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For breakfast links, sheep
casings are small and ideal if a casing is desired. For smoked or
German-type sausage, small hog casings are perfect and available.
You have to experiment around a bit. The web pages on here contain
sources for casings if you can't find any locally. I buy mine at
Central Market in Fort Worth. For breakfast links, no casings are
needed at all. Casings come stored in salt and will last a long time
in the fridge.
Mixing
Besides deer or hog butchering,
this is the gross part. If you're making sausage with a group of
friends, they'll put you here hand-mixing the meat with the spices.
Low person on the pole, my friend!
But this is a very
important part of the process: without proper mixing, the sausage will
not be uniform in taste, texture or anything else. Spend the proper
time to mix the meat with the spices (with clean hands). I will usually
let the mixture set in the refrigerator overnight to let the seasonings
blend before stuffing into the casings. For a taste test, fry a patty
or two in a pan the next morning and remix if necessary.
Stuffing
Follow directions on
the casing package if available. If not, soak the casings in warm
water for 1-2 hours. For tying links, use cotton twine or twisted
casings (never nylon or anything artificial).
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17 lb. lean meat
3 lb. pork fat
1 quart cold water
3/4 cup + 2 tablespoons
salt
4 1/4 cups nonfat dried
milk
3 tablespoons sugar
2 tablespoons cure dissolved
in 1 lb. cold water
8 teaspoons ground coriander
seed
5 tablespoons ground white
pepper
Grind lean meat and pork
fat through a 1/2-inch plate, season, mix and regrind through a 1/8-inch
plate. Mix 6 minutes and stuff into fibrous or natural casings. Hang the
sausage in a 185 degrees Fahrenheit smokehouse until the internal temperature
reaches 152 degrees Fahrenheit. Remove sausage from smokehouse and immediately
place it in cold water until the internal sausage temperature is 90 to
100 degrees Fahrenheit. Hang the sausage at room temperature for about
1 hour before refrigeration.
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Venison Bratwurst
From Gail's Recipe Swap Archive
This is an excellent recipe for almost any game animal which you want to turn into sausage. I use 1/2 venison and 1/2 pork. I also have an old fashioned sausage stuffer, but this tastes just as good when made into patties.
Bratwurst Recipe - use ten
lbs. meat
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1
Pint whole milk
3
eggs, beaten
1
TBS pepper
4
TBS salt
1
TBS mace
1
TBS nutmeg
1-1/2 tsp ginger
1-1/2 tsp garlic juice
(or 2-4 cloves garlic smashed
and mixed w/ milk & eggs)
I mix all the wet ingredients
in one bowl, all the dry ingredients in another and begin slowly hand mixing
with meat. You'll freeze the hell out of your hands, but its worth it.
Everybody raves about these brats, and I've slowly become the game processing
center for the neighborhood.
(I also make regular sausage,
Italian sausage, summer sausage, and several other types... but this one
is my favorite.)
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Pork Chorizo
By Jim
2 pounds ground pork
2 teaspoons salt
4 tablespoons chili powder
1/4 teaspoon ground cloves
2 tablespoons paprika
2 cloves garlic, crushed
1 teaspoon dried oregano
3 1/2 tablespoons cider
vinegar
Mix ground pork, salt, chili
powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly.
Store in air-tight container in refrigerator for 4 days before using to
let spices blend together.
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Keilbasa
By Sara
1 pound ground pork
8 ounces lean ground beef
2 teaspoons minced garlic
1 teaspoon freshly ground
black pepper
1 tablespoon salt
1 tablespoon brown sugar
1/2 teaspoon ground allspice
1 teaspoon fresh marjoram
1/2 teaspoon liquid smoke
flavoring
12 sausage casings
In a large bowl, combine
pork, beef and garlic. In a separate bowl, stir together black pepper,
salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine
mixtures and knead with hands to combine.
Fill casings with meat mixture
and refrigerate overnight. Boil or grill before serving.
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My Basic Mild Smoked
Sausage
This is what I've been making this year. Six pounds of ground pork (available at Sam's or Costo) can be substituted for the 6 lb of meat or you can substitute ground beef for the venison. I often use those tubes of ground beef found at the grocery stores. To me and my fine team of samplers, it's just about right! It's not too spicy or hot; however, I will double the amounts of pepper for a hotter sausage. For "True Texans" who apparently have no taste buds left, you can add 1/3 cup of finely-chopped jalapeno peppers.
5 lb Ground Lean Venison
or Cheap Ground Beef (Tubes)
1 lb Ground Pork Fat or
Bacon (Optional)
3 tb Salt
1 tb Black pepper
1 ts Red or Cayenne pepper
1 ts White pepper
1 ts Thyme
1 ts Mustard seed
1 ts Paprika
1/2 ts Sage
1/4 ts Fennel
1/4 ts Marjoram
2 ts Garlic powder
Sausage casings
After mixing and sitting
covered in fridge overnight, fry a patty or two for taste. Stuff
into casings. Freeze, smoke, barbecue or grill.
Genuine Texas Hotlinks
By Jeff "Bigwheel" Wheeler
Bigwheel's Genuine Texas Hotlinks
6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme
Mix all the spices, cure, and garlic
into the beer and place in refrigerator
while you cut up the meat to fit in
the grinder. Pour the spiced water over
the meat and mix well. Run meat and
spice mixture through the fine plate and
mix again. Stuff into medium hog casings.
Smoke or slow grill till they are
done. Wrap in a piece of bread and
slap on the mustard heavy. Bob Wills
music and Lone Star Beer on the side.
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