texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Texas Tactical Depo, Masav05, 19MAD81, Lifechaser, WILDWHIT
68796 Registered Users
Top Posters(All Time)
dogcatcher 108,608
stxranchman 58,255
SnakeWrangler 57,533
RKHarm24 44,585
rifleman 44,461
Gravytrain 43,688
BMD 41,222
Big Orn 37,484
Forum Statistics
Forums46
Topics609,815
Posts11,412,669
Members83,796
Most Online19,184
Feb 5th, 2020
Print Thread
Wild Hog Sausage Recipe #8331822 07/26/21 04:41 PM
Joined: Nov 2016
Posts: 554
S
Sparta Online Content OP
Tracker
OP Online Content
Tracker
S
Joined: Nov 2016
Posts: 554
I think it's time for me to attempt to make my own sausage. I've got a good 40 lbs of meat in the freezer and I want to start experimenting with different recipes. Any of your guys have a tried and true recipe you wouldn't mind sharing?

Re: Wild Hog Sausage Recipe [Re: Sparta] #8331992 07/26/21 07:01 PM
Joined: Jul 2019
Posts: 6,931
H
Hudbone Online Content
THF Trophy Hunter
Online Content
THF Trophy Hunter
H
Joined: Jul 2019
Posts: 6,931
Trust me here and per 40 lbs of meat -

1 lb non-iodized salt
1/4 lb coarse black pepper
1 and a smidgen tablespoon red pepper
2 teaspoons of salt peter or adequate amount of mono-cure
4 or 5 chopped garlic cloves

If going to be freezing it all, you won't need the mono-cure. Yes, that's all it takes.

Re: Wild Hog Sausage Recipe [Re: Sparta] #8332001 07/26/21 07:06 PM
Joined: May 2010
Posts: 1,879
1
1955 Online Content
Pro Tracker
Online Content
Pro Tracker
1
Joined: May 2010
Posts: 1,879
up

Re: Wild Hog Sausage Recipe [Re: Hudbone] #8332013 07/26/21 07:14 PM
Joined: Nov 2016
Posts: 554
S
Sparta Online Content OP
Tracker
OP Online Content
Tracker
S
Joined: Nov 2016
Posts: 554
Originally Posted by Hudbone
Trust me here and per 40 lbs of meat -

1 lb non-iodized salt
1/4 lb coarse black pepper
1 and a smidgen tablespoon red pepper
2 teaspoons of salt peter or adequate amount of mono-cure
4 or 5 chopped garlic cloves

If going to be freezing it all, you won't need the mono-cure. Yes, that's all it takes.


Thanks Hud! I'm planning on attempting a few different recipes in 5lb batches. I'll add this one to the list and let you know how it comes out. It's prob going to be a week or two before I can get to it.

Re: Wild Hog Sausage Recipe [Re: Sparta] #8332027 07/26/21 07:33 PM
Joined: Jul 2018
Posts: 775
T
Thisisbeer Offline
Tracker
Offline
Tracker
T
Joined: Jul 2018
Posts: 775
I'll do a 5-pound recipe since you wanted to experiment. I'll add some pork belly if the hog was pretty lean. I call the Chili Relleno sausage.

3 tbsp kosher salt
.5 teaspoon cure salt
2 tablespoons cumin
1 tablespoon paprika
1 teaspoon marjoram
1/2 teaspoon mace
1 tablespoon oregano

If the meat is not already ground, mix all the seasoning into the cubed meat and then grind. Otherwise, mix in the seasoning before adding the below ingredients.

3 ounces of poblanos diced, cooked down, and chilled.
10 ounces of cubed Colby Jack cheese.
work it in a little
Add a little bit of apple cider vinegar to get a good bind and finish mixing.

Stuff it and smoke it around 200°f to keep the cubed cheese from completely melting. People freaking love it.

Last edited by Thisisbeer; 07/26/21 07:33 PM.
Re: Wild Hog Sausage Recipe [Re: Thisisbeer] #8332035 07/26/21 07:39 PM
Joined: Nov 2016
Posts: 554
S
Sparta Online Content OP
Tracker
OP Online Content
Tracker
S
Joined: Nov 2016
Posts: 554
Originally Posted by Thisisbeer
I'll do a 5-pound recipe since you wanted to experiment. I'll add some pork belly if the hog was pretty lean. I call the Chili Relleno sausage.

3 tbsp kosher salt
.5 teaspoon cure salt
2 tablespoons cumin
1 tablespoon paprika
1 teaspoon marjoram
1/2 teaspoon mace
1 tablespoon oregano

If the meat is not already ground, mix all the seasoning into the cubed meat and then grind. Otherwise, mix in the seasoning before adding the below ingredients.

3 ounces of poblanos diced, cooked down, and chilled.
10 ounces of cubed Colby Jack cheese.
work it in a little
Add a little bit of apple cider vinegar to get a good bind and finish mixing.

Stuff it and smoke it around 200°f to keep the cubed cheese from completely melting. People freaking love it.


Much appreciated!

Re: Wild Hog Sausage Recipe [Re: Sparta] #8332048 07/26/21 07:52 PM
Joined: Feb 2018
Posts: 57
N
NRAman Offline
Outdoorsman
Offline
Outdoorsman
N
Joined: Feb 2018
Posts: 57
Wild Hog Breakfast Sausage

10 lbs Wild Hog meat
10 lbs Pork Shoulder/Butt
2 lbs Pork Fat (omit if hog meat had fat)

½ cup plus 1 TBS Kosher Salt
4 TBS ground Sage
1 TBS fresh chopped Sage
2 TBS ground Nutmeg
3 TBS coarse ground Black Pepper
2 TBS dry Thyme leaves
2 TBS crushed Garlic
1 cup chopped fresh Parsley
3 TBS chopped fresh Basil
1 cup finely chopped fresh Sweet Onion
2 TBS Red Pepper Flakes
2 TBS ground Ginger
2 cups ice Water

Mix spices in the water and pour over ground meat while mixing. Mix well.
Freeze as bulk sausage or stuff into sheep casings.


MikeA
NRA Life Member
University Of Dallas Dad
Re: Wild Hog Sausage Recipe [Re: NRAman] #8332065 07/26/21 08:08 PM
Joined: Nov 2016
Posts: 554
S
Sparta Online Content OP
Tracker
OP Online Content
Tracker
S
Joined: Nov 2016
Posts: 554
Originally Posted by NRAman
Wild Hog Breakfast Sausage

10 lbs Wild Hog meat
10 lbs Pork Shoulder/Butt
2 lbs Pork Fat (omit if hog meat had fat)

½ cup plus 1 TBS Kosher Salt
4 TBS ground Sage
1 TBS fresh chopped Sage
2 TBS ground Nutmeg
3 TBS coarse ground Black Pepper
2 TBS dry Thyme leaves
2 TBS crushed Garlic
1 cup chopped fresh Parsley
3 TBS chopped fresh Basil
1 cup finely chopped fresh Sweet Onion
2 TBS Red Pepper Flakes
2 TBS ground Ginger
2 cups ice Water

Mix spices in the water and pour over ground meat while mixing. Mix well.
Freeze as bulk sausage or stuff into sheep casings.


Sounds fantastic!

Re: Wild Hog Sausage Recipe [Re: NRAman] #8332133 07/26/21 09:05 PM
Joined: Nov 2009
Posts: 87,675
bill oxner Offline
THF Celebrity
Offline
THF Celebrity
Joined: Nov 2009
Posts: 87,675
Originally Posted by NRAman
Wild Hog Breakfast Sausage

10 lbs Wild Hog meat
10 lbs Pork Shoulder/Butt
2 lbs Pork Fat (omit if hog meat had fat)

½ cup plus 1 TBS Kosher Salt
4 TBS ground Sage
1 TBS fresh chopped Sage
2 TBS ground Nutmeg
3 TBS coarse ground Black Pepper
2 TBS dry Thyme leaves
2 TBS crushed Garlic
1 cup chopped fresh Parsley
3 TBS chopped fresh Basil
1 cup finely chopped fresh Sweet Onion
2 TBS Red Pepper Flakes
2 TBS ground Ginger
2 cups ice Water

Mix spices in the water and pour over ground meat while mixing. Mix well.
Freeze as bulk sausage or stuff into sheep casings.


Sage is generally the key ingredient.

Previous Thread
Index
Next Thread

© 2004-2021 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3