Sausage

[willk]

Who makes their own? I tried making some hot guts or central Texas red hots and had a hard time finding a good starting point. The recipe I did find was made by some sissy because I could have easily doubled the black pepper and more red pepper. I did make a run of onion sausage that turned out pretty good but needs some work. If you have a good recipe post it up.

[Rodney]

Try adding a good amount of sage to your sausage. We have a customer who regularly processes hogs with us and always requests extra sage. I finally tried some of it and I was surprised. Also with sausage I have noticed people are in one of two categories: No added flavor/spices or tons of extra flavor/spice.

[scdiver]

We need to go fishing and you need to bring that.

Looks awesome.

[TheSkipper]

Use about a 60/40 mix lean and fat . Use old plantation blend #10 as directed. To 100lbs use 1cup extra sage and 1/3 cup red pepper. Mix seasoning in before grinding
And gring once through a 3/16 plate. Put more red pepper if you want it hotter.

[willk]

There is a fair amount of sage in the onion sausage. I need to cut back on a few of the ingredients but it won't take much tweaking.

[willk]

We need to go fishing and you need to bring that.

Looks awesome.

Say when.

[SaltMuck]

I'm not huge on fatty meat, but we grind a couple hundred lbs a year, gifting most of it. I like 50/50 deer and Boston butt. Cut to pieces and add Plantation seasoning to all of it and pull out a pound and add red pepper you think you'd like, then grind the pound and give it to the wife to fry up quick like to taste. Add more pepper if it isn't where you want it. And grind it 2x.

[TheSkipper]

If you grinding twice you got the wrong equiptment

[SaltMuck]

That definitely ain't a problem.

[bcastin]

We only grind once. Use legs seasoning. Add red pepper.


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[willk]

Have y'all found a certain brand of natural hog casing to be better than others? I don't remember the brand but I picked some up from Academy that were packaged in salt. I'm sure there is better quality out there.

[bcastin]

We use the collagen casings. Easiest I've ever dealt. Buy them by the case and just throw in the freezer for the next time we make sausage.


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[TheSkipper]

Homepack casings by the hank.

[BOOMSTICK069]

We use the ones from academy or cabelas. I have ordered some sheep casings that I use for hot dog size links and those were pretty good. The academy seem to work fine for us. I'll never use collagen again simply due to the fact that there is no comparison when it comes to taste. I'll also toss in some smoked paprika along with some cayenne to give it a little bite.

[BOOMSTICK069]

Homepack casings by the hank.

That's the ones we used from Cabelas. They work pretty well.

[2thDoc]

I really like sausage and fishing.

[Highstrung]

I like it more

Nice Willk

[coot nasty]

We made it one time.. got the spice from four oaks farm. It was good as crap but damn had to hand mix the spice forever to mix it up. Lot of work.