation.

    For whatever reason, these types of sausages have fallen out of favor and are sadly relegated to the specialty stores of the home processor. Maybe opinions have changed on the type of meat used, the way it is cooked or the seasoning or spices used in the original seasoning. The good thing about this is it gives you the opportunity to “rediscover” plenty of types of amazing sausages.

    Types of Meat Required

    Sourcing the meat might be a little harder for this than a normal sausage but a quality butcher should easily be able to get you pork liver, trim and even pork blood that you will need to make some of these. Others like Lebanon bologna and some landjaeger only require a mix of pork and beef and a special seasoning.

    Casings

    Many specialty sausages will also require a special or a specific casing to be used. Braunschweiger has a special plastic casing specifically for the production of that product and others like landjaegar simply require that you use a natural casing like hog or sheep intestine.

    Smoking

    Smoking and cooking will also be different with a lot of these sausages, a normal smoke schedule might not work for your needs on these products. We will be making Landjaegr, Lebanon Bologna and Blood Sausage in the 10’s and then go for some even more out there products in the advanced classes

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  • @papasop I have a response from the manufacturer…
    They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.

    My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.

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  • @jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!

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  • @alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

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  • @Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!

    Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!

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  • A

    Lol, no rice in Andoullie. You are thinking of Boudin.
    I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
    The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
    The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
    LaPlace, LA is, The Andoullie Capital of the World!

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  • H

    @jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

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