Sausage Making Recipes

Discussion in 'The BOC Diner' started by Bayoubear, Dec 7, 2008.

  1. Bayoubear

    Bayoubear New Member

    Messages:
    425
    State:
    near that hellhole dallas
    Two batches done today, one a medium heat italian sausage the other a spicier blend. Ten lbs the first, 16 lbs the second.

    Italian :
    Ten lbs ground "boston butt" pork
    4 Tbsp salt
    2 cups ice water
    1 Tbsp ground fennel seed
    1 Tbsp ground black pepper
    1 Tbsp sugar
    1 Tbsp crushed red pepper flakes
    1 tsp ground caraway seed
    1 Tbsp ground corriander

    wild sausage:
    10 lbs ground pork butt
    4 lbs ground deer
    2 lbs ground elk
    2 cups ice water
    5 Tbsp salt
    1 Tbsp black pepper
    2 Tbsp red pepper flakes
    1/2 cup corn syrup solids
    2 Tbsp garlic powder
    1 Tbsp smoked paprika
    1 tsp ground nutmeg
    2 tsp instacure No. 1 (tenderquick substitute ok i guess)
    1 cup soy protein concentrate

    with both....
    mix all dry and wet together before adding to meat and mix again.
    ensures even distribution.

    we stuffed 3/4ths of each into casings and the remainder kept bulk.
     
  2. Bayoubear

    Bayoubear New Member

    Messages:
    425
    State:
    near that hellhole dallas
    i should add while the first is a fresh sausage, cook or freeze immediately. the wild sausage is intended to be smoked and cured but can be frozen to store just like the other.
     

  3. 223reload

    223reload New Member

    Messages:
    10,798
    State:
    Oklahoma
    Thanks Chad,I can never have enough recipes to try out. These sound great.
     
  4. jtrew

    jtrew New Member

    Messages:
    4,404
    State:
    Little Rock, AR
    I'm planning on butchering a small hog in 2 or 3 weeks, and naturally, planning on making sausage from some of it. The breakfast type I'll freeze up in bulk, but I've got a recipe that's supposed to be a clone of Johnsonville Bratts, and I want to make up some of that. But I'm suffering from a bad case of "sticker shock" for the casings. The cheapest I've been able to find runs about 50 cents per pound of sausage. That just seems awfully high to me. :0a35:
     
  5. Netmanjack

    Netmanjack New Member

    Messages:
    3,734
    State:
    Ohio
    Jerry, why buy it? You already have 30 to 50 feet right in the Hog. That should be plenty for what you want.:big_smile:
     
  6. Luke Clayton

    Luke Clayton New Member

    Messages:
    831
    State:
    Texas
  7. jtrew

    jtrew New Member

    Messages:
    4,404
    State:
    Little Rock, AR
    Are you sure about that link? I get a "server not found" when I click on it.
     
  8. 223reload

    223reload New Member

    Messages:
    10,798
    State:
    Oklahoma
    Same here,But I got a " Did you mean" allied ken co It worked that way.
     
  9. Jacksmooth

    Jacksmooth Member

    Messages:
    574
    State:
    West Virginia
    I use this company http://www.sausagemaker.com/ and a local butcher.
     
  10. Bayoubear

    Bayoubear New Member

    Messages:
    425
    State:
    near that hellhole dallas
    have some of that wild sausage on the pit now along with some pork chops and elk backstrap.
    woooooooo yum
    :big_smile:

    [​IMG]
     
  11. Luke Clayton

    Luke Clayton New Member

    Messages:
    831
    State:
    Texas
    sorry, folks, it's www.alliedkenco.com that's where I get my seasonings. I used to mix them myself but wound up spending more on seasonings than I needed to. For less than ten dollars, you can get enought to season over fifty pounds... I've got 2 wild hog hams curing right now, took the bone out of them, rubbed them with cure and a little extra black pepper and brown sugar... will smoke them after a week of curing at around 36 degrees...
     
  12. Bayoubear

    Bayoubear New Member

    Messages:
    425
    State:
    near that hellhole dallas
    thanks luke, ill check them out for sure. i did a real quick check on a few items i usually buy and they are indeed a bit cheaper. never hurts to know of another supplier for something.