Sausage Suasage Sausage !

[bigworm]

<div class='quotetop'>QUOTE (ltdann @ Jan 29 2009, 01:10 PM) <{POST_SNAPBACK}></div>

The smoked ones are using smoked collagen casings? Never tried those. Looks great!

I buy my stuff from:

http://www.sausagemaker.com/index.asp?Page...amp;Category=26[/b]

Yes they are.

 

[Huntr Pat]

Tractor supply in Gilroy sells collagen casing from LEM products if you're in that area.

Wtg good stuff Big worm!

 

[SDHNTR]

very nice, what do you use for casings? I've tried collagen and it work well for smoking but you can't cook with it because it splits open and your sausage dries out. Nobody likes a dry sausage!

 

[bigworm]

The smoked looking sausages are collagen. All the other casings are natural. They are easy to work with. Forgiving as long as you do not over stuff too bad. The nice part is you do not notice the casing when you eat the sausage. Collagen can be tough like paper. If you are going to smoke then bbq, the collagen are durable. We will smoke the natural casings as well, just have to be more careful.

 

[weekender21]

I like the natural casings. I like making sausage too but mine never looks that pretty!!!

 

[MJB]

Here are a few homemade sausages that are good, but you might want to tweak a little for personal tastes. I've tried the premixed ones, so far not as good IMO.
It also helps to buy in bulk but not too big dry spices will loose their flavor if not used soon. I'll grind the meat and freeze it, then when I have the time and enough meat saved up like 50-100lbs. game on.

(This one is from a JHOer, I do not remember who it was)
Chorizo
2lbs ground pork
1/4 tsp ground cloves
1/4 tsp pepper
1 tsp salt
1/8 tsp cumin
2 tsps crushed oregano
1/2 head garlic, minced
1 small pkg ground New Mexico Chili
1 small pkg ground California Chili
1/3 cup red wine vinegar
1/3 cup dry sherry or port



Two different units for ease of measurement.
SPANISH SAUSAGE
Ground pork 35.0 lbs 35.0 lbs
Salt 1.1 cups 1.1 cups
Cayenne pepper 1.5 TABLEspoons 0.1 cups
Nutmeg 1.0 TABLEspoons 1.0 TABLEspoons
Ground ginger 1.0 TABLEspoons 1.0 TABLEspoons
Ground black pepper 0.5 cups 0.5 cups
Crushed garlic cloves 35.0 cloves 35.0 cloves
Raisins (dark & white) 14.0 cups 14.0 cups
Sugar 0.2 cups 0.2 cups
Smoked sweet paprika 0.3 cups 0.3 cups

ITALIAN SAUSAGE
Ground pork 35.0 lbs
Salt 0.9 cups
Ground black pepper 0.4 cups
Fennel seeds 1.1 cups
Chopped parsley 1.3 cups
NB: For variation, add 0.5-1.0 tsp red pepper flakes and 1 clove garlic to each 1 lb. of mix.

BREAKFAST SAUSAGE
Ground pork 53.0 lbs 53.0 lbs
Salt 26.5 TABLEspoons 1.7 cups
Powdered sage 31.8 TEAspoons 10.6 TABLEspoons
Summer savory 21.2 TEAspoons 7.1 TABLEspoons
Nutmeg 8.8 TEAspoons 2.9 TABLEspoons
Marjoram 35.3 TEAspoons 11.8 TABLEspoons
Ground black pepper 17.7 TEAspoons 5.9 TABLEspoons

AlSATIAN XMAS
Ground pork 20.0 lbs 20.0 lbs
Salt 10.0 TABLEspoons 0.6 cups
Ground ginger 1.3 TEAspoons 0.4 TABLEspoons
Sugar 5.0 TEAspoons 1.7 TABLEspoons
Cinnamon 2.5 TEAspoons 0.8 TABLEspoons
Ground cloves 2.5 TEAspoons 0.8 TABLEspoons
Ground black pepper 5.0 tsp 1.7 TABLEspoons
Nutmeg 0.8 TEAspoons 0.8 TEAspoons

LINGUICA
Ground pork, coarse-ground 20.0 lbs 20.0 lbs
Salt (Diamond Crystal) 10.0 TABLEspoons 0.6 cups
Paprika 23.2 TABLEspoons 1.5 cups
Sherry, dark, dry 40.0 ounces 5.0 cups

CHAURICE
Ground pork 20.0 lbs 20.0 lbs
Salt 10.0 TABLEspoons 0.6 cups
Diced onions 106.0 TABLEspoons 6.6 cups
Cayenne 5.0 TABLEspoons 0.3 cups
Cinnamon 2.5 TEAspoons 0.8 TABLEspoons
Ground cloves 2.5 TEAspoons 0.8 TABLEspoons
Crushed garlic cloves 30.0 cloves 30.0 cloves
Thyme 6.6 TEAspoons 2.2 TABLEspoons
Parsley 16.6 TABLEspoons 1.0 cups
Bay leaves, crushed 60.0 leaves 60.0 leaves

HUNGARIAN RAISIN SAUSAGE
Ground pork 10.0 lbs 10.0 lbs
Salt (Diamond Crystal) 5.0 TABLEspoons 0.3 cups
Imported Hungarian Paprika 5.0 TABLEspoons 0.3 cups
Fresh garlic cloves, crushed 5.0 cloves 5.0 cloves
Boiled garlic cloves, mashed 5.0 cloves 5.0 cloves
Ground Allspice 3.0 TABLEspoons 0.2 cups
Ground back pepper 1.5 TABLEspoons 0.1 cups
White raisins 2.0 cups 2.0 cups

ANDOUILLE
Ground pork 50.0 lbs 50.0 lbs
Salt 20.0 TABLEspoons 1.3 cups
Cayenne 1.25 TEAspoons 0.4 TABLEspoons
Sage 2.50 TEAspoons 0.8 TABLEspoons
Ground cloves 2.50 TEAspoons 0.8 TABLEspoons
Mace 2.50 TEAspoons 0.8 TABLEspoons
Ground Allspice 2.50 TEAspoons 0.8 TABLEspoons
Ground Bayleaf 2.5 TEAspoons 0.5 TABLEspoons
Ground back pepper 10.0 TABLEspoons 0.6 cups
Thyme 5.0 TABLEspoons 0.6 cups
Garlic 50.0 cloves 50.0 cloves

SPANISH CHORIZO
Diced pork 35.0 lbs 35.0 lbs
Salt 17.5 TABLEspoon 1.1 cups
Garlic 56.0 cloves 56.0 cloves
Ground nutmeg 14.0 TEAspoons 14.0 TEAspoons
Brown sugar 28.0 TABLEspoons 1.8 cups
Smoked paprika 28.0 TABLEspoons 1.8 cups
Aleppo Pepper 28.0 TABLEspoons 1.8 cups

1: Mix all the ingredients. Cover and refrigerate 24 hours. 2: Grind, cover, refrigerate 1-2 hours or longer. Stuff casings.
2. 15-20% fat, If boar mix higher % of fat and/or some domestic pig.

 

[hatchet1]

hey pat, looks like you have some room left in that freezer,whats going on

 

[Huntr Pat]

Every time someone visits my wife gives them a going away gift but they keep coming back. I gotta put a pad lock on it.

 

[hatchet1]

I HEAR YOU ON THAT BROTHER

 

[bigworm]

Remember to put the old stuff in the front. Rotating stock, that way when she gives it out, you have the fresh stuff still.

 

[Huntr Pat]

BW,
Can I just sen them to your place or hatchet or L2H. heck you guys get a pig a lest few times a month. I dont have any more room. That last pig I gave away half of it. And the half was made into sausages and filled the house freezer. The wife asked me what are you gonna do if you get another. I told I'd like to donate it to a feed the hungry beer drinkers program from our fishing & hunting club. Check out gaffsngun.com

 

[bigworm]

I'll give pigs away no problem, they will even be gutted. Sausage on the other hand ???

 

[Huntr Pat]

you got that right!