MacKenzie Posted March 29, 2015 Report Share Posted March 29, 2015 I needed some steam roasted garlic for a sausage recipe that I made this evening. Tomorrow I'll smoke some of the sausages. Here is the garlic roasted and cut horizontally in half- Here are some of the roasted cloves- Pressed the roasted cloves through a sieve and filled a small jar. I have stuffed the sausages and taste tested with some leftover stuffing meat- Looks nice and moist Stay tuned for the smoked sausages:) 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 29, 2015 Report Share Posted March 29, 2015 I'm definitely tuned in for this ending. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted March 29, 2015 Report Share Posted March 29, 2015 Waiting....tic-toc. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 29, 2015 Report Share Posted March 29, 2015 Looks awesome. Would love the recipe for the sausages. A buddy of mine has started a sausage making business here and he's always on the lookout for new recipes to try. In fact, I'll be grilling some of his wares today for dinner - Sweet Italians and some Berberes (spicy lamb). Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted March 29, 2015 Report Share Posted March 29, 2015 Mackenzie - now THAT is what I'm talking about! Beautifully done. I've done garlic every way you can think of, but never steam roasted. This I have to try. Thanks! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 29, 2015 Author Report Share Posted March 29, 2015 Here is the rest of the chicken garlic sausage story. The recipe is one I got from Ruhlman's book, "Charcuterie, The Craft of Salting,Smoking and Curing", Uncooked sausage just put on a 275F grill and they will stay there until the IT temp. reaches 152F and then seared. That should bring the temp. to 160F. Sausage are now at 152F and ready for searing. Searing- Sausages are now ready to eat. Plated. The interior, these sausages are so moist as you can see from this pix. I will be making these again:) 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 29, 2015 Author Report Share Posted March 29, 2015 Here is a pix of the salted chives- I will post the recipe for the Steam Roasted Garlic" in "Everything Else". 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted March 30, 2015 Report Share Posted March 30, 2015 Oh hang it all anyway! MacKenzie, you and your gorgeous pics of those beautiful cooks just hit my hunger button and sent it into overdrive! Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 30, 2015 Report Share Posted March 30, 2015 Great looking sausage. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 30, 2015 Author Report Share Posted March 30, 2015 Thanks, I'm thinking I might make more of the chicken garlic sausage meat so that I can make some breakfast patties. I have lots of the steam roasted garlic left Well, I made a half batch of the chicken roasted garlic sausage meat for breakfast patties. Most are frozen but did use them for breakfast today- Juicy as ever:) Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted March 30, 2015 Report Share Posted March 30, 2015 Thanks, I'm thinking I might make more of the chicken garlic sausage meat so that I can make some breakfast patties. I have lots of the steam roasted garlic left MacKenzie - Nova Scotia is a fer piece fer breakfast, but if I can have 3 of those sausage patties and 3 eggs basted, I'll bring the taters and Texas Toast! Deal? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 30, 2015 Author Report Share Posted March 30, 2015 Sounds like the perfect deal to me 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 30, 2015 Report Share Posted March 30, 2015 Awesome, MacKenzie! Gorgeous pictures!! Big Fan of Ruhlman. I have 3 of his books so far. "Charcuterie" is like a bible in my house! Also, I highly recommend his "Twenty." Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 30, 2015 Author Report Share Posted March 30, 2015 Yes, I totally agree, I also have Twenty Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted March 31, 2015 Report Share Posted March 31, 2015 Impressive Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 1, 2015 Author Report Share Posted April 1, 2015 Those sausage patties I threatened to make are in a post of mine above that I edited and added the sausage pattie pixs. Quote Link to comment Share on other sites More sharing options...
