| sausage making 0:)
Posted: 9/20/2006 10:46:54 AM | Just wanted to know if anyone out there makes there own sausage from scratch like myself?
And, if so -Does anyone know of any excellent recipes for Deer Sausage that they have enjoyed. I am looking for grinding techniques, mixing, mixes, spices/herbs, % pork fat etc....
The grinder will be up and running soon... :)
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| sausage making 0:)
Posted: 9/20/2006 11:34:01 AM |
Just wanted to know if anyone out there makes there own sausage from scratch like myself?
Grinder and sausage stuffer attachments are great inventions ... finally got the butcher in Ontario to carry casings, now I have to find them here. Have 3 pages of instructions and recipes for different types of sausage ... am heading to Vernon/Salmon Arm late next week - can drop off a copy if you want.
And, if so -Does anyone know of any excellent recipes for Deer Sausage that they have enjoyed. I am looking for grinding techniques, mixing, mixes, spices/herbs, % pork fat etc.
here are some recipes from friends in the Southern States that are on a smoker/bbq group I'm part of ... hope they help.
Venison Sausage
Mix ground venison with ground pork fat at 2:1 ratio. Sprinkle Morton’s Sausage and Poultry Seasoning over meat and knead into the meat with fingers until seasoned at a rate of 1 pkg. seasoning to 12 lbs. of meat.
Venison Sausage
courtesy Suzy
3 lbs. ground venison or beef or combination
1 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. mustard seed
1/2 tsp. mustard powder
1 cup water
3 tbsp. Morton's quick-curing salt
Mix ingredients well. Divide in 2 parts. Roll in foil and boil in water for 1 hour. Pick holes on bottom of foil for draining. Return to refrigerator for 24 hours before cutting.
Venison Sausage
courtesy Fast Eddie
1 lb. ground venison
1/2 lb. ground beef
1/2 lb. ground pork
1 tsp. course ground pepper
scant tbsp. liquid smoke
1 cup water
2 tbsp. quick curing salt
1/2 tsp. garlic powder
1/2 tsp. marjoram
1 tbsp. mustard seed
Mix together all ingredients and refrigerate for 24 hours (covered). Form in 2 rolls and wrap tightly in foil. Back on rack in pan for 1 hour at 350°F. Cool in foil until able to handle. Remove from foil and re-wrap. Refrigerate.
Smoked Venison Summer Sausage
courtesy Sweet Pea
8 lbs. lean elk meat or venison
2 lbs. fat pork trimmings
Mixture
1 tbsp. cracked black pepper
10 tsp. household salt
3 tbsp. sugar
1/2 tsp. salt peter
1 tbsp. + 1 tsp. coriander
1 tsp. ground ginger
1 tbsp. ground mustard
1 tbsp. garlic powder
2 cups rose wine
This recipe is calculated for 10 lbs. of sausage.
Chill meat (38°F is perfect). Grind through a 3/16” 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” beef middles. These are usually available from a butcher. Can also use 3” x 28” fibrous casings. Make the sausages about 1’ 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°F with a heavy smudge for 6-8 hours or until an internal temperature of 145°F 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°F is reached. Hang at room temperature in a draft free area for 2 days.
Summer Sausage
courtesy Butch
2 lbs. meat (moose, elk, deer, caribou)
2 tbsp. tender quick salt
1 tbsp. liquid smoke
1 tbsp. mustard seed
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/4 tsp. onion powder OR onion salt
1 tsp. garlic powder
1 cup water
Mix all ingredients. Roll into 2-3 rolls and refrigerate a minimum 24 hours. Ensure you have a pan on the bottom shelf to catch the fluids that will drain out. Place the rolls on the rack in an oven heated to 350°F for approximately 1 hour. You can also wrap the rolls in aluminum foil. Punch holes in the foil to allow the fluids to escape (the foil will make softer casings). It can't get better than this!! Butch
Deer Sausage
Courtesy Mark M
2 lbs. ground venison
1 lb. sausage
1 tsp. salt
1 tsp. pepper
1 tsp. thyme
2 cloves garlic, adjust to taste
1/3 cup fine bread crumbs
1 egg beaten
Combine all ingredients, make into patties and fry!
Venison Pepperoni
courtesy Paul E
Pepperoni Sausage Mixture
5 lb. venison or beef
1 lb. pork fat
3 tbsp. pickling salt
Pepperoni Seasoning Mixture
3/4 cup dry powdered milk (mix in enough water to make paste)
2 tbsp. sugar
1 tbsp. cracked black pepper
1 tbsp. black pepper, fine ground
3 tbsp. chili powder
1 tsp. powdered thyme
1 rounded tsp. crushed oregano leaf
1 tsp. whole anise seeds
1 tsp. ground cumin
Mix all seasonings together.
Grind venison or beef and pork fat together. Add pickling salt; mix well. Add the pepperoni seasoning mixture, kneading well. Stuff pepperoni mixture into the casings & refrigerate overnight. Hang in smoker for approximately 6 hours... It is vital that pepperoni reach an Internal 152°F. If it hasn't reached this temperature, finish off in conventional oven (at lowest possible setting) after smoking long enough to get desired taste. Makes about 6 lbs. pepperoni sausage.
Moyer's Venison Sausage
(Pennsylvania Dutch Style)
3 1/2 lbs. venison, defatted and ground
1 1/2 lbs smoked bacon, ground (can be ends/pieces or fresh ground pork)
1/2 cup brown sugar
2 tsp. salt (add more salt if fresh pork used)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. coriander
2 tsp. black pepper
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. savory
1/8 tsp. cumin
to taste - hot sauce
Mix all together well. Shape into patties to fry. May be frozen.
Deer Summer Sausage
courtesy Rex
1 lb. deer
1/2 lb. pork fat
1/2 lb. beef fat
2 tsp. cure
2 tsp. black pepper
2 tsp. brown sugar
1 tsp. whole pepper corns
1 tsp. mustard seed
Grind meat add spices. Sit for 2 days in refrigerator. Smoke on grill, cool smoke. Hang. Eat.
Enjoy - Rex
A Sauce to me better than mustard:
1 cup Mayonnaise
3 tbs. Balsamic Vinegar
2 tbs. fresh lemon juice
1 tbs. Worcestershire
2 tbs. olive oil
1.5 tsp. garlic powder
1/4 tsp. pepper | |
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| sausage making 0:)
Posted: 9/20/2006 11:24:22 PM | there is a sausage maker just on the other side of Winfield that has all the casings you need......approximately a mile before Oyama......go there......also ask them if you can have some sausage spice.......tomato basil......so much there......on the left hand side of the highway......near the end of Wood Lake....taste what they have there too.....good stuff.
I make a 100 pound batch.......put my mix in + solution......overnight....and then I am ready in 24 hours to get things happening.....:)) As for the recipes about thanks......tried many close recipes........nice...:))
South of Oyama.....:))
Enjoy...
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| sausage making 0:)
Posted: 9/21/2006 12:01:53 AM | Since you both seem to know a lot...
Would either of you be willing to share a great recipe for Italian Sausage and/or Bratwurst? As well as any tips? | |
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| sausage making 0:)
Posted: 9/21/2006 2:10:40 AM |
there is a sausage maker just on the other side of Winfield that has all the casings you need......approximately a mile before Oyama.
thanks - saw the sign on my way back from Vernon a couple of weeks ago ... will stop in this weekend.
Would either of you be willing to share a great recipe for Italian Sausage and/or Bratwurst? As well as any tips?
here ya go ... tips and recipes
Deli Sausages – Procedures and Guidelines
Ingredients: The easiest way to prepare sausages is to buy ground meat from your butcher, or you can buy less expensive, less tender cuts of meat and, using a meat grinder, grind your own. Ideally, sausages should contain a certain percentage of fat: 1/2 to 1/3 fat for beef, 1/3 fat for pork. You may vary these amounts to suit your taste but, bear in mind that the fat contributes to the flavour, texture and juiciness of the sausage. If you grind your own meat, separate the fat from the lean of your meat and grind separately, then mix fat and lean in the proportions you prefer.
Seasonings: The seasonings suggested in the following recipes are guidelines only. Personal preference will decide whether to decrease or increase the amount recommended. Note: Commercial sausages and hams are prepared using saltpeter, a chemical that produces the rosy colour of these cured meat products. It is used purely for aesthetics in home-cured or prepared meats – without it the meat would be the brown colour like roast beef. If you wish to use saltpeter in any recipe, it can usually be purchased at a drugstore. Saltpeter does NOT add flavour, it only changes the colour of the finished product.
Casings: Natural casings are the intestines of sheep or hog and are preserved by salting. They must be soaked in water to remove excess salt and left in clean, cold water to prevent drying and to retain the elasticity of the casings so they do not split or break during stuffing. Muslin, or several layers of cheesecloth can also be used to shape and hold the meat mixture during cooking. You can also prepare any sausage without casings, simply shape into patties or cylindrical shapes and fry as usual.
Equipment: No special equipment is required to prepare sausages without casings using ground meat from your butcher. If you prefer to grind your own meat and to stuff into casings, a meat grinder and sausage stuffing nozzle are required. You can also use a funnel and the handle of a wooden spoon in place of sausage stuffing nozzle.
Preparation: In preparing sausages, be sure that all equipment, work areas and hands are extremely clean. Work efficiently and quickly so that the meat mixture or sausages are not at room temperature too long. Mix meat and seasonings with your hands to ensure that spices are well distributed. Assemble meat grinder for stuffing sausages without blade, or follow the manufacturers’ instructions for your equipment. Find end of casing and unravel several feet, open end of casing and slip over nozzle of sausage stuffer; using fingers, gather several yards of casing onto the nozzle, leaving about 6” overhanging the nozzle exit and tie off with thin string or twist. Fill meat grinder with seasoned meat mixture and press down with one hand while turning handle of machine with other, pausing occasionally to guide the forming sausage. Keep adding meat until casing is filled to desired length (usually 4-6”), then twist casing or tie off link with thing string; continue filling casings and tying off until all mixture is used. Refrigerate sausages immediately until ready to use, or wrap in moisture and vapour proof papers in amounts for family meals and freeze.
Cooking: It is advisable to precook sausages, pricking occasionally, to release excess fat. They may also be cooked in a 350°F oven. You can boil sausages first and then fry to brown and crisp. Pork sausages should be cooked until an internal temperature of 170°F has been reached – use a meat thermometer to check temperature. You can also smoke sausages using wood flavouring of your choice.
NOTE: I always fry a small (2-3” diameter) patty to test seasonings before stuffing casings.
Louisiana Sausage
2 lbs. ground pork
1/4 lb. ground pork fat
1/2 cup chopped parsley
2 onions, chopped
1/2 clove garlic, crushed and finely chopped, or to taste
1/2 tsp. marjoram
1/8 tsp. ground allspice
3-4 tsp. salt
1/2 tsp. freshly ground black pepper, or to taste
1 tsp. granulated sugar
1-1/2 tsp. caraway seed
8 ft. casings, approximate
Place all ingredients (except casings) in large bowl; mix well to distribute seasonings. Stuff sausage mixture into casings, tying off at 4-5” intervals or roll into sausage shapes or patties. Fry in a little butter or oil until well browned and cooked through.
Note: Used cooked sausages in jambalaya or rice dishes.
Polish Sausage
1 lb. ground pork
1 lb. ground beef
1 lb. ground veal
1-1/2 cups chopped suet
1 tsp. granulated sugar
3-4 tsp. salt
1/2 clove garlic, crushed and finely chopped, or to taste
1/2 tsp. freshly ground pepper, or to taste
1/2 tsp. marjoram
1-1/2 tsp. caraway seed
1/8 tsp. ground allspice
12 ft. casings, approximate
Place all ingredients (except casings) in large bowl; mix well to distribute seasonings. Stuff sausage mixture into casings, tying off at 12-15” intervals. Tie the two casing ends of each sausage together to form sausage ring. Barbecue or bake at 350°F for 40-60 minutes or until cooked through.
Note: Makes approximately 3 1 lb. sausage rings.
German Bratwurst
1-1/2 lb. lean pork butt, cubed
1 lb. veal, cubed
1/2 lb. pork fat, cubed
1/4 tsp. ground allspice
1/2 tsp. crushed caraway seeds
1/2 tsp. dried marjoram
1 tsp. freshly ground white pepper
1 tsp. salt
3 ft. small hog casings (1-1/2” diameter)
Prepare casings by soaking in cold water to remove salt; cover with cold water until ready to use. Grind pork, veal, and pork fat separately using fine blade of grinder. Mix ground meats together and grind again. In large bowl, place ground meat mixture; add remaining ingredients and mix thoroughly. Stuff mixture into casings and twist off into 4-5” links. To cook, grill over charcoal until done or pan fry (grilled recipe follows).
Note: Sausages can be refrigerated for up to 2 days.
Grilled Bratwurst
6 bratwurst links
1 can (20 oz.) beer
1 medium onion, chopped
6 whole peppercorns
4 whole cloves
6 hard rolls
Place bratwursts, beer, onion, peppercorns and cloves in a 3 quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2-5” from charcoal about 10 minutes, or on medium-high gas grill until browned. Sprinkle with water to form a crisp skin. Serve on hard rolls with Dusseldorf style mustard.
Bratwurst
2-1/2 lb. medium ground veal
2-1/2 lb. medium ground pork butt
1 tbsp. salt
3 tsp. white pepper
2 tsp. mace
1 cup water
1 cup milk-soaked breadcrumbs
6’ casings, approximate
In large bowl, combine all ingredients and mix well. Stuff casings, tying off at 3-4” links. Can be fried in butter or dipped in milk and broiled or barbecued.
European Sausage
2-1/2 lbs. ground meat – pork, veal, and beef
1 cup finely chopped beef suet
2 cloves garlic, crushed and finely chopped
1 tsp. cayenne pepper
1/2 tsp. ground cumin
1 tbsp. paprika
2-1/2 tsp. salt
1 tsp. oregano
1/2 tsp. freshly ground black pepper, or to taste
1/4 cup water
10 ft. casings, approximate
Place all ingredients (except casings) in large bowl; mix well to distribute seasonings. Stuff sausage mixture into casings, tying off at 4-5” intervals. Refrigerate until ready to cook. Sauté in frying pan until lightly browned; pour off excess fat, add a little red wine to pan and simmer until cooked.
Note: These sausages are good barbecued alone or as part of a mixed grill dinner.
Swedish Potato Sausage
1 lb. ground beef
1 lb. ground pork
1/2 lb. potatoes, peeled and coarsely grated
3/4 cup minced onion
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
3 tbsp. + 1 tsp. salt
20 cups water
1/4 cup butter
12’ casings, approximate
Place beef, pork, potatoes, onion, spices and 1 tsp. salt in large bowl; mix well to distribute seasonings. Stuff sausage mixture into casings, tying off at 7” intervals. In large bowl, mix 8 cups water with 2 tbsp. salt and immerse sausages in brine. Refrigerate until ready to cook BUT no longer than 24 hours. In large saucepan, bring remaining 12 cups of water and remaining 1 tbsp. salt to a boil; drain sausages and add to boiling water. Bring water to a boil again, then reduce heat and simmer 30 minutes; drain. Sausages can now be refrigerated for 24 hours until final frying. In large skillet, heat butter; cook sausage until golden brown and heated through.
Note: If casings are not used, form sausage mixture into patties and sauté in butter until cooked – 7 minutes per side.
Auslander Sausage
5 lbs. ground pork
5 tsp. salt
1-2 tbsp. paprika
1 tsp. freshly ground pepper
5 cloves garlic, crushed and finely chopped, or to taste
20’ casings, approximate
Place all ingredients (except casings) in large bowl; mix well to distribute seasonings. Stuff sausage mixture into casings forming one long coiling sausage, or tie off at 6” intervals. Sausage may be baked whole at 350°F for 1 hour, or fried in a little butter or oil until browned and cooked through.
Note: Serve hot or slice leftovers to use on pizza.
English Breakfast Sausage
2 lbs. ground pork, good mixture of fat and lean
1 cup fine dry breadcrumbs
grated peel of 1 lemon
1/2 tsp. freshly ground white pepper
1/4 tsp. ground nutmeg
1/4 tsp. thyme leaves
2-3 tsp. salt
1/4 tsp. ground ginger
3/4 tsp. powdered sage
1/8 tsp. ground allspice
1/2 cup ice water
8’ casings, approximate
Note: Have butcher grind meat 2-3 times or place meat (1 lb. at a time) in food processor and process until consistency of peanut butter.
Place all ingredients (except casings) in large bowl; mix well to distribute seasonings. Stuff sausage mixture into casings, tying off at 3-4” intervals or form into patties or sausage shapes and, if desired, roll in cracker or additional breadcrumbs. Fry until browned on all sides and cooked through. | |
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| sausage making 0:)
Posted: 9/21/2006 2:26:42 AM | dad will be rolling over if I don't pay homage to my English heritage ... here are a few recipes for bangers
Bangers - General Instructions
1. Rinse casings in cold water to soften and remove salt. Once soft, attach one end to funnel and run cold water though casing for final rinse.
2. Process ingredients in food processor until mixture is smooth. You can make a coarser mixture by processing less, but be careful not to leave large lumps.
3. Place a large plain nozzle onto a piping bag and spoon in sausage mixture, or use sausage nozzle and grinder. Tie a knot in one end of casing, ease the other end over nozzle and gently fill casing.
4. Do not pack mixture otherwise it will split. Make sausages approximately 4-5” long or whatever size you wish. Carefully twist the full skin when you want to end the sausage and only cut the skin after every 3rd banger; tie knot in end of casing to close.
5. Bake at 325°F until thoroughly cooked or fry until brown and cooked through.
Pork & Herb Bangers
1 lb. pork belly
3 onions, chopped
6 tbsp. fresh parsley
6 tbsp. fresh sage
6 tbsp. fresh thyme
3 eggs
Lamb & Mint Bangers
1 lb. lamb, cut into small pieces
4 oz. breadcrumbs
1 tbsp. freshly ground pepper, or to taste
1 tsp. salt, or to taste
1 onion, chopped
2 tbsp. fresh mint
1 egg
Beef & Mustard Bangers
12 oz. ground beef
4 oz. pork fat
4 oz. breadcrumbs
1 onion, chopped
1 glove garlic
2 tbsp. mustard
1 tbsp. horseradish
1 tbsp. freshly ground pepper, or to taste
1 tsp. salt, or to taste
Spicy Lentil Bangers
10 oz. yellow lentils, cooked
1 clove garlic
1 onion, chopped
2 tsp. nutmeg
4 oz. breadcrumbs
1 tbsp. freshly ground pepper, or to taste
1 tbsp. ground coriander
2 red chili peppers
2 oz. vegetable fat, chopped
1 tsp. salt, or to taste
1 egg | |
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| sausage making 0:)
Posted: 10/3/2006 4:30:28 PM | that beef and mustard one...looks great....will check it out....:))
so did you get your casings?
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| sausage making 0:)
Posted: 10/3/2006 5:14:47 PM | that beef and mustard one...looks great....will check it out
the beef and mustard bangers are awesome ... I use Keen's dry mustard and mix with a little milk
so did you get your casings?
not yet ... been merchandising the new store in Westbank the last couple of weeks but am heading to Vernon Friday or Monday to check stores there - will pick them up on my way home | |
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| sausage making 0:)
Posted: 1/1/2007 11:39:01 AM | Ground up some nice fresh farm chickens the other day from my kids......and made some nice burgers out of them...une natural....excellent...:))
hope you found your casings...
Bryan 0:)
Happy New Year!
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| sausage making 0:)
Posted: 6/3/2009 12:35:13 PM | I was reading the Vension Sausage Making and I thought this page also had some great recipes too! Thinking I will make some soon.
http://forums.plentyoffish.com/datingPosts6375288.aspx
http://forums.plentyoffish.com/datingPosts11199092.aspx
This one is quick a simple version and of course I vary on the spices, depending on the mode I am in.
Beef Sausage
5 Lbs Ground Beef
¼ Cup Quick Curing Salt
2 Tbsp. Black Pepper
8 Tsp. Liquid Hickory Smoke
2 Tsp. Mustard Seed
½ Tsp. Garlic Powder
1. Mix meat, curing salt, pepper, liquid smoke, mustard seed and garlic powder.
2. Cover meat mixture and chill 24 hours.
3. Knead after 8 hours.
4. After the 24 hours, divide meat mixture into 4 parts.
5. Shape into 8 inch logs.
6. Place logs bottom oven rack.
7. Place cookie sheet on bottom to catch drippings.
8. Bake 8 hours at 150°F. | |
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| sausage making 0:)
Posted: 6/3/2009 8:57:52 PM | the guy that owns the deli here that sells my spaghetti sauce also makes his own sausages...i was pickin his brain one day for hints...i too have a sausage stuffer/grinder...he told me a few secrets...well i guess they aint all that secret...about how to get nice moist sausages...about 35% fat...you also should use filler...and water...but he said one ingredient that was key to the sausage retaining moisture was modified corn starch...not sure of the chemistry involved there but i tried his suggestions and it worked...
as far as casings go...i have been trying my damndest to find synthetic casings...but to no avail...i really hafta blot out just exactly where natural casings come from in order to enjoy sausage | |
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| sausage making 0:)
Posted: 7/25/2009 7:07:36 PM | | Whre are y'all finding casings? I'm ready to give up and see if I can mail order some. | |
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| sausage making 0:)
Posted: 7/25/2009 7:35:40 PM | | When I was in Ontario, a couple of the local grocery stores carried them. You could try a butcher shop or a deli that makes their own sausages if there are any in your area - butchers are great about ordering a bit extra if you ask. | |
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