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Make sausage #7890465 07/04/20 08:00 PM
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The only kind I've ever made is breakfast type and in patty form. If I brown them and freeze them- they are sort of like the "brown and serve stuff. If you don't brown all the soft meat gets frozen/ glued together. In any event I can take out a couple of patties and have them for one meal with eggs or pancakes.
I want to make some southern sausage- the stuff you eat at BBQ's that looks like Polish Sausage and I can't find any recipes on the net. I want to use natural casings and I'm not sure what size. Any help appreciated.

Re: Make sausage [Re: Dave Scott] #7890482 07/04/20 08:21 PM
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Unfortunately no help here, good luck up


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Re: Make sausage [Re: Dave Scott] #7890491 07/04/20 08:33 PM
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Pm skinnerback


See y’all around the campfire.

Originally Posted by Grizz
Wingshooting is like sex for me - I love doing it but I'm just not that good at it.

Re: Make sausage [Re: rickym] #7890588 07/04/20 10:52 PM
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Originally Posted by rickym
Pm skinnerback


Or Payne. He once sent me some great venison links. I saved them for Christmas when Cathy was home, and put them in a turkey, sausage, oyster gumbo. She couldn't stop praising it.

Re: Make sausage [Re: Dave Scott] #7890722 07/05/20 02:46 AM
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Yup, Payne is another good one to chat with on the subject.


See y’all around the campfire.

Originally Posted by Grizz
Wingshooting is like sex for me - I love doing it but I'm just not that good at it.

Re: Make sausage [Re: Dave Scott] #7890749 07/05/20 04:10 AM
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This is a good polish sausage recipe I have used and like a lot.

We use 50% venison and 50% Boston buts. Don’t trim any fat just remove bone. Makes great grilling sausage. My next venture will be to add jalapeños and cheese and make kolaches.
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Re: Make sausage [Re: redchevy] #7890815 07/05/20 12:50 PM
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I will say; the casing is very important. The last deer we had done at Kubys turned out bad. The casing was so so tough. You had to chew through it. The actual venison was good. On the other hand the casing used at hirschs meats in plano is great. Get a good casing.

Re: Make sausage [Re: Dave Scott] #7890841 07/05/20 01:25 PM
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Keep the recipe simple. Sausage is a whole lot like beans. What can make it good is what you do not put in it. If you like the breakfast sausage you already making, then stick with that recipe. Our recipe uses non-iodized salt, coarse black pepper, red pepper, garlic and mono-cure - that's it. There are a few on here who have sampled its pleasures, but ask BoBo if its any good. I'll take his word on it.

We make one recipe and then, breakfast sausage is bagged up right away. The remainder is light smoked - twice. When that is done, you pull out whatever links you want to use [censored] what we refer to being fresh sausage. Fresh is simply what you have to cook (boil, grill and/or whatever) before consuming it. The remainder is dried.

Use pork casings. You can pick up sets of them at most butchers.

Think I am going to have to pull a link and get Wifeypoo to prepare the butter noodles and pour out the apple sauce. Gimme sum mustard and I will be set.

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Re: Make sausage [Re: Dave Scott] #7891143 07/05/20 08:52 PM
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Re: Make sausage [Re: Dave Scott] #7891642 07/06/20 12:56 PM
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Re: Make sausage [Re: Dave Scott] #7892144 07/06/20 07:53 PM
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make sure to thoroughly clean out any bung casings.

Re: Make sausage [Re: Hudbone] #7892297 07/06/20 09:50 PM
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Originally Posted by Hudbone
Keep the recipe simple. Sausage is a whole lot like beans. What can make it good is what you do not put in it. If you like the breakfast sausage you already making, then stick with that recipe. Our recipe uses non-iodized salt, coarse black pepper, red pepper, garlic and mono-cure - that's it. There are a few on here who have sampled its pleasures, but ask BoBo if its any good. I'll take his word on it.

We make one recipe and then, breakfast sausage is bagged up right away. The remainder is light smoked - twice. When that is done, you pull out whatever links you want to use [censored] what we refer to being fresh sausage. Fresh is simply what you have to cook (boil, grill and/or whatever) before consuming it. The remainder is dried.

Use pork casings. You can pick up sets of them at most butchers.

Think I am going to have to pull a link and get Wifeypoo to prepare the butter noodles and pour out the apple sauce. Gimme sum mustard and I will be set.

[Linked Image]

That's very impressive.

My maternal grandmothers family sausage recipe has the same list of ingredients.


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Re: Make sausage [Re: Dave Scott] #7892834 07/07/20 01:20 PM
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yep, thinking the square heads all came over with the same one.

Re: Make sausage [Re: Dave Scott] #7894633 07/08/20 08:20 PM
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Ya know, I started on the thing because I'm a cheap son of a gun but the results were good and after a while I realized my stuff had no chemicals, probably why grandpa lived to a ripe old age. I was up in Colorado a few years back and had an elk/pork meatloaf with grated carrot and wrapped in bacon, really good. I know it sounds crazy but making sausage is good therapy. smile

Re: Make sausage [Re: Dave Scott] #7895421 07/09/20 03:45 PM
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Originally Posted by Dave Scott
Ya know, I started on the thing because I'm a cheap son of a gun but the results were good and after a while I realized my stuff had no chemicals, probably why grandpa lived to a ripe old age. I was up in Colorado a few years back and had an elk/pork meatloaf with grated carrot and wrapped in bacon, really good. I know it sounds crazy but making sausage is good therapy. smile

My dad will be 59 this year. He had to go to a heart dr a couple years ago to get scoped to get something checked out, turned out to be a cardiac bridge something or other. The dr just couldn't keep going on about how good his arteries looked for his age asked all kinds of questions about his activity level exercise and finally about his diet. Dr. said the fact that we eat mainly wild game meat is probably the reason his arteries looked so good/no build up.


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Re: Make sausage [Re: Dave Scott] #7896020 07/09/20 11:47 PM
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Winning.

Re: Make sausage [Re: Dave Scott] #7896071 07/10/20 12:42 AM
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Red: one reason I like making my own sausage, I cut all the fat off the meat. Some folks say what I make is too dry but I like it and I know what's in it, I might add some corn meal or rice, grits ? to soften it up a bit.

Re: Make sausage [Re: Dave Scott] #7896140 07/10/20 02:09 AM
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Originally Posted by Dave Scott
Red: one reason I like making my own sausage, I cut all the fat off the meat. Some folks say what I make is too dry but I like it and I know what's in it, I might add some corn meal or rice, grits ? to soften it up a bit.

Try adding a little powdered milk to the meat. The powdered milk acts as a binder to help hold it together and helps to retain moisture during the cooking process.


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Re: Make sausage [Re: Dave Scott] #7896674 07/10/20 07:20 PM
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Will do, adds protein.

Re: Make sausage [Re: Dave Scott] #7897286 07/11/20 01:36 PM
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Dave Scott, dry milk will work and I've used it before, but potato starch is what you really want to use. Especially if you trim fat and want to retain moisture.

Casings - use 35MM hog casings. I hate tough casings too so I rinse them out in hot water a few times the day before, then put them in cold water overnight in the 'fridge. The last 1/4 hank of LEM casings I bought sucked. The quality was way down; there were a bunch of cuts in the lengths, and some of the casings were way off in length. It felt like I got a bunch of rejects. I voiced my displeasure to LEM but never heard back. If you can find a local butcher that will sell you casings (mine won't) you'll probably get a better product.

I made up a post on how I make the type of sausage you describe here. This is more of a process guide than a recipe. Enjoy, maybe it'll give some ideas.

2018 Makin sausage thread


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Re: Make sausage [Re: Dave Scott] #7897381 07/11/20 03:43 PM
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Why the need for a binder? I could echo Dave Scott's sentiments for days on end (and ad to them).

Re: Make sausage [Re: Dave Scott] #7898595 07/12/20 11:31 PM
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When I made country style breakfast sausage I didn't use any "cure". What is Cure#1? When I say "country sausage, I mix up the meat and spices and roll it out into a 3" diameter roll, slice it and fry it, then freeze the slices. I then "brown and serve" so if I want a couple for breakfast, just take out a few slices and heat up.
I'VE BEEN TOLD.....that with casing you have to worry about trapped air causing botulism. Is that what the Cure#1 is?

The plan is to work out a wild hog and deer type sausage.

Re: Make sausage [Re: Dave Scott] #7898699 07/13/20 12:36 AM
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Mono cure is what we use now that you can't get salt Peter. Yes, it is a preservative. I have always marveled at how lil is needed.

Re: Make sausage [Re: Dave Scott] #7898928 07/13/20 09:36 AM
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Dave Scott the country sausage you are making doesn't need a cure agent because it does not sit at a temperature in the danger zone for any length of time that a cured sausage does. But if you want that cured flavor that you are asking about you have to have something to stop botulinum and other bad things from growing and making you sick.

There's two types of cures, #1 and #2. When you read of guys putting their links in a cold smoker for hours, they are using cure #1. For long time cures (weeks to months at room temperature) they use #2.

https://en.wikipedia.org/wiki/Curing_salt

I've seen cure #1 for sale in HEB and Academy.


Edited to add: There's alot of information to be learned on how to make a safe cured sausage. I can't stress enough that you put in your homework to make a safe product.

Last edited by decook; 07/13/20 09:43 AM.

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Re: Make sausage [Re: Dave Scott] #7899679 07/13/20 11:03 PM
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Thanks decook, I read that link you posted, really great. I am sort of a self-sufficiency type and making sausage, etc. is something I want to try. I also enjoy cutting up meat, etc. I always process my own deer, etc.

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