Abt Sausage

[reinhard1]

Finished the ABT sausage yesterday.   This was to replicate a ABT, jalapenos stuffed with cream cheese and wrapped in bacon.  Trying to make a new formula can be an adventure, but this one turned out great except on the salt level.  But that can be taken care of.  I had my mother-in-law taste it and it was a thumbs up.  Then my buddy tried it and liked it the way it was.  Then I had my wife try it and she like'd it.  I asked her about the salt level and she said, ya, maybe a tad too much.  So it tells you the different levels of results from different people.  I also thought the salt was a little too much. It would have been fine but I had 3 pounds of bacon in this batch that was fried crisp and drained.  So that added some salt.   But the taste was there, so the spices stay as they are.  Instead of 6 tablespoons of salt I will cut it down to 4 1/2  tablespoons.  However in general I am making the change because I give a lot of my sausage away, so I make it for everyone not just me.  So I think this will be a great result with that only change I will be making.

I'm going to post a long step by step later today on my page with the final recipe.  I want to put down exactly what I did so if anyone want's to make this it easy.  I did cook this in the oven this time around.  Smoking will even be better.  That will be the next batch.  So much better using fresh ingredients like the onions, cilantro, and the peppers.  Really the key to the flavor along with the spices.  The high temp cheddar also blended in great.  Here are some pic's.   good luck.

 

All the fresh ingredients on top of the pork butt in my grinder ready to be run through.

 

 

Everything ground and mixed well.  This goes in the fridge overnight so the spices and cure can meld.

 

 

All linked up and ready for the oven.

 

 

Here they are out of the oven.  Had them in at 225 degrees until the internal was 160 deg.  Then they went in for a cold bath and then to dry some and cool off.  I put them in the fridge for another overnight stay and today they get vac packed.

 

 

Very tasty.  

Edited March 2, 2016 by reinhard1

[thirdeye]

Looks very good.  I've played around with similar concoctions, but have never pre-cooked the bacon.  I just let it get icy in the freezer and ground it along with the pork. Looking forward to seeing your recipe. Here is what mine looks like:

 

 One thing I have changed up is moving from cheddar cheese to pepper jack, in fact on my last order from Butcher Packer I got some of their Lavajack to try and really like it... it's not atomic or anything, and it's my current favorite.

Edited March 2, 2016 by thirdeye

[reinhard1]

Looks good Thirdeye.  To me having the bacon cooked to a point of getting nice and brown gives it a better flavor, but that's personal preference of course and I didn't want the extra fat in my sausage from just using "raw" bacon.  Pepperjack is my favorite as well, but they were out of it here at the time.  good luck.

[lovebigbluegills]

Holy smokes!!!! That looks fantastic!!! Great job guys!!!

[leech~~]

Good God rein's.  What does ABT stand for?  All-But-The Sink! 

[reinhard1]

ABT's are called Atomic Buffalo Turds in the smoking world.  Stuffed jalapeno's wrapped in bacon.  My buddy gave me a recipe and asked what I thought of it.  I made some changes and this is the result.  I think you could add or subtract things to it just like there are many versions of a stuffed jalapeno pepper.  It has jalapenos, fried bacon, onions, cilantro, high temp cheese, salt, black pepper, garlic [diced], cumin, white wine, water, cure, and some powdered milk.  I'll post the whole recipe later here and the step by steps on my page.  Everyone seems to have brats in the summer and I like to have a variety of sausage for the grill and this will be one of them for sure.  good luck.

[Crow Hunter]

Looks wonderful. I think you mentioned it before but I don't remember, where do you buy the high temp cheese? Thanks.

[Cooperman]

Wow! You guys, that looks amazing. Keep it coming.

[LindellProStaf]

That does really look good RH.  I hope you post a 10 lb batch ingredients.  I guess a guy can figure that out though if you only do a 25 lb batch.  Thank you sir!

No problem.  I will cut it in half and do a 12.5 lb batch.

I have some high temp cheese that I bought 3 years ago, maybe 4.  I just put it in ziplocks since I didn't have the vac yet and froze it.  Do you think it is still good?

[pikestabber]

16 minutes ago, LindellProStaf said:

I have some high temp cheese that I bought 3 years ago, maybe 4.  I just put it in ziplocks since I didn't have the vac yet and froze it.  Do you think it is still good?

If I eat this, will it kill me? No.

If I eat this, will it be like eating fresh stuff? No.

That's my take on anything frozen more than a year or so. I hate wasting food, so I know where you're coming from, but my general rule of thumb is if I have to question it that much, it's not worth eating (and definitely not worth the risk of getting someone sick or even presenting them with sub-par products). 

[leechlake]

22 minutes ago, LindellProStaf said:

That does really look good RH.  I hope you post a 10 lb batch ingredients.  I guess a guy can figure that out though if you only do a 25 lb batch.  Thank you sir!

No problem.  I will cut it in half and do a 12.5 lb batch.

I have some high temp cheese that I bought 3 years ago, maybe 4.  I just put it in ziplocks since I didn't have the vac yet and froze it.  Do you think it is still good?

Lindell-  I think RH makes 10 pounds for the house and 15 pounds for the visits to the Club down the street he stops by now and again.  25  pounds of anything is a whole bunch.

Edited March 2, 2016 by leechlake

[Boar]

OMG RIENY YOU WIN THAT RECIPE FOR ME TO TRY !!! ill e waiting for the recipe, and i thi k what ill.do is is after stuffing, ill.cold.smome it soes to.keep it fresh like fresh brauts on the grill..il.be waiting for that recipe buddy thanks so.much for.sharing!!

[LindellProStaf]

Ya that is what I thought about the cheese too.  Was hoping someone would say heck no it will last forever....   I knew better though.  Would suck to make a batch of sausage and have something so simple ruin it.   I will throw it and buy more.  Now I can vac pack it.  Wish I was closer to RH's Club......  Yup me too Boar, I may do it this weekend. AND I just ordered some Tatonka Dust from Mossy 064..   Pumped to get that too.

[reinhard1]

Thanks guy's.   Crowhunter, I get my high temp cheese from the Cub store I shop at.  They make sausage there so they have it.  Any store or butcher shop that make's their own sausage should have it.  I  pay 3.99 lb. for it.  Lindell, I'd throw it.  That long it looses it's quality.  I will post that recipe on here soon and then I will post it on my page.  It will be a long one on my page because I want to explain the whole process, but I will get it on here very soon.  I'm in the middle of stuff right now and I have to relax and have a beer and write down the recipe so I don't make a mistake.  good luck.

[reinhard1]

Ok,  Haven't had a beer for awhile [diet] but a couple won't hurt a thing LOL.  Here is the recipe.  This isn't 10 pounds of meat so when you make your own batch just double the ingredients and you will get close to 20 once everything is added.  Like I said I will get into the step by steps later on my page.  If you have any questions just ask here so we can all share information.

 

7 pounds of pork but , ground once through medium plate

3 pounds of bacon, cut in small pieces and fried until almost crisp and drain fat

1 pound of high temp cheese of your choice

4 1/2 T of kosher salt  [used 6 T on this recipe and 3 out of 5 though it was just great but my wife and i said a tad bit to salty]

2 1/2 tsp of black pepper

1 bunch of fresh cilantro  [I may throw in another one next time]

1/2 T cumin

1 big T of diced garlic [I used the stuff in the jar]   

2 small onions cut up

3/4 cup of white wine [pour yourself a glass while your making this]

3/4 cup of cold water

10 seeded jalapenos

1 cup of dry powdered milk

1 1/2 tsp cure 1  if smoking this, or you dont use it if making fresh

In short,  I ground the meat, onions, fried bacon, cilantro, and peppers once through the medium plate.  I put the seasonings , garlic, and the cure in the wine and water and mixed.  Sprinkled the cheese and powdered milk over the mix and then poured the liquid over the mix also.  Mixed everything up well and stuck it in the fridge overnight.  Next day I stuffed into links and put them in the oven at 225 deg.  Pulled them out when the internal was 160 deg.  Then the cold bath.  Then the cooling down and in the fridge overnight.  Let me know if I got everything on here OK.   good luck.

[leechlake]

I've looked at a lot of sausage ideas and that's the best looking and sounding one I've seen ever.  I will be making that with one of my nearly free pork butts.  Thanks RH.

[thirdeye]

5 hours ago, leech~~ said:

Good God rein's.  What does ABT stand for?  All-But-The Sink! 

Here is a visual on the ABT's.   You slice and de-seed some jalapenos, set aside.  Mix rub into some cream cheese and fill the pepper cavity leaving it slightly concave.  Some will add some leftover (cooked) sausage or bbq meat or a Lil Smokie sausage, then you wrap in pretty thin bacon, then lightly season with a sugar based rub.  They go on the smoker for about an hour or so until the bacon crisps.

[leechlake]

look great.

I use smaller jalepenos and add some brown sugar to the softened creme cheese.  I use a 1/2 slice of bacon per jalepeno and as said use anything.  I think shrimp is the best because it makes it a little bit lighter but sausage or half a cocktail wiener.  

[bobberineyes]

Gotta love those ABT's,  now in a brat form?, reinhard IS the sausage king!! 

[delcecchi]

2 hours ago, LindellProStaf said:

Ya that is what I thought about the cheese too.  Was hoping someone would say heck no it will last forever....   I knew better though.  Would suck to make a batch of sausage and have something so simple ruin it.   I will throw it and buy more.  Now I can vac pack it.  Wish I was closer to RH's Club......  Yup me too Boar, I may do it this weekend. AND I just ordered some Tatonka Dust from Mossy 064..   Pumped to get that too.

I would thaw it out and taste it.   Not like it will poison you, it is cheese after all.  Cheese  is aged in the first place.

Does it taste good?  then use it.  Does it not taste good?  Pitch it. or give it to the dog....

[thirdeye]

2 minutes ago, delcecchi said:

I would thaw it out and taste it.   Not like it will poison you, it is cheese after all.  Cheese  is aged in the first place.

Does it taste good?  then use it.  Does it not taste good?  Pitch it. or give it to the dog....

I'm not sure what they do to make cheese hi-temp, but it's bound to be tougher than regular cheese.  Maybe broil a slice of white bread with some on top and do a taste test that way too.

[delcecchi]

1 minute ago, thirdeye said:

I'm not sure what they do to make cheese hi-temp, but it's bound to be tougher than regular cheese.  Maybe broil a slice of white bread with some on top and do a taste test that way too.

Or throw it in a fry pan at low heat and see.   Just taste it.  Good, use.  Bad, dog or garbage can.

[Boar]

ok with so many of us grasshoppers making the sausage sensie R1 has put forth, all those that are going to try should surrender a sample to sensie R1 and he can determine who moves on to the next challenge........ sorry got caught up in blade masters. 

[delcecchi]

You've been Chopped!!!!!

[Boar]

One quest sensie, that cilantro dump, is it needed,  if so is it over powering.