Pork Snags
Pork Snags
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.
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.
Push into your choice of casings, and chill overnight uncovered in fridge, ............grill to your liking, on your choice of weaponry......
Awesome served with a bread roll and good mustard !
Sent from my iPad using Tapatalk
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.
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.
Push into your choice of casings, and chill overnight uncovered in fridge, ............grill to your liking, on your choice of weaponry......
Awesome served with a bread roll and good mustard !
Sent from my iPad using Tapatalk
Re: Pork Snags
Very interesting and very different to what my idea of a pork breafast snag is.
Different but a sounds tasty different
Im going to give this a try, A substitute for the Porcini?
Different but a sounds tasty different
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.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Pork Snags
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.
Sent from my iPad using Tapatalk
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.
Sent from my iPad using Tapatalk
Re: Pork Snags
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!
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
Pork Snags
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.
Sent from my iPad using Tapatalk
I was born in Poland.
I'll do a batch soon Bentley.
Sent from my iPad using Tapatalk
Re: Pork Snags
Sweet!
Man, that is one recipe I will be trying when my gear gets here!
Man, that is one recipe I will be trying when my gear gets here!
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
Pork Snags
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?
Re: Pork Snags
I was shown that.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?
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
http://www.aussiecue.com.au
Pork Snags
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.
Sent from my iPad using Tapatalk
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.
Sent from my iPad using Tapatalk
Pork Snags
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.
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.
-
- Posts: 933
- Joined: Sat Mar 27, 2010 10:04 pm
- Location: Baree Central Queensland
- Contact:
Re: Pork Snags
Hey Smokey Mick, 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
Hi Ciapek, Great Pork & mushroom Sausage . sound great & looks awesome. thanks for sharing it on my to try list, MM
Australia’s first local wild Porcini mushrooms found in Adelaide Hills!
http://www.lambsearsandhoney.com/2011/0 ... ide-hills/
Hi Ciapek, Great Pork & mushroom Sausage . sound great & looks awesome. thanks for sharing it on my to try list, MM
Australia’s first local wild Porcini mushrooms found in Adelaide Hills!
http://www.lambsearsandhoney.com/2011/0 ... ide-hills/
21st century caveman Mountain Mick www.mountaingriller.com
Pork Snags
Fresh porcini in Australia. Wow. Never thought I'd see the day.
-
- Posts: 371
- Joined: Fri Nov 07, 2014 11:56 am
Re: Pork Snags
Heres an interesting Heston pork sausage.
Using toast flavour and smoked fat flavour
Looks good
Using toast flavour and smoked fat flavour
Looks good
chilling while grilling