Mesquite Country Sausage Recipes - Page 3 - TexasBowhunter.com Community Discussion Forums

tpost · 11-09-2009, 07:13 PM

good

mesquitecountry · 11-10-2009, 06:34 AM

Quote:

Originally Posted by kidkarr

When your recipe calls for pork, Is that just pork fat? I use pork butt roast now but it seems to be lacking in grease/fat

You need pork butt with some fat on it. If you buy just plain trimmed down to just meat then yes it will be dry. Whole pork butt should be around 15-18% fat. If it's trimmed down. It's only about 10%.

BuffaloHump · 11-17-2009, 04:29 PM

Looking forward to giving these a whirl, thanks!

glrae · 11-24-2009, 06:18 PM

Mesquitecountry,

I made up the spicy sausage recipe last night from wild hog as pan sausage. I cooked a couple patties. IT WAS GREAT!!!! Thanks

mesquitecountry · 01-18-2010, 09:20 PM

Bump for everyone with fresh deer meat in their freezer waiting to be turned into sausage!

Huntindad · 01-23-2010, 03:58 PM

ttt

Huntindad · 02-01-2010, 07:31 PM

Travis another question for you...and a bump

what percentage pork / deer . I know it all personal preference... but will 60/40 deer be too lean ? or 50/50. or even 70/30 deer???

I will be adding Jap & Cheese.

Oh... do you know of local places to get the cheese? Local as in big stores... H.E.B, SAMs etc...

thanx,

mesquitecountry · 02-02-2010, 10:16 PM

David,

If you want local, get the extra sharp or long horn cheese. You cant find the high melt stuff at a grocery store. You may be able to pick it up at a small butcher or game processor and buy it off them though. There should be someone in Austin that sells it. Just look up game processors in Austin, TX

Huntindad · 02-02-2010, 10:34 PM

I called a meat market/ deer processor and ask them... they said ... shoot what we use in our sausage is shredded chedder.

The fancy HEB( central market) said they had lots of different cheeses. I'm thinking I just need to order some online and do this the next weekend.

thanx,

jwdfire · 02-28-2010, 11:08 PM

Wanted to say thanks for the recipes. Made my first batch yesterday, regular and jap/chedder, only thing I can say is excellent.

meangene1969 · 03-01-2010, 10:45 PM

Sounds great

Coldspring · 03-02-2010, 10:26 AM

Don't know if I'm doing something wrong, but when trying to look at the recipes, microsoft works comes on and tells me I can't download them. We had recipes on old computer and really loved them.
Thanks

Ellis · 04-19-2010, 11:59 PM

Just finished stuffing 30 lbs worth of Jal/Cheese. Thanks for the recipes. I cooked some fresh and it was awesome. I can't wait to smoke the rest and taste the final product!!

mesquitecountry · 04-20-2010, 06:54 AM

Quote:

Originally Posted by Coldspring

Don't know if I'm doing something wrong, but when trying to look at the recipes, microsoft works comes on and tells me I can't download them. We had recipes on old computer and really loved them.
Thanks

Email me your email address and I'll email them straight to you.

Timber's Edge · 04-20-2010, 11:25 PM

Makes me hungry!

mesquitecountry · 09-30-2010, 10:49 PM

Bump for opening weekend!

NaClH2O_therapy · 10-02-2010, 06:05 PM

very cool spreadsheet. i will be using this. Thank you.

rhendrix · 10-18-2010, 01:24 PM

Can you smoke sausage using a propane grill? And where can I grab some #1 or #2 cure at and what's the difference?

FireLt · 10-25-2010, 10:25 AM

What is the best way to weigh ingredients on smaller batchs?

Roscoe · 10-25-2010, 11:06 AM

Quote:

Originally Posted by FireLt

What is the best way to weigh ingredients on smaller batchs?

Get a small digital scale.

mesquitecountry · 10-26-2010, 08:49 PM

Cure numbers are old hat. Just by standard modern cure. Use it at .20% not 20% or even easier. Add in 3 ounces per 100 pounds meat. More than enough.

MLank · 10-28-2010, 11:37 PM

a lot of good info

jesterdoc · 11-03-2010, 09:36 PM

awesome, thanks for sharing. i love me some good sausage and salami.

hosskix · 11-10-2010, 07:47 PM

Another bump, just 'cause.
Thanks a lot, we've got 2 in the freezer and really want to try some summer sausage!

deerslay3r · 11-15-2010, 09:47 PM

i drive by that meat market everytime i go huntin, my place is just outside of town off 1680...good lookin recipes gonna give one a try soon

boomer453 · 11-16-2010, 05:26 AM

Travis-
any preference on fresh versus dried jalapeno's? Where can you get dried Jalapeno's?

Thanks for taking the time to put all these together.

mesquitecountry · 11-19-2010, 05:17 PM

Dried generally has a more consistent heat. That being said, I still like the fresh pepper taste.

Google dehydrated jalapeño flakes

cooksomerice · 11-19-2010, 05:28 PM

Quote:

Originally Posted by mesquitecountry

Dried generally has a more consistent heat. That being said, I still like the fresh pepper taste.

Google dehydrated jalapeño flakes

What about pickled jap slices?

mesquitecountry · 11-20-2010, 08:36 PM

I would only use if you had too.

LWC · 12-07-2010, 02:21 PM

I'm having trouble opening the recipes. Is there a trick to opening? Just got a new grinder and would love to try some of these. Thanks

mesquitecountry · 12-15-2010, 01:58 PM

I can't open it here at work but when I get home I'll try to open it up.

ColinR · 12-15-2010, 05:04 PM

Thanks for putting all this info together. I am asking Santa for a new Cabelas grinder and can't wait to try your recipe's.

bubba1 · 12-16-2010, 09:21 AM

Thanks for the recipes. I will try them when I can, but I do have a couple of ?'s if you don't mind.
1. Can I take pan and link sausage that is all ready made and frozen, and re-grind it using this recipe? The sausage I made this summer using store bought "flavoring", is just really bland.
2. With the recipes, do you just grind the meats into a large bowl and add the spices, and mix them up and then stuff?
thanks again.

phoneman · 12-17-2010, 04:32 PM

mesquite country I can't open the recipes would u please send it to me at brightcharles@sbcglobal.net.....Thanks a million

mesquitecountry · 12-18-2010, 06:33 AM

I'm away from my home at the moment. I'll see if I can get a mod to help me reload them next week.

mesquitecountry · 12-18-2010, 06:37 AM

Bubba, you really can't regrind except to use as rework. It won't hold up.

I grind my meat through a 3/8" plate, mix it up, grind again through a 3/8" plate, then stuff.

I've also done a single 1/4" grind which works good as well.

Some people add spice to the whole muscles then grind but IMO you don't get a good mix.

TexaRican · 01-09-2011, 02:39 PM

Can't thank you enough for posting those spreadsheets. This was my first attempt at sausage making and it turned out great. Did everything with my wife's kitchenaid so it took a while but I got 8lbs done today. The only thing I changed from your spicy venison and pork recipe was to double the red pepper because we like extra hot and dang, it turned out good

From the hoof to the table nobody's hands but mine have touched this deer. That makes it that much better!

brianlg31 · 01-30-2011, 09:38 PM

Travis I sent you a pm, it you read this before the pm, I found the answer. Thanks for sharing.

boomer453 · 02-02-2011, 10:32 PM

The Jalapeno and cheese came out great.
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Thanks for all the great information.

TD2000 · 02-03-2011, 06:54 PM

Any recipes for Sloppy Joe's

My Aunt used to make great sloppy Joe's and I just have a crazing to slap some on some toasted buns

mesquitecountry · 02-04-2011, 05:40 PM

Quote:

Originally Posted by TD2000

Any recipes for Sloppy Joe's

My Aunt used to make great sloppy Joe's and I just have a crazing to slap some on some toasted buns

Easy way. 1# beef, Dice 1/4 onion, 1/2 bell pepper, and sauté with meat. Add in about 2/3 cup of ketchup, 2 tablespoons of mustard, and 1 teaspoon of chili powder, and celery powder, and salt and pepper to taste.

Also, shred in 1/2 zucchini. You won't even know it's there and you'll get a serving of veggies.

Lonestar Light · 02-04-2011, 06:16 PM

Just saw this thread and I will be doing some sausage now. I really appreciate you taking the time to do this. And by the way, do you work with O'Higgins?

TD2000 · 02-05-2011, 06:34 AM

I meant to put this on the MC recipe thread, but it found its way on the sausage thread. Either way, thanks for recipes.

Quote:

Originally Posted by mesquitecountry

Easy way. 1# beef, Dice 1/4 onion, 1/2 bell pepper, and sauté with meat. Add in about 2/3 cup of ketchup, 2 tablespoons of mustard, and 1 teaspoon of chili powder, and celery powder, and salt and pepper to taste.

Also, shred in 1/2 zucchini. You won't even know it's there and you'll get a serving of veggies.

mesquitecountry · 02-05-2011, 06:47 AM

Quote:

Originally Posted by Lonestar Light

Just saw this thread and I will be doing some sausage now. I really appreciate you taking the time to do this. And by the way, do you work with O'Higgins?

Sure do. Daily

tgil · 10-11-2011, 07:00 AM

gotta bring this back up to the top, it's time to start thinking about all the good sausage recipes!

geauxgruene · 10-11-2011, 12:11 PM

What's the basic equipment needed to make sausage? Can you make these good lookin' recipes without breaking the bank?

tgil · 10-11-2011, 05:00 PM

I bought my grinder on sale at Northern Tool. Can't remember now what I paid for it but reg price is $99. I've used it for three seasons already. I figure after the first batch of sausage it paid for itself. I'm kinda lazy when it comes to buying and measuring the spices so I buy mine pre-mixed from Clifco Spices. The most I have to do is figure out how many ounces to lbs of meat. MC's cooking times are spot on as I'm sure his recipes are too!

Electrican · 10-14-2011, 08:38 AM

Any recipes for chipotle / jack sausage? I have made your jalepeno / cheddar and it turned out awesome.

Big_gun · 11-08-2011, 02:35 PM

X2 on the Chipolte.... Have some from Bellville at moment and wife loves it.... I have about 40# of meat ready to go....

Bigust · 11-08-2011, 03:07 PM

Do you have a Venison breakfast pan Sausage recipe?

03-02-2010, 10:26 AM	#112
Coldspring Nubbin' Buck Join Date: Jan 2009	Help !! Don't know if I'm doing something wrong, but when trying to look at the recipes, microsoft works comes on and tells me I can't download them. We had recipes on old computer and really loved them. Thanks

10-02-2010, 06:05 PM	#117
NaClH2O_therapy Ten Point Join Date: Aug 2010 Location: Matagorda county Hunt In: Sutton County, Matagorda County	sausage very cool spreadsheet. i will be using this. Thank you.

02-02-2011, 10:32 PM	#139
boomer453 Ten Point Join Date: Oct 2006 Location: on the LA side of Toledo Bend Hunt In: Sabine Parish	The Jalapeno and cheese came out great. Thanks for all the great information.

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11-09-2009, 07:13 PM	#101
tpost Six Point Join Date: Oct 2009 Location: Alto, TX Hunt In: Houston,Cherokee,Anderson counties	good

11-17-2009, 04:29 PM	#103
BuffaloHump Eight Point Join Date: Sep 2009 Location: Georgetown Hunt In: South TX, CO	Looking forward to giving these a whirl, thanks!

11-24-2009, 06:18 PM	#104
glrae Six Point Join Date: Mar 2009 Location: Longview Hunt In: Mills County	Mesquitecountry, I made up the spicy sausage recipe last night from wild hog as pan sausage. I cooked a couple patties. IT WAS GREAT!!!! Thanks

01-18-2010, 09:20 PM	#105
mesquitecountry Pope & Young Join Date: Oct 2006 Location: Texas Hunt In: Only Public Land :)	Bump for everyone with fresh deer meat in their freezer waiting to be turned into sausage!

01-23-2010, 03:58 PM	#106
Huntindad Pope & Young Join Date: Oct 2006 Location: Leander / Liberty Hill Hunt In: Kerr county & TP&W	ttt

02-01-2010, 07:31 PM	#107
Huntindad Pope & Young Join Date: Oct 2006 Location: Leander / Liberty Hill Hunt In: Kerr county & TP&W	Travis another question for you...and a bump what percentage pork / deer . I know it all personal preference... but will 60/40 deer be too lean ? or 50/50. or even 70/30 deer??? I will be adding Jap & Cheese. Oh... do you know of local places to get the cheese? Local as in big stores... H.E.B, SAMs etc... thanx,

02-02-2010, 10:16 PM	#108
mesquitecountry Pope & Young Join Date: Oct 2006 Location: Texas Hunt In: Only Public Land :)	David, If you want local, get the extra sharp or long horn cheese. You cant find the high melt stuff at a grocery store. You may be able to pick it up at a small butcher or game processor and buy it off them though. There should be someone in Austin that sells it. Just look up game processors in Austin, TX

02-02-2010, 10:34 PM	#109
Huntindad Pope & Young Join Date: Oct 2006 Location: Leander / Liberty Hill Hunt In: Kerr county & TP&W	I called a meat market/ deer processor and ask them... they said ... shoot what we use in our sausage is shredded chedder. The fancy HEB( central market) said they had lots of different cheeses. I'm thinking I just need to order some online and do this the next weekend. thanx,

02-28-2010, 11:08 PM	#110
jwdfire Nubbin' Buck Join Date: Nov 2009	Wanted to say thanks for the recipes. Made my first batch yesterday, regular and jap/chedder, only thing I can say is excellent.

03-01-2010, 10:45 PM	#111
meangene1969 Pope & Young Join Date: Mar 2007 Location: Godley, Texas Hunt In: Wichita / Wilbarger County	Sounds great

04-19-2010, 11:59 PM	#113
Ellis Eight Point Join Date: Oct 2009 Location: Franklin Hunt In: Robertson Co	Just finished stuffing 30 lbs worth of Jal/Cheese. Thanks for the recipes. I cooked some fresh and it was awesome. I can't wait to smoke the rest and taste the final product!!

04-20-2010, 11:25 PM	#115
Timber's Edge Nubbin' Buck Join Date: Apr 2010	Makes me hungry!

09-30-2010, 10:49 PM	#116
mesquitecountry Pope & Young Join Date: Oct 2006 Location: Texas Hunt In: Only Public Land :)	Bump for opening weekend!

10-18-2010, 01:24 PM	#118
rhendrix Ten Point Join Date: Jan 2010 Location: Houston, TX Hunt In: Public Land	Can you smoke sausage using a propane grill? And where can I grab some #1 or #2 cure at and what's the difference?

10-25-2010, 10:25 AM	#119
FireLt Nubbin' Buck Join Date: Apr 2007 Location: Killeen	What is the best way to weigh ingredients on smaller batchs?

10-26-2010, 08:49 PM	#121
mesquitecountry Pope & Young Join Date: Oct 2006 Location: Texas Hunt In: Only Public Land :)	Cure numbers are old hat. Just by standard modern cure. Use it at .20% not 20% or even easier. Add in 3 ounces per 100 pounds meat. More than enough.

10-28-2010, 11:37 PM	#122
MLank Ten Point Join Date: Feb 2009 Location: Dallas	a lot of good info

11-03-2010, 09:36 PM	#123
jesterdoc Ten Point Join Date: Oct 2010 Location: Victoria Hunt In: Garcitas Creek...and where Ever I get an invite...	awesome, thanks for sharing. i love me some good sausage and salami.

11-10-2010, 07:47 PM	#124
hosskix Six Point Join Date: Aug 2010 Location: Midland, TX Hunt In: All over	Another bump, just 'cause. Thanks a lot, we've got 2 in the freezer and really want to try some summer sausage!

11-15-2010, 09:47 PM	#125
deerslay3r Eight Point Join Date: Oct 2010 Location: Austin Hunt In: waelder,somerville	i drive by that meat market everytime i go huntin, my place is just outside of town off 1680...good lookin recipes gonna give one a try soon

11-16-2010, 05:26 AM	#126
boomer453 Ten Point Join Date: Oct 2006 Location: on the LA side of Toledo Bend Hunt In: Sabine Parish	Travis- any preference on fresh versus dried jalapeno's? Where can you get dried Jalapeno's? Thanks for taking the time to put all these together.

11-19-2010, 05:17 PM	#127
mesquitecountry Pope & Young Join Date: Oct 2006 Location: Texas Hunt In: Only Public Land :)	Dried generally has a more consistent heat. That being said, I still like the fresh pepper taste. Google dehydrated jalapeño flakes

11-20-2010, 08:36 PM	#129
mesquitecountry Pope & Young Join Date: Oct 2006 Location: Texas Hunt In: Only Public Land :)	I would only use if you had too.

12-07-2010, 02:21 PM	#130
LWC Ten Point Join Date: Oct 2010	I'm having trouble opening the recipes. Is there a trick to opening? Just got a new grinder and would love to try some of these. Thanks

12-15-2010, 01:58 PM	#131
mesquitecountry Pope & Young Join Date: Oct 2006 Location: Texas Hunt In: Only Public Land :)	I can't open it here at work but when I get home I'll try to open it up.

12-15-2010, 05:04 PM	#132
ColinR Pope & Young Join Date: Oct 2010 Location: Spring Branch, TX-in the Hill Country not Houston Hunt In: Roosevelt/Sonora	Thanks for putting all this info together. I am asking Santa for a new Cabelas grinder and can't wait to try your recipe's.

12-16-2010, 09:21 AM	#133
bubba1 Ten Point Join Date: Oct 2007 Location: Monaville, Texas Hunt In: anywhere I'm invited (looking for a lease)	Thanks for the recipes. I will try them when I can, but I do have a couple of ?'s if you don't mind. 1. Can I take pan and link sausage that is all ready made and frozen, and re-grind it using this recipe? The sausage I made this summer using store bought "flavoring", is just really bland. 2. With the recipes, do you just grind the meats into a large bowl and add the spices, and mix them up and then stuff? thanks again.

12-17-2010, 04:32 PM	#134
phoneman Ten Point Join Date: Jan 2007 Location: weatherford,, Tx Hunt In: Lipan, Tx	mesquite country I can't open the recipes would u please send it to me at brightcharles@sbcglobal.net.....Thanks a million

12-18-2010, 06:33 AM	#135
mesquitecountry Pope & Young Join Date: Oct 2006 Location: Texas Hunt In: Only Public Land :)	I'm away from my home at the moment. I'll see if I can get a mod to help me reload them next week.

12-18-2010, 06:37 AM	#136
mesquitecountry Pope & Young Join Date: Oct 2006 Location: Texas Hunt In: Only Public Land :)	Bubba, you really can't regrind except to use as rework. It won't hold up. I grind my meat through a 3/8" plate, mix it up, grind again through a 3/8" plate, then stuff. I've also done a single 1/4" grind which works good as well. Some people add spice to the whole muscles then grind but IMO you don't get a good mix.