I am looking to share sausage recipes. I will post mine when I get home. Just hope some of you are not as secretive as my uncle who made the best deer sausage on the planet but did not write it down or share and when he died so did his recipe.
I now use beef in place of deer in my sausage since I quit hunting but I will say deer in the recipies.
Breakfast sausage.... 20# deer 20# pork In blender mix 3 cups water 1 cup tenderquick 1/4 cup salt 1/2 cup coarse ground black pepper 8 tsp minced garlic 3/4 cup brown sugar 4 dashes tobasco Pour blender mixture over ground meat. Mix thoroughly and refrigerate over night. Scramble 6 dozen eggs cook up and refrigerate over night. Day 2 Mix meat again. Add scrambled eggs. Add 5 # southern style(cubed) hashbrowns. 5# high temp pepper jack cheese cubed. 1 bottle hungry jack pancake syrup. Water to get good consistency for stuffing. Stuff smoke eat. Num num num.
Garlic sausage 15#deer 15#pork Mix in blender 3cups water 1 1/2cups minced garlic 1/2 cup pepper 3/4 cup coriander 1cup tenderquick 1/2 cup powdered mustard Mix with ground meat and refrigerate overnight. Day 2 Mix meat and add water to a good stuffing consistency. Stuff smoke eat.
Onion sausage 15 # deer 15 # pork 1/2 cup pepper 1/2 cup powdered mustard 1cup tenderquick 1cup onion flakes Mix together and refrigerate overnight. Day2 Mix meat and add water to good stuffing consistency. Stuff smoke eat.
Here's my favorite breakfast sausage recipe. It's Alton Brown's, so it's no secret, but man is it good: Ingredients 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces 1/2 pound fat back, diced into 1/4-inch pieces 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 2 teaspoons finely chopped fresh sage leaves 2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon finely chopped fresh rosemary leaves 1 tablespoon light brown sugar 1/2 teaspoon fresh grated nutmeg 1/2 teaspoon cayenne pepper 1/2 teaspoon red pepper flakes Directions Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes. It's listed here as loose or patties, but I like it stuffed in casings as well. Great on the smoker! Link to original: http://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe.html
Just got done with butchering a hog and the country sausage mr oink made is to die for. Just had my first ring of sausage an hour ago. And yes my meal was sausage and only sausage and it was gooooooooood!
