Sausage Recipes

[wankerjake]

Anybody have any, for those who butcher their own? We made bratwurst out of elk last year and they were good, but my darling wife buys stuffed chicken sausages (even though we have plenty of elk) and I admit they are pretty tasty. They have cheese, spinach, basil...various things. Anyway, I was hoping somebody had a recipe that they wanted to share.

My current idea is to grind bacon, pepper jack cheese, and maybe jalepenos into the mix with an italian sausage base flavor. Anyway, other ideas are welcome.

 

[waterhill]

I use a storebought mix for my pan sausage: its just sage,red and black pepper and salt and brown sugar.

I do have a recipe for Italian though:

( This is for 5 pounds )

5 ts salt
5 ts fennell seed
1 ts garlic powder
1 TBS paprika
2 ts black pepper
1 ts allspice
if you want it hotter add red pepper to taste.
you can stuff into casings or roll like pan sausage.

 

[tahunua001]

one year we we fortunate enough to get a pig and a deer all in the same week so we went and got german sausage spices and sausage casings and mixed 50/50 pork and deer with the spices and smoked them that is probably the best breakfast sausage I've ever had. my uncle makes elk into italian sausage quite often and it's pretty good. I'm not sure about ground bacon since that might add too much texture to it but the jalapenos and cheese sounds like a good mix. I dont know about pepperjack and jalapenos though unless you like spicy food. pepper jack alone would be about perfect for my tastes or a non peppered cheese+ jalapenos would probably be better since it wouldn't overpower the meat and other spices

 

[wankerjake]

I dont know about pepperjack and jalapenos though unless you like spicy food

Yes, I sure do!

I think the bacon will be pretty good, bacon makes everything better!
We mixed last year's brats at 16% fat (4 pounds beef fat to 21 pounds elk). I was thinking 21 pounds elk, 2 pounds beef or pork fat, 1-2 pounds cheese, 1 pound bacon. I like spicy stuff, but the family doesn't as much so I'd remove the seeds from the jalapenos which removes most of the spice. I could do Monterrey jack or Colby jack, but I really like the flavor of pepper jack.

Here is where I've been buying spices and casings:
http://www.butcher-packer.com/

I'm also looking at the andouille as a base seasoning...

 

[der Teufel]

Homemade Breakfast Sausage

Homemade Breakfast Sausage

Ingredients:

2 ½ #'s Pork or 2 Lbs Pork and ½ Lb bacon
3-4 tablespoons olive oil
2 teaspoons salt
1 ½ teaspoons black pepper
1 tablespoon fennel
2 teaspoons sage
2 teaspoons thyme
½ teaspoon rosemary leaves (finely chopped)
2 tablespoon brown sugar
½ teaspoon nutmeg
½ teaspoon cayenne pepper
½ teaspoon red pepper flakes

For link sausage I just buy a pre-packaged spice mix, but the above makes a pretty respectable breakfast sausage. If the bacon is omitted, this may be too lean even with the added olive oil. One may have to grease the pan to keep the meat from sticking and burning (or add more oil to the mix).

 

[303tom]

http://www.cooks.com/rec/ch/meats.html

http://www.cooks.com/rec/search/0,1-00,sausage,FF.html

http://www.cooks.com/rec/search?q=pork+sausage

 

[1goodshot]

U might look on the Bradley smoker forum, they have a sausage making section.

 

[Lloyd Smale]

I get all my sausage mix here http://www.askthemeatman.com/weekly_special.htm I havent tried there bratt mix but there summer sausage and snack stick mix is the best ive ever ate and ive had many people say the same when they tried mine.

 

[Fat_46]

I've had great success and rave reviews(many from people that say they don't eat wild game) with all of the LEM seasonings I've tried. We love the summer sausage, the snack sticks, and the polish. However - when all is said and done I truly believe that the most important part of creating a great sausage is all about the prep.

I fully admin being anal retentive about trimming, mixing, and grinding. Get rid of any silver skin on the meat(slightly frozen meat makes this a bit easier). I grind with a medium disk for both the game and pork butt. Add the seasoning and combine the meats. I mix for 20 minutes, then refrigerate the stuff for 12 hours. I then run the mixture through a fine grinding disk, as I think the seasonings spread better and more evenly, and the "mouth feel" is improved by a second, finer grind.

Use your stuffer at an even pace to insure minimal air pockets, and smoke, dry, etc. per your preferences.

 

[Chuck Dye]

SWISS SAUSAGE

8½ oz. Salt
2 oz. Sugar
1½ oz. Pepper
1½ oz. Garlic powder

¾ Tablespoon Allspice
½ Tablespoon Nutmeg
¼ Tablespoon Cinnamon
1 Quart Burgundy

12½ Pounds Pork
12½ Pounds Beef

This recipe works well with game, just be careful that the mix does not get too lean or the sausage will be dry.