Teh Conecah and Other Snausage Reviews

Tarheel · « **on:** April 26, 2012, 01:03:04 PM »

Well, I thought that it might be good to start a thread on snausages especially after my grilling experiment with Teh Conecah snausage for supper last night (at GarMan's).

Taste test: Regular Conecah (blue package); Grilled; eaten alone with no condiments or bread.

My assessment is that it was flavorful and it had a very pleasant, slight kick to it in the aftertaste. I liked the spices and seasonings used for flavoring. I liked the way that the natural casing grilled; just a little bit crisp which was excellent. The consistency was a little looser than I liked but I attribute that to the higher fat content than what I prefer which is a higher content of lean meat. This, however, did not detract from the taste. I really liked the smokiness of the meat; this was a very pleasant plus.

I did not like the greasiness which became a coating on the palate (thankfully my Jack and Coke was able to cut that). I did not like the addition of MSG. A good snausage with good spices and seasoning should not need this flavor enhancer; no knock against Conecah particularly but I think that using MSG in anything is a culinary cop-out.

Overall assessment is that I liked it and I'd cook it again. I think it would go really well with a spicy or regular mustard and, possibly, sauerkraut. Prolly be good on a roll with such. Prolly be great as a breakfast meat with fried eggs, biscuits and gravy.

GH2001 · « **Reply #1 on:** April 26, 2012, 01:05:57 PM »

Quote from: Tarheel on April 26, 2012, 01:03:04 PM

Well, I thought that it might be good to start a thread on snausages especially after my grilling experiment with Teh Conecah snausage for supper last night (at GarMan's).

Taste test: Regular Conecah (blue package); Grilled; eaten alone with no condiments or bread.

My assessment is that it was flavorful and it had a very pleasant, slight kick to it in the aftertaste. I liked the spices and seasonings used for flavoring. I liked the way that the natural casing grilled; just a little bit crisp which was excellent. The consistency was a little looser than I liked but I attribute that to the higher fat content than what I prefer which is a higher content of lean meat. This, however, did not detract from the taste. I really liked the smokiness of the meat; this was a very pleasant plus.

I did not like the greasiness which became a coating on the palate (thankfully my Jack and Coke was able to cut that). I did not like the addition of MSG. A good snausage with good spices and seasoning should not need this flavor enhancer; no knock against Conecah particularly but I think that using MSG in anything is a culinary cop-out.

Overall assessment is that I liked it and I'd cook it again. I think it would go really well with a spicy or regular mustard and, possibly, sauerkraut. Prolly be good on a roll with such. Prolly be great as a breakfast meat with fried eggs, biscuits and gravy.

Not knocking your review, but I don't know of any off the shelf sandwich meat or sausage that doesn't have some form of MSG in it. That stuff wouldn't have much of a shelf life without it (since this is it's secondary use with palate sensory being first). The deli or a meat counter is the only place I have found where you can get minimally processed meats without nitrates or MSG. I know there are a few out there on the shelf but it's very rare.

Snaggletiger · « **Reply #2 on:** April 26, 2012, 01:12:43 PM »

I'm definitely not versed in the ways of the sausage..other than my own. We don't do a lot of meals that involve sausage with the exception of putting it in some gumbo or low country boil. I will usually pick up some Conecuh and put it on the grill as something to cut up and munch on while grilling the main course. Mighty tasty.

chinook · « **Reply #3 on:** April 26, 2012, 01:18:36 PM »

Quote from: GH2001 on April 26, 2012, 01:05:57 PM

Not knocking your review, but I don't know of any off the shelf sandwich meat or sausage that doesn't have some form of MSG in it. That stuff wouldn't have much of a shelf life without it (since this is it's secondary use with palate sensory being first). The deli or a meat counter is the only place I have found where you can get minimally processed meats without nitrates or MSG. I know there are a few out there on the shelf but it's very rare.

at

our off the shelf sausages don't contain any MSG's. just sayin'

Tarheel · « **Reply #4 on:** April 26, 2012, 01:29:24 PM »

Quote from: GH2001 on April 26, 2012, 01:05:57 PM

Not knocking your review, but I don't know of any off the shelf sandwich meat or sausage that doesn't have some form of MSG in it. That stuff wouldn't have much of a shelf life without it (since this is it's secondary use with palate sensory being first). The deli or a meat counter is the only place I have found where you can get minimally processed meats without nitrates or MSG. I know there are a few out there on the shelf but it's very rare.

I'm not a big label-reader, GH, but the MSG did catch my eye right away which is why I wanted to comment on it; I did like the snausage and want to try some other types of it as y'all suggested in the other thread.

I guess I don't eat a lot of the processed sammich meat or snausages located on the mass-produced shelf (not saying that to sound high-ass or anything I just have a personal policy easily summed up as "Life is Too Short for Shitty Food"). Most of the brats and snausages that I have tried lately have come from the Publix fresh meat dept (Publix brand) or the fresh meat from Whole Foods or from the local super-secret butcher that GarMan visits in Acworth.

As to MSG I really have grown to hate the stuff; seems like I can taste it for day after eating something with it in it; maybe that's psychological. I quit using some seasonings because of the MSG in it (like "Dales" which I used to use a lot) in deference to using more fundamental things like sea salt, kosher salt, black pepper, and the wide variety of fresh and dried herbs readily available.

AU_Tiger_2000 · « **Reply #5 on:** April 26, 2012, 01:41:02 PM »

We prefer the Conecuh Hickory Smoked to the Original. It's the one with the yellow label. Warning: the Hot and Spicy Hickory is pretty damn hot for off the shelf sausage.

Tarheel · « **Reply #6 on:** April 26, 2012, 01:47:19 PM »

Quote from: AU_Tiger_2000 on April 26, 2012, 01:41:02 PM

We prefer the Conecuh Hickory Smoked to the Original. It's the one with the yellow label. Warning: the Hot and Spicy Hickory is pretty damn hot for off the shelf sausage.

I'll give that a try next. I have to emphasize that I really liked the smokiness flavor of the original. And one thing I did not point out is that it was quite complimentary to the Nicaraguan tobacco in the Bahia Maduro cigar that I was enjoying.

JR4AU · « **Reply #7 on:** April 26, 2012, 03:17:07 PM »

Quote from: Tarheel on April 26, 2012, 01:47:19 PM

I'll give that a try next. I have to emphasize that I really liked the smokiness flavor of the original. And one thing I did not point out is that it was quite complimentary to the Nicaraguan tobacco in the Bahia Maduro cigar that I was enjoying.

The spicy is good. Overall, for any of them I simply prefer Conecuh's course grind texture, and the casing has a good "snap" to it. Then there's the flavor. I've just not had any that tops it. We also use Conecuh in low country boil as well.

GH2001 · « **Reply #8 on:** April 26, 2012, 03:18:08 PM »

Quote from: Tarheel on April 26, 2012, 01:29:24 PM

I'm not a big label-reader, GH, but the MSG did catch my eye right away which is why I wanted to comment on it; I did like the snausage and want to try some other types of it as y'all suggested in the other thread.

I guess I don't eat a lot of the processed sammich meat or snausages located on the mass-produced shelf (not saying that to sound high-ass or anything I just have a personal policy easily summed up as "Life is Too Short for Shitty Food"). Most of the brats and snausages that I have tried lately have come from the Publix fresh meat dept (Publix brand) or the fresh meat from Whole Foods or from the local super-secret butcher that GarMan visits in Acworth.

As to MSG I really have grown to hate the stuff; seems like I can taste it for day after eating something with it in it; maybe that's psychological. I quit using some seasonings because of the MSG in it (like "Dales" which I used to use a lot) in deference to using more fundamental things like sea salt, kosher salt, black pepper, and the wide variety of fresh and dried herbs readily available.

MSG is glorified, processed sodium on crack. I don't like it either. It literally gives me a headache when in Chinese food. Like you, I like to get my meats from the deli counter when at all possible. I like Boar's Head and Publix brand. One thing I have noticed is that the meat doesn't last nearly as long if you get the no MSG no nitrate meat. I bought some Boars head turkey a week ago and it literally last 2-3 days in my fridge in a sealed bag before it was garbage. Luckily I had eaten most of it by then. So the nitrates and such do tend to preserve it. I just hate the taste.

GarMan · « **Reply #9 on:** April 26, 2012, 04:22:59 PM »

Quote from: GH2001 on April 26, 2012, 03:18:08 PM

MSG is glorified, processed sodium on crack. I don't like it either. It literally gives me a headache when in Chinese food.

Beta... Although, cat meat tends to give most people headaches.

Quote from: GH2001 on April 26, 2012, 03:18:08 PM

Like you, I like to get my meats from the deli counter when at all possible. I like Boar's Head and Publix brand. One thing I have noticed is that the meat doesn't last nearly as long if you get the no MSG no nitrate meat. I bought some Boars head turkey a week ago and it literally last 2-3 days in my fridge in a sealed bag before it was garbage. Luckily I had eaten most of it by then. So the nitrates and such do tend to preserve it. I just hate the taste.

That's prolly the difference. I don't normally purchase or eat that processed, off-the-shelf, pre-packaged stuff. You guys are prolly right from that perspective. Conecah is likely one of the better brands, but a lot of that stuff is pretty nasty... I usually go to the meat department or the local butcher who normally doesn't add preservatives and other unnecessary fillers. The cost is usually about the same, and you can't beat the flavor, freshness and texture... IMO.

Snaggletiger · « **Reply #10 on:** April 26, 2012, 04:41:30 PM »

What's all this fuss about Madison Square Gardens?

chinook · « **Reply #11 on:** April 26, 2012, 04:42:12 PM »

this thread is a real sausage fest.

GH2001 · « **Reply #12 on:** April 26, 2012, 11:01:57 PM »

Quote from: chinook on April 26, 2012, 04:42:12 PM

this thread is a real sausage fest.

And

is absent?

djsimp · « **Reply #13 on:** April 30, 2012, 08:44:11 PM »

Speaking of sausage, a guy I know can hook up some damn fine smoked deer sausage. We made some 3X hot sausage a while back that was loaded with jalapenos and cheese. That shit on the grill was off the chain. Maybe I could bring some to a tailgate this fall.

GH2001 · « **Reply #14 on:** May 01, 2012, 09:15:17 AM »

Quote from: djsimp on April 30, 2012, 08:44:11 PM

Speaking of sausage, a guy I know can hook up some damn fine smoked deer sausage. We made some 3X hot sausage a while back that was loaded with jalapenos and cheese. That shit on the grill was off the chain. Maybe I could bring some to a tailgate this fall.

See other thread.

You know....the other thread where Garman knows everything about everything.