Who'ed a thunk it, but my dearly departed neighbor was right.
My neighbor was born and raised in a house next to my place, and didn't even speak English until he got into kindergarten.
We became good friends when he found out I could speak a little German with him!
For several years he had told me about his family stretched their pork sausage yield by adding a large head of diced cabbage to a 10lb recipe of their smoked sausage, and how good it was.
I finally tried it, and it's really, really good!
5lbs Deer or Elk
5lbs pork shoulder or pork trimmings
2 tablespoons salt
2 teaspoons kosher salt (don’t ask me why, I’m just doing what I was taught)
2 tablespoons sweet paprika
6 tablespoons fine ground black or white pepper
1 teaspoon coriander
4 teaspoons mace
1 teaspoon allspice
12 large cloves fresh garlic, finely pressed
2 teaspoon Instacure or Prague powder #1
2.5 cups Shiner Bock Beer
1 large head of green or purple cabbage (medium chopped)
Cut meat it into 1 inch cubes, and grind it through the course plate of your meat grinder.
Combine the spices and garlic in a bowl and mix with the 2.5 cups of Shiner Bock Beer.
Pour the spice and water combination into the ground meat and mix thoroughly for at least 3 minutes. Use your hands for mixing to assure even distribution.
Run the mixture through the fine plate of your meat grinder.
Add the cabbage to the mixture and mix thoroughly.
Use your hands for mixing to assure even distribution.
Stuff it in natural casings and apply your favorite light smoking technique and grill it later or just grill it unsmoked.
My neighbor was born and raised in a house next to my place, and didn't even speak English until he got into kindergarten.
We became good friends when he found out I could speak a little German with him!
For several years he had told me about his family stretched their pork sausage yield by adding a large head of diced cabbage to a 10lb recipe of their smoked sausage, and how good it was.
I finally tried it, and it's really, really good!
5lbs Deer or Elk
5lbs pork shoulder or pork trimmings
2 tablespoons salt
2 teaspoons kosher salt (don’t ask me why, I’m just doing what I was taught)
2 tablespoons sweet paprika
6 tablespoons fine ground black or white pepper
1 teaspoon coriander
4 teaspoons mace
1 teaspoon allspice
12 large cloves fresh garlic, finely pressed
2 teaspoon Instacure or Prague powder #1
2.5 cups Shiner Bock Beer
1 large head of green or purple cabbage (medium chopped)
Cut meat it into 1 inch cubes, and grind it through the course plate of your meat grinder.
Combine the spices and garlic in a bowl and mix with the 2.5 cups of Shiner Bock Beer.
Pour the spice and water combination into the ground meat and mix thoroughly for at least 3 minutes. Use your hands for mixing to assure even distribution.
Run the mixture through the fine plate of your meat grinder.
Add the cabbage to the mixture and mix thoroughly.
Use your hands for mixing to assure even distribution.
Stuff it in natural casings and apply your favorite light smoking technique and grill it later or just grill it unsmoked.
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