Good Sausage Recipe

[blacktail]

Made these up last night from an old standard recipe I have used for years

They can be made with beef, or wild game.





4 1/2 lb. Beef or Venison                        4 to 5 cloves of garlic ( I put in 5 tsp of freeze dried garlic)
1 1/2 lbs pork                                        3 cups bread crumbs
2 tsp. sage                                            4 tbsp.chopped parsley
3 tsp. salt                                              2 beaten eggs 
1 1/2 tsp ground black pepper                 1 1/2 cups water
1 tsp cayenne

I mixed all the the spices, egg and water in a small blender( magic bullet)
Mix the bread crumbs in with the meat.
stuff ninto natural casings

[Tuc]

Looks good Blacktail, are you going to smoke any?

[blacktail]

nope is a fresh sausage recipe
destination....................................BBQ 

[Alberta_huntress_83]

Those sound (and look) fan-friggin-tastic! If you wanted to smoke them, could you add some cure?

[blacktail]

you could smoke them as they are or add cure.
If you smokes them as they are then the heat would need to be a little higher and you still have to treat them as a fresh sausage.
The recipe is one I have used off and on for quite a few years and have added and changed here and there.
It is basically an American style beef sausage recipe that I have altered to suit me.

[Alberta_huntress_83]

Nice, well ill definitely give it a go, as its just about that time of the year I like to start emptying the freezer out and making space for the up and coming season eeeeee!!!!

Do you have any recipes for pepperoni or dry cured sausage that carries well on the trail? I've been looking for one...

[blacktail]

Nice, well ill definitely give it a go, as its just about that time of the year I like to start emptying the freezer out and making space for the up and coming season eeeeee!!!!

Do you have any recipes for pepperoni or dry cured sausage that carries well on the trail? I've been looking for one...

I have tried a few over the years but was never really happy with them
I use the premixed stuff now......much more consistent.
You can get packages from Halford or even Bass Pro sells some of the kits as well I think
Follow the directions on the package for mixing the spices with the meat and they come out not too bad with a lot less hassle with trying to figure out cure and stuff

[Alberta_huntress_83]

I have tried a few over the years but was never really happy with them
I use the premixed stuff now......much more consistent.
You can get packages from Halford or even Bass Pro sells some of the kits as well I think
Follow the directions on the package for mixing the spices with the meat and they come out not too bad with a lot less hassle with trying to figure out cure and stuff

Yes, I've gone to DnR in Calgary, and tried a few of the pre-mixed ones...found them extremely salty and would probably scale them down @ least 1/3 next time. That's why I was thinking to try it myself next time, as he sells the two carying cures (one for short term curing, and the other for long-term curing and hanging). And the granola in me, prefers to do things from scratch instead of buying pre-mixed lol

Thanks, ill be using your recipe (less the cayenne and maybe a wee tinker) and will let you know how they turn out!

[blacktail]

When I get back in town I will take a look at my recipes for you Elisabeth and let you know

Believe or not you can just taste the cayenne

[Alberta_huntress_83]

When I get back in town I will take a look at my recipes for you Elisabeth and let you know

Believe or not you can just taste the cayenne

Really? Hmmm ok! Well I'm always leery of spicy stuff since having a full colectomy in 2010 (lost a 17 year battle with Ulcerative Colitis). But if you want to copy and post your recipes into 'Tips & tricks' it will stay @ the top of the board. This recipe sounds fabulous and I think we'd all love any recipes you are willing to share with us <3 mmmmmm foooood! You've put the bug in my ear now, and I'm dying to make some now lol. Thanks blacktail!!!

[Huntnut]

Looks good Blacktail, are you going to smoke any?

Personally I would add a smidge of liquid smoke rather than smoke them. Anytime that I tried to smoke cooking sausage it-(smoking it) gave it a bitter taste.

[MAV]

I've found that the bit smudge taste comes when i try to over smoke it by closing the dampers. If you keep it flowing it s usually better. With fresh sausage just add a foil pack of chips to the grill and get them started before you start to grill. It doesn't take much.

[Springer]

Whats the bread crumbs for ? a binding agent?

[blacktail]

Whats the bread crumbs for ? a binding agent?

Yup

[Springer]

Question...after making your sausage, do you let it sit for a while before you wrap/package it for the freezer?? It seems like some of mine will get some frost crystals after being in the freezer awhile.
I like to put 4 or 5 sausages wrapped with saran wrap then into zip locks.

[blacktail]

The reason you are getting ice crystals on them is likely cuz the package is not sealed right

I freeze mine on a cookie sheet for a few hours then vacuum seal them in plastic ( Food Saver )