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Message
re: Making your own sausage.
Posted on 11/29/12 at 2:01 pm to Ole Geauxt
Posted on 11/29/12 at 2:01 pm to Ole Geauxt
quote:
goes in the chili grind pile
That alway gives my blade hell. Sinew gets stuck and does not cut. It also doesn't cook/smoke well.
0
Posted on 11/29/12 at 2:28 pm to Dolemite
60/40 venison to pork (like mine a little darker/richer than most.
Like Da Hammer said, it's important to get a big enough grinder...many sporting places sell underpowered pieces of crap.
Look up "used restaurant supply" and see what they may have. I got a German-made 1.25 hp all stainless steel grinder for $275. Weighs a ton. Will outlive me and probably my kids.
Like Da Hammer said, it's important to get a big enough grinder...many sporting places sell underpowered pieces of crap.
Look up "used restaurant supply" and see what they may have. I got a German-made 1.25 hp all stainless steel grinder for $275. Weighs a ton. Will outlive me and probably my kids.
Posted on 11/29/12 at 2:33 pm to CoastieGM
I agree with the large grinder being a must. We bought one from a butcher supply in NOLA and that damn things weighs about 90 lbs assembled but you could drop a damn steak right and never hear the motor change rpm.
For the sausage i have always used 50/50 deer to boston butt pork roast and always add some bacon ends to the mix. I like the green onion sausage seasonings that Rouses uses so we get the butcher to sell us what they use. Think it is $5 for the seasoning pack which is good for a 25 lb batch.
ETA: worst part of sausage making is rinsing the hog gut casing and checking for holes prior to stuffing.
For the sausage i have always used 50/50 deer to boston butt pork roast and always add some bacon ends to the mix. I like the green onion sausage seasonings that Rouses uses so we get the butcher to sell us what they use. Think it is $5 for the seasoning pack which is good for a 25 lb batch.
ETA: worst part of sausage making is rinsing the hog gut casing and checking for holes prior to stuffing.
This post was edited on 11/29/12 at 2:34 pm
Posted on 11/29/12 at 2:40 pm to bayoudude
quote:
worst part of sausage making is rinsing the hog gut casing and checking for holes prior to stuffing.
I soak them and then do a little inspection before they go on the tube.
Posted on 11/29/12 at 2:43 pm to Dolemite
Chef John Folse Green Onion Deer Sausage.
Venison Sausage
PREP TIME: 1 Hour
MAKES: 25 (6-inch) links
COMMENT:
I like a juicy game sausage, and for this reason, I always combine equal amounts of pork with the game meat. This sausage recipe incorporates the trinity of Louisiana flavors along with typical sausage spices to create a magnificent flavored sausage.
INGREDIENTS:
2 pounds ground venison
2 pounds ground pork
1/2 pound pure pork fat
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped red bell pepper
1/4 cup diced garlic
1/2 cup sliced green onions
1/4 cup chopped parsley
salt and black pepper to taste
1 tbsp ground sage
1 tbsp caraway seeds
15 feet pork sausage casing
METHOD:
In a large mixing bowl, combine meat, pork fat, onions, celery, bell pepper, garlic, green onions and parsley. Using your hands, mix all ingredients well until thoroughly incorporated. Season to taste using salt, pepper, sage and caraway seeds. Continue to blend seasonings into the meat mixture. Force meat through a meat grinder into the casing and tie off at six inch intervals. This sausage may be smoked, pan-fried or poached.
Venison Sausage
PREP TIME: 1 Hour
MAKES: 25 (6-inch) links
COMMENT:
I like a juicy game sausage, and for this reason, I always combine equal amounts of pork with the game meat. This sausage recipe incorporates the trinity of Louisiana flavors along with typical sausage spices to create a magnificent flavored sausage.
INGREDIENTS:
2 pounds ground venison
2 pounds ground pork
1/2 pound pure pork fat
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped red bell pepper
1/4 cup diced garlic
1/2 cup sliced green onions
1/4 cup chopped parsley
salt and black pepper to taste
1 tbsp ground sage
1 tbsp caraway seeds
15 feet pork sausage casing
METHOD:
In a large mixing bowl, combine meat, pork fat, onions, celery, bell pepper, garlic, green onions and parsley. Using your hands, mix all ingredients well until thoroughly incorporated. Season to taste using salt, pepper, sage and caraway seeds. Continue to blend seasonings into the meat mixture. Force meat through a meat grinder into the casing and tie off at six inch intervals. This sausage may be smoked, pan-fried or poached.
Posted on 12/4/12 at 11:20 am to Dolemite
bump
Posted on 12/4/12 at 12:20 pm to tigerdup07
quote:
then i realized that i much prefered pork sausage so i quit.
I love pork sausage, I like deer sausage.
Am looking into making my own pork though, so do enjoy the threads.
Do you all that make your own use some type of cure, and if so which one.
Posted on 12/4/12 at 12:25 pm to bayoudude
quote:
and checking for holes prior to stuffing.
I would always just run the meat in the casing and if there was a hole just pinch and make a shorter length sausage length at that spot. Never really slowed me down but I was making sausage in a large hopper...
Posted on 12/4/12 at 1:32 pm to tigerfoot
quote:
Do you all that make your own use some type of cure, and if so which one.
Yep.
Cures everything.
Posted on 12/4/12 at 3:18 pm to tenfoe
Just finish making about 30lbs of pork sausage. A local store sells the season. One pack treats 25Lbs of meat and cost $2.99. Good cajun season. I also add green onions.
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