Saugage Seasoning?

CubFan

I have several packages of unseasoned ground pork. Since I have recently become a fan of the fatty (thanks to this forum), I would like to turn my unseasoned pork into sausage for smoking. If any of you have a simple recipe for seasoning that you wouldn't mind sharing I would appreciate it. [p]Thanks!

BobS

CubFan,
I do not have anything with me, but there are killer recipes in both Dr. BBQ's Paul Kirk's books. For fatties, I have had great success with the sage breakfast sausage recipe from Dr. BBQ's book and I like to kick it up with a little red pepper flakes.

badbruce

Morning CubFan,
Try the link for a few simple recipes.
Bruce Aidell's Complete Sausage Book is a good source.
Lots of free recipes & sausage sites on line.
Cheers,
bruce

[ul][li]http://sausagemania.com[/ul]

thirdeye

<p />CubFan,[p]Since most of the store-bought sausage used for fatties is a "breakfast" sausage of sorts, here is my favorite home-made sausage along those lines. I usually just rub them with black pepper, or cayenne, and a sugar based rub. A pepper blend, new to me, was used on the ones in the picture. [p] If you http://playingwithfireandsmoke.blogspot.com/1991/03/sausage-fatties.html
you will go to my fatty page that has a few tips for rolling-your-own.[p]
~thirdeye~[p]By the way, this is a good sausage for the old-style biscuits and gravy that has the sausage and fried potatoes mixed into the gravy.[p]Farm Sausage[p]3 lbs. ground pork butt
2 teaspoons ground sage
¼ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon red pepper flakes
2 teaspoons coarse black pepper
1 teaspoon ground ginger
½ teaspoon minced garlic
¼ cup chopped onion
1 tablespoon Kosher salt
¼ cup water[p]Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend. Package the bulk sausage in ½ or 1 pound packages. [p]Now, if you want a nice and SPICY...well, HOT sausage, here is one by Bigwheel. It can be stuffed or used for fatties. If you are eating it fresh, you can omit the Tenderquick. I also do not use the MSG. This one does not really need a rub, the flavor kind of stands on it's own. Serving this with the ice cold beer is mandatory.[p]Bigwheel's World Famous Genuine Texas Hotlinks
5 pounds boston butt
2 pounds lean beef
1 bottle cold beer
2 tablespoons fresh ground black pepper
2 tablespoons crushed red pepper
2 tablespoons Hungarian paprika
1 tablespoon cayenne pepper
1 tablespoon minced fresh garlic
1 tablespoon granulated garlic
2 teaspoons ground corriander
1 teaspoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon sugar
2 teaspoons ground thyme
6 teaspoons Mortons Tender Quick
1 teaspoon MSG[p]Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Dump the spiced beer on the cut meat and mix it up good. Run spiced meat mixture through the grinder coarse or medium plate and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Wash it down with ice cold beer.[p]