Post by: mossyhead on November 26, 2014, 08:41:28 PM
1.) 15 lbs. ground deer (fine grind plate)
2.) 15 lbs. ground pork shoulder
3.) 9 tblsp. table salt
4.) 4.5 tblsp. ground thyme
5.) 4.5 tblsp. marjoram
6.) 9 tblsp. rubbed sage
7.) 9 tblsp. table grind black pepper
8.) 1 quart of buttermilk
You may add cayenne pepper or red pepper flakes if you like it a little spicier. This is a very bold sausage and a winner with my wife and kids. You could also add maple syrup if you choose , but I never have. Enjoy!!!!
Post by: losdaddy7 on November 22, 2015, 07:06:28 AM
Post by: grundy53 on November 22, 2015, 07:33:24 AM
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Post by: Ghost Hunter on November 22, 2015, 07:40:12 AM
Post by: mossyhead on November 22, 2015, 08:33:29 AM
Post by: Boss .300 winmag on November 22, 2015, 08:39:00 AM
Post by: Netminder01 on November 22, 2015, 09:12:37 AM
Post by: lamrith on November 22, 2015, 10:48:50 AM
Post by: mossyhead on November 23, 2015, 05:35:02 PM
Post by: et1702 on November 24, 2015, 07:35:05 AM
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Post by: Elkrunner on November 24, 2015, 07:42:24 AM
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?
Post by: Mtn.Ghost on November 24, 2015, 04:10:47 PM
Post by: KFhunter on November 24, 2015, 04:14:46 PM
Post by: NRA4LIFE on November 24, 2015, 04:26:24 PM
Post by: MtnMuley on November 24, 2015, 05:30:12 PM
Post by: Boss .300 winmag on November 24, 2015, 05:35:38 PM
Thanks for the recipe. The spicy red wine Italian sounds good. :tup:
:yeah: Can we get a recipe for it? :tup: :drool:
Post by: mossyhead on November 25, 2015, 05:49:52 PM
Post by: Boss .300 winmag on November 25, 2015, 05:58:27 PM
Post by: mossyhead on November 29, 2015, 08:43:14 AM
Italian links:
15 lbs. of fine grind pork shoulder or butt
15 lbs. of fine grind deer or elk burger
1 cup of non iodized table salt
2 cups of merlot wine
6 Tbsp fennel seed
1/2 cup of paprika
4 Tbsp cayenne pepper
2 Tbsp granulated garlic
32-35 mm hog casings( I use LEM brand)
makes approx. 90 6" links
Make sure you refrigerate the links for 24 hrs. before freezing
Sweet Greek ground sausage:
15 lbs. medium grind pork shoulder
15 lbs. medium grind deer or elk burger
1 cup of High Mountain Authentic Sweet Italian brand mix(Sportsmans Warehouse)
2 cans of Cavenders Greek Seasoning 8 oz.(Winco Foods)
1/2 lb. medium brown sugar
Note: The High Mtn. Sweet Italian Seasoning has 2 packets approx. 3/4 cup each inside.
Mix all ingredients thoroughly, package, and freeze.
This is excellent in pasta's, meatloaf, breakfast, etc.......
ENJOY!!!!!!!!
Post by: skidynastar33 on November 29, 2015, 08:55:49 AM
Post by: reload821 on November 29, 2015, 10:18:51 AM
Post by: grundy53 on November 29, 2015, 10:22:58 AM
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Post by: MtnMuley on November 29, 2015, 11:23:49 AM
Post by: Schmalzfam on December 05, 2015, 07:47:43 PM
Post by: Possum197 on December 08, 2015, 08:43:16 AM
Post by: TheHunt on December 08, 2015, 08:51:00 AM
Post by: emac on December 08, 2015, 09:03:50 AM
My father and I made 180 lbs. of various sausages last weekend and all of them turned out great. One that my family really enjoys is a buttermilk breakfast sausage I came up with for a 30lb. batch.How much maple syrup would you add to this recipe?
1.) 15 lbs. ground deer (fine grind plate)
2.) 15 lbs. ground pork shoulder
3.) 9 tblsp. table salt
4.) 4.5 tblsp. ground thyme
5.) 4.5 tblsp. marjoram
6.) 9 tblsp. rubbed sage
7.) 9 tblsp. table grind black pepper
8.) 1 quart of buttermilk
You may add cayenne pepper or red pepper flakes if you like it a little spicier. This is a very bold sausage and a winner with my wife and kids. You could also add maple syrup if you choose , but I never have. Enjoy!!!!
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Post by: KFhunter on December 08, 2015, 11:13:56 AM
Post by: packmule on December 08, 2015, 12:26:58 PM
Post by: KFhunter on December 08, 2015, 02:48:19 PM
Post by: Squidward on December 08, 2015, 02:59:19 PM
Post by: JDHasty on December 08, 2015, 03:22:29 PM
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?
One bite at a time.
Post by: mossyhead on December 09, 2015, 07:00:51 PM
Post by: KFhunter on December 09, 2015, 07:54:35 PM
I think the powder would clump up bad and it would be hard to make it even.
Post by: KFhunter on December 10, 2015, 04:56:50 PM
I did a taste sample and decided it was about the best tasting breakfast sausage I'd had :tup:
Post by: mossyhead on December 10, 2015, 06:37:26 PM
Post by: quadrafire on December 12, 2015, 05:46:37 PM
That recipe was amazing. The buttermilk addition was primo.
I did a 30 lb batch of pork shoulder today and fried up a test batch.............REALLY good
I did add about 1/2 TB each of cayenne and ground chipotle
thanks for the recipe :tup:
And yes NRA you could stuff that and smoke it easily. I may plan another batch to do that. Very moist
Post by: 206 on December 21, 2015, 07:07:00 AM
It's now dubbed "Mosseyhead's Breakfast Sausage", to be filed next to Gunslingers Bratwurst recipe.
Post by: grundy53 on December 21, 2015, 01:43:09 PM
My father and I made 180 lbs. of various sausages last weekend and all of them turned out great. One that my family really enjoys is a buttermilk breakfast sausage I came up with for a 30lb. batch.Have you ever tried this recipe with all pork? Instead of 50/50 venison/pork?
1.) 15 lbs. ground deer (fine grind plate)
2.) 15 lbs. ground pork shoulder
3.) 9 tblsp. table salt
4.) 4.5 tblsp. ground thyme
5.) 4.5 tblsp. marjoram
6.) 9 tblsp. rubbed sage
7.) 9 tblsp. table grind black pepper
8.) 1 quart of buttermilk
You may add cayenne pepper or red pepper flakes if you like it a little spicier. This is a very bold sausage and a winner with my wife and kids. You could also add maple syrup if you choose , but I never have. Enjoy!!!!
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Post by: quadrafire on December 21, 2015, 02:03:28 PM
I did all pork last week on a 30 lb batch. Terrific, and I'm sure a bit more fatty than the 50/50, but i trimmed the pork pretty well.
Post by: grundy53 on December 21, 2015, 02:04:18 PM
GrundyGood to know. Thank you.
I did all pork last week on a 30 lb batch. Terrific, and I'm sure a bit more fatty than the 50/50, but i trimmed the pork pretty well.
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Post by: JJB11B on December 21, 2015, 02:14:07 PM
Post by: kenzmad on December 27, 2015, 09:54:28 PM
Post by: KFhunter on December 27, 2015, 10:34:21 PM
I am gonna try this. Think it would do ok as a link breakfast sausage or is it best left as a ground sausage?
Add powdered maple then make links out of this recipe, that should be good.
Post by: kenzmad on December 27, 2015, 11:14:12 PM
I am gonna try this. Think it would do ok as a link breakfast sausage or is it best left as a ground sausage?
Add powdered maple then make links out of this recipe, that should be good.
Hmmm. What ratio? New sausage maker here. Didnt even know powdered maple was a thing. Figured on using pure maple syrup
Post by: grundy53 on December 28, 2015, 12:53:10 PM
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Post by: hogslayer on December 28, 2015, 01:05:57 PM
Post by: quadrafire on December 28, 2015, 01:37:04 PM
Has anyone done these recipes with just pork? Or do you need to add wild game/beef to cut the pork?:chuckle:
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Look up at your last post ;)
Post by: grundy53 on December 28, 2015, 01:40:13 PM
Lol WOW!!! that's embarrassing. I guess my memory is shot... :chuckle: :chuckle:Has anyone done these recipes with just pork? Or do you need to add wild game/beef to cut the pork?:chuckle:
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Look up at your last post ;)
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Post by: Wacenturion on December 28, 2015, 02:25:55 PM
Made a small batch on Saturday. Will be making more soon.
It's now dubbed "Mosseyhead's Breakfast Sausage", to be filed next to Gunslingers Bratwurst recipe.
Anyone have a link to the Bratwurst recipe above?
Post by: grundy53 on December 28, 2015, 06:42:35 PM
Here is the Italian Sweet sausage recipe.
http://allrecipes.com/recipe/216319/homemade-sweet-italian-sausage-mild-or-hot/
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Post by: TrkyBob53 on December 31, 2015, 04:24:30 PM
Post by: emac on January 03, 2016, 06:59:32 PM
(https://uploads.tapatalk-cdn.com/20160104/d859f432197452bb005b33641e3ce0a6.jpg)
(https://uploads.tapatalk-cdn.com/20160104/febb4d4f9a801108a0f3a9d9297bd743.jpg)
(https://uploads.tapatalk-cdn.com/20160104/79eb0f86aae96b8a1989853686a889ec.jpg)
Thanks for sharing will continue to use it
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Post by: quadrafire on September 09, 2016, 04:09:00 PM
I did 30 lbs today in collagen casings. Only thing is the casings didn't want to hold a twist. Maybe the collagen is just too stiff or I had them packed a bit too tight??? I added just a bit more of the buttermilk than the recipe called for as I was stuffing them.
I just packaged them in loop form. Should work well for a group breakfast no??
This is still one of my favorite sausage recipes thanks to the OP :tup:
Post by: JDHasty on September 09, 2016, 04:18:08 PM
I always use bulgarian style buttermilk and have never tried buttermilk powder. As far as the maple syrup goes I add it to 1lb. packages at a time and mixed in 1/4 cup before frying. I am now preparing to make 120 lbs. of jalapeno and cheddar brats and homemade southwest chorizo. Trying to finish before Christmas but it's not looking too promising.
I usually will have one good size deer made into 1/3 Italian Sausage, 1/3 Jalapeno & Cheddar Brats & 1/3 Regular Brats
Post by: quadrafire on September 09, 2016, 06:21:11 PM
Post by: Peeshooter on September 13, 2016, 06:59:48 PM
Post by: trapperguy22 on September 27, 2016, 07:47:09 PM
Post by: quadrafire on September 27, 2016, 09:37:26 PM
Post by: Bigshooter on September 29, 2016, 03:10:11 AM
Post by: The Weazle on October 02, 2016, 09:38:02 PM
Post by: crazywednesday on October 09, 2016, 11:39:58 AM
Justin
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Post by: grundy53 on January 20, 2017, 01:22:50 PM
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Post by: TommyH on January 20, 2017, 01:53:47 PM
Post by: quadrafire on January 18, 2018, 04:41:42 PM
Post by: KFhunter on January 18, 2018, 04:50:41 PM
The flavor changed quite a bit from the beginning to a year later, so I'd make small batches and not keep it too long in a freezer.
I had it in sausage tubes in a chest freezer that is not frost free.
Post by: quadrafire on January 18, 2018, 04:53:26 PM
The buttermilk sausage started out great, then in 6 months is was meh, then in a year it was getting mixed in other things like spagetti.interesting
The flavor changed quite a bit from the beginning to a year later, so I'd make small batches and not keep it too long in a freezer.
I had it in sausage tubes in a chest freezer that is not frost free.
Post by: brew on January 18, 2018, 06:01:01 PM
i used this recipie and made a 30 lbs last may-cooked some up at the time of packaging and it was so-so. vac packed it and after a month or so was really good. was getting low so made another batch in september and vac-packed it as well. we really enjoy this recipie...seems to take a month or so vac-packed in the freezer for the flavors to come around. will be doing another 30 lb batch in about a month. will be doing the same batch again as we really enjoy the flavor of itThe buttermilk sausage started out great, then in 6 months is was meh, then in a year it was getting mixed in other things like spagetti.interesting
The flavor changed quite a bit from the beginning to a year later, so I'd make small batches and not keep it too long in a freezer.
I had it in sausage tubes in a chest freezer that is not frost free.
Post by: quadrafire on January 18, 2018, 06:05:10 PM
I have Some year old links and pattys I need to try
Post by: KFhunter on January 18, 2018, 06:18:19 PM
Post by: Jason on January 18, 2018, 06:24:05 PM
Post by: grundy53 on January 18, 2018, 06:40:26 PM
Anyone have a link to the buttermilk recipe?It's the first post
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Post by: quadrafire on January 18, 2018, 06:52:51 PM
lol. Pretty funny there!!Anyone have a link to the buttermilk recipe?It's the first post
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Post by: KFhunter on January 18, 2018, 06:54:17 PM
Post by: quadrafire on January 18, 2018, 06:55:24 PM
Post by: Jason on January 18, 2018, 07:52:55 PM
Post by: brew on February 20, 2018, 06:55:22 PM
Post by: quadrafire on February 20, 2018, 08:26:49 PM
just made another batch of buttermilk breakfast sausage and spicy italian---both are really good. $1.62 / pound pork butts at Cash & Carry. ended up putting the auger/stuffer attachment on my cabela's carnivore grinder and ran the sausage into those bulk plastic bags. the bags have a dotted line on them that indicate one pound and after a couple bags filled and putting them on the scale was able to get within an ounce of weight just judging by when the bag is filled...twisted the bags and ran them through a taper and it worked great ! also ran about 30 lbs of brats and sent them through an actual stuffer with some natural hog casings....fried up some bulk and it tasted great--will grill some of the brats this weekend and looking forward to it...put the brats in the freezer before i vac-packed them to keep their shapeWere the brats made with the buttermilk recipe?
Post by: brew on February 21, 2018, 06:32:04 PM
Post by: quadrafire on February 21, 2018, 07:06:30 PM
Post by: Calvin Rayborn on February 21, 2018, 09:03:42 PM
Post by: NRA4LIFE on June 08, 2018, 04:29:52 PM
Post by: Dhoey07 on November 19, 2018, 08:34:05 PM
Post by: mossyhead on January 21, 2019, 10:54:08 AM
Post by: The Weazle on February 01, 2019, 10:46:52 PM
Post by: outdooraddict on February 02, 2019, 09:47:35 AM
Post by: brew on February 05, 2019, 06:11:46 PM
Post by: Timberstalker on February 05, 2019, 07:22:52 PM
Post by: grundy53 on February 05, 2019, 07:48:06 PM
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Post by: huntingfool7 on October 13, 2019, 05:16:21 AM
Post by: kisfish on October 13, 2019, 08:45:31 AM
Post by: b0bbyg on October 12, 2021, 09:38:19 PM
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.
Post by: NRA4LIFE on October 12, 2021, 10:21:40 PM
Post by: Lady Grouse hunter on October 12, 2021, 11:05:35 PM
Post by: Skyvalhunter on October 13, 2021, 05:18:51 AM
Post by: GASoline71 on October 13, 2021, 07:48:53 AM
OK all - Time to bring up an old thread :chuckle:
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
Post by: b0bbyg on October 13, 2021, 08:42:41 AM
Recipiect?
"recipe" in the first post
Post by: b0bbyg on October 13, 2021, 08:45:51 AM
I will not make a huge batch as I have noticed some pork I have bought does lose quality if stored too long.
Post by: NWBREW on October 13, 2021, 09:29:17 AM
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?
:chuckle: :chuckle:
Post by: Fletch on October 13, 2021, 05:00:00 PM
Post by: brew on October 13, 2021, 05:30:34 PM
Post by: kisfish on October 13, 2021, 08:29:59 PM
Post by: grundy53 on October 13, 2021, 08:46:09 PM
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Post by: Buckhunter24 on October 13, 2021, 09:57:00 PM
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?
:chuckle: :chuckle:
Heck yeah share the other recipes the spicy Italian especially :drool:
Post by: hunter399 on October 14, 2021, 05:03:00 AM
Post by: Wanttohuntmore on October 14, 2021, 07:23:59 AM
Post by: KNOPHISH on October 24, 2021, 08:50:38 AM
Post by: huntingfool7 on October 24, 2021, 10:39:25 AM
Post by: b0bbyg on November 02, 2021, 10:06:13 PM
7 lbs in the freezer and little over a pound out for breakfast or lunch, or both tomorrow :tup:
Thanks Mossyhead for the recipe!
Post by: Karl Blanchard on November 10, 2021, 06:53:09 PM
Post by: Pinetar on November 10, 2021, 07:50:24 PM
Made a 10lb test batch tonight with some Sitka Blacktail. Fantastic!!!! I did add some cayenne which I wasn't disappointed in.
Ya but you eat that meat off of a stick over a fire with nothing on it and it is fantastic :chuckle:
Post by: Karl Blanchard on November 10, 2021, 07:52:48 PM
that is a valid point :chuckle:Made a 10lb test batch tonight with some Sitka Blacktail. Fantastic!!!! I did add some cayenne which I wasn't disappointed in.
Ya but you eat that meat off of a stick over a fire with nothing on it and it is fantastic :chuckle:
Post by: b0bbyg on November 10, 2021, 10:02:21 PM
that is a valid point :chuckle:Made a 10lb test batch tonight with some Sitka Blacktail. Fantastic!!!! I did add some cayenne which I wasn't disappointed in.
Ya but you eat that meat off of a stick over a fire with nothing on it and it is fantastic :chuckle:
What kind of grind do you use so it stays on the stick :dunno: :dunno:
Really just wanted to ask how much Cayenne you added, I tried red pepper flakes in a 10lb batch and did not even notice them. Only added a tablespoon or so. But even without heat it was awesome eating.
Post by: Karl Blanchard on November 11, 2021, 07:23:26 AM
Post by: Pinetar on November 11, 2021, 05:29:27 PM
that is a valid point :chuckle:Made a 10lb test batch tonight with some Sitka Blacktail. Fantastic!!!! I did add some cayenne which I wasn't disappointed in.
Ya but you eat that meat off of a stick over a fire with nothing on it and it is fantastic :chuckle:
What kind of grind do you use so it stays on the stick :dunno: :dunno:
Really just wanted to ask how much Cayenne you added, I tried red pepper flakes in a 10lb batch and did not even notice them. Only added a tablespoon or so. But even without heat it was awesome eating.
I was just ribbing Karl that Sitka Blacktail meat is good no matter what you do with it. Nothing better than those Sitka Blacktail cooked over an open fire on a stick, breakfast sausage cooked on a stick would get tricky :chuckle:
Post by: b0bbyg on November 11, 2021, 11:11:16 PM
that is a valid point :chuckle:Made a 10lb test batch tonight with some Sitka Blacktail. Fantastic!!!! I did add some cayenne which I wasn't disappointed in.
Ya but you eat that meat off of a stick over a fire with nothing on it and it is fantastic :chuckle:
What kind of grind do you use so it stays on the stick :dunno: :dunno:
Really just wanted to ask how much Cayenne you added, I tried red pepper flakes in a 10lb batch and did not even notice them. Only added a tablespoon or so. But even without heat it was awesome eating.
I was just ribbing Karl that Sitka Blacktail meat is good no matter what you do with it. Nothing better than those Sitka Blacktail cooked over an open fire on a stick, breakfast sausage cooked on a stick would get tricky :chuckle:
I figured that was the case :tup: But the mental image I had of a sausage ball on a stick made me laugh. Could be I just stayed up too late. :chuckle:
Post by: Southpole on November 12, 2021, 08:44:06 PM
Post by: Duckslayer89 on November 13, 2021, 03:09:58 AM
Post by: ridgefire on November 14, 2021, 10:48:50 AM
Post by: ridgefire on November 14, 2021, 08:10:50 PM
Post by: b0bbyg on May 02, 2022, 10:22:24 PM
Been out of sausage for a while so had to look up the recipe for tomorrow night.
Post by: NRA4LIFE on May 03, 2022, 12:43:47 PM
Post by: KNOPHISH on May 03, 2022, 02:05:25 PM