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Sausage
Apr 11, 2008 16:37:07 GMT -5
Post by tntsd on Apr 11, 2008 16:37:07 GMT -5
Post all your sausage recipes here...then you won't have to search the whole forum to find the one you want.
Polish Sausage
2 lb. Pork butt or shoulder 2 teaspoon salt Black pepper to taste 1 1/2 teaspoon sugar 1/2 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon garlic powder 1/4 teaspoon mustard seeds 1/2 teaspoon dried marjoram 1/3 c Plus 1 teaspoon ice-cold water Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a meat grinder with a coarse blade. Put pork in a large stainless or ceramic crock or bowl. Mix the dry spices in a small bowl. Using your hands, toss the meat while adding the spices a small amount at a time. When half the spices are in, add half the ice water. Mix keeping the meat as loose as possible. Add remaining spices & water as above. At this point you may fry a small patty of the meat to test for seasonings. Adjust if necessary. Refrigerate the sausage mix overnight Stuff the mix into about 5' of rinsed casings, tying off links at about 8" lengths.
You may grill, steam or fry the sausages as you prefer.
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Sausage
Apr 11, 2008 17:06:30 GMT -5
Post by tntsd on Apr 11, 2008 17:06:30 GMT -5
Venison Sausage
Ground venison Ground pork fat Morton's Sausage & Poultry Seasoning Pork casing
Mix ground venison with ground pork fat at 2-1 ratio. Sprinkle Morton's Sausage & Poultry Seasoning over meat and knead into the meat with fingers until seasoned at rate of 1 pkg. seasoning to 12 lbs of meat. Stuff into pork casings as links or as rope sausage.
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Sausage
Apr 11, 2008 17:10:24 GMT -5
Post by tntsd on Apr 11, 2008 17:10:24 GMT -5
Smoked Venison Summer Sausage 8 lbs. lean elk meat or venison 2 lbs. fat pork trimmings
Mixture 1 tablespoon cracked black pepper 10 teaspoons household salt 3 tablespoons sugar 1/2 teaspoon salt peter 1 tablespoon + 1 teaspoon coriander 1 teaspoon ground ginger 1 tablespoon ground mustard 1 tablespoon garlic powder 2 cups rose wine
This recipe is calculated for 10 lbs. of sausage. Chill meat (38 degrees is perfect). Then grind through a 3/16 in grinder plate. Place in a large plastic, wood, glass, or ceramic tub or crock. Mix all ingredients by hand to blend spices evenly and chill in cooler for 2-3 days. Stuff into 2 3/4 x 24 in. beef middles. These are usually available from a butcher. 3 x 28 in. fibrous casing may also be used. Make the sausages abut 1 foot long and then tie them off. Be sure they are not stuffed tightly. After stuffing, hang so they do not touch each other and dry at room temperature for 5 hours. Transfer the hanger to smoker or smokehouse and smoke at 120 degrees with a heavy smudge for 6-8 hours or until an internal temperature of 145 degrees is reached. Smoking longer (6-8 hours) will flavor the sausage more. When smoking is completed to your satisfaction, remove and shower with tap water until an internal temperature of 120 degrees is reached. Hang at room temperature in a draft free area for 2 days. Your house will smell as delicious as the old-time meat markets did and you will have a delicious auburn summer sausage.
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Sausage
Apr 12, 2008 22:08:07 GMT -5
Post by tntsd on Apr 12, 2008 22:08:07 GMT -5
Kielbasa 1-1/2 lbs, lean boneless pork 1/2 lb. boneless veal (optional) If you do not add the veal then add 1 lbs. Of pork 1 tsp. salt 1 tsp. pepper 2-3 cloves garlic, crushed 1 Tbsp. mustard seed 1/4 cup crushed ice Casing
Cut the meat into small chunks, then grind the meat with the seasonings and ice, mix this well. Stuff the meat mixture into the casing. Smoke in your outside smoker following the manufacturers directions, or you can place the sausage in a casserole, cover it with water. Bake at 350 degrees F until water is absorbed, about 1-1/2 to 2 hours. This only makes about 2 lbs.
When making sausage by hand, tie a knot about 3 inches from one end of a cleaned sausage casing and fix the open over the spout of a wide based funnel, easing most of the casing up onto the spout. Then spoon the mixture into the funnel and push it through into the casing with your fingers. Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly.
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