Making Sausage

[Bryant]

I received a grinder and stuffer a couple years ago as a gift, but it's still sitting in the box it came in.

Sometime around the first of the year, I plan to try my hand at sausage making.  I'm starting to do my research now, and thought I would inquire whether anyone had any recipes they might care to share.  Also any other tips / suggestions would be appreciated.  I mainly interested in making link sausage, but would like to try pan and summer sausage also. 

I plan to document my experience including pictures and would offer to have it posted perhaps on the recipe page of the site for future reference.

Thanks!
Bryant

[Circle C]

Bryant,

    My brother and I have gone in together and purchased grinders/ stuffers/ smokers, etc.  Recently he has been making small 5-10# batches to find a recipe that we like.  Since I have no desire to spend an afternoon or more processing meat, and stuffing sausage, I made this deal with him.  I will provide all the meat, he does the work, I take 1/3 of the end product.  To date our deal has worked out well. He treats the sausage making as a hobby, and I keep in the woods looking for more meat This weekend a larger smoker is being built, something that will handle batches in the 2-300# range.

Most of his spices come from this place, http://www.zachspice.com/

[jdt]

i use lleggs old plantation seasoning. 1 pack will make 25 lbs and add 3 handfulls of sage, to make it hot ad red pepper.you can get casings from tsc.i smoke mine in the smokehouse. iwould suggest putting the seasoning on then grinding then mix thouroughly by hand then stuffing. we make 800-1000 lbs a year to sell along with country hams and bacon. if i can help give me a call,john

[pig snatcher]

The legs, old plantation seasoning is some good stuff.  Been using it for a while, the local locker plant uses it in theirs as well.

[charles]

 anybody got any home recipies? i just cut up the front shoulders of a deer and a hog and all the trimming. chopped up an onion and gonna see bout any cloves of garlic. i used a seasoning from academy that is for deer sausage, but wondering what else i should put in it.

[3Whoghunter]

Ever heard of Greens meat market? They got some dang good sausage I think they got a recipe online or you may have to get intouch with pat he can give you pointers and stuff like that

[Reuben]

I just ruined about 60 pounds of meat day before yesterday...but might try again later...but a good learning experience

[DWEST]

leggs is hard to beat

[charles]

where u get leggs seasoning?

[DWEST]

here in fl you can find it some mom and pop groceries and butcher shops.  Sams might carry it as well

[Bedias92]

What's the ratios yall use

[johnf]

leggs is hard to beat

we been usin it for years on domestic hogs.we make what we call in sc country sausage.that what you make patties out of.no one hardly dose link sausage out here.btw there are different blends on the legs seasoning.we add nothing to it unless we want it hotter then its red pepper.try it i think youll like it.and i dont even have stock in the company

[johnf]

where u get leggs seasoning?

i get mine from a friend that has a deer prossesing place.google it.ac leggs you can find a local distributor.

[T-Bob Parker]

Zacks seasoning is the way to go. Good luck, and have fun.

[jimco]

A.C. Leggs blend # 10. Tastes great.

[Dexter]

Bryant
  I been making sausage a several years now as far as seasonings go  I used a packed seasoning from brookshire brothers in salado for several years  and made great tastiing sausage pan and link m but somthing was wrong with thelast batch  we made and still have 2 bags of the stuff in the freezer,

 the last few years been using  the high mountain seasonings(breakfast mix) you can get from academy or online for bigger batches this year we made some of the snack stick and summer sausage and it was great stuff.

http://shop.himtnjerky.com/online/product.php?productid=54&cat=251&page=2.submit();


 i am going to add about 5 tbl spoons of crushed black pepper to this next batch of venison/ wild sow a 15 pound batch we are going to make  tomorrow maybe  to thi evening  always cook a little and taste make sure you brown it good  to bring out the seasoning

 becareful with sage it get stronger in the freezer some receipies say sprinkle the seasonings over the meat my experiance  show its eaiser to add it to the water   then mix it  i have found when mixing its  easy to use a NEW prop type paint mixer and a 1/2 drill


 cold cold meat works best even slightly frozen doesnt hurt and  I like to run Ice through the grinder right before  crushed of course to keep blades sharp  

 cleaner the meat smaller the chunk less problems you will have with cloging  either or  the tendons gristil sinew will give you fits just  clean the plates and start  again

keep it cold  gring the meat and put it in the freezer as  you go  then when you start mixing and stuffing you will be happier
  keep it cold  cold is your friend

stuffers  the horn style to me are good for only trot line weights,, I lovethe hell  out of our LEM screw crank stuffer


 casing we get our hog gut from HEB  the cologen casings are crap  and lie eating summer sausage casing

 
we are going to try  the leggs seasonings  later this year on a batch of straight pork sausage
 I think its number 10 also
 Ill have to ask Creek  what  number for sure
http://www.eldonsausage.com/topdetail.asp?product_id=AC-010C   heres a link where you can get the leggs

 hope this helps  heck  just figured out the  post was from october  

[halfbreed]

dexter is on target keep the meat at dang near frozen for best grinding results and mix the seasoning in water and then mix into the meat and pork casings are best never did like the cologen

[cantexduck]

A good friend of mine works for a very large company who does sausage. Want me to send you a link? Some really good stuff.

[charles]

Anybody got any recipies from the olden days n early 1900's, thats been past down

[Heaven Sent Kennel]

A lil salt and pepper and Lonestar beer LOL and if you don't like that if you make it hot enuff you won't be able to tell wether it's good or bad