Looking for a lost sausage recipe?

[DIRTY BIKER]

I had a recipe out of a North Dakota paper of some sort (I belive)That had a good old fashion sausage recipe and I cant find it Im wondering if any body knows it and if I could get it from them.It was an article about a family I belive with the last name menwalds or something of that nature from Hankinson I think? It was 50%deer+50%pork, tender quick,onions,fennel seed,course ground pepper and I think that was it I just dont know how much of each.Then it was cold smoked for 24 hours in a smoke house on the farm. ANY HELP WOULD BE GREAT.

[DIRTY BIKER]

Nobody has any help with this? It was a german ring sausage recipe like ring bologna.

[zent]

D B, e-mail me, I may have some information for you.

w n zent at northlc you know the rest

[Corey Bohn]

Dirty Biker,

It's your lucky day. I wrote that particular article of which you are talking about. Your memory is pretty good. It's a tremedous recipe. Since I can't post my email without getting it nuked (because it's a business name), you can give me a call on my cell phone at 320-424-1382. I'll be gone for the holiday through Dec. 26th early afternoon. Give me a call and I'll gladly send you the article via email and you can print it out. It's all in the smoking process along with the ingredients.

[zent]

Cory,

Would you mind sending me the recipe via email, I would be interested in seeing how close the one I have is to what was printed in the paper. [email protected]. You wouldn't happen to be from that area in ND? The recipe I have has more to do with the smoke than the ingredients.

Thanks, and have a Merry Christmas.

[Corey Bohn]

Zent,

I'll get it sent to you this coming week. Haven't the time right now. I grew up in Minnesota but my father was raised and went to school in Hankinson, ND, and his parents (my grandparents) were close friends of the family that makes the sausage. The recipe was handed down through generations of butchers in that family (past to present some 100+ years) and I was lucky enough to have them agree to allow me to write an article on it for an outdoor publication that I publish. Happy Holidays and I'll get in touch with you mid next week.

[efgh]

How about posting it in the recipe foram Corey? I would like it too. I am sure a lot of other FMers would appricate it too.

[ScoutII]

Quote:

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How about posting it in the recipe foram Corey? I would like it too. I am sure a lot of other FMers would appricate it too.

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ditto

[DIRTY BIKER]

Thanks alot corey I will give you a call later. I have had some buddys ask if I could make them some of this but I told them I lost the recipe, now I can make a batch for us this stuff is great!

[HutchBucks]

Yep...sure would like to see it posted here!

[Harmonica Bear]

Rock on Corey Bohn!! I being one of the buddy's Dirty Biker is referring to would like to give you a big thanks in advance. Dirty Biker, let me know when I need to bring over the venison. Nothing like having a buddy who can smoke with the best of them! That veni-jerky you made for me a couple of weeks ago is great!

HB

[DIRTY BIKER]

I will give you a call as soon as I get the recipe bear.I think craiger wants in on some too.

[dewey1]

Check out this site http://home.pacbell.net/lpoli/index.htm

[zent]

Hey Dirty Biker, Any word on the sausage recipe yet?

Zent

[DIRTY BIKER]

Corey sent it to me last week give him a call and he could e-mail it to you or he could post it here give him a call its a very good recipe and hopefully could be shared with other FM members.

[Tippman]

Myself and I believe many others would like to see it posted on here.

[SrBrits]

Ditto, tipman, Ditto.

that's what this site is all about,

SHARING.

[Corey Bohn]

Guys, here's the deal. I will contact the family member who authorized me to write the article on the step by step process for making the sausage three years ago for an outdoor publication which I own. Out of respect to that individual, I am going to contact him and ask for permission to post the recipe and the process to make it. I was granted permission to write the original article but I am not going to assume that it's okay to post it on the world wide web without speaking to him first. The reason I provided the recipe and the process to Dirty Biker, is because it was very obvious in his post that he indeed read the original article from three years ago. Considering the fact that this family was very good friends with my grandparents and the fact that they still make sausage for us in years when we have venison, I think that out of respect I need to contact them first before posting.

[thirdeye]

I hope you get the OK to post it. I make a lot of sausage, some fresh, some smoked and it's always good to check out a new recipe.

[swamptiger]

Looks good.. Would you mind sharing your recipe?

[Try Too Fish]

Cory

I would sure like to read your article! If you would you can email it too trytoofish at yahoo . Thanks

[Tippman]

I was just wondering whether he gave you the O.K. to post the recipe or not Corey?

[Try Too Fish]

TTT

[grpd]

is that just a regular weber showing the cooking of sausages in the pic and looks like just charcoal and do you add wood chunks to that and finally is that a homemade sausage holder and will the cover fit on tight, thanks for any help

[thirdeye]

grpd,

That is a Big Green Egg. It has a dome lid with a felt gasket so there is a good seal. The fire is lump charcoal and I add chips about every 20 minutes or so just to keep some sweet blue smoke going. The rack is a homemade model that breaks down for storage and is held in place with alligator clips. The same set-up should work on a Weber kettle because the grate size is exactly the same. You might need to lower the height just a bit unless you have a WSM. Here are some pictures that show it better.