Sausage question
 

Does anyone have a quick and easy sausage recipe fo rme? Once I read the post about thawing and freezing again I'm ready to try my first batch of sausage.
Thanks,
Chuck

RE: Sausage question
 

Breakfast Sausage

10 lbs of ground venison including pork fat. (usually 8 lbs meat 2 lbs fat) more or less to taste. I like more fat
5 tbls salt
1 tsp ground white pepper
1 tbls sage
1 tsp ground ginger
1 tbls ground nutmeg
2 tbls powdered dextrose
`
2 Cups Ice water

mix and stuff into 28-30 mm hog casings, 24-26 lamb casings or into roll and freeze into patties.
If freezing for any length of time it’s best to leave out the sage as it will turn bitter.`


Italian Sausage

10 lbs venison and fat as above (8&2) I like more fat.
4 tbs salt
2 cups ice water
3 tsp fennel seed
2tsp. coarse black pepper
1 tbs sugar


grind and mix, stuff into32-35 hog casings.

RE: Sausage question
 

thanks sir
Chuck7

RE: Sausage question
 

What was the Ice water for?

RE: Sausage question
 

I believe it helps blend the spices more evenly and also aids in stuffing the casings. By adding all dry spices and salt probably hardens the mixture. Also probably keeps the sausage more moist. I copied the recipe from a sausage making book. I enjoy both of them.
Also in commercial sausage the govt. allows up to 30% fat (almost 3lbs to 10lbs of meat and by products)and they still add water to their products.

Chuck, you don't have to add a label to my name. Were all friends here. I realize it's always nice to be polite but just jersey will do. And by the way Thank you and Your welcome.:)

RE: Sausage question
 

OK ;)I plan to make the patty sausage.

RE: Sausage question
 

Chuck ; I use A.C.Leggs Old Plantation sausage seasoning.I add a little hotshot and Brown sugar to my smoked sausage.
you can get that at most big grociestores , or order if from www.eldonsausage.com ...... or www.sausagemaker.com

I use this and stuff it and smoke it.if your not smoking ; then you don't have to add the water as mentioned.

RE: Sausage question
 

Treeclimber, we probably have the same book by Rytek Kutas. (Sausagemaker)pge 182 the fresh sausage calls for the water and no smoking. Maybe I'll try it without, as I don't smoke my breakfast or Italian Sausage. But I have always followed the directions.

RE: Sausage question
 

Last night I sprinkled some of that Mc Cormicks Montreal Steak Seasoning on my deer steaks,floured and fried in butter like one of you folks said.WOW Good stuff:)