This is a great sausage

[Danblacksher]

I just wanted to share one that is worth trying. I have been mixing different recipes to try to recreate a particular store sausage. I have not been successful but what I did produce I have made with Pork, and both brisket and Chuck roast and it is my favorite sausage I have ever had including store-bought. Worth a try for all you sausage lovers!

Meat

(Add 10% fat to picnic shoulder)

For venison add 30% fat

Kosher salt 1.8%

Brown sugar 1.3%.

Black pepper .64% or .5%white pepper

Curing salt .25%

Garlic powder .92%

Mustard seed .22%.

Marjoram .1%

3% nonfat dry milk powder 3%

1/2 cup cold 1/2 1/2 6%

Pepper jack cheese or Cheddar 10%

Red pepper flakes .3%.

 

[JckDanls 07]

That sounds good... How much meat does this recipe do ?? Or is that per pound ??

 

[tbern]

they look really good!! thanks for sharing your recipe!

 

[tbern]

what size/kind of casings do you use?

 

[Danblacksher]

JCK sorry those grams were based on the weight of my last batch. Just weigh the meat in grams and multiply by the percent to get the grams of seasoning, cheese, milk powder and 1/2 1/2. sorry about that

 

[Danblacksher]

tbern using hog casings..

 

[tbern]

Thanks, any particular size?

 

[Danblacksher]

no I just got the Lem pack of hog casings and then let them soak for at least 3 days and they did great. I also bought some from a local butcher supply and they were the same size as the LEM but better quality.

 

[tbern]

Thanks!

 

[DougE]

Great looking sausages, Dan! You forgot the cut shot though lol.

 

[Danblacksher]

Doug you are correct sir I forgot to take it! After the first bite I lost all focus! Rookie move lol! I froze 2 packs of them so I will get the cut shot next time i pull a pack out

 

[DougE]

Doug you are correct sir I forgot to take it! After the first bite I lost all focus! Rookie move lol! I froze 2 packs of them so I will get the cut shot next time i pull a pack out

Just giving you a hard time, bud, they look really good.

 

[Danblacksher]

They are seriously good.

 

[JckDanls 07]

JCK sorry those grams were based on the weight of my last batch. Just weigh the meat in grams and multiply by the percent to get the grams of seasoning, cheese, milk powder and 1/2 1/2. sorry about that

It was more so for any new people getting into sausage to create less confusion... .

Thanks

 

[pc farmer]

Sounds good. I will have to try it

 

[tallbm]

I just wanted to share one that is worth trying. I have been mixing different recipes to try to recreate a particular store sausage. I have not been successful but what I did produce I have made with Pork, and both brisket and Chuck roast and it is my favorite sausage I have ever had including store-bought. Worth a try for all you sausage lovers!

Meat

(Add 10% fat to picnic shoulder)

For venison add 30% fat

Kosher salt 1.8%

Brown sugar 1.3%.

Black pepper .64% or .5%white pepper

Curing salt .25%

Garlic powder .92%

Mustard seed .22%.

Marjoram .1%

3% nonfat dry milk powder 3%

1/2 cup cold 1/2 1/2 6%

Pepper jack cheese or Cheddar 10%

Red pepper flakes .3%.

Nice!!! Looks very similar to a Texas style sausage of some kind that uses beef and pork. Simple and amazing :)