@WinterSausageFest Here is the first trial run. Chocolate Unicorn Salami.

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

@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.
–S.K.C.A.

I am always looking for new homemade sausage recipes to test. Please post any recipes for your favorite sausages or biggest successes. See attached recipe for my homemade beer bratwurst. Any tips or tricks for incredible results?
–Sausage King of Central America

@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.

“Unicorn” Sausages
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

When using reverse searing technique, I recommend stopping on the low temp side of my grill at 110 to 112 F. Otherwise, you will blow past medium rare too easily when moving to the high temp side and not get Maillard reaction for a beautiful browned outside. Another caution: If your steak is less than 1 inch thick, just cook with traditional sear-first methods. You will be surprised how fast the steaks go to medium rare with reverse sear. Easy to go to medium or more if you are not careful. Remember to brush the steak with olive, oil, melted butter, or marrow butter after low side nearly done. Sprinkle with fresh-ground coarse black pepper then finish on high heat side. (I dry brine for 20-40 minutes with sea salt before starting the grill). This reverse-sear technique can yield great tasting steaks, but does takes longer. You will likely need to practice a few times to get it mastered. You can still enjoy any “mistakes” that get past medium rare.