Some of the 150 pounds of sausage I made last time home.
(https://forestryforum.com/gallery/albums/userpics/10046/1350/pig_sausage.jpg)
(https://forestryforum.com/board/proxy.php?request=http%3A%2F%2Fsummer%2520sausage.%3Cbr%2520%2F%253E%253Cbr%2520%2F%253Ehttps%3A%2F%2Fforestryforum.com%2Fgallery%2Falbums%2Fuserpics%2F10046%2F1350%2Fmore_pig.jpg&hash=a26a82694205c91ec361cca6412fd9d7bfa03b2b)
(https://forestryforum.com/board/proxy.php?request=http%3A%2F%2Fsummer%2520sausage%2520and%2520kielbasa.%3Cbr%2520%2F%253E%253Cbr%2520%2F%253Ehttps%3A%2F%2Fforestryforum.com%2Fgallery%2Falbums%2Fuserpics%2F10046%2F1350%2Ffirst_pig.jpg&hash=562c575bbcc367170f14fd023e396623816483c2)
More kielbasa.
We made up about 150 pounds of sausage all together from a mix of pork and venison with a 1/3being summer sauge, 1/3 being kielbasas and the other 1/3 beinge breakfast sausage. Lots of work but good eating. Got three more hogs to slaughter when I get home next time.
Run Hog! Run!!
(https://forestryforum.com/gallery/albums/userpics/10046/1350/more_pig.jpg)
more summer sausage and kielbasa
(https://forestryforum.com/gallery/albums/userpics/10046/1350/first_pig.jpg)
More kielbasa
I don't know why these didn't show up in the first post.
Me thinks it's time for a road trip - next time you are in town that is................... ;) ;) ;) ;) ;) ;) ;) ;) ;D
Bruce
Quote from: LeeB on December 10, 2010, 01:31:42 PM
....................
I don't know why these didn't show up in the first post.
If you go back to that first post and click on 'quote', you will see where the left brackets were missing.
To test what you want to post, just click on the "Preview" button and those things can be caught ahead. :)
The sausage looks great. Makes me hungry.
Looks good Lee, can you post your recipes for these please? We have been wanting to make sausage, just don't really know how. :-\
Funny you brought up making sausages as I have just finished about 100 pounds of them also . But I was not
smart quick enough to takes pics while making them ::)
I make a mild italian and a peper/garlic breakfast sausage. Made of five different meats.
- Deer and porc half and half
- beef
- porc
- beef/porc 50 / 50 mixe
- rabbit
- Still have to make the chicken sausages ...( roosters and old hens make good eating this way :) )
They were there when I did the preview BT. I did some editing and most likely messed it up then.
Patty, I'll post recipes when I get back home again in a couple of weeks.
Marcel, the rabbit and chicken sausage sounds great. We don't have chickens any more. They carry a disease that kills Lindy's peacocks so she liked her peacocks better.
Wow! That's a lot of sausage. Are you going to sell part of it, freeze it, or what?
What about the meat from the other hogs?
Down here when we do sausage we fry it up into balls and can it into mason jars. Hog killin's a daylight-to-dark job with just one good sized hog.
It's all packed away and frozen except what got eaten. It was a long afair doing it. My neighbor and I worktogether on the hogs and the prossesing. We split it all 50/50. He keeps the hogs at his place and I buy most of the feed. Works out well for both of us.
Your welcome any time Bruce. Come on down.
Quote from: LeeB on December 10, 2010, 08:30:24 PM
Marcel, the rabbit and chicken sausage sounds great. We don't have chickens any more. They carry a disease that kills Lindy's peacocks so she liked her peacocks better.
So, how is the peacock sausage? ;D
And I thought all of your hogs were "Razorbacks" and played football... ;) Soooooweeeeee :D :D
Quote from: DanG on December 10, 2010, 11:07:30 PM
Quote from: LeeB on December 10, 2010, 08:30:24 PM
Marcel, the rabbit and chicken sausage sounds great. We don't have chickens any more. They carry a disease that kills Lindy's peacocks so she liked her peacocks better.
So, how is the peacock sausage? ;D
I'd have better luck getting out alive from a rattle snake pit than I would if I ate one of Lindy's birds. :D :D
That pile of sausage is beautiful :D
got any recipes?
recipes must be secret hey? :D
I like sausage but it is so crazy expensive to buy. A friend just gave me two big sticks he had made from an antelope he got, that stuff is good.
Quote from: LeeB on December 10, 2010, 08:30:24 PMPatty, I'll post recipes when I get back home again in a couple of weeks.
No secret, Lee works overseas with some long hours.
:D Its not a secret , I am still in translation mode .. unless ya want the French versun .. ;D :D
Like has been said, I'll be glad to post the recipe when I ger back home. I got it out of a book that Lindy bought for me. I tweeked the original a little to better suit my own tastes. I have also used packaged season and cure mixes but much prefer to do my own spicing. To me, the packege stuff leaves a funky after taste.
High Mountian makes a very good summer saugage mix. Do you smoke your saugage?
Quote from: texbob on December 22, 2010, 04:01:57 PM
High Mountian makes a very good summer saugage mix. Do you smoke your saugage?
Yes I do. Right now I'm using a small electric smoker, but I intend to build a little smoke house soon.
I had summer sausage, cheese and crackers for supper tonight. Reminded me that I need to put my recipe out as per request. This recipe is for kielbasa, but it also makes an excelent gummer sausage.
4 ft medium hog casing(or about 6 - 2" x 18" collogen csgs for summer sausage)
3 lbs pork but with fat.(I used what ever pork I haad from A fresh killed hog.)
2 lbs beef chuck, trimmed. (I used venison.)
1/4 cup nonfat dry milk
1 tbsp + 1 tsp coarse salt
1 tbsp sweet paprica
1/2 tsp fresh ground white pepper
2 tsp coarse ground black pepper
1/2 tsp ground celery seed
1/2 tsp ground corriander
1/4 tspdried marjoram
1/4 tsp freshly grated nutmeg
1 /2 tsp dried thyme
1/4 tsp ascorbic acid.
curing salt. (use the recomended amount from the package. I used Morton Tender Quick. You might want to leave out the salt from above or cut back just slightly on the Morton's as it can be a little salty. Don't cut back too much though, yo9u want a good cure for safety reasons.)
1 tbsp minced garlic.
1 tbsp red pepper flakes
1/2 cup ice water
1. Prep the csg
2. mix the dry ingrediants ina small bowl. Be sure to mix the cure well foreven distribution.
3. Cut the meats into 1" cubes and freeze for 1/2 hour to make grinding easyer.
4. Grind the meats through the coarse plate.
5. Mix the meats, seasonings, and water. Mix well by hand. A bread mixer would probably work well.
6. Stuff into the csgs and aloow to cure overnight in the refrigerator.
7. Smoke at 190 - 200 degrees until the internal temp reaches 160 degrees.
8. place in cool water for 30 minutes to stop the cooking. Dry well. Will keep refigerated for 2 - 3 weeks. Freezes well.
Keeeping the meat cold and everything clean is very important to avoid spoilage or illnes. Lots of work, but well worth it. Try it out and enjoy. This recipe came from a booknamed "Home Sausage Making". I changed it some to suiye my tastes. This is a good book if you are interested in making your own sausage. Lots of different recipes and tips.
Thanks for posting that Lee :) I am going to have to check that book out too. Just from reading that ingredient list I can pretty much taste how good that sausage is :)
Wish I had some now to go with my scrambled eggs :)
Thanks Lee!
Border Sausage ::) >:(
10 lbs of meat You can use what ever meat you have , I have done deer/porc, beef/porc, beef, rabbit/porc, porc, chicken/porc, (old laying hens become very tasty as sausage) use what ever you fancy digin1
- 5 lbs of deer all fat and tendens removed
- 5lbs of porc shoulder with fat, I buy a shoulder and take bone and skin off, use the rest
- Cut all the meat in cubes to the size your grinder can take
- Add all the dry ingredients to the meat
- 5 tea spoon salt
- 5 tea spoon brown sugar
- 5 tea spoons whole fennel seed ( dry roasted in a pan )
- 2 tea spoons garlic powder
- 2.5 tea spoon lemon pepper
- 2,5 tea spoon paprika
- 1,1/4 tea spoon celery salt
- 1,1/4 tea spoon ground sage
- 1/2 tea spoon cayene pepper
- 1 tea spoon cummin
- 5 tea spoon Montreal steak spice ( use any steak spice you have
- 1 tea spoon Italian seasoning
- 2 tea spoon dry chives
- 5 table spoon soya sauce
Mix all the dry ingredients and meat, then add the soya sauce and mix all together , let it sit over night in the fridge.
Grind the meat , I do some twice , some that I dry will only be ground once then put into casings and hung to dry.
I use hog casings and put the meat through the grinder a second time and then with a sausage cannon put it into casing.
I also use this recipe to make patties. So if you can't get any casings , you can still do a breakfast sausage ;)
If you want to try half the recipe , just cut every thing by half , it works that way well too.
sounds real good. I'll be making some beef sausage tommorrow. I may give it a try.
I've noticed that my ever loving breakfast sausages have gotte milder and milder. I don't know who is responsible, but those from the Grocery have been getting less saltier, less black peppery and less hot for many years. Even the spices that I've always attributed to Sausage have diminished.
In the past, there was only one kind of sausage. It was called "Sausage" and you knew what you were getting when you ordered it. Then, one day, some wise guy from somewhere else, I presume, decided that we needed to be educated and started writing Sausage on Hotdog packages and other things packed in sausage skins. Once, when you ordered Sausage, you were asked, mild or hot? A prudent diner might ask, "how hot," but he knew that he was getting sausage.
Making comments along these lines to a friend of Gaels I was treated to a breakfast of sausage that she got from a little meat store she knows about, the other day. It was the same, minimally spiced stuff of which I'd been complaining. She said, "I'll show you. I know of a store in Starke that sells sausage.
About a half hour ago, she brought me a breakfast of scrambled eggs, jellied, buttered toast and two, four inch pieces of sausage. I knew it was going to be hot because it was even red. I took a bite and found it to be surprisingly good, even if my sinus' began to open.
"How's that", she asked?
"This is good," I said as my nose began to run. "It's not too hot, and has a good flavor". Sweat was beginning to break out on my forehead. "I think they could have smoked it a bit more". My eyes were watering.
"That's good", she said. I'll tell them you liked it and bring you some more.
I really do like it, but I do think it could use some more sage and am now a little worried about my time in the library in the morning. :-\
My tongue has quit working.
Just try to be quiet in the Library because you don't want to get shushed by the Librarian. :D
Tom, Have you ever tried the Tennessee Pride brand breakfast sausage?
It's pretty near good.
no, but I will. :)
We have some mighty fine sausage makers around here, but they are backyard manufacturers and hard to find.
Sounds like a pretty good deal Tom. How many times you recon you can get her to bring you breakfast if you keep saying it ain't quite right? :D
I got up early this morning and made 25 lbs of beef sausage. Got through and had it all packaged up just in time to head to the airport for A training course for work in Houston. >:( I guess I'll smoke some of it when I get home. I'll be home for 2 days before I gotta go back to the sand box. I did frie up some patties. it was pretty good. I used the same recipe as before, just didn't have time to try Marcel's recipe.
Lee,
This lady is of the age to be my daughter and I think she enjoys seeing me smile as much as I enjoy being pampered. I was always told that I missed a lot by not having daughters. I'm beginning to believe it. :D
I got three daughters Tom. Believe me when I say it ain't always a joy, exspecfially when they all get in the same room. :D
Yeah, Charlie just told me the same thing. :D
Tom , that sausage of mine then would do you no good , as it is mild , but it aint hard to put a bite in her ;) A little more red peppers and some hot sauce in the mix will liven her up some . :)
Quote from: LeeB on January 16, 2011, 04:33:54 PM
I got three daughters Tom. Believe me when I say it ain't always a joy, exspecfially when they all get in the same room. :D
Ditto, and double DITTO. I have 3 also. Twins and the other that was the try for a boy.
Quote from: isawlogs on January 14, 2011, 02:39:10 PM
Border Sausage ::) >:(
Is it called Border Sausage because when you get to the border they take it away from you? :D
:D I was wondering the same thing.
Marcel, is this the same sausage you managed to smuggle across the one time? That stuff was awesome. 8)
Yes steve , it needed a name :-\ :D May as well give it one that I can relate too... >:(
An improved versun of that Jeff.... I make it gluten free, all ingredients are checked for that purpose, soya sauce is one that needs be looked at closely, few brands are made gluten free, my daughter is intolarent to gluten and must avoid it.
Actualy Jeff, these are even better digin1
Sausage is very appropriate for a Pig Roast :).
Quote from: WDH on January 19, 2011, 09:37:07 PM
Sausage is very appropriate for a Pig Roast :).
Name me an event where sausage is not appropriate for ;D ;D
Excellent point :D.
Sheesh , you'd thing that an unused shelf in da fridge would not be a big deal if it went missing ::)
I have 4, I say FOUR daughters.
Tom, can you get a brand name on that sausage, or, is it a specialty shop.
Marcel, our new fridge had glass shelves, I think that was the reason. Not many left in the old one.
The sausage comes from a small butcher shop, somewhere around Starke, Florida. There are a lot of little shops like that around that service locals. Most of ours have closed up. The best one burned down and the new regulations to rebuild caused him to retire. Now we get stuff from other towns when someone happens to visit. These little butcher shops are hard to find if you don't know of them.
Being small doesn't make them good. There is a lot of experimenting that goes on before you decide to be a customer. Even then, some of the butchers reserve the right to have you as a customer too. :D If you aren't accepted, you don't get the good stuff.