Sausage help please

bigphil · November 2012

i've searched but haven't been able to find what am looking for . i'd like to try and make a breakfast sausage does anyone have a recipe for it that they be willing to share .

Thanks Phil

Richard Fl · November 2012

Should be something here:

http://playingwithfireandsmoke.blogspot.com/1998/02/sausage-recipes.html

bigphil · November 2012

@Richard Thanks!!!!!!

GK59 · November 2012

Just to pipe in. I made polish sausage for the first time.
I used a variation of my Dads (He worked in a small Polish meat market for over 50 years) and a few others I saw.
The left over in the grinder were fried up for a taste. Amazed myself! I hope he's proud of me.
Will cold smoke it on Sunday. I'll report back.
Have a great grillin' Saturday.

GK59 · November 2012

Just had the finished product.

It tasted pretty good if I don't say myself. May tweak it a bit ,but overall real good.

Sorry, but forgot(on purpose) some pics. I didn't want to post any because I cold smoked them on my old gas smoker.

bigphil · November 2012

GK59 said:

Just had the finished product.
It tasted pretty good if I don't say myself. May tweak it a bit ,but overall real good.
Sorry, but forgot(on purpose) some pics. I didn't want to post any because I cold smoked them on my old gas smoker.

could you share you recipe please ?

GK59 · November 2012

Her goes Big Phil. I'm writing this as for a 1st timer as I am or was. So don't be offended.

7# pork shoulder

6 cloves garlic presses

1-1/3 tsp pink cure salt-because it was going into REAL casings

1 tbls salt

1-1/2 tbls pepper

1-1/2 tbls majoram

1-1/2 tbls mustard seed- crushed

1 cup ice cold water.

Cut off the sinew as it stops the hand grinder. The grinder had small 3/16" ? holes in the die.I may get a 1/4 or 3/8"die .It didn't seem course enough . Mix in the seasonings.Fry up a small piece to check flavor.Add the water before stuffing. Mix in until all absorbed.

The casings I think were 3/4 to 1-1-1/8 " .Will get next size larger. Up to maybe a 1-!/2". After rinsing them I flushed water through them. Made it easer getting them on the stuffer snout. I also forgot to take the blade and die out when I started stuffing. Could not get much in to the casing with them in.

I may adjust next time with 1 or 2 extra garlic cloves and more marjoram.

Used my gas smoker @ about 150* with hickory chips until sausage reached about 155-160*. About 2 hours or so. Warmed it up a bit more for supper with some kapusta(sauer kraut).

Good luck and let me know what you think.

Bill

bigphil · November 2012

@GK59 Thanks !!!!!!

BigWader · November 2012

@bigphil

Never made any of them - but just getting into sausage making - seems to be a good source of recipes here:

http://www.meatprocessingproducts.com/sausage-recipes.html

they have 3 breakfast sausage recipes to choose from. I also found this interesting and thought the country sausage was pretty breakfast like when I tried it.

http://www.lets-make-sausage.com/country-sausage.html

bigphil · November 2012

@BigWader Thank you

tactical_66 · November 2012

I just started making sausage a couple of months ago. I used one of Cabela's seasoning packs that someone had given me a while ago. It turned out well. The only thing I was short on was not enough fat in the meat so the sausage gets dry if you cook it a little long.

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Sausage help please

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