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Make sausage
#7890465
07/04/20 08:00 PM
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Joined: Oct 2013
Posts: 1,331
Dave Scott
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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.
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Re: Make sausage
[Re: Dave Scott]
#7890482
07/04/20 08:21 PM
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Joined: Apr 2005
Posts: 43,845
Stub
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Unfortunately no help here, good luck
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Re: Make sausage
[Re: Dave Scott]
#7890491
07/04/20 08:33 PM
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Joined: Jun 2015
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rickym
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Re: Make sausage
[Re: rickym]
#7890588
07/04/20 10:52 PM
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Joined: Nov 2009
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bill oxner
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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.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Make sausage
[Re: Dave Scott]
#7890722
07/05/20 02:46 AM
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Joined: Jun 2015
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rickym
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Yup, Payne is another good one to chat with on the subject.
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Re: Make sausage
[Re: Dave Scott]
#7890749
07/05/20 04:10 AM
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Joined: Oct 2004
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redchevy
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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.
It's hell eatin em live
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Re: Make sausage
[Re: redchevy]
#7890815
07/05/20 12:50 PM
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Joined: May 2005
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Huntmaster
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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.
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Re: Make sausage
[Re: Dave Scott]
#7890841
07/05/20 01:25 PM
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Joined: Jul 2019
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Hudbone
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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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dogcatcher
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Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: Make sausage
[Re: Dave Scott]
#7891642
07/06/20 12:56 PM
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Joined: Jul 2008
Posts: 33,319
bigbob_ftw
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Ultra MAGA '24.
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Re: Make sausage
[Re: Dave Scott]
#7892144
07/06/20 07:53 PM
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Joined: Jul 2019
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Hudbone
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make sure to thoroughly clean out any bung casings.
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Re: Make sausage
[Re: Hudbone]
#7892297
07/06/20 09:50 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
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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. That's very impressive. My maternal grandmothers family sausage recipe has the same list of ingredients.
It's hell eatin em live
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Re: Make sausage
[Re: Dave Scott]
#7892834
07/07/20 01:20 PM
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Joined: Jul 2019
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Hudbone
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yep, thinking the square heads all came over with the same one.
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Re: Make sausage
[Re: Dave Scott]
#7894633
07/08/20 08:20 PM
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Joined: Oct 2013
Posts: 1,331
Dave Scott
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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.
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Re: Make sausage
[Re: Dave Scott]
#7895421
07/09/20 03:45 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
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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. 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.
It's hell eatin em live
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Re: Make sausage
[Re: Dave Scott]
#7896020
07/09/20 11:47 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Make sausage
[Re: Dave Scott]
#7896071
07/10/20 12:42 AM
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Joined: Oct 2013
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Dave Scott
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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.
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Re: Make sausage
[Re: Dave Scott]
#7896140
07/10/20 02:09 AM
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Joined: Jul 2006
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dogcatcher
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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. 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.
Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: Make sausage
[Re: Dave Scott]
#7896674
07/10/20 07:20 PM
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Joined: Oct 2013
Posts: 1,331
Dave Scott
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Re: Make sausage
[Re: Dave Scott]
#7897286
07/11/20 01:36 PM
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Joined: Aug 2009
Posts: 4,591
decook
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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
Press for an AMERICAN.
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Re: Make sausage
[Re: Dave Scott]
#7897381
07/11/20 03:43 PM
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Joined: Jul 2019
Posts: 14,149
Hudbone
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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).
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Re: Make sausage
[Re: Dave Scott]
#7898595
07/12/20 11:31 PM
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Joined: Oct 2013
Posts: 1,331
Dave Scott
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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.
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Re: Make sausage
[Re: Dave Scott]
#7898699
07/13/20 12:36 AM
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Joined: Jul 2019
Posts: 14,149
Hudbone
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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.
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Re: Make sausage
[Re: Dave Scott]
#7898928
07/13/20 09:36 AM
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Joined: Aug 2009
Posts: 4,591
decook
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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_saltI'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.
Press for an AMERICAN.
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Re: Make sausage
[Re: Dave Scott]
#7899679
07/13/20 11:03 PM
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Joined: Oct 2013
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Dave Scott
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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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