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Old 09-23-2008, 10:58 AM  
Fire Me Boy! Fire Me Boy! is offline
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Anyone make their own sausage?
Willing to share recipes? And do you just make bulk sausage, or do you use casings?
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Old 09-23-2008, 11:33 AM   #16
Simply Red Simply Red is offline
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Originally Posted by Fire Me Boy! View Post
I would do that anyway.

Could also consider just a REALLY coarse grind. My pepper mill (a Magnum) will grind really damn course - as in breaking a peppercorn into 4-5 pieces.
Yep, perfect.
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Old 09-23-2008, 11:34 AM   #17
Redrum_69 Redrum_69 is offline
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Originally Posted by Fire Me Boy! View Post
I would do that anyway.

Could also consider just a REALLY coarse grind. My pepper mill (a Magnum) will grind really damn course - as in breaking a peppercorn into 4-5 pieces.


wait, trojan makes magnum pepper mills?
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Old 09-23-2008, 11:36 AM   #18
Simply Red Simply Red is offline
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mmm, sausage!
.
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Old 09-23-2008, 12:28 PM   #19
angelo angelo is offline
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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
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Old 09-23-2008, 12:29 PM   #20
Gonzo Gonzo is offline
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I make my own deer sausage. You have to orally pleasure me reapeatedly to get the recipe though.
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Old 09-23-2008, 12:38 PM   #21
angelo angelo is offline
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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

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Old 09-23-2008, 12:51 PM   #22
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Daddy would you like some sausage?
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Old 09-23-2008, 12:57 PM   #23
RJ RJ is offline
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I was going to mention grandma's antique sausage grinder but I changed my mind.
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Old 09-23-2008, 01:17 PM   #24
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Quote:
Originally Posted by RJ View Post
I was going to mention grandma's antique sausage grinder but I changed my mind.

did your grandma look like sarah palin?

only crustier
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Old 07-10-2016, 03:28 PM   #25
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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
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Old 07-10-2016, 03:30 PM   #26
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Old 07-10-2016, 03:40 PM   #27
In58men In58men is online now
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I've always wanted to learn, but I heard it fairly difficult to put the sausages in the casing.
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Old 07-10-2016, 04:04 PM   #28
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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...
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Old 07-10-2016, 04:08 PM   #29
kccrow kccrow is offline
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Quote:
Originally Posted by Inmem58 View Post
I've always wanted to learn, but I heard it fairly difficult to put the sausages in the casing.
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.
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Old 07-10-2016, 04:15 PM   #30
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by kccrow View Post
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.
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