- Joined
- Jan 11, 2011
- Location
- Lawrenceville, GA
When the last kid was born I made a bunch of sausages for him that would forever be known as "Ethan's Sausages" (thread here) so I'm doing the same thing for new tiny human and he will also have recipes dedicated to him. Just something random that the wife and I thought would be cool to have made the week after they were born and something we could always reference as "theirs" :becky:.
This go round I'm making 3 types (all will be 10lb batches)
1. Chicken Bacon Cheese: This will be the first time I've used the high temp cheese
2. Pork Cilantro Bratwurst: I have a ton of cubed up pork in my freezer and been wanting to get a better Bratwurst recipe so trying it again
3. Beef Philly Cheesesteak: Doing this because before kid #1 was born I made philly cheesesteaks for dinner the night before and she went into labor. Was going to again on Friday, but the kid couldn't even wait for that :biggrin1:. So I thought it would be a good theme for a sausage.
Got the already cubed up beef chuck and pork thawing a smidge so I can grind it tonight and mix, will case them tomorrow. I have the high temp cheese coming Wed so waiting to make the chicken.
Got the peppers and onions sauted and cooling for mixing later along with spice prep for both. I find getting it all ready to mix ahead is an easy step to make making large batches easier.
I'll keep things updated over the next few days and similar to the last time I did this I do slightly update the recipes depending how the first batches turn out and if they need spice changes. I do mix and sample, but after smoking you get the true taste.
This go round I'm making 3 types (all will be 10lb batches)
1. Chicken Bacon Cheese: This will be the first time I've used the high temp cheese
2. Pork Cilantro Bratwurst: I have a ton of cubed up pork in my freezer and been wanting to get a better Bratwurst recipe so trying it again
3. Beef Philly Cheesesteak: Doing this because before kid #1 was born I made philly cheesesteaks for dinner the night before and she went into labor. Was going to again on Friday, but the kid couldn't even wait for that :biggrin1:. So I thought it would be a good theme for a sausage.
Got the already cubed up beef chuck and pork thawing a smidge so I can grind it tonight and mix, will case them tomorrow. I have the high temp cheese coming Wed so waiting to make the chicken.
Got the peppers and onions sauted and cooling for mixing later along with spice prep for both. I find getting it all ready to mix ahead is an easy step to make making large batches easier.
I'll keep things updated over the next few days and similar to the last time I did this I do slightly update the recipes depending how the first batches turn out and if they need spice changes. I do mix and sample, but after smoking you get the true taste.
