Does anyone hane any good sausage recipes? I have some hogs that I am tired of feeding and the butcher shops around here are full of deer and I am thinking of making my own. If any one has the seasonings and amount requirement I plan on making some. Thanks for any help. Cody

cooter1

any idea what kind you are looking for ..as I am a butcher and dont mind sharing....but i have 320 flavors so i need an idea what your looking for...then I can help...
fireguy07

salt....pepper....sage

Many of the seasoning companies like High Mountain has seasoning mixes for summer sausage and jerky. I make jerky and use High Mountain good stuff..

salt....pepper....sage

Thats all you will ever nead !!!!

If you are looking for summer, polish, breakfast etc., it is hard to beat Cabelas or some of the other premixed. They are great.

Hi Mountains!!! Hard to beat.

They have some great breakfast sausage seasoning and stuff like polish - summer - brats.

I think by the time you purchase the seasonings seperate and guessing on the correct mixture you would be well ahead on using a product that's proven and for the amount that you would be using it don't cost much.

Eldons is a good place to get what your looking for.

http://www.eldonsausage.com/

I make most all my sausages when I have time - best places for recipes would be to check-out Google - "Butchers Supply" - Amazon, "Books on Sausage Making" - Local large grocery store that make their oun sausages both bulk and cased - Pre-Mixed seasoning mixes from Various Spice Mix companies. - all of the above plus others will provide the infomation that you need.

Making good sausage is a matter of Taste, "Your Taste" - some sausages taste Great to me, some Good, some poor, and some Yucky, its only your taste that counts! - - Don't grind your pork for storage, leave it in 3 to 5 pound frozen chunks before using - make up only what you will use up in a reasonable length of time - don't make up 50 pounds that will sit in your freezer for 2 or 3 years!- - Some spices like "Sage" will grow stronger and get an off taste in long storage, some will become Bland!

A good Book on Sausage Making is a "MUST" - sausage making is an Art that has to be Learned, Not just a recipe that you are given and just toss together.- I too have a good number of recipes for sausages, - but - as mentioned above - I have No Idea of what you want, Or what your tastes are?? - Best of Luck, or give us more info. on just what your looking for. <(^@^)>

Another vote for High Mountain here. I didn't like the bologna though. The summer sausage is great, especially if smoked.

tastes like chicken has some great ones in the recipe forum

Attn: griffendog

A better and local place for you is "Butcher Packer Supply" in Detriot

Eldons is OK but youll wind-up paying more in S&H - Their in Idaho

Not to hijack ok yeah I am, can I get a Kielbaska recipe that has a good amt of garlic in it ?
thanks
todd

Attn: Buckeye RTr

Garlic Kielbasa

approx 3 lbs - cut recipe down for less poundage (1 or 2 lb)
Note* You can use all Pork (Pork Butt)

Also called kielbasy or Polish sausage, this smoked sausage is usually made of pork, though beef can also be added. It comes in chunky (about 2 inches in diameter) links and is usually sold precooked, though an occasional butcher will sell it fresh. Kielbasa can be served separately or cut into pieces as part of a dish. Even the precooked kielbasa tastes better when heated.

4 teaspoon coarse (kosher) salt
1 ¾ teaspoon ground black pepper
3 tablespoon sweet Hungarian paprika
1 teaspoon dried marjoram, crumbled
½ teaspoon dried savory, crumbled
2 teaspoon finely minced garlic
10 ounce trimmed beef shin, cut into ½ inch dice and chilled
16 ounce fresh pork fatback, cut into ½ inch dice and chilled
1/3+ cup ice water
1 ¼ pound. lean, trimmed pork, cut into 1 inch dice and chilled
Mix together in a small bowl the salt, pepper, paprika, marjoram, savory, and garlic.
In the container of a food processor combine the beef, half the pork fat, half the ice water, and half the mixed seasonings and process to a very fine grind. Scrape into a mixing bowl. In a bowl combine the remaining seasonings, the pork, remaining pork fat, and remaining water. Process half of the mixture at a time to a coarse grind and add to the beef. Mix together very thoroughly, cover, and chill for 24 hours.
Stuff the sausage into casings, tying links at 10 to 30 inch intervals, depending upon your preference. Both sizes (and everything in between) are considered traditional. Hang the sausages in a cool, airy place for several hours at least, or until the skin is smooth, dry, and crackley.
If it's too hot or humid to hang the sausages, refrigerate them, uncovered, for at least 12 hours.
To store, refrigerate for up to 3 days, or freeze for longer keeping.
To cook, place one or more sausages in a large skillet with water to come halfway up them. Bring to a simmer and cook for about 8 minutes, then turn and cook for about 8 minutes on the other side. Pour off the water, prick the sausages, and cook them over moderate heat until browned on both sides. <(^@^)>

this place has a lot of good info and recipies


http://home.pacbell.net/lpoli/

Go to the recipe section...I posted a few favorites. I make up a couple hundred pounds a year.

AC Leggs Seasoning mixes are really good!

http://www.aclegg.com/indexeng.htm

Leggs Old Plantation Breakfast Sausage Seasoning can not be beat as far as my group is concerned.

I'll vote w/Wild Ed. Leggs Old Plantation is about as good as it gets with store bought seasoning mixtures.
Depending on taste you can add small ammounts of sage, cayanne, or liquid smoke.
Later,
45/70,

Thanks Tony
I will give that one a try over the holidays possibly.
I may have to try a couple others that require smoking in my Cookshack smoker while Im at it.

todd

I also like the Leggs Old Plantation for breakfast sausage.
Our local butcher has his own formula. It taste almost like the Leggs but is a little lighter on the sage. I use it for my smoked sausage.

As stated above, you can adjust any of the seasonings to you're personal taste.

Tip, keep records of what you do so when you find the one that is "just right" for you, you'll be able to duplicate it.

Attn: BuckeyeRTr - Todd

If you intend to cure and/or smoke the Garlic Kielbasa then use
1/5 tsp (1 tsp to 5 lb)of Prague Powder to 5 lb of meat mix.
Morton Tender Quick can get too Salty - try using 2 tsp to start
and not the 1 Tbsp recommended - Tender Quick is best used in Summer Sausage for long keeping as it contains both Nitrate and
Nitrite and you should omit the salt. - if you need more info.
then just add a thread <(^@^)> Tony

Thanks for all the info. I will check all the sites ya'll gave me. I want to try some polish, kielbasa, and plain breakfast sausage. Thank all ya'll! Cody

Hi all, I realize this thread is very old and I have been off for awhile. One of you had messaged me or posted on here about a recipe book that had several sausage/smoked sausage type recipes. One contained a recipe from an old Polish market in Toledo, no longer in business (not Stanley's). Do any of you recall that recipe book /link ? I believe at the time there were several 100 recipes available through the link or attachment.

Thanks
BRT , Todd

i dont know the link but another good book is one from sausagemaker,com by a guy named rytek it is full of recipes and tech info