Sausage Recipes
Steps to make Sausage From Hogs
Hog meat is ideal for making sausage. A mix of hog along with other game creatures can make permanently eating, and provide you with something related to all of the non-prime cuts of meat that you will get out of your game.
Sausage-making isn't an exact science. These recipes should be performed with &- the right sausage is a component ingredients, part preparation, and part luck!
Country Style Smoked Cured Sausage
3 1/2 pounds of deer, antelope or elk
1/2 pound of very fresh pork fat trimmings (fatback)
2 ounces pepper
1/2 ounce ground cloves (or 1/2 ounce ground nutmeg, if preferred)
1/4 ounce garlic clove powder
1 pound salt
1 ounce saltpeter (accessible at pharmacy as potassium nitrate )
Prepare and grind meat and add seasoning for fresh sausage. Stuff into natural hog casings or muslin casings. Hang or put on racks for stopping and dry for twenty-four to 48 hrs in a temperature of 38 F. to 40 F. The recipe employed for fresh breakfast sausage may be used to make cured and smoked sausauge.
Smoking: Smoke the sausage one to two hrs or until light brown color is acquired.
Hog - Deer Link Sausage
5 pounds trimmed venison
5 pounds lean hog meat
5 pounds of hog fat (or sub bacon ends)
4 1/2 ounces of Adkins Sausage Seasoning (16 oz. to 50 lbs. meat pkg)
3 teaspoons of Prague #1 Powder
6 teaspoons of liquid smoke
two tablespoons of hickory salt
4 tablespoons red pepper flakes**
6 ounces of soy protein concentrate
Grind meat and fat individually then mix by hands inside a large bowl. Add spices in cold water and pour over mixture. Mix by hands and stuff into 1-to-1 1/2 inch diameter casings. Prepare fresh, freeze or smoke for six hrs at 165 levels F. Makes 15 pounds of links.
Feral Hog Link Sausage
ten pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 ounces to 50 lbs. meat package)
3 teaspoons of Prague #1 Powder*
6 teaspoons of liquid smoke
1 quart of cold water
two tablespoons of hickory salt
4 tablespoons red pepper flakes**
6 ounces of soy sauce
Grind and blend meat and fat. Add spices in cold water and pour over mixture. Mix by hands and stuff into 1-to-1 1/2 inch diameter casings. Prepare fresh, freeze or smoke. Makes 15 pounds of links.
**Medium hot! Vary red pepper based on taste.
FRESH BREAKFAST SAUSAGE
2 pounds wild game meat
2 pounds regular pork trimmings
2 teaspoons salt
4 teaspoons ground sage
2 teaspoons ground pepper
1/4 - 1/2 teaspoon red pepper (if preferred)
1 teaspoon sugar
25 pounds lean deer, antelope or elk meat
25 pounds very fresh regular pork trimmings (50% lean, 50% fat)
1 pound salt
2 ounces ground sage
2 teaspoon red pepper (if preferred)
1 teaspoon sugar
Completely mix trimmings and grind via a plate with 1/2-inch holes. Spread coarsely ground meat on desktop, sprinkle seasoning on the top and completely mix. Regrind via a plate with 1/8-inch holes. If 1/2-inch plate isn't available, sprinkle seasoning on the top of trimmings, completely mix and grind once via a plate with 1/8-inch holes.
If stuffing, achieve this immediately for the best results. Use natural hog casings, plastic bags or muslin bags (any cloth bag produced from strong cloth that's been washed several occasions may be used). Find natural hog casings at meat markets. Soak them in warm, salty water for around one hour or until they're pliable.
Texas Farming Extension Service, MP-1333.
