French Smoke Roasted Sausage II the Sequel


 
B

Bill Schultz

TVWBB Hall of Fame
For you Guys who asked and those who may have missed it this is the original post, I made two of these Pepin inspired Sausages. One done after two days of curing and tonight the second one after five days. What a difference three days makes in flavor.
http://tvwbb.com/showthread.php?44507-Something-Unique-French-Roasted-and-Smoked-Sausage

All the suspects lined up as usual.

DSC_0586_zps4dd8ea93.jpg


The sausage after aging into the sixth day

DSC_0587_zps89e1a79f.jpg


As before and following Pepin's directions browned the sausage and then the potatoes, onions mushrooms and shallots

DSC_0590_zpsbdfd6387.jpg


Thanks to my new fancy dancy thermometer pulled at precisely 172

DSC_0591_zpsc91554aa.jpg


I have a beer you guys need to get your hands on, phenomenal

DSC_0597_zps98730ca5.jpg


Smoked with the custom smoke box and mesquite and roasted at 400 for about half an hour

<img src="http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/DSC_0592_zps22eef9e0.jpg" border="0" alt=" photo DSC_0592_zps22eef9e0.jpg"/>

On the platter

DSC_0593_zps2f64ba90.jpg


Your plate, with a fresh from the garden salad and some olive and garlic ciabatta, enjoy

DSC_0596_zps2ea5eaa4.jpg
 
Last edited:
The Princess arrived home late from work, and does not like pork sausage much so I put together a plate of Lamb Loin Chops, sitting in the herbs all afternoon and on the Grill Grates, like any Father would do.

DSC_0598_zps2a957f7b.jpg


Done to a perfect 150 nice and pink inside as per the fancy dancy

DSC_0599_zpsb11f425a.jpg
 
Bill, I'm assuming the five day tasted better - noticeably different? It sure looks good, real good. Those lamb chops look good, too!
 
Thanks Guys, and Brian there was a much richer flavor on the five day version and the pistachios are all but undetectable in the chew. Highly recommended.
 
She ate two with some of the potatoes from the smoke roasted sausage, and some salad. The other two are for lunch today for me. Love leftovers you know.
 
Variation on a Theme

So made up another Sausage and made some changes I think will improve the flavor even more.
1. Added more of the Morton Curing Salt, realized after reviewing the video Pepin was using 2 teaspoons full for each pound, I had two for two pounds.
2. Trying Porcini Mushrooms this time, dried reconstituted and simmered till water just about gone. Just for a change I like them
3. Adding dried sage and thyme and a little more garlic than I used last time. Made the sausage a little thicker, its 1.5lb now instead on one pounders.

DSC_0585_zps999e6a69.jpg

DSC_0586_zpse9d169b7.jpg


Let you know in a week
 
You must log in or register to reply here.

 

Back
Top