Sausage Recipes

[heiman507]

Just wondering if anyone has some good sausage recipes. We still have a freezer full of elk and venison. Over the spring and summer, i was making a bunch of jerky and used store bought reicipes like high mountain and many others for brats and sausage. However, although they are good recipes, i'm looking for some home recipes. Maybe cheddarwarst, polish, german, or just your favorite brat or sausage recipe.

I already have all the equipment and using a propane smoker, just need some more ideas for recipes.

Thanks

[crawdad]

I'll dig around to find and repost a good homemade breakfast sausage recipe I've used. Also have a ring balogna type recipe too, but pretty much winged that one.

I still found the easiest is to talk to your local butcher or meat counter person. Mine can get a bulk pack of 25# or 50# of seasoning for sausage. I usually get Italien or Bratwurst mix as a staple. I get charged about $5 for mix for 25#. Then try to find some of the course ground pork in 10-15# tubes on sale for mix. I like about 60-40 pork to vennie mix.

Can't go wrong if you know the stores own homemade sausage is good.

Here's a tip we use, don't know where from but add powdered milk to the meat mix. Add after all the spices and all, and make sure you have enough ice cold water too. Seems to help the moisture content.

And I'm a fan of the vacuum sealer for the end results!

[crawdad]

Here's the breakfast sausage:

25# Ground Pork (I mix in about 1/4 to 1/3 part ground venison)

2 TBS Black Pepper

2/3 Cup salt

4 TBS Sage

2 TBS Ginger

2 TBS Nutmeg

2 TBS Ground Thyme

3 Cups cold water

Mix well by hand or mixer

Package in rolls, or bulk for scrambled

[crawdad]

Potato Sausage

1 1/2 lb ground beef (venison)

1/2 lb ground pork

1 med ground onion

2 1/2 lb ground raw potatoes

2 tBS salt

1/2 tsp pepper

1/2 tsp allspice

1/2 tsp nutmeg

1/2 tsp mace

2 TBS sugar

Grind and mix together, stuff into casings

[heiman507]

Thanks Crawdad!

I just really started getting into making my own sausage and have just been using the season packets. However i really wanted to try other recipes. The season packet are just general, but i have added other ingredients to my own taste, but really want to know what guys are using.

As for talking to the local butcher, he is actually my cousin, (Greg's Meats in Hampton, MN) so i have been getting saesonings from him and he'll actually grind the meat up making things go a lot quicker.

However just want some more ideas. Thanks again!

[crawdad]

No problem, they were shared with me also. My mom's breakfast recipe, the old potato links from a friends dad out in ND.

If you talk to your cousin again, a good one for the smoker is to get some seasoning called 'pork sausage' mix, Frabonis from Hibbing (I think) makes it. I think that one is a 25# package of seasoning and the curing agents are already in it. I sent the mix through the fine grinder one more time when I stuffed it. Had more of a medium/fine texture, like hot dogs. Then slow smoked with Hickory until just done (200-225 for abt 2 hours). Packaged them and froze. Boil em when time to ressurect. Only complaint from one of the hunting guys was the finer texture, otherwise they were a hit. Slice up and serve with a little hot mustard.

If you want your own recipe similar:

Keep some Mortons Tender quick (next to the salts) on hand, mix 1 TBS as per the directions per 1 lb of meat mix, add some white pepper to taste, maybe a bit of onion/garlic powder and follow the same smoking bit.

Mortons is great for jerky cure if you end up with extra meat to use. Mix with some ground pepper, mix with jerky, let set overnight, light rinse, and smokerize for abt 2-3 hours around 200. Keep an eye on it. Again, 1 tBS per 1 lb for just about any meat with the Mortons.

I have to start writing times & temperatures down, makes it easier to share - if it turns out!

[Big Julie]

Last year I did a search on google and found multitudes of recipes.

Here is a kick start for sites.

You can find more...

http://www.ag.ndsu.edu/pubs/yf/foods/he176w.htm

http://www.bbq-porch.org/recipes/html/C6.htm

http://www.cooksrecipes.com/ground-meat-recipes/sausage-dish-recipes.html

http://www.3men.com/sausage.htm

http://recipes.lovetoknow.com/wiki/Category:Sausage_Recipes

Now pick a recipe...!

[crawdad]

Most excellent! I have to put Andouille on my short to do list. The 3 mens site is where I started with fish brine & smoking recipes too.

[dewey1]

Try this sight. It does get a little technical, but has some great recipes.http://home.pacbell.net/lpoli/index.htm

[Shack]

A true butcher does not give up his seasoning recipes. They go to grave with them.

One bit of advice I will give is try Coborns meat dept... Ask them what they have instock for DBC Foods Seasoning's.

They should have a full aray of diff. seasonings. They are well priced, come with fast cure and taste great.

Good luck!