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Started By
Message
My first go at sausage making this past weekend
Posted on 6/19/25 at 3:07 pm
Posted on 6/19/25 at 3:07 pm
So I had a large amount of ground venison/pork in my freezer and after getting a sausage stuffer for a Father's Day gift decided to give it my first go at making smoked sausage.
I used a combination of recipes from Meat Church and Chuds BBQ for their jalapeno cheddar sausage, but before adding the cheddar I split the batch in half, and made some jalapeno cheddar and then some jalapeno pineapple sausage. The jalapeno cheddar is great, but I wish I'd have made it all jalapeno pineapple as that one came out pretty stellar.
I had 12lb of meat so I did...
1 1/3 cup Meat Church Holy Voodoo seasoning
12grams curing salt
6T black pepper
4T paprika
2T jalapeno powder
9 fresh diced jalpenos(deseeded 6 of them, made a test patty and was content with the heat)
2T mustard powder
40 grams granulated garlic
135 grams non fat milk powder
450 grams heavy cream
I broke it all down by grams/lb but can't find where I put it now.
I mixed it all really well, split it into ~6lb each, added 1lb of high temp cheddar to one, and 1.5 cans of pineapple(chunked and I diced it up some) to the other.
Cold smoked for ~6 hours until internal temp reached 150, ice bathed, and threw a few back on the grill to try.
Overall I enjoyed the process, and next up I plan to either try boudin or andouille.
I used a combination of recipes from Meat Church and Chuds BBQ for their jalapeno cheddar sausage, but before adding the cheddar I split the batch in half, and made some jalapeno cheddar and then some jalapeno pineapple sausage. The jalapeno cheddar is great, but I wish I'd have made it all jalapeno pineapple as that one came out pretty stellar.
I had 12lb of meat so I did...
1 1/3 cup Meat Church Holy Voodoo seasoning
12grams curing salt
6T black pepper
4T paprika
2T jalapeno powder
9 fresh diced jalpenos(deseeded 6 of them, made a test patty and was content with the heat)
2T mustard powder
40 grams granulated garlic
135 grams non fat milk powder
450 grams heavy cream
I broke it all down by grams/lb but can't find where I put it now.
I mixed it all really well, split it into ~6lb each, added 1lb of high temp cheddar to one, and 1.5 cans of pineapple(chunked and I diced it up some) to the other.
Cold smoked for ~6 hours until internal temp reached 150, ice bathed, and threw a few back on the grill to try.
Overall I enjoyed the process, and next up I plan to either try boudin or andouille.
This post was edited on 6/23/25 at 7:56 am
16
Posted on 6/19/25 at 4:02 pm to YOURADHERE
What was your venison to pork ratio? Did you use curing salt? Coarse grind or double grind?
Posted on 6/19/25 at 4:14 pm to YOURADHERE
Damn, that looks amazing.
Posted on 6/19/25 at 4:14 pm to YOURADHERE
Congratulations! Looks fantastic!
Posted on 6/19/25 at 4:27 pm to Royalfishing
50/50, yes to curing salt. It was course grind, eventually I'd like to get a bigger dedicated grinder as the grinder on my Kitchenaid is usable but not ideal.
Posted on 6/19/25 at 4:29 pm to YOURADHERE
Good job! It's nice to make your own sausage.
Posted on 6/19/25 at 4:39 pm to YOURADHERE
I have thought about making sausage. What did you use for the casing and how did it turn out?
This post was edited on 6/19/25 at 4:42 pm
Posted on 6/19/25 at 4:39 pm to YOURADHERE
Looks great. I would cook until 160 internal for deer meat.
Any idea why the recipe has heavy cream?
I don’t understand why all of these Texas guys are constantly using milk powder as a binder. I’ve never found that sausage needs it unless you’re making more of an emulsified blend.
Any idea why the recipe has heavy cream?
I don’t understand why all of these Texas guys are constantly using milk powder as a binder. I’ve never found that sausage needs it unless you’re making more of an emulsified blend.
Posted on 6/19/25 at 4:47 pm to YOURADHERE
dam son
Posted on 6/19/25 at 4:51 pm to Roscoe14
Used natural hog casings(32-35mm size I beleive) from Lem. Came out just fine and was easy to work with, only had 1 hole and 2 blowouts but the blowouts were my fault.
Posted on 6/19/25 at 5:03 pm to YOURADHERE
I love Lem for so many things but only thing I don’t like is there natural hog casings.
So want venison/pork ratio for you use?
I have a really good boudin recipe if you want it. Works really good with venison and hog/pork.
So want venison/pork ratio for you use?
I have a really good boudin recipe if you want it. Works really good with venison and hog/pork.
Posted on 6/19/25 at 5:16 pm to Royalfishing
Any recommendations for other brand casings to try?
Ratio was 50/50 pork/venison
Share the boudin recipe if you've got it, I'll definitely check it out!
Ratio was 50/50 pork/venison
Share the boudin recipe if you've got it, I'll definitely check it out!
Posted on 6/19/25 at 5:18 pm to YOURADHERE
The LEM big bite 3/4 is amazing. Eats up beef, venison, pork, hog and even cooked chicken bone and whole boiled fish carcasses for the dogs
Posted on 6/19/25 at 6:43 pm to YOURADHERE
Thanks much!!
Posted on 6/19/25 at 7:41 pm to YOURADHERE
I bought some good casings at Rouses. You have to ask the butcher shop
Posted on 6/20/25 at 6:49 am to YOURADHERE
Sold!
Posted on 6/20/25 at 7:13 am to SixthAndBarone
You can do it without a binder and it comes out fine if you mix well, but binder makes it more fool proof.
Posted on 6/20/25 at 8:17 am to YOURADHERE
Google search this
CHEF DONALD LINK'S BOUDIN, THE ACADIAN STAPLE
CHEF DONALD LINK'S BOUDIN, THE ACADIAN STAPLE
Posted on 6/20/25 at 10:08 am to Royalfishing
Looks great! We make sausage and boudin, boudin is much more work, since its cooked.
Posted on 6/20/25 at 11:02 am to YOURADHERE
I've been making my own sausage for several years now after finding many store bought stuff was inconsistent.
I have the basic LEM #10 hand grinder but do have a designated sausage stuffer that holds around 7 lbs. of meat at a time and that is a real time saver since I can operate it by myself with one hand cranking down the plunger and the other helping form the links. I don't twist them until I'm done stuffing the casings.
I always use natural casings I get on-line and it's enough to do around 80 lbs. of sausage in 3/4 round links.
The sausages I make are Andouille, Boudin, Green Onion, Italian and Hot.
There are tons of recipes on the net and it's just a matter of finding one that fits your flavor profile------make it, taste it, and then tweak it to your liking. It may take a time or two to hit the right ingredients, but well worth it.
I get the pork butts on sale most of the time for $.99 a lb. and I can make most of the above sausages for less than $2 a lb. since most of them are inexpensive to season.
Andouille and Boudin probably costs me the most to make. Andouille since I smoke it for several hours and Boudin since it is cooked quite a while to break down the meat and has rice, liver and a good bit of other fresh and powdered seasonings in it.
I have the basic LEM #10 hand grinder but do have a designated sausage stuffer that holds around 7 lbs. of meat at a time and that is a real time saver since I can operate it by myself with one hand cranking down the plunger and the other helping form the links. I don't twist them until I'm done stuffing the casings.
I always use natural casings I get on-line and it's enough to do around 80 lbs. of sausage in 3/4 round links.
The sausages I make are Andouille, Boudin, Green Onion, Italian and Hot.
There are tons of recipes on the net and it's just a matter of finding one that fits your flavor profile------make it, taste it, and then tweak it to your liking. It may take a time or two to hit the right ingredients, but well worth it.
I get the pork butts on sale most of the time for $.99 a lb. and I can make most of the above sausages for less than $2 a lb. since most of them are inexpensive to season.
Andouille and Boudin probably costs me the most to make. Andouille since I smoke it for several hours and Boudin since it is cooked quite a while to break down the meat and has rice, liver and a good bit of other fresh and powdered seasonings in it.
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