Mesquite Country Sausage Recipes

[Spoken0313]

Leavin this comment so I can find this later!

[captainsling]

Ttt

[Coach]

Thank you!

Just finished making my first ever batch of pan sausage and link sausage. Thanks to this post, it went a whole lot easier for me than I had expected. Wish I had added more fat, but over all, i'm very pleased.

[Mouse]

Ttt

[Pigkilln]

Ttt

[Westbrook 534]

going to try it with my next pig

[Maui-diver]

ok, I have about 8-10 punds doe meat from last week and want to try the jal/cheddar smoked sausage. So gonna get an exact weight to have better idea of how much pork butt to mix in. What % of deer/pork works best? And the "cure" ingredient, how much for this size batch? I'm assuming its at least a 50/50 so i may have roughly 20 lbs total. Im getting pumped for this. Always wanted to make my own. I broke my first deer down yesterday and was really pleased. Thanks

[txoutdoorsman24]

Ttt

[dfkoon]

Travis, thanks a lot for sharing your recipes. I'm looking forward to getting back into some good sausage making.

[HeyMikey]

Thanks......I'm looking forward to trying some of these out.

[Brizket]

Thanks Travis - this is awesome.

[hank57]

thanks this will be my 1 try. looks great.
by the way i cant open Flavored Sausages.xls
can you send it to me ?
thanks henry

[kylebryan]

Made 10lbs of the italian sausage last night. Used a 10lbs pork butt with no deer and it turned out great. i think the chorizo is next...

[dfkoon]

I was looking at chorizo recipes earlier today... there was a Sonora style that called for lean pork. thoughts of using venison or a mix? I do like chorizo and eggs. & chorizo with queso.

[mesquitecountry]

True chorizo is less seasoned and saltier in Mexico. Texas has butchered real chorizo. I use butt and venison and it ends up about 15% fat.

Gives it some texture. Most store bought chorizo Is around 35-40% fat.