Sausage Idea - (and question)

[ThunderLund78]

I'm gonna make 15 lbs of Kielbasa this weekend -

Nothing I like better than cooking some of this up with some kraut and potatoes - so I'm thinking I'm gonna set aside a little meat and mix in some kraut and potatoes with the meat and stuff it all into the sausage.

I've seen similar things done with fresh sausage - my question would be if the cure or smoke would mess with the flavor of the kraut at all (in a bad way)?  I was thinking I would even mix a little kraut brine in the spice/water mixture for some extra tangy-ness.

My wife and kids aren't big kraut people so I'm not gonna do it to the whole batch, but I definitely want to give it a go. Any tips for a rank amateur on using kraut and/or potatoes in a cured sausage?

[mike89]

sounds interesting, I'd say go for it... it's what I'd do...

and if that isn't what you wanted make a fresh batch like potato sausage maybe...

[ThunderLund78]

Will be definitely doing some fresh Swedish sausage this winter when it's too cold to smoke.  Meat and potatoes together in sausage is a great concept - kraut may be a wild card, though, when cure and smoke are applied.  We'll have to see.

[mike89]

seems to me a small locker a few years ago made some thing with kraut in it.  have to think about that....

[Boar]

hey thunder, give me a call tonight, i need to pick ur brain.. 218 368 7753

[ThunderLund78]

I'll sure try Boar! Gotta take my kids around to sell Hockey Fundraiser stuff - but I'll try to find a few minutes.

[mike89]

tried to goggle kraut in sausage and could not find any yet...

[LPS]

Seems like I have heard RH talk about this.  Check his site for it.  www.sausageheavenoutdoors  Your idea sounds great to me Thunder.

[glenn57]

have to think about that....

don't hurt yourself!

[Reinhard]

I have never used kraut in smoked sausage so I could not say yes or no.  I have in fresh sausage and it was fine.  However potatoes will get black if you use cure or salt if the potatoes are not cooked first.  If you want to use potatoe's use the store bought hash browns [plain] like I do for Swedish Sausage.  good luck.

[ThunderLund78]

Thanks RH, I was planning on using store-bought potatoes - if they're not pre-cooked, I'll give them a quick fry.

[Reinhard]

Look where the french fries are.  Those are all cooked.  Hash browns are there also.  Make sure they are not seasoned.  good luck.

[LPS]

Will the frozen hash browns you used get black if using cure or salt RH?

[mike89]

my guess is not because they have been blanched I would think.   

[LPS]

Good point Mike.  Using frozen ones sure sounds easy.  I may make RH's Swedish Sausage and use them.  Sounds easier.  Thanks Mike.

[glenn57]

Good point Mike.  Using frozen ones sure sounds easy.  I may make RH's Swedish Sausage and use them.  Sounds easier.  Thanks Mike.

Mike has a good point???????

[Reinhard]

Mike is right.  cooked potatoes will not get black and that is all I use.  good luck.

[mike89]

Mike is right.  cooked potatoes will not get black and that is all I use.  good luck.

eat that one Glenn!!!

[LPS]

Good one Mike....   

[glenn57]

Well OK it was a first. I'll give him that!!

[mike89]

Well OK it was a first. I'll give him that!!

thank kind sir!!!

[ThunderLund78]

Well, if the test patty was any indication, this was a GREAT idea.  All smoked-up and the rings chilled in the fridge overnight. Only mixed up enough for three "special" rings.  I'll be cooking one up for lunch, I'll let you know how it turns out.

[mike89]

with taters and kraut???

[ThunderLund78]

Yes, and unfortunately errands got in the way and I have yet to cook one of the special rings - Supper tonight should be the big reveal!

[mike89]

I'll be waiting to hear!!

[Reinhard]

Yes Thunder let us know the results and if you can could you give us a small batch recipe.  good luck.

[ThunderLund78]

Couldn't be happier with the results!  Really tasty, great flavor combo with a slight tanginess from the kraut - Sadly, I'll probably never do a full batch because my wife and kids are communists and don't like Sauerkraut Another plus is that this also acts as a very tasty filler and ups your yield of finished sausage. Images below!

I used RH's Kielbasa recipe (on his page) for the base mix. This is the second time I've made it.  If anyone is looking to get into sausage making, this is a great one to try if you don't want to use pre-made seasoning. VERY easy and VERY good.  I was in a bit of a hurry as the day was getting away from me and I wanted to get it all in the smoker, so I used approx. the last three pounds of meat mixture for my test and no specific measurements on the kraut or potatoes.  I just added enough to where it "looked and felt right" and maintained a good consistency - So the amounts below are approximations but will get you to where you need to be:

3 lbs Kielbasa meat (per RH's recipe)
3/4 of a 14 OZ can of Franks Kraut (I drained it but saved the juice in a bowl)
1-1/2 cups of pre-cooked frozen has browns (I used the Linden Farms brand - it's cheap and only kind I could tell were pre-cooked)
2-3 TB of the Sauerkraut Juice

Mix well, stuff into hog casings and smoke in the same method as you would ring bologna.

I would love to try this using venison - perhaps I'll set some aside if I get lucky in Nov. Only need a few pounds as most of this is pork.

The side-x-side pic is the plain on the left and the potatoes/kraut on the right - a bit lighter colored due to its contents. and the second pic is the money shot!


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[mike89]

that's what I hoped to hear!!!  I was thinking it will work!!!

I am glad to the excellent results for you!!!

[LPS]

Fantastic Thunder.  I am getting the sausage urge.  Thanks

[Reinhard]

Awesome Thunder!!!  I will do this soon.  summer sausage today 25 pounds and polish next 25 lbs.  I'll make a small batch of this in between so I can stuff it when I make the polish.  Thanks Thunder.  good luck.