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?

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.

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!

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!

Sage is generally the key ingredient.