Pork Snags

SAUSAGES,CHARCUTERIE and DELI ARTS
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Ciapek
Posts: 215
Joined: Mon Jun 04, 2012 9:51 pm

Pork Snags

Post by Ciapek »

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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Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Pork Snags

Post by Smokey »

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.
http://www.aussiecue.com.au
Ciapek
Posts: 215
Joined: Mon Jun 04, 2012 9:51 pm

Pork Snags

Post by Ciapek »

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 »

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 »

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 »

Sweet!

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

Pork Snags

Post by mrjack »

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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Re: Pork Snags

Post by Smokey »

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 »

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 »

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 »

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!
http://www.lambsearsandhoney.com/2011/0 ... ide-hills/
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21st century caveman Mountain Mick www.mountaingriller.com
mrjack
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Location: Melbourne

Pork Snags

Post by mrjack »

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 »

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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