I wanted to share my secret sausage recipe. It's not really a secret but is is the best sausage I've ever eaten. I've made and bought sausage for years and tried many different meat processors seasonings and feel this one is by far the best!!! Try it. It's amazing. Every time I eat it I'm amazed how good it is.

5 lbs Recipe:
2.5 lbs Boston butt ground
2.5 lbs deer ground
3 tbsp fresh ground black pepper
1 tsp cure #1
2 tbsp kosher salt
14 cloves garlic

For the garlic I peel the garlic cloves and put it in a blender with water to the top. Blend up until blended. Then there will be chunks at the top floating. I discard of the chunks at the top and only use the garlic water in the blender. Don't use the pulp floating on top.

Then I add garlic water, cure, salt, pepper to the meat. Mix it all by hand. Then I stuff it in sausage casings. Then let it cure in the fridge for 24 hrs and then vacuum seal them and they have been good for up to 3 years.

It is super easy and amazing.

For years I had settled on buying sausage seasoning from a local guy that does it at his house. It was very very good. Then I did this recipe and was shocked it was better than his:)

Try it and let me know what you think.

I'll let you know next time I get set up. Wat I really like about this recipe is it's simplicity. Question for you, how do you cook it? Time/Temp, etc.

Usually I boil it for 30 min rolling boil.

Awesome thanks. Don't laugh, but I even have a process for that too...

Water Processed Hot Method
Provides cooked product with pasteurization.
1. Prepare as shown in Creating the links, steps 1-6.
2. Add water to large pot, twice the size of the amount of product
3. Add sausage to the pot and completely fill with water. The goal is to have enough water to finish the job. If you have to add water, preheat it first.
4. Set temp to slow boil/simmer for the entire cook cycle and pasteurization.
5. Remove sausage from heat when internal temp reach 155F.
6. Immediately immerse into ice bath and then remove when temperature lowers to 90F.
7. Dry sausage, then refrigerate overnight
8. Vacuum package and freeze

Will hopefully try the recipe soon. Are the tablesoons etc. level heaping?

I was always taught growing up to take raw sausage put in pot of faucet temp water put on stove at medium hi when the sausage floated it was done.

Level.

Just checked the smoker. I put one link in it last week when I made jerky. It's just this recipe sausage and then cold smoked for two days and then air dried for a week. Man is it good. Wish I would have done more links. Has the good black pepper flavor with good smoke flavor:). And the wife love it!!!