There is a good cover story in this weeks Austin Chronicle on the local
sausage kings if you are interested:
http://www.austinchronicle.com/
I guess I'm going to make a run to Elgin this weekend!

Frank Mancuso wrote:
There is a good cover story in this weeks Austin Chronicle on the local
sausage kings if you are interested:
http://www.austinchronicle.com/
I guess I'm going to make a run to Elgin this weekend!

I sure miss that stuff! When I lived in Austin, used to drop by the
Southside market in their old place downtown; or pick some up at HEB.
Nothing like it here in New England. I've tried to duplicate the
flavor of Elgin Hot Gut several times without success. Great stuff.
Thanks for the memory enhancement.
(I remember a Frank Mancuso of Paramount Pictures fame, its not you is
it?)

PC

Pierre wrote:

Frank Mancuso wrote:
There is a good cover story in this weeks Austin Chronicle on the local
sausage kings if you are interested:
http://www.austinchronicle.com/
I guess I'm going to make a run to Elgin this weekend!

I sure miss that stuff! When I lived in Austin, used to drop by the
Southside market in their old place downtown; or pick some up at HEB.
Nothing like it here in New England. I've tried to duplicate the
flavor of Elgin Hot Gut several times without success. Great stuff.
Thanks for the memory enhancement.
(I remember a Frank Mancuso of Paramount Pictures fame, its not you is
it?)

PC

If you're in the NE area you might want to look at the Nodine's
smokehouse stuff out of Goshen / Torrington, CT
(http://nodinesmokehouse.com/). Probably not the same as the TX stuff,
but their products are quite good.

Pete C.

Pete C. wrote:

If you're in the NE area you might want to look at the Nodine's
smokehouse stuff out of Goshen / Torrington, CT
(http://nodinesmokehouse.com/). Probably not the same as the TX stuff,
but their products are quite good.

Pete C.

Pete, I get through the 84 corridor 3-4 times per year. Looks like
it's worth a diversion to Torrington.
The Texas stuff is made with beef, beef tripe, corn flour, rye flour,
and a bunch of secret other stuff. I tried a mixture 25% tripe 25%
beef fat and 50% beef. Spiced it with some standard stuff; garlic, red
pepper, some greens. Used a litle rye flour. It was just fair, not
anything to write home about. Its roots were the of German sausages of
the early 20th century, who settled in Texas. They used beef, and
tripe.

PC

Pierre wrote:

Pete C. wrote:

If you're in the NE area you might want to look at the Nodine's
smokehouse stuff out of Goshen / Torrington, CT
(http://nodinesmokehouse.com/). Probably not the same as the TX stuff,
but their products are quite good.

Pete C.

Pete, I get through the 84 corridor 3-4 times per year. Looks like
it's worth a diversion to Torrington.
The Texas stuff is made with beef, beef tripe, corn flour, rye flour,
and a bunch of secret other stuff. I tried a mixture 25% tripe 25%
beef fat and 50% beef. Spiced it with some standard stuff; garlic, red
pepper, some greens. Used a litle rye flour. It was just fair, not
anything to write home about. Its roots were the of German sausages of
the early 20th century, who settled in Texas. They used beef, and
tripe.

PC

Rt 8 makes it pretty easy and semi-scenic to get up to Torrington from
I84. I particularly like the Nodine's Andouille sausage, it's actually
hot.

I'm actually considering a run down to the Austin area (I'm north of
Dallas) in a couple weeks so do some BBQ surfing. Fortunately I have a
1T truck to haul my lard-ass back home after a day or two of BBQ excess.

Pete C.

Pierre ) opined:

Frank Mancuso wrote:
There is a good cover story in this weeks Austin Chronicle
on the local sausage kings if you are interested:
http://www.austinchronicle.com/
I guess I'm going to make a run to Elgin this weekend!

I sure miss that stuff! When I lived in Austin, used to
drop by the Southside market in their old place downtown;
or pick some up at HEB. Nothing like it here in New
England. I've tried to duplicate the flavor of Elgin Hot
Gut several times without success. Great stuff. Thanks for
the memory enhancement. (I remember a Frank Mancuso of
Paramount Pictures fame, its not you is it?)

PC


I am looking for a good recipe too. I'm going to try one from
Bruce Aidell's sausage book in the near future. I'll post
results when they come in.

--
George B. Ross is
remove the obvious bits for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

On Fri, 07 Oct 2005 21:27:02 GMT, "George B. Ross"
wrote:

I am looking for a good recipe too. I'm going to try one from
Bruce Aidell's sausage book in the near future. I'll post
results when they come in.

Here's my personal recipe. You can add some extra heat if needed
although they aren't for the mild crowd.

Brisket Dog's Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
3 T. crushed red pepper
3 T. Cayenne
1 t. Habanera pepper
1 T. Jalapeno pepper
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, peppers, cure, and garlic into the beer and place
in refrigerator while you cut up the meat to fit in the grinder. Pour
the spiced water over the meat and mix well. Run meat and spice
mixture through the fine plate and mix again. Stuff into medium hog
casings. Smoke or slow grill till they are done. Wrap in a piece of
bread and slap on the mustard heavy. A good BBQ sauce is good too.


Bruce

Bruce wrote:
On Fri, 07 Oct 2005 21:27:02 GMT, "George B. Ross"
wrote:
snip
Brisket Dog's Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
3 T. crushed red pepper
3 T. Cayenne
1 t. Habanera pepper
1 T. Jalapeno pepper
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, peppers, cure, and garlic into the beer and place
in refrigerator while you cut up the meat to fit in the grinder. Pour
the spiced water over the meat and mix well. Run meat and spice
mixture through the fine plate and mix again. Stuff into medium hog
casings. Smoke or slow grill till they are done. Wrap in a piece of
bread and slap on the mustard heavy. A good BBQ sauce is good too.


Bruce


Good Lord Bruce! 3 Tbsp of crushed red pepper is enough to fry eggs!
Then you have all the other hot stuff! They have to be some (you will
die) hot ones! Are they legal! (LMAO)

--
Regards, Mike (Piedmont)

http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Bruce ) opined:

On Fri, 07 Oct 2005 21:27:02 GMT, "George B. Ross"
wrote:

I am looking for a good recipe too. I'm going to try one
from Bruce Aidell's sausage book in the near future. I'll
post results when they come in.

Here's my personal recipe. You can add some extra heat if
needed although they aren't for the mild crowd.

Brisket Dog's Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
3 T. crushed red pepper
3 T. Cayenne
1 t. Habanera pepper
1 T. Jalapeno pepper
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, peppers, cure, and garlic into the beer
and place in refrigerator while you cut up the meat to fit
in the grinder. Pour the spiced water over the meat and mix
well. Run meat and spice mixture through the fine plate and
mix again. Stuff into medium hog casings. Smoke or slow
grill till they are done. Wrap in a piece of bread and slap
on the mustard heavy. A good BBQ sauce is good too.


Bruce


Thanks for the recipe Bruce. BTW, we've recently moved over
to the far south side of Mishawaka. I'm wondering what the
new neighbors will think when I fire up the Klose this Friday
for the first time. They're still probably wondering what
kind of nut moved in after watching us move the pit 3 weeks
ago.

--
George B. Ross is
remove the obvious bits for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

On Sun, 09 Oct 2005 04:05:26 GMT, "George B. Ross"
wrote:

Bruce ) opined:

On Fri, 07 Oct 2005 21:27:02 GMT, "George B. Ross"
wrote:


Thanks for the recipe Bruce. BTW, we've recently moved over
to the far south side of Mishawaka. I'm wondering what the
new neighbors will think when I fire up the Klose this Friday
for the first time. They're still probably wondering what
kind of nut moved in after watching us move the pit 3 weeks
ago.

They might be stupid if they couldn't figure out what you had. I would
have been helping for the free BBQ!

Bruce

On 9-Oct-2005, "George B. Ross" wrote:

Bruce ) opined:

On Fri, 07 Oct 2005 21:27:02 GMT, "George B. Ross"
wrote:


[...]


Thanks for the recipe Bruce. BTW, we've recently moved over
to the far south side of Mishawaka. I'm wondering what the
new neighbors will think when I fire up the Klose this Friday
for the first time. They're still probably wondering what
kind of nut moved in after watching us move the pit 3 weeks
ago.

--
George B. Ross

Shades of yesteryear. I worked at the Hillview Dairy at the corner of
Ireland Rd and Ironwood drive for a period of time. I lived at that time
about 1/4 mi north of Ireland Rd on Ironwood dr. I think it was then
Rt 6, box 22. Ironwood drive was the dividing line between South
Bend and Mishawaka. I suspect it it has largely been paved over
by now. The farms are certainly gone in favor of tract houses.

--
The Brick said that (Wondering what is considered the far south side
of Mishawaka today.)

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

Brick ) opined:

On 9-Oct-2005, "George B. Ross"
wrote:

Bruce ) opined:

On Fri, 07 Oct 2005 21:27:02 GMT, "George B. Ross"
wrote:


[...]


Thanks for the recipe Bruce. BTW, we've recently moved
over to the far south side of Mishawaka. I'm wondering
what the new neighbors will think when I fire up the Klose
this Friday for the first time. They're still probably
wondering what kind of nut moved in after watching us move
the pit 3 weeks ago.

--
George B. Ross

Shades of yesteryear. I worked at the Hillview Dairy at the
corner of Ireland Rd and Ironwood drive for a period of
time. I lived at that time about 1/4 mi north of Ireland
Rd on Ironwood dr. I think it was then Rt 6, box 22.
Ironwood drive was the dividing line between South Bend and
Mishawaka. I suspect it it has largely been paved over by
now. The farms are certainly gone in favor of tract houses.

The Brick said that (Wondering what is considered the far
south side of Mishawaka today.)

The intersection you speak of is now fully developed (1 bank,
1 strip mall, 1 CVS, 1 small office building), and for a good
mile south of the 4H fairgrounds along Ironwood. We are just
off Dragoon Trail (turns into Ewing in SB), so not really far
south side anymore, but it was when we moved to the area 15
years ago. Our neighborhood is mostly woods and is going to
stay that way according to the association bylaws.

--
George B. Ross is
remove the obvious bits for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

Bruce wrote:
On Fri, 07 Oct 2005 21:27:02 GMT, "George B. Ross"
wrote:


I am looking for a good recipe too. I'm going to try one from
Bruce Aidell's sausage book in the near future. I'll post
results when they come in.


Here's my personal recipe. You can add some extra heat if needed
although they aren't for the mild crowd.

Brisket Dog's Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
3 T. crushed red pepper
3 T. Cayenne
1 t. Habanera pepper
1 T. Jalapeno pepper
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, peppers, cure, and garlic into the beer and place
in refrigerator while you cut up the meat to fit in the grinder. Pour
the spiced water over the meat and mix well. Run meat and spice
mixture through the fine plate and mix again. Stuff into medium hog
casings. Smoke or slow grill till they are done. Wrap in a piece of
bread and slap on the mustard heavy. A good BBQ sauce is good too.


Bruce



Looks like a fine Sausage recipe to me. Been wanting to make a brat
recipe from the Great Sausage Recipes and Meat Curing book, but unable
to locate all ingredients. Specifically, it calls for Insta Cure 1 and
Soy Protein Concentrate that I am unable to find at the local grocery store.

This recipe, I think I have all ingredients on hand, except the pork
butt. That can be located easily enough !!!

Thanks

BBQ

On Wed, 12 Oct 2005 12:39:22 -0500, bbq wrote:


Looks like a fine Sausage recipe to me. Been wanting to make a brat
recipe from the Great Sausage Recipes and Meat Curing book, but unable
to locate all ingredients. Specifically, it calls for Insta Cure 1 and
Soy Protein Concentrate that I am unable to find at the local grocery store.

This recipe, I think I have all ingredients on hand, except the pork
butt. That can be located easily enough !!!

Thanks

BBQ


Soy protein isn't necessary. You can substitute Tenderquick which is
probably in your grocery store. If there is any local store that makes
their own sausage, ask them if they have any. Most will.

Bruce

Bruce wrote:

On Wed, 12 Oct 2005 12:39:22 -0500, bbq wrote:


Looks like a fine Sausage recipe to me. Been wanting to make a brat
recipe from the Great Sausage Recipes and Meat Curing book, but unable
to locate all ingredients. Specifically, it calls for Insta Cure 1 and
Soy Protein Concentrate that I am unable to find at the local grocery store.

This recipe, I think I have all ingredients on hand, except the pork
butt. That can be located easily enough !!!

Thanks

BBQ



Soy protein isn't necessary. You can substitute Tenderquick which is
probably in your grocery store. If there is any local store that makes
their own sausage, ask them if they have any. Most will.


Substitute the Tenderquick for the Insta Cure 1? That's what I was
hoping as I have some on hand. I knew the tenderquick could be a
substitute for the Insta Cure, but not sure if it would be Insta Cure 1
or 2. Thanks

BBQ
Bruce