Sausage recipes?

[joecoll911]

I've got 20 packages of elk/pork 90/10. My butcher ground and added pork.

I'm looking for some good recipes. Like sweet Italian, flavorful but not hot. My wife doesn't do hot. I don't have a stuffer. Been taking out one package at a time and trying different things. Each package is 1.5#. So we're mixing spices in and refrigerating overnight. Cooking in a fry pan. The grind is very lean, but stays together.

 

[daveomak]

Here is Len Poli's mild sweet Italian recipe.... A starting point anyway....  If you have a grams scale, you can weigh small amounts and keep a record to make changes to the recipe as necessary...   Dave

http://lpoli.50webs.com/index_files/Salsiccia-dolce.pdf

 

[boykjo]

Scott AKA alelover makes some pretty awesome Italian.. Ive made it before and its real good.. Heres the link

http://www.smokingmeatforums.com/t/133235/italian-sausage-calculator

He even made a calculator.............

 

[bakedbean1970]

Great sausage recipes by Rytek Kutas is a sausage bible. Many old authentic recipes. I have been experimenting my way through this book.

 

[boykjo]

Rytek's is a good book but I dont care for his recipes... You will find a lot better recipe's here at SMF... Just use the search engine...

 

[BGKYSmoker]

Rytek's is a good book but I dont care for his recipes... You will find a lot better recipe's here at SMF... Just use the search engine...

Ditto

 

[bakedbean1970]

What is it you do not like about Ryteks recipes? I have looked at many recipes for common sausages such as brats, keilbasa, italian, breakfast etc... the recipes are very simular other than small differences in the amounts. When i first started making sausage i used Eldon Cutlips recipes. They were good but i found that i had to increase the measurements by about 20% or it was too bland. Ryteks recipes fit my taste better.

 

[stevensondrive]

Great sausage recipes by Rytek Kutas is a sausage bible. Many old authentic recipes. I have been experimenting my way through this book.

me too.  love the book

 

[daveomak]

A note about Rytek's recipes.... there are a few errors when it comes to the amounts of cure noted....  Be sharp and know how to calculate amounts of cure needed.....  That also goes for recipes from other authors that are well respected.... and especially recipes you find on the web....  

Seems to me, folks who do the proof reading, or do the data entry aren't "up to speed" or lax when it comes to safety.... Don't know for sure but in my way of thinking, the amount of cure would be very important and triple checked...   

Last week, an error in the amount of cure, in a recipe from one of our sponsors, was noted as having an error in the amount of cure...... 

Again, get educated in cures for different types of meats and methods of and for curing........ evidently the authors of methods aren't responsible enough to care about you....

Dave

 

[campchef1]

Dave is giving excellent advise. nitrite poisoning can be fatal but it is safe in moderation our body need nitrites. we naturally get nitrites in the foods we eat (meats & vegetables) 

One thing to keep in mind in sausage making we use recipes that cat be altered and in baking we use ingredients that can not be altered. The recipes by any author is a guideline based only ones own taste and not an exact science (except nitrites and nitrates). add or omit seasonings to your taste. in all recipes the main spice is salt I use 3/4 tea spoon per pound of meat others use up    1 1/2 tea spoons per pound of meat. The U.S.D.A. recommends no more than one pound of salt per 100# of meat.