Need sausage recipes
I put together some Italian and chorizo sausage this weekend made from deer. It is great and it got me wondering how many stuff their own sausage here and what you favorite recipe is?
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...Well, I don't stuff sausage casings, but I do make bulk breakfast sausage. This comes from a cookbook by Mildred Council, an old fashioned, down home, black, southern lady. Don't know if she's still alive, but she ran a restaurant in Chapel Hill, NC, called "Mama Dip's Kitchen." This is from one of her cookbooks, by the same name. So simple, it's ridiculous. You won't want store-bought again.
1 lb ground pork
1 tsp dried sage
1 tsp dried thyme
1 tsp salt
1/4 tsp red pepper flakes
..Mix well and let sit in the fridge overnight to blend flavors. Form patties and fry up!
..I put in some black pepper and adjust the sage and red pepper to taste. (I like sage) With some added pork fat, I don't see why venison wouldn't work.
**EDIT** Almost forgot. A pinch of rosemary doesn't hurt, but a little goes a long way.0 -
We add pork to our venison sausage, otherwise it gets too dry.
Depends how much you are making, we usually add 1/4 the amount of pork to venison.
Garlic, salt, black pepper, sage, & thyme. Marjoram in the "special batch" reserved for special occasions....0 -
Sounds good tap. Plan on camping in August at Bristol. I'll try a batch. 0 -
I mixed this last batch (my 1st batch) 1:1 with 80% lean hamburger. Also did some 2:1. The family is not into venison(they prefer elk)so I was trying to hide the deer taste as much as possible. It turned out very mellow with plenty of fat so I think the next batch will be 3:1.
Anybody who visits the west slope of CO is welcome to a deer and elk sausage sampler.0 -
I came across this Chorizo recipe. Look spicier than the one I used. I'll give it a try.
2 Lb. ground pork.
3 1/2 tsp. salt
6 Tbl. pure ground red chile
6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed
4-6 cloves garlic, minced
2 Tbl. dry leaf oregano
2 tsp. whole cumin seed, crushed
1 tsp. fresh ground black pepper
1 1/2 tsp. sugar
4 Tbl. good cider or wine vinegar
2 1/2 Tbl. water0 -
This looks yummy!
Jalapeno sausage with cheddar cheese
5 pounds coarsely-ground pork loin
2 pounds jalapeno peppers, seeded, thinly (2mm) sliced
1 1/2 pounds sharp cheddar cheese, 1/4-inch cubes
1 1/2 pounds thicked-sliced bacon, cut into short 1/4-inch width strips
2 tablespoons coarsely-ground tellicherry peppercorns
2 tablespoons kosher salt
2 tablespoons ground aleppo pepper
2 tablespoons pimenton picante
1 level teaspoon Prague Powder #1
1 beer (for the recipe, more as needed for the wurstmeister)
bratwurst-size hog casings (32-35mm)0 -
gotta cut up some apples in very small peices and add it to the sausdages...great taste!!! 0
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