My friend asked if it would be possible to make a chorizo enchilada. Chorizo is a spicy Mexican sausage that we both like. Of course, anything is possible. Continue reading Bulk Chorizo
I made HiMountain’s Mountain Man Sausage in a previous post. It was very good and I have made it a couple of times since. Two improvements I wanted to make to it were a finer more emulsified texture and a little more moist without adding a lot more fat. So, I decided to experiment. She Who Must Be Obeyed is always a little terrified when I start to experiment. Continue reading Breakfast Sausage, A New Technique
I made Maple Pepper Bacon Sausage in a previous post. Here, I tried a slightly different method and made breakfast strips out of the sausage meat. Continue reading Breakfast Strips, A New Twist On Maple Pepper Bacon Sausage
I make my own bacon. It is very good and I have fun making it. The problem is that I like maple and pepper bacon. The stuff they sell in the stores mostly has artificial flavours in them. Continue reading Maple Pepper Bacon Sausage
Time for a quick lunch? You could have a grilled cheese sandwich but why settle? With just a little extra effort, slice some Andouille or other meat (salami, pepperoni, ham) and add it to your sandwich. This was made with French bread, butter on the outside, mayo, process cheese and Andouille in the filling. Continue reading Grilled Cheese and Andouille Sandwich, Why Settle?
I usually make my breakfast sausage with a recipe from the Smoking Meats Forum. Pops is a legend there and has inspired many great dishes. His sausage recipe is at this link:
However, I was recently given a box of Hi Mountain Original Mountain Man Sausage Seasonings. Continue reading Mountain Man Sausage
It is cold here. There is snow on the ground. I made andouille the
other day. Conditions were perfect for making gumbo!
This Cajun dish is delicious. A touch of spice, a deep dark texture and a mixture of shellfish, chicken and andouille. While I love this version, I apologize to all of Louisiana for my corruption of their recipe. Continue reading Gumbo, From Canada?
I love smoked cured sausage but it is so high in fat. At least the stuff I make myself is a little lower in salt and fat.
Andouille is made in different ways in countries around the world. My recipe is based on a Cajun style adjusted for my mild Canadian taste buds. It is moderately spicy with a nice onion, garlic finish.
If you would like to see more details on how I made it, you can seem my post on the Smoking Meat Forums. Continue reading Canadian Andouille
This was originally posted on November 17, 2013. It is being reposted due to a catastrophic back up failure by my web host.
I love homemade soup. I make it with ingredients I have on hand and it always makes canned soup seem like seawater. Most commercial soups rely on salt to bump the flavour. I found I was out of soup so I started making a batch. This is what turned out. Continue reading Garlic Sausage Soup
This was originally posted on November 15, 2013 and is reposted due to a catastrophic crash of my site.
I am rapidly learning that something you make yourself tastes better and has the advantage of you controlling the ingredients. I made bratwurst but I used chicken and pork to lighten it up a bit. You need a grinder and something to stuff the sausage casings to make this. I do have a KitchenAid mixer with a grinder attachment and stuffing tubes. In my early attempt to make sausage, I found the
KitchenAid does a decent job of grinding meat. However, trying to use it to stuff casings is like getting a root canal from a proctologist. If you are going to make sausage, get a dedicated sausage stuffer. Continue reading Passing Wind Estates Bratwurst, The First Post