Weber Time!

[reinhard1]

Ya, Ingebretsens has been around for many years and one of the few who know how it's made.  Way back in the early 70's when I first started out as a butcher we made them like Ingebretsens.  Used real beef casings which made the rings larger and of various sizes.  Now most use hog casings.  Hopefully my new formula get's it close to old style.  good luck.

[LindellProStaf]

Bobber is that homemade Swedish sausage?  

[bobberineyes]

Nope Lindell, gottem at Byerly s. They look a little not so good in the package but they turned out good. MA and PA used to always boil em but I can only have it that way so much. As far as making them, beef sticks and sausage I am definitely going to look into what it takes to grind everything together and fill the smoker.  Maybe Reinhard can tell us what we need to get started 

Edited August 21, 2015 by bobberineyes

[reinhard1]

Deer season is coming soon.  So I'll be making a lot of sausage and posting it on here.  If you guy's want to get started just look at my page/blog.  www.sausageheavenoutdoors.com.  Look at the Homemade Sausage page.  I have plenty on there with pics and the how too's.  But as we get into the season, I'll be posting a lot of new stuff on here also.  Any questions just ask here so we can share info with each other.  Once you make your own sausage you will never buy any sausage or sticks from a store.  good luck.

[bobberineyes]

Pork medallions and some more poppers, washed down with tater salad!!!

[reinhard1]

That looks really good!!!  That empty plate tells it all!!  good luck.

[delcecchi]

Yes it looks good.  My picture like that would be like two small pieces of something...

[RebelSS]

!!!!!!!!!!!!! You didn't CALL ME?!?!?!?      LOL  That looks great!!!!!!!!!!!!!! Good job!!!!!!! What did you use for rub or coat the medallions with?

[bobberineyes]

!!!!!!!!!!!!! You didn't CALL ME?!?!?!?      LOL  That looks great!!!!!!!!!!!!!! Good job!!!!!!! What did you use for rub or coat the medallions with?

We're doing steaks over the open pit tonight rebel so I'll send up some smoke signals for ya. The medallions came with a heavy Tucson on the sides then I just sprinkled some weber chicken and rib rub on...Picked them up from Costco,  they were tasty. 

[RebelSS]

The doo-danged rain wasn't gonna stop me from smokin' my already rubbed ribs!!!

Got the briquettes going good...

Threw on the apple & hickory chips, and ribs..

Got a good head of smoke going @ 190*...

Put the BBQ sauce on after an hour...

And the finished product...

And i have no idea why that one rib is missing a big corner...

 

 

 

Edited September 6, 2015 by RebelSS

[RebelSS]

Note: As soon as i finished cooking the above, the sun came out. %$#@ 

[bobberineyes]

Looks smashing rebel....I was wondering why it clouded up out here....all the smoke coming from your deck.  I can see why someone stole a corner piece...

Edited September 6, 2015 by bobberineyes

[reinhard1]

Bone-in pork country ribs.  Love those and those look great!!!!

[LindellProStaf]

Did some yesterday too.  Did them 2-2-1.  Best I ever had.  Put some bbq sauce diluted with some orange juice on them for the wrap period.  They were real wet when I opened them so let them dry out some for the last hour.

[LindellProStaf]

I pick them up here for as low as $1.89 lb.  I will be buying more of them now since I saw this thread.  Love them.  Half the price of baby back.  

[RebelSS]

I pick them up here for as low as $1.89 lb.  I will be buying more of them now since I saw this thread.  Love them.  Half the price of baby back.  

Take 'em over any rack of ribs any day. Second only to my favorite, a 1 1/2" thick cut pork steak. Now THAT's eating, to me! 

[reinhard1]

Ya, a nice thick pork blade steak is awesome.  Bone- in pork country ribs are often on sale cheaper than other ribs.  Stock up when you can.  good luck.

[bobberineyes]

Ya, Ingebretsens has been around for many years and one of the few who know how it's made.  Way back in the early 70's when I first started out as a butcher we made them like Ingebretsens.  Used real beef casings which made the rings larger and of various sizes.  Now most use hog casings.  Hopefully my new formula get's it close to old style.  good luck.

Reinhard,  I found this recipe for swedes in an old church cookbook from we received along time ago....does it come close to anything you've tried?

[reinhard1]

Interesting recipe.  I will try it.  Never used ham in any swedish sausage I ever made.  Nice add on though, why not!!  I use cooked potatoes though.  Raw potatoes get black with all the salt and spices quickly.  Usually use frozen hash brown style potatoes.  I'll make some soon.  Thanks  good luck.

[delcecchi]

The post reminded me that I had a Swedish cookbook that I picked up at the Friends of the Rochester Library used book store a few years ago.  Published in Chicago by the American Daughters of Sweden in 1955

Here are pictures of the potato sausage pages, and the cover 

Sorry for the sideways pages.  They ought to print ok in Landscape mode.  Or you can lay down to look at them. 

[RebelSS]

[reinhard1]

Thanks Del!!!  Funny how that old cook book uses cooked potatoes.  That is the way to go.  I think the secret to the flavor is in the pepper and the allspice.  The allspice is key though in my opinion.  I'm going to make small batches so I will be trying some of these along with my new concept.  One of them should be good if not all.  I'm really fussy about the flavor and the texture and these ideas help.   Making these is totally different than making other types of sausage.  Mixing up a batch of salami today [10 pounds].  Then more chili dogs and then the swede project.  good luck.

[delcecchi]

When I was reading you guys talking about old recipes, I remembered having that cookbook that I bought for 50 cents.  I looked and sure enough there were several potato sausage recipes.  It was published in 55, or 60 years ago, by people of swedish ethnicity, so I thought it would be of interest.a

Let's hope they are fit to eat.   Sometimes the stuff that folks loved back in the day we don't care for. 

[bobberineyes]

Interesting recipe.  I will try it.  Never used ham in any swedish sausage I ever made.  Nice add on though, why not!!  I use cooked potatoes though.  Raw potatoes get black with all the salt and spices quickly.  Usually use frozen hash brown style potatoes.  I'll make some soon.  Thanks  good luck.

that's good to to know,  the wife busted me several times checking out your blog (which is rather impressive Reinhard ) so she says just go get what you need. Haven't picked up a grinder yet but I grabbed a lems stuffer yesterday. Looks to me I have lots to learn. We'll have to get a thread going on that.

Edited September 13, 2015 by bobberineyes

[delcecchi]

If you guys want any more swede recipes, happy to do it.

I had a german one too, but gave it to daughter.  I could get it back if she still has it and anyone is interested in german stuff. 

Edited September 14, 2015 by delcecchi