Juice's Link Sausage
I made 50 pounds of link sausage yesterday and it turned out fantastic. Here is how I did it.
1. Grind up 30 pounds of venison, 10 pounds of pork butt, and 10 pounds of beef fat with a course plate(I used a kitchen aid with a grinder attachment).
2. Mix it all up by hand really well. I did this in a large cooler because it is easier than doing it in separate bowls. At this point I would recomend to put the meat in a couple of smaller bowls and refriderate them so you don't get the meat too warm.
3. Next pull out the individual bowls of mixed meat one at a time and run them back through the grinder with a fine plate. Spread the meat evenly in the bottom of the cooler and everytime you get about 2 or 3 inches worth of meat, add some seasoning and remix. Some people like to season the meat after grinding it the first time and leave it in the refridgerator over night. I have tried this and can't taste much of a difference so I usually skip this step. I season my meat with Leggs old plantation #25. I have experimented with my own different seasonings but it never turns out quite as good. I would recommend putting the seasoning in a large shaker so that it will be distrubuted evenly. I also like to set about 15 or 20 pounds aside and add 2 table spoons of cayanne pepper and 1 tablespoon of crushed red pepper so I can have some sausage with an extra kick.
4. Now it is time to stuff the casings. Thaw them out in cool water. If you put them in water at the beginning of the grinding process, they should be just about right. I use an old cast iron sausage press. I put a little vegtable oil on the metal sausage attachment to help the casings slide into place without tearing them. Make sure to slide them on all the way on and try not to get any air bubbles in the casings. As you fill the casings don't pull on them too much. Just let the press do the work for you. Of course if you are using an old timey press like me and are pulling the big metal arm crank around, you will be doing a little work yourself. Twist the casings about 3 times around in the same direction so you don't unwind what you have already done. If you bust one, just cut it off where you busted it and make it the end of a sausage. I wouldn't refreeze or save any left over casings.
5. Now just wrap em up in some plastic wrap, package em up with some freezer paper, and put them in the freezer as soon as you are done. Call over all your buddies the next day to help you eat them up!
I ended up with 144 sausages. Not too bad for just $21.
($10 Pork Butt-$6 Casings-$4 Seasoning-$1 Bullet)
Sounds delicious!! Can't wait to get home and try some of these recipes out!!
Hey man this is a well put together recipe.. Im gonna move a copy of this up to our recipe section so it does not get lost in the forums..
Let me know if for some reason you dont want me too..
Go for it buddy . I am more than happy to have it added to the recipe section so everyone can enjoy it. Glad to help. :thumbup:
thank ye much.. when our techy adds ill post it so you can view..
Here it is in the recipe section..
Hey buckfever, for what it is worth, the recipe actually calls for 30 pounds of venison and not 20. I noticed in the recipe section it says 20 lbs of venison(which actually was a typo from my first post that I attempted to correct before you added the recipe). Oh well just thought I would let you know. It probably doesn't make that much of a difference except I bet if you made it with 20 lbs, you would end up with some mighty flavorful sausages(and hot too).
gotcha.. Thanks.. Ill change it..
updated to 30.
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