Pork Snags

Charcuterie and Deli Arts
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Ciapek
Posts: 215
Joined: Mon Jun 04, 2012 9:51 pm

Pork Snags

Post by Ciapek » Fri Mar 21, 2014 9:00 pm

Had a craving for a good Pork Snag........but alas was disappointed with the effort of my butcher.....

So here is my Pork Snag.

Ingredients,

2kg Pork Shoulder
1 Brown Onion
6 Fresh Mushrooms
2 Large Dried Porcini Mushrooms
1 tbs Salt
1 tbs Ground Dried Green Pepper
1 tsp Ground Mustard Powder
1 tsp Dried Garlic Granules
1/2 tsp Cayene Pepper


Directions,

Soak Porcini mushrooms in a small bowl of water.
Finely dice onion and mushroom cups and sauté on a pan till translucent.
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Cool the sautéed mixture.

Grind the pork shoulder cut, cool in fridge.


Mix the spices and cooled sautée mixture with ground pork, and chill again.
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Push into your choice of casings, and chill overnight uncovered in fridge, ............grill to your liking, on your choice of weaponry......
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Awesome served with a bread roll and good mustard !




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Smokey
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Location: Terranora- Tweed

Re: Pork Snags

Post by Smokey » Sat Mar 22, 2014 5:52 pm

Very interesting and very different to what my idea of a pork breafast snag is.
Different but a sounds tasty different 8)
Im going to give this a try, A substitute for the Porcini?
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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Ciapek
Posts: 215
Joined: Mon Jun 04, 2012 9:51 pm

Pork Snags

Post by Ciapek » Sat Mar 22, 2014 7:40 pm

Mick you can leave the Porcini out. I'm a mushroom lover so I need my earthy flavours.
Alternatives....crumble a little of a Maggi Mushroom stock cube perhaps....or a dash of Truffle oil...
Try to hit a minimum of 30% fat, don't want the snags to be dry.

They turned out delicious !
Ran them through on the Weber Q.


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Bentley
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Re: Pork Snags

Post by Bentley » Sun Mar 30, 2014 8:35 am

Are you a fan of Polish and German sausage...couple of my favorites to make, probably because of the garlic and they are so easy!
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Ciapek
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Pork Snags

Post by Ciapek » Sun Mar 30, 2014 9:53 am

Lol....I grew up on Polish sausage......probably my first solid food after my moms breast.
I was born in Poland.
I'll do a batch soon Bentley.


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Bentley
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Re: Pork Snags

Post by Bentley » Sun Mar 30, 2014 1:32 pm

Sweet!

Man, that is one recipe I will be trying when my gear gets here!
Burnt By The Best
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mrjack
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Joined: Sun Nov 13, 2011 9:38 pm
Location: Melbourne

Pork Snags

Post by mrjack » Sun Mar 30, 2014 3:01 pm

Did you use the fat from the shoulder? I've read that the fat from the back of the pig is best for sausages. Anyone else heard this?

Smokey
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Location: Terranora- Tweed

Re: Pork Snags

Post by Smokey » Sun Mar 30, 2014 3:54 pm

mrjack wrote:Did you use the fat from the shoulder? I've read that the fat from the back of the pig is best for sausages. Anyone else heard this?
I was shown that.
All hard white fat is good and the shoulder has it in spades
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

Ciapek
Posts: 215
Joined: Mon Jun 04, 2012 9:51 pm

Pork Snags

Post by Ciapek » Sun Mar 30, 2014 4:42 pm

Back fat is nice and dense, it's really the better option, it's just getting harder to get.
Pigs are leaner and I can only get it from Asian butchers down at Springvale.
For quick sausages I just use what's at hand, it's still miles ahead of what you get from mass produced Smallgoods.


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mrjack
Posts: 203
Joined: Sun Nov 13, 2011 9:38 pm
Location: Melbourne

Pork Snags

Post by mrjack » Sun Mar 30, 2014 5:45 pm

I'm still reasonably new to sausage making. Only done it a couple of times.

Probably because I have it in my head that you need to make a huge batch of 30kg.

It never really occurred to me to only do a couple of kilos at a time. Much simpler and doesn't require a small army to carry off.

Mountain Mick
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Re: Pork Snags

Post by Mountain Mick » Sat Apr 26, 2014 10:26 am

Hey Smokey Mick, :lol: I would use in place of Poricini mushrooms, Portabella Mushrooms Also known as Giant Cremini, Essentially a Swiss Brown left longer to grow so it opens out flat, exposing dark, fragrant gills. Dense, firm, meaty texture. Deep, rich flavour. and they will hold up in the sausage. MM :lol: :wink:

Hi Ciapek, Great Pork & mushroom Sausage . sound great & looks awesome. thanks for sharing it on my to try list, MM :P :wink:


Australia’s first local wild Porcini mushrooms found in Adelaide Hills!
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mrjack
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Location: Melbourne

Pork Snags

Post by mrjack » Sat Apr 26, 2014 12:05 pm

Fresh porcini in Australia. Wow. Never thought I'd see the day.

Groovy Gorilla
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Re: Pork Snags

Post by Groovy Gorilla » Thu Nov 13, 2014 8:46 am

Heres an interesting Heston pork sausage.
Using toast flavour and smoked fat flavour
Looks good
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chilling while grilling


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