Sausage

It is now getting into the time of the year that I will start making sausage again. Anyone out there want to share recipes and techniques?

I have a large number recipes I will start posting them this weekend along with techniques.
We can go over equipment if you like also.

midnight said:

Here is a don't: Don't make seafood sausage!!!

I tried it one time and I managed to rupture the casings on Every sausage when I was poaching them to firm them up. Stink Mod.

Took days to get that smell out of my house, and all I ended up with was stinky "fish soup".

Anyone want the recipe I would love to send it to you :twisted:

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Remove Shells First Mod

wait a second - you got seafood in South Dakota?

:shock:

I am posting a Basic meat Mix and Seasonings Mixes in the recipe section. I will add other recipes (both pork and game)
I'm posting here also the boys can clean up any way they want.

Basic Ground Meat Mix
5 pound pork butt (do not trim)

or
5 pounds lean Venison or Elk
1 pound pork back fat
1 to 4 Tbsp salt

grind with large plate mix well with seasoning and regrind with smaller plate. If meat is semi-frozen you get best results (stop smearing, happens when the fat is too warm).





Seasoning For Basic Meat Mix

Salami Seasoning
2 Tbsp Sugar
1 Tbsp Cayenne pepper
1 Tbsp Fine ground Pepper
1 tsp Ground Cloves
2 tsp Garlic Powder
1 tsp Tender Quick
¾ cup Dry Milk (mix into thin paste)

Sausage seasoning
2 Tbsp Sugar
1 Tbsp Garlic Powder
1 tsp Cayenne Pepper
1 ½ tsp ground Chili powder
1 ½ tsp ground Celery Seed
1 tsp Tender Quick
¾ cup Dry milk (mix into thin paste)

Weiner Seasoning
1 ½ tsp ground White Pepper
1 ¼ tsp ground Coriander
1 ½ tsp Mustard Powder
1 tsp Tender Quick

Pepperoni Seasoning
2 Tbsp Sugar
1 tsp ground Cumin
1 1/3 tsp Leaf Oregano
1 tsp Thyme
1 Tbsp Cracked Pepper
2 Tbsp Fine ground pepper
3 Tbsp Chili powder
1 tsp whole Anise Seed
1 tsp Tender Quick
¾ cup Dry Milk (mix into thin paste)


Smoked method: If you want to hang sausage decide what size casings you want to use and stuff. Smoke at 160 to 180 pit temp for 8 hours. You can also make into loafs and smoke at the same pit temps and times. The sausage needs to be taken to 160 to 165º internal. Cool and refrigerate. If you have a Food saver then package and freeze.

here are two more i like a lot:

Spicy Polish Smoked Sausage

5 pounds Course ground pork butt or 4 pounds Elk or venison with 1 pound pork fat
1 cup dry powdered milk
3 Tbsp sea Salt
1 Tbsp yellow mustard seed
1 Tbsp Rubbed sage
1 Tbsp crushed red pepper
1 Tbsp Brown Sugar
1 Tbsp fine ground black pepper
1 tsp Tender Quick
2 tsp granulated garlic
1 tsp ground marjoram
1 tsp cayenne pepper
½ tsp ground mace
1 cup water

combine the powdered milk, salt, mustard seed, sage, red pepper, sugar, pepper, tender Quick, garlic, marjoram, cayenne, and mace in a small bowl and blend well.

In a large bowl add the ground meat and 1/3rd of the powdered mixture and ½ of the water and mix very well.
Add the rest of seasoning a 1/3rd at a time and blend well, add water as needed.
Put in casings or make into patties, loafs or logs.

Garlic Kielbasa

5 pounds pork butt ground through large plate
3 Tbsp Hungarian paprika
2 Tbsp granulated Garlic
1 Tbsp Lawry’s season salt
1 Tbsp ground Black Pepper
2 tsp ground marjoram
1 tsp ground coriander
1 tsp ground savory
1 cup cold water

Combine all dry ingredients in small bowl and mix well.
Place ground meat in large bowl and add 1/3 of dry mixture, blend well, repeat two more times mixing well each time. Add cold water as need to work with meat. If you are stuffing into casings the cold water helps a lot. Smoke to 160 to 165º internal.

midnight said:

Sure! Havn't you ever heard of Rocky Mountain Oysters?

List of all the Seafood available in SD:
1. Fish

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Once, on a purely business trip to Breckenridge in ski season, a bunch of us guys talked an unsuspecting Hindu girl into eating mountain oysters.

:lol:

Yes, we were, uh, mischievious drunks......