Today we are making a unique sausage with beautiful fall flavors. Pumpkin Spice!!
Here are a few things you might find useful when making this sausage
- Bags to store fresh sausage
- High Quality Natural Casings (AA Grade)
- Thermapen ONE (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
2 Guys & A Cooler Amazon Storefront
Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
Pumpkin Spice Sausage
Your kitchen will smell like a Pumpkin Pie!!
How much do you want to make? 1000 grams
Ingredients
- 700 g pork shoulder
- 300 g pork back fat
- 17 g salt
- 10 g dark brown sugar
- 3 g white pepper
- 6 g cinnamon
- 3 g nutmeg
- 3 g ginger powder
- 1.5 g clove powder
- 20 g heavy cream
- 20 g potato starch
- 1.25 ml vanilla 1.25 ml = 1/4 tsp
- 100 g roasted pumpkin puree
Instructions
Prepare the Pumpkin
- Line a baking tray with a silpat mat or a piece of parchment paper and place your uncut pumpkin on it. Put your pumpkin in a preheated oven set to 400f (204c) and roast till tender. You should easily be able to insert a butter knife into the pumpkin once its finished.
- After it has finished roasting, remove it from the oven and let it cool for 10 minutes. Once cooled remove the skin and the seeds.
- Take the remaining pumpkin and place it in your blender and blend into a puree. Set to the side
Prepare the meat and spices
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
- Grind your chilled meat on a 6mm plate.
- Mix the chilled meat with all of the spices and liquids as well as the pumpkin puree (amount listed above) till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
- OPTIONAL – Stuff your sausage into a casing and prick out any air pockets. Link the sausage to your desired size and refrigerate overnight. This is a fresh sausage so technically you don't have to refrigerate overnight but if you do the spices will come together better and the little twists between each sausage will dry up. This will keep the meat from spilling out while you cook it.
- Cook the sausage till you reach your desired internal temperature
Cooking
- This is a fresh sausage so cook it in patties or links in a skillet till the internal temperature reaches 160f (71c)
Storage Instructions
- Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-4 days or store in the freezer.
NOTES
- If you want to stuff this into sheep casings to make little breakfast sausage that would be nice
- This recipe calls for making your own pumpkin puree. You can buy pumpkin puree in a can and use it for this recipe as well, just make sure it's 100% pure pumpkin puree
We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links, we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.
Unique sausage recipe that is perfect for Thanksgiving.
It would be easier for me to make breakfast sausage patties with the Pumpkin Spice Sausage mixture. And yes, this sausage is unique and I will put it on my “to do” list.
YES, PLEASE HAVE A SIXTH SEASON SO IT CAN EXPOSE ME TO A VARIETY OF DIFFERENT TESTED SAUSAGE RECIPES.
I also would like to win the current Jenda lapping plate since I do need one.
I would love to have The Sausage Maker’s sausage stuffer. I do need one too.
MY FAVORITE SAUSAGE RECIPE THIS YEAR IS THE GUMBO SAUSAGE RECIPE. How do I know it will be tasty? Because it was developed and rigorously tested in the 2guys&acooler kitchen.
😉 Thank you Carol for your kind words!! Season 6 coming soon!!
love your show.
love bacon , love making bacon. The question is can you make a bacon product out of ground pork butt and formed in a 9 x 12 pan?
if so do you have a recipe ? KEEP UP THE GOOID WORK!!!!!
Interesting. Might have to play with that idea!!