wait, trojan makes magnum pepper mills?

mmm, sausage!
 

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Sweet Italian Sausage

4 lb diced pork shoulder
3/4 oz kosher salt
1/2 oz black pepper (fresh ground)
1/4 oz fennel seed
1/4 oz sweet red pepper flakes
2/3 oz fresh parsley wash and chopped
1/2 Tbs granulated garlic
4 oz provolone cheese diced
3 oz ice

combine all ingredients and chill thoroughly to 36 degrees
chill grinder parts in freezer

add ice and grind with 1/2 grinder die

mix thoroughly and regrind with 1/4 die

makes approx 5 lb

use hog casing to link

Ang

I make my own deer sausage. You have to orally pleasure me reapeatedly to get the recipe though.

Breakfast Sausage

5 lb pork shoulder cubed (you want this fatty)
1.5 oz kosher salt
1 Tbs rubbed sage
1 Tbs granulated garlic
2 tsp crushed red pepper
1 Tbs brown sugar
1 Tbs black pepper

1 cup ice water

same procedure as Italian sausage

use sheep casing for links

Ang

Daddy would you like some sausage?

I was going to mention grandma's antique sausage grinder but I changed my mind.

did your grandma look like sarah palin?

only crustier

Bumping an old thread because I got a sample packet of breakfast sausage seasoning from The Spice House. Mixed some up last night and cooked it up this morning - really quite good.

http://www.thespicehouse.com/spices/...sage-seasoning

I wish we could have autoplay

<iframe width="420" height="315" src="https://www.youtube.com/embed/MbYYiEukvlk" frameborder="0" allowfullscreen></iframe>

I've always wanted to learn, but I heard it fairly difficult to put the sausages in the casing.

Venison Italian Sausage

2 lbs - Venison
2 lbs - Pork Butt Roast
4 tsp - Fennel (cracked)
2 tsp - Ground Black Pepper
2 tsp - Ground White Pepper
3 tsp - Salt (or Pickling Salt or 5 tsp Kosher Salt)
1-1/2 tsp - Garlic Powder
1 cup - Water (cold)


Course grind Venison and Pork Butt Roast. Mix thoroughly. In a bowl, mix all other ingredients. Pour seasoning mix over meat, then mix in thouroughly. Grind again on fine setting. Package for freezing.

Notes: For hot variation, add 1-1/2 tsp of Red Pepper Flakes to seasoning mix.

For regular Italian Sausage, sub Venison with Beef or Pork.

Venison Breakfast Sausage

1 lb - Venison
1 lb - Pork Butt Roast
2 tsp - Salt (or Pickling Salt or 4.5 tsp Kosher Salt)
1-1/2 tsp - Sage
1/2 tsp - Ground Black Pepper
1/2 tsp - Ground White Pepper
1/2 tsp - Garlic Powder

Course grind Venison and Pork Butt Roast. Mix thoroughly. In a bowl, mix all other ingredients. Pour seasoning mix over meat, then mix in thouroughly. Grind again on fine setting. Package for freezing.

Notes: Adjust sage and garlic per taste. This does not have a heavy sage taste, its close to a Jimmy Dean store bought.

For regular Breakfast Sausage, sub Venison with Pork


Venison Chorizo

1 lb Pork Butt
1 lb Ground Vension
1 tsp Cayenne Pepper
2-1/2 tsp Garlic Powder
1/2 tsp Italian Seasoning
1-1/2 Tbsp Chili Powder
1/2 tsp Black Pepper
1/2 tsp White Pepper
1 Tbsp Paprika
1 Tbsp Salt
1/4 tsp Ground Ginger
1/2 tsp Ground Cumin
1/2 Cup Cider Vinegar

Course grind Venison and Pork Butt, mix thoroughly. Fine grind mixture again. Add all Seasonings to Cider Vinegar, mix well. Pour over Vinegar/Seasoning mix over Beef/Venison, mix very well. Refrigerate 24 hours.

For regular Chorizo, sub Venison with Beef or Pork (depending on taste)

For all, either put in casings or use as is...

You can buy an attachment for most grinders (looks like a small funnel) that you slip the casing on and just grind directly into the casing. Pretty damn easy really.

Or just make it without casing.