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re: Anyone here make their own sausage?
Posted on 1/10/22 at 10:19 am to cforester821
Posted on 1/10/22 at 10:19 am to cforester821
i have dabbled. i want to get back into it.
i see you ar eusing synthetic casings. let me know how you like them. i still prefer naturally but much more pain to work with.
i see you ar eusing synthetic casings. let me know how you like them. i still prefer naturally but much more pain to work with.
1
Posted on 1/10/22 at 11:00 am to smoked hog
quote:
I have a week of hog hunting coming up in March and I plan on doing pretty much everything I kill in sausage.
You may have to buy a pork belly or two to add some fat content to the meat since it's been my experience that wild hogs are nowhere near as fat as domestic ones.
Posted on 1/10/22 at 4:04 pm to mylsuhat
Outstanding would love to know your process.
Posted on 1/11/22 at 6:42 am to Loup
I do the same.
My recipe:
50 lbs ground Boston butt
2 oz of cayenne pepper
1 cup minced garlic
1 cup table salt
1 cup diced green onions
Mix all ingredients well and stuff into casings or form patties/meatballs. Smoke at lowest temp setting for 6 hours with pecan wood. Good stuff but meat will not be cooked, you must cook before consumption.
My recipe:
50 lbs ground Boston butt
2 oz of cayenne pepper
1 cup minced garlic
1 cup table salt
1 cup diced green onions
Mix all ingredients well and stuff into casings or form patties/meatballs. Smoke at lowest temp setting for 6 hours with pecan wood. Good stuff but meat will not be cooked, you must cook before consumption.
Posted on 1/11/22 at 8:08 am to cforester821
Last night I made 25lbs of green onion/jalapeño, 15lbs of beer brats, 15lbs of hot patty sausage. As well as 30lbs of bacon burger. It’s a lot of work but it’s fun.
This post was edited on 1/11/22 at 8:09 am
Posted on 1/11/22 at 8:40 am to LSUballs
Speaking of hot patty sausage. Anyone have a Patton’s Hot Sausage recipe?
Posted on 1/11/22 at 9:40 am to NOLATiger71
I don't, but wish I did. I use Rebel Butcher Supply's hot sausage seasoning. It's good. I go a little heavier than what they call for.
LINK
LINK
Posted on 1/11/22 at 9:54 am to caro81
quote:
i see you ar eusing synthetic casings. let me know how you like them. i still prefer naturally but much more pain to work with
I’m definitely doing the natural casings next time. The synthetic casings are almost chewy, though they have softened up some after sitting in the fridge overnight.
Posted on 1/11/22 at 9:56 am to cforester821
Final product below. The flavor was definitely good. I added some white wine to the second batch which helped pull all the flavors together.
Posted on 1/11/22 at 12:02 pm to cforester821
I made some just after Christmas. It’s pork/deer . I’ve used rebel for years but changed it up a little this year . We went 50/50 rebel to Bergeron’s and it’s really good. I added a tablespoon of red pepper flakes for every 10 pounds of sausage. We also did some Italian and will do jalapeño and cheese here very soon. 
This post was edited on 1/11/22 at 12:04 pm
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