Super Bowl sausage. 2017 edition. I was planning on making a Boston Banger with pork and a little crab meat. A few hospital visits yesterday afternoon and a play last night got in the way. I was able to to make an Atlanta inspired sausage. I lived there from 1997 to 2000 when I was a graduate student at Emory University. I remember trying BBQ places all over the city. Near Emory in Decatur, where I lived in Buckhead, and the eclectic Little Five Points — home of my favorite BBQ place. The BBQ was always on the sweet side and usually had a mustardy overtone.
Here is my Atlanta inspired sausage.
Meat
Fresh Pork Butt – 8 pounds
Dry Seasoning
Fresh Garlic – 11 grams
Ancho Chili Powder – 11 grams
Red Pepper Flakes – 4 grams
Smoked Paprika – 15 grams
Paprika – 15 grams
White Pepper – 14 grams
Black Pepper – 14 grams
Sea Salt – 55 grams
Brown Sugar – 110 grams
Wet Seasoning
Green Onions – 145 grams
Tomato Paste – 22 grams
Honey – 22 grams
Mustard (I used Heinz) – 44 grams
Bourbon (I used Maker’s Mark) – 1.5 ounces
Directions
- Cut up the pork into small chunks
- Mix pork and dry ingredients together thoroughly in a large bowl
- Grind meat and dry seasoning two times through a medium die
- Add wet ingredients and mix very thoroughly by hand
- Add mixture to sausage stuffer making sure all the air pockets are removed
- Stuff mixture into 30 mm hog casings
- Twist links every five inches
- Place the links in the refrigerator uncovered for 12 to 24 hours to dry out the casings
- Cut sausage at seams to create individual links
Cooking Directions
- Bake at 350 degrees for 20 minutes or so
- Finish on grill with fairly low heat for 5 to 7 minutes or until done.
- Cooking time depends on how thick the sausage is.
The Verdict
These are crazy wonderful. So juicy. The honey, mustard, and brown sugar was balanced. The sausage is a little spicy. Most of the heat comes from the red pepper flakes. If you don’t like heat, no need to add the red pepper flakes. The ancho chili powder doesn’t provide much heat, but does provide a robust, smokey flavor. I may use a few less green onions and a little more garlic. Otherwise this one is a keeper.
If you like hot sausage, I have an idea: Add some Georgia Peach and Georgia Peach and Vidalia Onion Hot Sauce. Authentic Georgia and it would work exceptionally well with the sausages.
If You Don’t Have a Meat Grinder or Sausage Stuffer
If you don’t have a meat grinder or sausage stuffer, no worries, just buy some fresh ground pork and add all the seasonings. These will be wonderful as patties or meatballs. Could also be browned and used with a tomato sauce over pasta.
The finished product
