Sausage recipes

[NRA4LIFE]

Hi all,

I have been making sausage basically my entire life.  I have been trying/tweaking recipes for quite some time now and have come up with some good ones.  Here's one of my favorite:

Bulk Italian Sausage (makes a great pizza sausage)

12 lbs meat (I like half venison, half pork butts, I grind through a 3/16" plate)

5 Tbsp whole fennel seed
4 Tbsp canning or kosher salt
1 Tbsp black pepper
1 Tbsp garlic powder
2-4 tsp crushed red pepper flakes (I like it spicey and 4 does the trick)
2 tsp sugar

Mix together all ingredients.  If it is to be stuffed, add 1 cup of ice water to this mixture.

Anyone else want to share one?

[Fl0und3rz]

I modified an Alton Brown breakfast sausage recipe from http://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe/index.html

For 10 pounds of breakfast sausage in a roughly 6/2/2 game/pork/pork fat ratio I used the following:

* 10 tsp. (or 3 Tbsp. and 1 tsp.) kosher salt
* 6 tsp. coarse ground black pepper and  1/2 tsp. freshly ground black pepper (or all of it coarse ground or fresh cracked)
* 3 Tbsp. dry rubbed sage leaves
* 2 Tbsp. dry whole thyme leaves and 1 Tbsp. ground thyme (or all whole leaves; I'd back off a bit if using all ground thyme)
* 2 1/2 tsp. finely chopped dry rosemary leaves
* 5 Tbsp. light brown sugar
* 2 1/2 tsp. powdered nutmeg
* 2 1/2 tsp. cayenne pepper
* 2 1/2 tsp. red pepper flakes

Some other obvious modifications are less sage (for a sausage better suited for spaghetti sauce) and altering the amount of cayenne pepper, black pepper, and red pepper flakes.  Other's recommend substituting marjoram for sage


I made this with venison and pork butt and it turned out pretty good.  It is on the lean side, and I would equate the flavor and heat to a Jimmy Dean breakfast sausage but a little less spicy than the Jimmy Dean Hot variety.  I just left it in bulk form.

[dogtuk]

Most of the sausages I make are made with pre mixed seasonings here is a brat recipe that I like and use pork or 50/50 venison/pork butt

Bratwurst (Oktoberfest)
 
 
20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2  tsp. ginger
4 eggs
4 cups powdered milk
 
Grind meat through a fine plate. Mix spices together and add to meat with the rest of the ingredients. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes. Remove and cool under cold running water until cool to touch. Separate the links and package.

here is a chicken sausage that is pretty good but do not freeze for very long

chicken and Sun-dried Tomato Sausage


5 Lbs. Boneless Chicken Thighs ( Remove As Much Fat You Can )
12 Oz. Onions, Peeled And Quartered
7 Oz. Red Or Yellow Sun-Dried Tomatoes ( Rehydrate )
2 Tbs Coriander Seed
2 Tbs Fennel Seed
2 Tbs Rosemary
2 Tbs Oregano
1 Tbs Celery Seed
1 Tbs Thyme
1 Tbs Kosher Salt


Grind coriander, fennel, rosemary and oregano together.. Grind the chicken and skins through a 1/4-inch plate, then grind the sun-dried tomatoes and onions.. Place in mixing bowl.. Take all ingredients and spice mix, add meat and mix well.. For links, stuff the meat into sheep casing for appetizer or breakfast links or hog casings and twist in 3-4" intervals; or shape into patties.

I used the hog casings on these the sheep casings are a pain in the butt to use

[Blacklab]

yeah most well all of mine are boxed hi mt style no probs yet. but I'm working on it