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Sausage ...........Recipes #1033537
12/07/08 07:24 PM
12/07/08 07:24 PM
Joined: Mar 2008
Posts: 868
florida
cooter1 Offline OP
trapper
cooter1  Offline OP
trapper

Joined: Mar 2008
Posts: 868
florida
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

Last edited by Buzzard; 02/04/09 12:10 PM.

Cody L Sikes

Mbr. FTFHA, FTA, NTA
floridatrappers.org
Re: Sausage Recipes [Re: cooter1] #1033554
12/07/08 07:33 PM
12/07/08 07:33 PM
Joined: Nov 2008
Posts: 499
ontario, canada
fireguy07 Offline
trapper
fireguy07  Offline
trapper

Joined: Nov 2008
Posts: 499
ontario, canada
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


www.CritterCatcher.ca
used traps and supplies
Re: Sausage Recipes [Re: fireguy07] #1033567
12/07/08 07:37 PM
12/07/08 07:37 PM
Joined: Oct 2007
Posts: 300
Dixie Dakota
H
Hickory Offline
trapper
Hickory  Offline
trapper
H

Joined: Oct 2007
Posts: 300
Dixie Dakota
salt....pepper....sage


Some heads are harder than others.....
Re: Sausage Recipes [Re: Hickory] #1033576
12/07/08 07:41 PM
12/07/08 07:41 PM
Joined: Dec 2006
Posts: 3,340
West Central,Indiana
Ridgerunner Offline
trapper
Ridgerunner  Offline
trapper

Joined: Dec 2006
Posts: 3,340
West Central,Indiana
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..

Re: Sausage Recipes [Re: Ridgerunner] #1033715
12/07/08 08:39 PM
12/07/08 08:39 PM
Joined: Dec 2006
Posts: 5,225
Port Republic South Jersey
N
Newt Offline
trapper
Newt  Offline
trapper
N

Joined: Dec 2006
Posts: 5,225
Port Republic South Jersey
salt....pepper....sage

Thats all you will ever nead !!!!


South Jersey Trapping and Snaring School
January 19-20-21 2024
NEWT -----------------OVER----------------









www.snareone.com
Re: Sausage Recipes [Re: Newt] #1033724
12/07/08 08:43 PM
12/07/08 08:43 PM
Joined: Dec 2006
Posts: 633
North Platte, Nebraska
S
sbhooper Offline
trapper
sbhooper  Offline
trapper
S

Joined: Dec 2006
Posts: 633
North Platte, Nebraska
If you are looking for summer, polish, breakfast etc., it is hard to beat Cabelas or some of the other premixed. They are great.

Last edited by sbhooper; 12/07/08 08:44 PM.
Re: Sausage Recipes [Re: sbhooper] #1033761
12/07/08 08:57 PM
12/07/08 08:57 PM
Joined: Dec 2008
Posts: 4,381
Perham Minnesota 54
R
racerboy108 Offline
trapper
racerboy108  Offline
trapper
R

Joined: Dec 2008
Posts: 4,381
Perham Minnesota 54
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.

Re: Sausage Recipes [Re: racerboy108] #1033894
12/07/08 09:40 PM
12/07/08 09:40 PM
Joined: Apr 2007
Posts: 421
Highland Michigan Age 52
griffondog Offline
trapper
griffondog  Offline
trapper

Joined: Apr 2007
Posts: 421
Highland Michigan Age 52

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

http://www.eldonsausage.com/


Vice President Michigan Trappers and Predator Callers Assoc
Re: Sausage Recipes [Re: racerboy108] #1034045
12/07/08 10:21 PM
12/07/08 10:21 PM
Joined: Oct 2008
Posts: 60
Malheur County - Oregon
T
Tony L. Offline
trapper
Tony L.  Offline
trapper
T

Joined: Oct 2008
Posts: 60
Malheur County - Oregon
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. <(^@^)>

Re: Sausage Recipes [Re: Tony L.] #1034055
12/07/08 10:24 PM
12/07/08 10:24 PM
Joined: Dec 2007
Posts: 7,204
minnesota
G
goldy Offline
trapper
goldy  Offline
trapper
G

Joined: Dec 2007
Posts: 7,204
minnesota
Another vote for High Mountain here. I didn't like the bologna though. The summer sausage is great, especially if smoked.


"They that can give up essential liberty to gain a little temporary safety deserve neither liberty or safety" Ben Franklin talking about guns
Re: Sausage Recipes [Re: goldy] #1034067
12/07/08 10:30 PM
12/07/08 10:30 PM
Joined: Jan 2007
Posts: 3,919
Lotw MN
G
Grubstake Offline
trapper
Grubstake  Offline
trapper
G

Joined: Jan 2007
Posts: 3,919
Lotw MN
tastes like chicken has some great ones in the recipe forum

Re: Sausage Recipes [Re: Tony L.] #1034074
12/07/08 10:31 PM
12/07/08 10:31 PM
Joined: Oct 2008
Posts: 60
Malheur County - Oregon
T
Tony L. Offline
trapper
Tony L.  Offline
trapper
T

Joined: Oct 2008
Posts: 60
Malheur County - Oregon
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

Re: Sausage Recipes [Re: Tony L.] #1034087
12/07/08 10:35 PM
12/07/08 10:35 PM
Joined: Feb 2007
Posts: 800
NW Ohio 43551
BuckeyeRaTrapin' Offline
trapper
BuckeyeRaTrapin'  Offline
trapper

Joined: Feb 2007
Posts: 800
NW Ohio 43551
Originally Posted By: Tony L.
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. <(^@^)>



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

Last edited by BuckeyeRaTrapin'; 12/07/08 11:02 PM.

Todd
'08/'09 Totals
1 Skunk
2 Coon
40 'Rats
Re: Sausage Recipes [Re: BuckeyeRaTrapin'] #1034277
12/07/08 11:59 PM
12/07/08 11:59 PM
Joined: Oct 2008
Posts: 60
Malheur County - Oregon
T
Tony L. Offline
trapper
Tony L.  Offline
trapper
T

Joined: Oct 2008
Posts: 60
Malheur County - Oregon
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 teaspoon ground black pepper
3 tablespoon sweet Hungarian paprika
1 teaspoon dried marjoram, crumbled
teaspoon dried savory, crumbled
2 teaspoon finely minced garlic
10 ounce trimmed beef shin, cut into inch dice and chilled
16 ounce fresh pork fatback, cut into inch dice and chilled
1/3+ cup ice water
1 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. <(^@^)>

Last edited by Tony L.; 12/08/08 12:58 AM. Reason: key board error
Re: Sausage Recipes [Re: Tony L.] #1034296
12/08/08 12:06 AM
12/08/08 12:06 AM
Joined: Dec 2006
Posts: 56
whitehorse,yukon,canada
T
trapperbruce Offline
trapper
trapperbruce  Offline
trapper
T

Joined: Dec 2006
Posts: 56
whitehorse,yukon,canada

this place has a lot of good info and recipies


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

Re: Sausage Recipes [Re: trapperbruce] #1034366
12/08/08 12:27 AM
12/08/08 12:27 AM
Joined: Dec 2006
Posts: 4,914
Oregon
TasteLikeChicken Offline
trapper
TasteLikeChicken  Offline
trapper

Joined: Dec 2006
Posts: 4,914
Oregon
Go to the recipe section...I posted a few favorites. I make up a couple hundred pounds a year.


Sack Punch Beaver Lure
http://www.tlclures.co.nr/
Re: Sausage Recipes [Re: ] #1034770
12/08/08 09:43 AM
12/08/08 09:43 AM
Joined: Oct 2008
Posts: 135
West Point, Texas
C
ChrisL2 Offline
trapper
ChrisL2  Offline
trapper
C

Joined: Oct 2008
Posts: 135
West Point, Texas
AC Leggs Seasoning mixes are really good!

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


Share your trapping, hunting & fishing time with others, especially those that are less fortunate and our youth!
Re: Sausage Recipes [Re: ChrisL2] #1034775
12/08/08 09:50 AM
12/08/08 09:50 AM
Joined: Aug 2008
Posts: 316
Central Texas
Wild Ed Offline
trapper
Wild Ed  Offline
trapper

Joined: Aug 2008
Posts: 316
Central Texas
Leggs Old Plantation Breakfast Sausage Seasoning can not be beat as far as my group is concerned. smile


Make time for the important things in life
http://wildedtx.blogspot.com/
Re: Sausage Recipes [Re: Wild Ed] #1034989
12/08/08 11:55 AM
12/08/08 11:55 AM
Joined: Dec 2006
Posts: 3,847
Georgia
4
45/70 Offline
trapper
45/70  Offline
trapper
4

Joined: Dec 2006
Posts: 3,847
Georgia
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,

Re: Sausage Recipes [Re: 45/70] #1035059
12/08/08 12:46 PM
12/08/08 12:46 PM
Joined: Feb 2007
Posts: 800
NW Ohio 43551
BuckeyeRaTrapin' Offline
trapper
BuckeyeRaTrapin'  Offline
trapper

Joined: Feb 2007
Posts: 800
NW Ohio 43551
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


Todd
'08/'09 Totals
1 Skunk
2 Coon
40 'Rats
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