Hunting Forum

I would like to make my own breakfast sausage to save money. Any good recipies would be greatly appreciated.

Go to sausagemaker.com they have kits for all sorts of sausages and jerky.

Google Sausage Recipies-Formulations, They have alot of good recipies.

Thanks fellas for the information. I'll check it out.

My wife is hooked on Pinterest. She found a bunch of info and recipies on there the other day.

I make about 35# of deer sausage every year I get one, and I use this recipe. Start with fresh ground venison, ground pork or mild pork bulk sausage. I go 50/50 but lots of folks go with more pork so the pan cleans up better.(more grease) On a mixing board start mixing the two meats together then add garlic and onion, dehydrated, then Italian seasoning, lots.. then I like hot pepper flakes like on pizza to taste, add applesauce lots, brown sugar and some maple syrup. Mix well, you can use as much of these ingredients as you like the applesauce and sugar will help in the mixing process. I put the mixture up in two pound increments and vacuum seal them up. Full flavor will develop in the freezer, but after I get done I like to try a bit for quality control. Makes a great breakfast or pasta dish! Enjoy.

Sounds interesting, spike2! I might just have to try that one.

STARTING WITH PRE MADE SAUSAGE AS A BASE IS CHEATING!!!!! When I make sausages every kind and I make everything from Salami to Polish. The only thing I haven't made is Genoa Salami. For five pounds of sausage I take 4lbs ground venison and 1lb pork butt or pork trimmings and mix that gives me 80% lean. Insted of applesauce suger or maple syrup I use 1 cup water you can add more water if stuffing casings is difficult add 1/2 cup water and try again. I've never needed more than 1 1/2 cup of water. But then again I have a professional grade 5lb stuffer. Like I said above sausagemaker.com has everything you could ever need for meat processing, curing, smoking, and fresh sausages. I've probably got $2,000 tied up in equipment and I have done full hams. The crazy thing is to do hams properly after seven days in the cure in the fridge it takes depending on weight 2 1/2 to 3 days to PROPERLY smoke hams. Just to turn a ten pound pork loin into killer ham or Capacola smoking time is right around 60hrs. But you only apply one or two pans of sawdust (I like hickory) after the one hour of drying time. The rest of the time is cooking. For hams 1hr dry time at 130F damper wide open. Close damper to 1/4 open add smoke pan and up temp to 160F and check temp of meat every 5-6hrs. DO NOT open smoker door. Use a remote meat thermometer when internal meat temp reaches 152F you're almost done. For sausages you have to shower with cool/cold water until its 100F Hams you hang in the kitchen until its room temp then into the fridge overnight before slicing. You hang them so they cool evenly.

OK guys I know that seems like a lot but once you've done it a couple of times its a breeze. As for recipes feel free to PM me. I have a book with at least 500 recipes. Some of the products are only found on the shelves in Europe, Asia, and etc.

Good Luck Good Eating.

search this forum, I posted several recipes years ago.

My wife and daughters bought me "Bruce Aidell's Complete Sausage Book" about 15 years ago. Couldn't ask for a better manual, plus it has about 60 different recipes in it. I use to to teach classes for Outdoors groups.