Old school sausage

[salth2o]

sounds really good.

Thanks for sharing!

[Ruttin bux]

Thanks for sharing

[S-3 Ranch]

Time to make soon

[S-3 Ranch]

Bump it that time again

Bratwurst recipe

2
lbs ground deer meat (ground)
2
lbs pork butt (ground)
1
large onion, minced
1⁄2
teaspoon sugar
2 1⁄2
teaspoons salt
1
teaspoon ground allspice
1
teaspoon caraway seed
1⁄2
teaspoon ground sage
1
teaspoon marjoram
1
teaspoon pepper
2⁄3
cup milk or use beer instead ( it’s better )

[b.a.saha]

Awesome. Wish I had our family recipes. Seems like all the ones I want are missing. Share any others you have if you don’t mind

[Strummer]

You might be surprised how good that recipe is. Looks very familiar

Sent from my SAMSUNG-SM-G870A using Tapatalk

Same here Joe . Used the same one for years .

[junior]

beer

Bump it that time again

Bratwurst recipe

2
lbs ground deer meat (ground)
2
lbs pork butt (ground)
1
large onion, minced
1⁄2
teaspoon sugar
2 1⁄2
teaspoons salt
1
teaspoon ground allspice
1
teaspoon caraway seed
1⁄2
teaspoon ground sage
1
teaspoon marjoram
1
teaspoon pepper
2⁄3
cup milk or use beer instead ( it’s better )

dark or light beer?

[junior]

salt

Fondly found in grand mother cook book

Is that 2 pounds of salt?

[DWS]

2 1/2lbs pork
2 1/2 lbs beef brisket
2 tea spoon sage
2 red pepper
2 paprika
2 cumin
2 basil
2 aniseed
2 oregano
Salt & pepper to taste
Coarse or medium grind
Stuff in medium casing

Teaspoons

What type of sausage is this

[smokeless]

Thank god she wrote it down. We made a batch a while back. It came out great. We failed to write down what we used. Haven’t repeated yet.

[BBBGP]

looks like 2lbs of salt, 8oz pepper

[Snooker]

Awesome! Thanks for sharing.

[Casey]

This was posted a long time ago by MesquiteCountry (Travis Berger)

Homemade Sausages.xls

[S-3 Ranch]

Umbria hog sausage

Ingredients
▢ 1 pound pork liver, partially frozen
▢ 1 pound pork fat
▢ 3 pounds pork shoulder
▢ 36 grams kosher salt, about 3 level tablespoons
▢ 55 grams pine nuts, about a half cup, toasted
▢ 30 grams sugar, about 2 level tablespoons
▢ 15 grams ground coriander seed, about 2 teaspoons
▢ 5 garlic cloves, chopped
▢ 5 grams black pepper, about 1 tablespoon
▢ Zest from 3 tangerines or oranges
▢ 1/2 cup sweet white wine, such as Muscat
▢ Hog casings
Instructions
Chill the meat until it is almost frozen by putting it in the freezer for an hour or so. Take out some hog casings and set in a bowl of warm water.
Chop meat and fat into 1 inch chunks. Combine all the spices with the meat (except the wine), mix well with your hands and let it rest in the fridge for about an hour.
Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) twice, first using the coarse die, then the fine one. If your room is warm, set the bowl for the ground meat into another bowl of ice to keep it cold.
Add the sweet wine and mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) hands. Mixing is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge.
Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. (This video shows how I do it.) Or you could tie them off with butcher’s string.
Hang the sausages in a cool place for up to a day (the colder it is, the longer you can hang them). If it is warm out — warmer than 70F — hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge.
If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.