Need some recipes. Going to be mainly used for throwing into a pot with green beans and red potato's and letting it cook.
I have the LEM jerky gun and plenty of ground venison.
Please let me know your go to recipes.
Thanks!

Anybody?

I’ve made jerky but not sausage. Seek out Bob_Iowa. I think he is very good at that stuff !!!

I've made thousands of pounds of Italian sausage, no recipe, all we did was sprinkle salt , black pepper, and fennel seed over the ground pork butts in the meat tote.
Did it by eye as you figure it out pretty fast, added red pepper flakes if you wanted hot, it's a process rather a recipe.

This probably isn't much help, but making fresh sausage is a simple process, Check LEM catalog, they have the spices pre packed for a quantity of ground meat, or do a simple search for recipes of the type of sausage you like, there's thousands, but fresh sausage is basically salt, black or white pepper, garlic, and flavoring spice like fennel seed, or sage for a breakfast sausage.You can fine tune it to your preference. Mix up a batch and fry a small amount for taste, add spice a little at a time till you get what you like. You don't have to stuff it in casings, sausage patties are easy.

Cured sausage is a whole different animal, there you need a curing salt,( prague #1 powder,) usually the sausage is then stuffed, cooked and smoked. You need to calculate the cure carefully, too much is a safety issue.

Stick to fresh sausage and it's hard to mess up.

If your using venison, it's very lean, you need to mix it with pork, pork fat, 50-50 pork butt or jowl to venison is a rough starting point, you need fat in sausage, at least 20,25%, 30% isn't unheard of. Good luck.

you asked for smoked sausages, I believe you want fresh sausages, or do you want lings?? like polish, ??

Polish / smoked

This was stuffed yesterday, it’s Roasted Garlic Kielbasa. Salt , pepper, ginger and roasted garlic. Don’t forget your cure #1, if smoking it. You need to grind and smoke the next day to let the cure do its thing. Lots of stuff on YouTube. 2 guys and a cooler is a great channel Eric really explains it well.



I just put into the smoker, 100*, door left ajar, will start ramping up the temp in an hour. I leave in rings because I have a smoking Tex and they are not very big. This was 10 pounds, half bear half pork belly.

wws

those look good!!

Do you add sage to your mix?

No, I would add sage to a breakfast sausage though. Marjoram is a classic kielbasa spice.

wws

Well it’s getting late, pulled these out at 11:00, letting them bloom for an hour then into the fridge for the night.



Going to try an add a smoke stick next go around, smokin tex doesn’t like to put the smoke out at the lower temps. Seems it don’t really start smoking till about 150*

Not to bad, can’t wait to cut into one.

wws

we use 906 seasoning , really good stuff, premix

I make around 500 pounds of sausage annually. Kielbasa, Kielbasa Biala Surowa (unsmoked white kielbasa), salameats, brats, sweet Italian, rabbit sausage, breakfast sausage, and more. We mix our own seasonings and grow most of the herbs that go into them. I went right to the source for the best Polish sausage recipes and married a 1st gen immigrant.

For kielbasa its easy with salt, pepper, garlic, marjoram, cure #1, and smoked with cherry wood.

kielbasa




Kielbasa Biala Surowa (white sausage) ready to be linked. This is typically served around Easter. Often boiled or braised, but it is great on the grill too.