Does anyone use their own homemade link sausage seasoning or have any recommendations for a good blend?

I'm getting ready to put some together and seeing what I can find.

I use this one past 2 years it’s a polish kielbasa sausage I like it a lot! I have been using the metric amounts makes it very easy to adjust for different quantities of meat.

Made these this last weekend and ate for dinner last night

Worth repeating. I trust the expert.

Many of these recipes include things like dextrose, msg, etc.

Anyone use these? Know what they are? That site has a lot of neat stuff but I wonder about some of the ingredients sometimes.

This is pretty awesome and thanks for posting it. I avoid adding the dextrose and msg, I don't even like adding cure but the possible alternative sounds much worse.

I used the fiesta pink curing salt per directions on the bottle and used course/cracked black pepper instead of white pepper.

Does it taste as good as Kubys?

If that is to mine, I don't know, never had Kubys, but my wife gets tired of hearing that's what I want for dinner lol.

It is a polish sausage recipe, not same as your general garlic sausage.

Dextrose is powdered corn sugar. You can buy it through Sausage Maker.com. Accent seasoning is MSG that can be bought at most any grocery store. It is a flavor enhancer.
I have used both but also have skipped the MSG and substituted brown sugar in smaller amounts for dextrose. Dextrose isn't real sweet.

Are you making smoked sausage or fresh sausage?
I'm a fan of AC Legg's Old Plantation seasoning. The blend depends on what kind I'm making, then I add to it. Making a few more batches next weekend.

Smoked

I use the Old Plantation "Smoked Sausage" seasoning per the directions + cure. I always add extra minced garic & butchers grind black pepper. Sometimes minced jalapenos/cheese/chipotle etc depending....it's good stuff.

I need new friends, None of mine make Smoked Sausage.

I will check it out. Thanks

I have a question about this sausage recipe that I found and want to try. At the end of smoking the sausage it says to plunge in ice water for 15 minutes? What would be the purpose of that? Should I seal it in plastic bags to protect the seasoning and smoke?

Here is the recipe:

The ice water stops it from cooking so it does not end up over done.

Personally, when I make link sausage, I just omit the cure all together and keep it as "fresh sausage". When I get ready to cook it, I either grill it or hot smoke it. The only sausage I low temp smoke and use cure on is Summer Sausage.

Not as pretty as redchevy but I will get better.

Man those look awesome bigbob. I need to find some of those trays.

Have made hundreds of pounds of pork and venison sausage seasoned with old plantation seasoning. Good stuff for fresh breakfast or smoked sausage. I like a heavy cold smoke on these like I grew up doing in a smokehouse and cold hickory smoke for 3 days

That looks good!

Yes Sir! Mine only get cold smoked for 6-8 hrs though, with hickory. In my smoke house it normally takes 6-8 hrs of heavy smoke before the meat temp hits the sweet spot, then to the ice bath and hang to bloom for a few hours.

I don't think anyone ever used me and pretty in the same sentence before... maybe something about how my daughter was so cute with me for a daddy lol

They look great to me