One awesome breakfast sausage recipe

[kisfish]

tag

[b0bbyg]

OK all - Time to bring up an old thread   

My question to you guys who do this on a regular basis,  how do you store the sausage?  When I do just ground meat we put in freezer ziplocks with the air squeezed out and they keep well. guessing this work for sausage just as well?  Or do you vacuum pack or get the tubes and twist and tie off?  I did summer sausage last year and packed in thick casing and then vacuumed packed the halves.  Just curious for other opinions from folks with more experience.
Thinking we will use it mostly as ground or in patties.

I am going to make the recipe in the first post sometime later this year. Might use Elk might use deer depends on how the late season goes.  I already have collected all spices and Pork needed just need the time to get it done right without feeling rushed.

[NRA4LIFE]

I vacuum seal it and freeze.  I just never plan on doing more than about 6 months worth at a time, especially for high pork content.  It does not keep well over time with the fat content and salt.

[Lady Grouse hunter]

Recipiect?

[Skyvalhunter]

No receipt

[GASoline71]

OK all - Time to bring up an old thread   

My question to you guys who do this on a regular basis,  how do you store the sausage?  When I do just ground meat we put in freezer ziplocks with the air squeezed out and they keep well. guessing this work for sausage just as well?  Or do you vacuum pack or get the tubes and twist and tie off?  I did summer sausage last year and packed in thick casing and then vacuumed packed the halves.  Just curious for other opinions from folks with more experience.
Thinking we will use it mostly as ground or in patties.

I am going to make the recipe in the first post sometime later this year. Might use Elk might use deer depends on how the late season goes.  I already have collected all spices and Pork needed just need the time to get it done right without feeling rushed.

We do deer and elk sausage in links and in 1lb rolls. The links we partially freeze first (so they don't get squashed while vacuum sealing) and vacuum seal 12 to a package.  The pounders we weigh out and then make into a "Jimmy Dean" size tube and roll with cellophane and spin the ends.  Then vacuum seal the rolls.  We've had some last up to 2 years in the freezer.  But most times it gets all eaten before the next season.

Gary

[b0bbyg]

Recipiect?

"recipe" in the first post

[b0bbyg]

Thanks for advice on packing, will have to try the cellophane and vacuum seal approach.

I will not make a huge batch as I have noticed some pork I have bought does lose quality if stored too long.

[NWBREW]

What a coincidence- I just bought all of the seasonings for another round yesterday. This year I will be making 600 lbs of various sausage including the buttermilk breakfast, sweet greek, spicy red wine italian links, and smoked bratwurst. My entire deer camp harvested a buck this year and everyone wants to make sausage! It really is a good time and great fellowship with friends. If anyone wants my other recipes stated; I would be more than happy to share them with you.

How in the heck do you eat 600 lbs?

 

[Fletch]

I have made 120 lbs of this over the past 3 years and it has become my regular breakfast sausage recipe.  Lots of compliments.  We run it through the grinder into meat bags and tape the top similar to the jimmy dean roll or burger from a butcher.  I try to eat all sausage containing pork within 12 months to avoid the pork funk. 

[brew]

the recipe is our go to.  we usually do a little more each ingredient per batch and we run about 240 lbs of pork shoulder a year but that is divided between 3 of us.  I don't eat store bought sausage anymore because it gives me a gut ache. We package ours with plastic bags and spin the tag end and run it through a taper.  it takes the 3 of us about 4 hours to run a 120 lb batch from start to clean up 2x per year.  even with pork prices as they are today it still costs us less than $3/pound for great quality sausage.  Well worth it

[kisfish]

Tag

[grundy53]

I love this breakfast sausage. This reminds me I need to make another batch.

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[Buckhunter24]

What a coincidence- I just bought all of the seasonings for another round yesterday. This year I will be making 600 lbs of various sausage including the buttermilk breakfast, sweet greek, spicy red wine italian links, and smoked bratwurst. My entire deer camp harvested a buck this year and everyone wants to make sausage! It really is a good time and great fellowship with friends. If anyone wants my other recipes stated; I would be more than happy to share them with you.

How in the heck do you eat 600 lbs?

 

Heck yeah share the other recipes the spicy Italian especially 

[hunter399]

I might give some of these tasty recipe a GO, if I can notch a tag this year.