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Jalapeno Cheese Patties

Posted on September 28, 2015 by RudyOctober 1, 2019

Photo linked from Wikimedia. Author Tamorlan

Starter Recipe for Jalapeno Cheese Patties,
for extra heat use hotter peppers or add Cayenne Pepper to your liking.

Ingredients:

10 lbs Pork Shoulder Butt, boneless and trimmed
454 g Hot Pepper Jack Cheese
75 g Salt
15 g Seasoning mix (below)
250 g Diced Jalapeno

Directions:

Dice Cheese into ¼ inch cubes.
Clean and finely chop Jalapenos, include seeds of you want it hotter.
(Using plastic gloves is recommended)
Grind meat one time through the fine plate.
Add all other ingredients and mix thoroughly.
Place meat on a cookie sheet and roll out to desired thickness.
Use a clean empty can to punch out patties.

Pan fry and serve. Or
Place the raw patties on waxed patty paper to freeze.

Can also be stuffed into 29-32 mm Hog Casings and used as a Bratwurst!

Jalapeno Bratwurst Seasoning:
for 100# of meat

72 g Black Pepper
59 g Nutmeg
9 g Coriander
9 g Celery Seed

All herbs and spices are ground or granulated unless otherwise specified!
Mix thoroughly and store in an airtight container!

Roemerbraten

Posted on May 23, 2015 by RudyMarch 1, 2022

My Wurstler Group (5 guys getting together and make Wurst) agree, this is a top of the line Wurst Loaf.
Original recipe is from the Butcher who used to be across the street in the Bavarian town I grew up in.
Last time I found a way to make this great Loaf even better!! See Note Below!

Ingredients:

4 lbs Lean Pork Cubes cut into 1 inch Cubes (Pork Sirloin Pieces)
4½ g Pink Cure
22 g Salt

10 lbs Pork Shoulder Butts, trimmed & ground (fine plate)
11¼ g Pink Cure
55 g Salt
25 g Seasoning Premix
14 g Sugar
14 g Baking Powder
1 tsp Maggi Liquid Seasoning
1 cup Fresh Onion, diced
1 each Green and Red Pepper

Directions:

Day 1:
Coat the pork cubes with the smaller amounts of pink cure and salt and refrigerate overnight.

Day2:
Place ground meat in a bowl.
Clean Peppers, slice into thin strips and set aside.
Weigh all seasoning and dissolve in about 1 quart ice-cold water.
Combine the seasoning with the meat and knead thoroughly – until it binds.
Knead in the meat cubes, peppers and onion.
Transfer into commercial loaf pans (7 pounds each) and bake at low temperature (250°F) for about 3 hours.
Check temperature with a meat thermometer, the loaf is done when the inside temperature is at 155°F.

Can also be divided and transferred to 2 pound aluminum loaf pans for smaller loaves; wrapped and frozen. Adjust cooking time accordingly!

Great to even Better:
Cure double the amount of Lean Meat Cubes and fold them into the original amount of Ground Meat!

Roemerbraten Seasoning:

75 g Black Pepper
12 g Mace
12 g Ginger
12 g Cardamon

Smoked Hungarian Links

Posted on May 19, 2015 by RudyOctober 1, 2019

No Smokehouse needed!

Ingredients:

10 lbs Pork Shoulder Butts, boneless
55 g Salt
11.25 g Pink Cure (6% Sodium Nitrite)
11.25 g Smoke Flavored Salt
11 g Seasoning Premix
10 g Hungarian Paprika
7 g Garlic Powder, granulated

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Add all other ingredients and mix thoroughly.
Fill into 29/32 mm Hog Casings and link to desired length. 30 mm edible collagen casings can also be used.
Place in oven and bake at low temperature (250°F) for about 45 minutes.
Check temperature with a meat thermometer, the sausage is done when the inside temperature reaches 155°F.

The way we cook our Sausage:
●   Place Sausage in Frying Pan and cover with water.
●   Simmer Sausage until done – Caution: If water temperature goes above 170°F – Sausage might split open!
●   Pour out water and brown sausages with some butter/oil or grill them on the BBQ

Pork Sausage Seasoning:

35 g White Pepper
11 g Mace
7 g Ginger
2 g Celery Seed, ground

All herbs and spices are ground or granulated!
We used to add MSG which we later omitted.
Mix spices thoroughly and store in an airtight container!

Rudy’s Hungarian Bratwurst

Posted on May 19, 2015 by RudyOctober 27, 2019

Ingredients:

10 lbs Pork Shoulder Butts, boneless and trimmed
76 g Salt
11 g Seasoning Premix
10 g Hungarian Paprika
7 g Garlic Powder, granulated

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Add all other ingredients and mix thoroughly.
Fill into 30/32 Hog Casings and link to desired length. 30 mm edible collagen casings can also be used.

Pork Sausage Seasoning:

35 g White Pepper
11 g Mace
7 g Ginger
2 g Celery Seed, ground

Smoked Polish Kielbasa

Posted on May 15, 2015 by RudyOctober 1, 2019

No Smokehouse needed!

Ingredients:

5 lbs Lean Pork
5 lbs Lean Pork Trimmings
55 g Salt
11.25 g Pink Cure (6% Sodium Nitrite)
11.25 g Smoke Flavored Salt
20 g Seasoning mix (below)
20 g Sugar
10 g Garlic, granulated

Directions:

Separate boneless pork shoulder butts into lean pieces and trimmings.
Grind trimmings through the fine blade.
Combine ground trimmings with the pork pieces and grind together through a coarse blade.
Dissolve the rest of the ingredients in some cold water and add to the meat.
Mix thoroughly.
Fill into 29/32 mm Hog Casings and link 5 inches long.
Place in oven and bake at low temperature (250°F) for about 45 minutes.
Check temperature with a meat thermometer, the sausage is done when the inside temperature reaches 155°F.

Polish Sausage Seasoning:

100 g White Pepper
50 g Majoram
50 g Nutmeg

All herbs and spices are ground or granulated!
We used to add MSG which we later omitted.
Mix spices thoroughly and store in an airtight container!

The way we cook our Sausage:
●   Place Sausage in Frying Pan and cover with water.
●   Simmer Sausage until heated through – Caution: If water temperature goes above 170°F – Sausage might split open!
●   Pour out water and brown sausages with some butter/oil or grill them on the BBQ

Pork Sausage Patties – no Sage

Posted on May 15, 2015 by RudyOctober 1, 2019

This is the same seasoning mix as the links and Country Style sausage. In my experience patties dent to have a saltier taste than the sausage, so I cut down the salt somewhat. Like all recipes try it out in a smaller amount and adjust the seasoning to your own taste and preference.

Ingredients:

10 lbs Pork Shoulder Butts, boneless and trimmed
70 g Salt
11 g Seasoning Premix

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Pour over meat and mix thoroughly.
Roll out meat on a cookie sheet and cut out with a round cookie cutter or an empty, clean soup can. Place it on patty paper and pre-freeze. Once solid wrap airtight to prevent freezer burn.
Fry in pan until brown on both sides and done in the middle.

Pork Sausage Seasoning:

35 g White Pepper
11 g Mace
7 g Ginger
2 g Celery Seed, ground

Peameal Bacon

Posted on March 22, 2015 by RudyApril 3, 2015

Ingredients:

2 lbs Pork Cutlets
11 g Salt
2¼ g Pink Cure
¼ g White Pepper, ground
¼ g Garlic, granulated

Yellow Cornmeal
Oil for frying

Directions:

Cut thin pork cutlets from center cut boneless pork loin.
Combine salt, cure, pepper and garlic.
Rub cutlets with seasoning blend.
Place into bowl, add the water and cover with plastic wrap.
The water will keep it from drying out.
Let sit in refrigerator for two days.

Cover with cornmeal on both sides and fry in hot oil until done.

How much to cover the meat with cornmeal is up to you!
See my post on eatsandmeats.com.

Spargel Schnitzel – Schnitzel Hollandaise

Posted on March 19, 2015 by RudyMay 12, 2020

This is my variation of Veal Oscar – veal is replaced by pork, it does not include crab meat and the sauce I use is Hollandaise instead of Bearnaise.

Ingredients:

4 slices Pork Cutlets
2 Eggs
4 tbs Milk
Salt and Pepper to taste
Flour
Bread Crumbs
Oil for Frying
1 lbs Asparagus
1 pkg Knorr Hollandaise Sauce
1 cup Milk, see package instructions
4 tbs Butter, we use unsalted

Directions:
Schnitzel:
Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates. One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the cutlets and fry on each side until golden brown and done in the center.

Asparagus:
Break off bottoms.
Bring water in a frying pan to boil.
Place Asparagus into water, bring up to a boil again and reduce to a simmer.
Simmer for about 3 to 4 minutes to desired tenderness.

Hollandaise Sauce:
Prepare sauce with butter and milk according to directions on package.
You can make Hollandaise Sauce from scratch if you so desire!

Serve Schnitzel with Asparagus and Hollandaise Sauce.

Pork Sausage Links without Sage

Posted on March 6, 2015 by RudyOctober 1, 2019

Ingredients:

10 lbs Pork Shoulder Butts, boneless and trimmed
76 g Salt
11 g Seasoning Premix

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Add all other ingredients and mix thoroughly.
Fill into Sheep Casings and link 4 inches long. 21 mm edible collagen casings can also be used.

Pork Sausage Seasoning:

35 g White Pepper
11 g Mace
7 g Ginger
2 g Celery Seed, ground

Country Style Pork Sausage

Posted on March 6, 2015 by RudyMarch 26, 2016

Ingredients:

10 lbs Pork Shoulder Butts, boneless and trimmed
76 g Salt
11 g Seasoning Premix

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Add all other ingredients and mix thoroughly.
Fill into 30/32 mm Hog Casings and roll into a coil. 30 mm edible collagen casings can also be used.

Pork Sausage Seasoning:

35 g White Pepper
11 g Mace
7 g Ginger
2 g Celery Seed, ground

	denotes Items and Ingredients we use and recommend!
Some of the ingredients we use and like might contain allergens and also MSG, please research the items before ordering to see if they meet your approval!

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Great to even Better: Cure double the amount of Lean Meat Cubes and fold them into the original amount of Ground Meat!

Roemerbraten Seasoning:

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Pork Sausage Seasoning:

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Pork Sausage Seasoning:

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Polish Sausage Seasoning:

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Pork Sausage Seasoning:

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Pork Sausage Seasoning:

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Pork Sausage Seasoning:

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Great to even Better:
Cure double the amount of Lean Meat Cubes and fold them into the original amount of Ground Meat!