- Sausage recipes??

[justusnak]

I really need help here. As most of you know, we had 2 pigs butchered last fall, and my sister decided she didnt want hers, because he was a boar. Well, I have about 50- 1 pound packages of ground pork, and would like to make it into sausage. Just ground sausage, for patties or whatever. Now, my friends...what I need to know is...what the heck do I out in it, to make a MILD sausage? And, how much per pound of ground pork!? Anyone have a recipe!?

 

[Dace]

Hey Justy... this may not be terribly helpful but my advice would be to take a one pound package out to play with.

Add some seasonings, sage, fennel, crushed red pepper, garlic...whatever sounds good to you. Plop a little hunk into a hot pan and see if you are happy with the flavor. Make notes and tweak it as you go. Once you have developed the flavor you like, then do a larger batch.

Taste Taste Taste .....need help?

 

[Wildsky]

I have a recipe for Boerewors (traditional South african sausage) but it uses mostly beef.
beef 2/1 pork

If you're interested I'll type it out, lemme know.

I plan on making it when I get my grinder/stuffer sometime in the mail.

 

[noobiechickenlady]

I second what Dace said, and I would add: Don't put too much in at first. Start with much less (especially sage) than you think you need.

You'll get a feel for it after a while, and will be able to judge the amount for the flavor you want.

Buuuut, until then, this is what we use for deer breakfast sausage.

For 1 lb ground meat (usually 3/4 deer, 1/4 pork fat for us)
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon dried marjoram
1-1/2 teaspoons brown sugar
1/8 teaspoon crushed red pepper flakes

Mix well & prepare as desired.

 

[freemotion]

Here is the original recipe I use, as it came from an extension service booklet back in the 70's that my folks had:

Sausage

4 lbs ground pork
5 tsp salt
4 tsp sage
2 tsp black pepper
1/4-1/2 tsp cayenne
2 tsp garlic powder
4 tsp onion powder
2 tsp oregano
1 Tbsp parsley

Mix seasonings together. Spread pork out on table. Sprinkle with spices and knead to mix. Test and adjust spices to taste.


Now here is how we do it....we use our stand mixer to mix it, and be sure to use some fat or it won't fry up nice and crispy and browned. I tend to add some basil, too, as I like basil a lot. This makes a mild-ish sausage IMO, and we usually double all the spices except the salt to make a zippier version.

You can freeze it raw in patties, or what we do is to cook it, crumbled, and freeze it in gallon ziplocs, flattened, so we can break off a chunk for use in eggs, spaghetti sauce, pizza, beans, soup, whatever.

It comes out much better if you mix the spices in, then put the whole thing in the fridge for a day to meld the flavors...then cook it and freeze it the next day.

This is a staple that we try to always have in our freezer. I can't wait to have loads of it once we raise our pigs!!!

 

[justusnak]

Thanks everyone! Looks like I will be mixing some up, and canning patties. I need the freezer space. Ordering my meaties (chickens) in a few weeks!

 

[freemotion]

Please let me know how the canned patties come out, as I will be overwhelmed with pig in less than a year, if all goes as planned!

 

[ORChick]

May I suggest that you not give your sister a taste!

Or, on second thought, maybe you should, just to show her what she missed by being so finicky

What a delicious dilemma she put in

 

[xpc]

Is this the non-castrated boar? ask the butcher his advice and go with that.

 

[SKR8PN]

American Farm Style Sausage

5-lb medium ground pork butt
1 1/2-cups fine chop onion
5-clove pressed garlic
1/2-cup chopped parsley
1/4-cup sage
1-tbsp marjoram
1-tbsp cayenne
1-tbsp thyme
1-tbsp basil
1 1/2-tbsp salt
1-tbsp pepper
1/4-lb butter

Combine all ingredients, mix well & stuff into sheep casings, or make into patties
To cook, fry.







Breakfast Sausage


5-lbs ground pork
1-large onion, minced
5-tsp salt
1 1/2-tsp black pepper
1/2-tsp allspice
1/2-tsp cloves

Combine all ingredients; mix well & stuff into small casings or make into patties







Chicken Sausage

4-lbs chicken thighs, boned, skinned & run through processor
1-tsp cumin
-tsp cayenne
2-tbsp minced parsley
2-tbsp minced chives
1-minced medium onion
4-eggs beaten
1-tsp salt
-cup peanut oil

In a large bowl, combine all ingredients except the oil, blending thoroughly
Fry a small bit to taste the seasoning, adjust to taste
Roll the sausage mixture into sausage shapes, 1 inch wide by three inches long or desired size
Cook in oil over medium heat in a fry pan, turning the sausages as they cook till they become well browned
Drain on paper towel.



This one is our favorite.
Chipotle Creole Sausage

3-lbs ground pork
2-lbs ground regular beef
8-cloves garlic, minced
1-tbsp fresh ground pepper
5-tsp salt
2-tbsp ground chipotle chili powder
1-tsp cumin
4-tsp paprika
1/2-tsp sugar
5-tsp liquid smoke (hickory flavour)
1-tsp allspice
1-cup parsley, finely chopped
1-cup onions, finely chopped

Combine all ingredients, mix well & stuff into hog casing.
We kicked this one up a notch.
For 5lbs of meat
3-lbs ground pork
2-lbs ground regular beef
8 tsp granulated garlic
1-tbsp fresh ground pepper
3 tsp sea salt
2-tbsp ground chipotle chili powder
1-tsp Adobo seasoning
4-tsp paprika
1-tsp brown sugar
1 tsp allspice
1 tbls parsley
cup dried onion

For 15lbs of meat
cup granulated garlic
3 tbls fresh ground pepper
3 tbls sea salt
6 tbls chipotle pepper
3 tsp adobo seasoning
4 tbls paprika
3 tbls brown sugar
3 tsp allspice
3 tbls parsley
1 cup dried onion







BRATWURST


SAUSAGE MAKING RECIPE: Bratwurst

2 1/2-lb medium ground veal
1-tbsp Salt
2 1/2-lb Medium ground pork butt
3-tsp White pepper
2-tsp Mace
1-cup water
2-tsp Nutmeg
1-cup milk-soaked breadcrumbs



BRATWURST II


SAUSAGE MAKING RECIPE: Bratwurst #2

3-lb medium ground pork butt
2-tsp mace
2-lb medium ground veal
2-tsp white pepper
1-cup milk
2-tsp ground nutmeg
2-tbsp salt
1/2-tsp ground ginger
3-eggs



If you want any more sausage recipes, just holler.