Breakfast and Summer Saussage Recipe's

[chiefks]

I'm in need of some good sausage recipes. My brother and I are trying to make sausage for the first time this year. How do we go about doing this? I've heard of letting it hang and cure to bakeing it in the oven to smokeing it. Any help would be much appreciated.

Chief

[bhensley]

PM mastevt, he makes some awesome summer sausage. He uses seasoning from cabelas I believe but adds in a few things of his own. Good luck with it.

[Big Guy01]

Get a good book and read it Great sausage recipes by Rytek Kutas is the bible! It will tell you how to do things, what equiptment you need,and has a lot of great recipes.

Breakfast Sausage
15 lbs. Pork butts
4 Tbs. Salt
11/2 Tbs. White Pepper
1 Tbs. Rubbed Sage
11/2 Tsp. Ginger
11/2 Tbs. Nutmeg
1 Tsp. Marjoram
1 quart ice water
1 Cup milk powder
1 Cup Maple syrup
Grind meat through a ¼ inch plate. Add ice water and spices. Mix well refrigerate overnight to let spices saturate meat. Stuff into natural hog casings, or smaller Lamb casings for smaller sausages. Freeze keeps 1 year.


Summer Sausage

10 # Meat, 6 lbs venison, 4 lbs. pork
5 TBS salt
3 TBS. Tender Quick
2 TBS. Onion Powder
2 TBS. Garlic Powder
2 TBS. Black Pepper coarsely ground
1 TBS. Mustard Seed
2 TBS. Sugar
2 tsp. Nutmeg
2 tsp. Basil
2 tsp. Coriander Seed
1 cup ice water
1/2 Cup Soya Protien Concentrate
Grind all meats thru a 3/16"� plate. Add spices and ice water. Mix well then regrind thru 3/16"� plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4"� x12"�
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up to 150 smoke for 4 hrs. with a heavy smoke
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.