7. Upon reaching 152F (67C), remove from smoker shower with cold water until internal temperature is 110F (43C). Cook in hot water til the temperature reaches 160 F and a bit longer 10 minutes or so. * 1. Other than that, I used the exact recipe. 7. Thanks so much for sharing this recipe! There always was a canned pint jar of leberwurst (liver sausage) in my German Russian home refrigerator. 3. Combine ground pork/fat with remaining ingredients; mix well until the mixture is sticky and batter like. 1/3 cup pickling salt (102 g) 1 2/3 cups pickling salt (512 g) I will try this with fresh home ground pork, probably pork butt. 1/2 tsp garlic powder (1.55 g) 2 1/2 tsp garlic powder (7.75 g) For 46 years, 80-year-old George Just has been seasoning sausage in the heart North Dakota's German country. I've used these for breakfast sandwiches, pizza and pasta! ends of the brisket. Drain any fat and use in recipes or add to pasta sauce. SALT - Salt Sausage is primarily a combination of ground meats and fat laced with measures of salt, herbs, spices, and other ingredients, including sugar or dextrose, and sometimes cure and a binding agent. Thanks for sharing your comment too. Method. This was my first attempt at making my own sausage. Form sausage into patties and cook until brown, about 5 minutes per side depending on thickness. Smoked sausage and onions features a mustard sauce balanced by Balsamic, honey and vinegar. 1 tsp mace, ground (2.6 g) 5 tsp mace, ground (13 g) 5 lbs beef brisket (2.27 kg) 25 lbs beef brisket (11.35 kg) Shape into twenty 3-in. Next time adding some roasted Hatch chilies! 7. These breakfast sausage patties can be made ahead and frozen. Excellent recipe. They're always a treat, but especially alongside pancakes or French toast. First of all, thanks to all who have posted recipes and comments in this forum, it has been very helpful. Get more stories delivered right to your email. Russell Lipp, Strasburg. 1 tsp onion powder (3.6 g) 5 tsp onion powder (18 g) Next day, hang bologna chubs in 130F (54C) smoker with dampers wide open; hold for one hour. Hang German bologna at room temperature for 1 hour to bloom. I have never found canned leberwurst in any grocery store. Combine remaining ingredients in a glass bowl or tub; mix well. It's easiest if you use your hands to mix. These spicy sausages are meant to be grilled and served on a toasted bun with mayonnaise and brown mustard, but you can slice the links into coin-size pieces and add to your favorite soups and stewsits a great sausage no matter how you eat it. 3 1/2 (90mm) fibrous casing. The recipe was a SECRET! DEXTROSE - Sweetner and Binder so that it holds together. Tie the ends with a good strong string or twine. Let stand for several hours. 1/2 tsp dry mustard powder (1.15 g) 2 1/2 tsp dry mustard powder (5.75 g) 1 1/2 tsp garlic powder (4.65 g) 2 1/2 tbsp garlic powder (23.1 g) 1. I added two tablespoons of water and let the sausage rest overnight. George Just, Stan's Super Valu. Hey Krissy! bottle of garlic powder. We mixed three pounds of pork butt and two pounds of ground elk from my husband's hunt last year. I used all dry herbs. I used about 60% lean venison and 40% fatty pig. 1 tbsp apple cider vinegar (15 ml) 1/3 cup apple cider vinegar (75 ml) Stuff freshly mixed sausage batter into fibrous casings, refrigerate overnight to cure. Cut out the eyes. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties. Stuff freshly mixed batter into fibrous casings (cut into lengths to fit your smoker), refrigerate overnight to cure. 2 tbsp paprika (14.4 g) 2/3 cup paprika (72 g) 1/2 tsp celery seed, ground (1.35 g) 2 1/2 tsp celery seed, ground (6.75 g) Combine ground pork/fat with remaining ingredients; mix/knead well until the mixture is sticky and batter like. Combine ground beef/fat with remaining ingredients; mix well until the mixture is sticky and batter like. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). All of which was delicious, fresh, and held above most standards. 2. I'm gonna stick with my story that my sausage is better than pre-packaged big name store bought but you are totally right about quantities. I like giving time for flavors to marry, Im glad I did! 3 7/8 (100mm) fibrous casing. Depending on meat thickness and the drying method, whole-muscle jerky can take 6-12 hours to dry. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) Heat a skillet over medium low heat and add the sausage patties. This recipe works well with ground turkey and chicken as well. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties. *The USDA recommends that the internal temperature of cooked sausage reach 160F (70C) when checked with a quick-read digital thermometer. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.5 kg) I told myself to be prepared to have to try several recipes, but this one was perfect. Do not allow the water bath to get hotter than 170F (77C). Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. If you havent tried it yet, its seriously life changing! Remove 152F (67C) chubs from smoker, shower with cold water until internal temp drops to 110F (43C). 1 tsp liquid smoke, optional (5 ml) 5 tsp liquid smoke, optional (25 ml) Combine remaining ingredients in a glass bowl or tub; mix well. For the best results, use 75-80% lean venison trim to 25-20% beef fat. As a community that can claim three homelands (Southwestern Germany, Southern Russia and the American Midwest), the Germans from Russia have interesting food traditions.. One aspect of those traditions is, of course, sausage. PORK - obviously and it's a good thing that it is the first ingredient. After you chose the sausage you want to cook, you can cut the sausages in at least three different ways. Thanks for sharing! 9. Bessarabia, Ukraine, Crimea and the Volga River Valley were some of the main points of settlement; These "Volga Germans" (Wolgadeutsche) and "Black Sea Germans" (. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. German bologna is an exceptional lunch meat. 2. 4. Add water as needed if mixture is dry. 2 1/2 lbs beef chuck (1.13 kg) 12 1/2 lbs beef chuck (5.67 kg) Clean and easy and it mixed quite thoroughly and evenly. It infused sage flavour to the breast, basted it, and was the treat that everybody competed for over and above the stuffing. 1. baking dish. I had 1.8 pounds of pork so increased ingredients to allow for extra weight! Add the sausage and cook for about 1-2 minutes per side, until sausage is browned and renders fat. Your Bratwursts are finished. Cut away all visible fat and connective tissue from the beef or venison. Remove and throw away the teeth. Upon reaching temperature, remove links from smoker and shower with cold water until the internal temperature of. Combine ground meat/fat with the remaining ingredients; mix well until the mixture is sticky and batter like. and corn syrup (which IS genetically modified and a poor quality, cheap-o excuse for an ingredient) have been the primary contributor to my poor health in the past and to obese America via inflammatory pathways. 1. 1 1/2 tsp onion powder (5.4 g) 2 1/2 tbsp onion powder (27 g) [STEP 2] Combine rosemary, thyme, sage, and mustard seeds. Have a few small ones and some medium sized ones. Mix together Prague Powder #1, pickling salt, molasses and brown sugar, rub mixture into top, bottom, sides and. 3 lbs lean venison trim (1.36 kg) 15 lbs lean venison trim (6.80 kg) *The USDA suggests cooking fresh sausage to an internal temperature of 160F (70C) when checked with a quick-read thermometer. Hang salami chubs at room temperature for 1 hour to bloom. I love adding Hatch green chile to just about everything. Add meat strips, cover, refrigerate/cure overnight. All rights reserved. About 8 years ago we put out a family cookbook and my father gave us his recipe. You can order some yourself and find more information at Stans SuperValu site. George Just. Bulk sausage is almost always the catalyst which ignites a persons interest in this captivating craft. 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg) Ad Choices, Grilled Italian Sausage With Fennel Salad. Properly dried jerky should keep 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months. Remove 152F (67C) links from smoker; shower with cold water until internal temperature drops to 110F (43C). 4. The meat can also be canned in pint jars instead of put into casings. We used to leave ours hang in the smoke house all summer, but it is better to have it in a cooler place. Combine ground beef/fat with remaining ingredients; mix well until the mixture is sticky and batter like. Made your recipe on 3/19/21, a day in advance of cooking! The town is known for its annual sauerkraut festival that has been running for nearly a century, but thats not the food that people travel hundreds of miles to visit this town for. Reduce heat and cook slowly for 20 minutes. More notes on recipes above, from Milton Darr: For head cheese, use as much of the head as you are comfortable with ears, snout, etc., also gristly stomach meat). It has nothing to do with sage. 1 1/2 lbs pork butt (680 g) 7 1/2 lbs pork butt (3.4 kg) Use 75-80% lean venison trim to 25-20% pork fat. Well, then I'm so happy you found my blog! Hang kielbasa at room temperature for 1 hour to bloom. Sign up to have my recipes emailed to you. Cook over medium heat until meat is no longer pink; drain if necessary. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) Gene Pitts, Wilsonville, Alabama Go to Recipe 17 / 37 Taste of Home Stuff the seasoned sausage batter into prepared 32-35mm hog casings; twist into 5-6 (13-15 cm) links. boneless pork shoulder or pork butt 3 teaspoons sage 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons marjoram 1 teaspoons crushed red chili peppers teaspoon savory teaspoon cayenne chili pepper teaspoon nutmeg 1 teaspoon allspice Directions: Did you think it needed to be more salty, sweet, or spicy? by removing the salami chubs from the smokehouse when they reach an internal temperature of 120F (49C). Let stand for several hours. For liver sausage, the pork/beef mix is important to keep the sausage from being too greasy (pork liver) or too dry (beef liver). Cover and refrigerate until flavors blend, about 24 hours. But, the comment "can't find any sage sausage is kind of dumb. We leave out the sugar and replace with maple syrup to taste. Gently cook sausages in the same water the pigs head was cooked in for a half hour. Submerge in a 170F (77C) hot water bath until the internal temperature of the product is 152F (67C). Cut away all visible fat and connective tissue from the beef or venison. Do not allow the water bath to get hotter than 170F (77C). 5 lbs. 6. 1. I used to grind my own Hamburger but not so much any more with beef prices. Your email address will not be published. 1 tablespoon sage dried or minced fresh - 2.04 grams (0.0045%) This recipe is super flavorful! Hi, Jeff, and welcome to the forum. I also add mustard seed (1 jar of the size about 1/4 cup) as well as about 4 good TBS of pepper. 5 lbs. A word of caution to not bash commercial brands for something that you may or may not understand. Delicious! Remove to paper towels to drain. I have also tried, with partial succes, to make a sausage gravy by trial and mostly error. Hang venison hot dogs in preheated 130F (54C) smoker, dampers wide open; hold at this temperature for 1 hour, or until casing is dry to the touch. I highly recommend making: This recipe was originally published in July 2018 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. 1 cup non-fat dry milk (94.6 g) 5 cups non-fat dry milk (473 g) They eventually emigrated to western North Dakota (Dunn County). 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) Heat the oil in a large saute pan or braiser pan over medium-high heat. It is hard to beat the basic german/czech sausage made in central Texas. 1 1/2 tsp garlic powder (4.65 g) 2 1/2 tbsp garlic powder (23.1 g) 2. Sounds great - I am glad that you're making it work! 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) Do my rough grind, add spices , mix and then chill, then fine grind. Looking at the amounts involved, these guys didn't mess around! Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. Although the country fry sausage is the most popular, on Wednesday's, Friday's, and Saturday's people line up for the hot ring bologna. , Congrats from a fellow Engineer! Next day slice brisket bacon and *cook in usual manner. I sought out this recipe because I've been completely unable to find, specifically, sage breakfast sausage of any brand at multiple local grocery stores where I liveMaybe due to supply chain issues, the pandemic? Properly dried jerky should keep 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months. Can't wait to try your recipe. Add wood chips, close vents, gradually raise temp to 170F (77C). Put in casings or sacks that have been dipped in smoke salt water. 7. Margaret Eid, Huron, South Dakota. 3 1/4 tbsp cracked black pepper (32 g) 1 cup cracked black pepper (160 g) 7. I love the taste of sausage - just not crazy about pork. Hold until sausage is 152F (67C) internally. Add wood chips, close vents, gradually raise temp to 170F (77C). Pan fry, grill, broil or bake fresh sausage at medium heat until its brown on the outside and no longer pink inside. WATER - usually added to all pork sausages to keep it moist. 7. 8. 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg) Add wood chips, close vents, gradually raise temp to 170F (77C). 4. * Next day, hang salami chubs in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. 1/4 cup brown sugar (57.9 g) 1 1/4 cup brown sugar (290 g) I like jimmy deans sausage in a hurry. 1 1/2 tsp dry mustard powder (3.45 g) 2 1/2 tbsp dry mustard powder (17.3 g) My kids didn't even notice that it wasn't Jimmy Dean (!). garlic, well blended, 1 g pepper per lb meat (so, 50 g for the above quantity of meat), 6.5 g salt per lb of meat (so 325 g almost 1 lb). It shook her up when he casually handed it to her. If you read the comments, the only comparison was less unknown ingredients than store bought. 3. Hope that all is well ~. 75 Comments This post may contain affiliate links. 5 lbs. Hunters may use venison in place of the pork butt for this recipe. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) I'll have breakfast sausage for awhile. This is a fantastic recipe and will be my go to. STEP ONE: Smoked Dakota Bratwurst. USDA recommends that sausage reach an internal temperature of 160F (71C), 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.5 kg). I used this with ground beef as a base for sausage gravy. To reheat, completely thaw in refrigerator and then cook in a pan over low heat until heated through. Great for venison/pig! I thought I would share some of these sausage recipes with you and see if anyone would like to try them. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Hang hot links at room temperature for 1 hour to bloom. Add to 1 qt of water (most sausage recipes say to add the qt. Hey - glad to see you here! 1/2 lb fresh beef fat (227 g) 2 1/2 lbs fresh beef fat (1.13 kg) Restaurant recommendations you trust. Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined. f youre having a tough time making ends meet during this economic downturn, heres a homemade sausage recipe that will help you lower the costs of the average midday meal. My wife is from North Dakota, where her parents made their own sausage - but no one really had a recipe, they just added this and added that - but omg it's by far the best. 1 tsp celery seed, ground (2.7 g) 5 tsp celery seed, ground (13.5 g) 7. What would have the best texture - I think the spices would give me the tase I want?? --------------------------------------------------------------------------. RECIPE #1. 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.2 kg) 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) Add a green salad for a delicious meal. Hunters may use venison in place of the pork butt to produce first-rate hot links. I've not tried any of them yet, but they should be self-explanatory. Ive made this several times, as patties and as biscuits and gravy. STEP TWO: Place sausage in pan. "They come from miles around, i got cousins in Wisconsin they come home and take a cooler full back." Tie off cellulose casings as explained below. 2 tbsp powdered dextrose (17.4 g) 2/3 cup powdered dextrose (87 g) 8. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) Maple Sausage Patties Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. ground ginger 1/2 cup cold water, approximately In large bowl, combine all ingredients except water and mix very well. They would disappear into the basement and mix up big batches of sausage and periodically appear upstairs to test fry a patty. Fresh meat makes the best smoked kielbasa sausage. Generally speaking, there is no sugar added; its simply a term used by sausage makers to differentiate between mild Italian and hot Italian sausage. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. Flip and cook 2 minutes more. Grandma liked a little garlic in hers but grandpa didn't so she always had to make two batches. It's a team effort.Willis running the kitchen with a handful other employees having the ability to produce up to 1700 pounds a day. 35-38mm prepared hog casings. Hang kielbasa at room temperature for 1 hour to bloom. 3. Do not allow the water bath to get hotter than 170F (77C). 1. 1. 1/2 teaspoon freshly ground black pepper 1.165 grams (0.00257%) Online is your best source for cellulose casings but once you find them, the rest is easy enough. I freeze them raw on a baking sheet between sheets of wax or parchment. Step 1. 9. 3 1/4 tbsp paprika (23.4 g) 1 cup paprika (117 g) 8. Maple Sausage Patties Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. Hang the rings of sausage until they are cold. I used half the salt in this recipe and it is delicious! Coat generously and press it gently into the butter. And if you have someone sensitive to the red pepper flakes you could omit as needed (love it with it, but) still a winner. 5. No, I make them into patties, then put them on a cookie sheet with parchment paper and freeze and then put them in a freezer bag for storage. Cheesy Cheddar Broccoli Casserole. 1 1/2 tbsp fennel seed, cracked (16.2 g) 1/2 cup fennel seed, cracked (81 g) Recipes you want to make. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) Add meat strips, cover, refrigerate/cure overnight.