Sausage making ???'s
12-12-2006, 10:06 AM
#12
Thread Starter
Join Date: Nov 2005
Location: Cheyoming
Posts: 870
RE: Sausage making ???'s
Well I've completed my first sausage making(s).
I went with a 4lb pork shoulder added to about 8 lbs of mulie.
Made breakfast sausage:
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander Supposed to be a copy of the hot Jimmy Dean. V-E-R-Y good!!
And a Portugese sausage called Linguisa:
[ul]2 tablespoons salt
1/2 tablespoon sugar
2 tablespoons fine chopped garlic
2 tablespoons red wine or cider vinegar
2 tablespoons paprika
2 teaspoons ground pepper
2 teaspoons marjoram or oregano
5 pounds pork butt [/ul]
OOOOOOOOO . . . I'm gonna ghet PHAT!
I went with a 4lb pork shoulder added to about 8 lbs of mulie.
Made breakfast sausage:
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander Supposed to be a copy of the hot Jimmy Dean. V-E-R-Y good!!
And a Portugese sausage called Linguisa:
[ul]2 tablespoons salt
1/2 tablespoon sugar
2 tablespoons fine chopped garlic
2 tablespoons red wine or cider vinegar
2 tablespoons paprika
2 teaspoons ground pepper
2 teaspoons marjoram or oregano
5 pounds pork butt [/ul]
OOOOOOOOO . . . I'm gonna ghet PHAT!
12-12-2006, 02:44 PM
#13
Join Date: Oct 2005
Location: East Texas
Posts: 367
RE: Sausage making ???'s
Just remember that deer meat has a tendency to be stronger than pork -- we did not know this the first time we made sausage using deer meat and so we used the same amount of seasonings that we use for straight pork season. WOW! It was HOT and strong! For some reason it does not take as much seasoning and it gets stronger the older the sausage is.
