To test for doneness, remove one piece of jerky from drying device and allow it to cool slightly. Submerge in a 170F (77C) hot water bath until the internal temperature of the links are 152F (67C). Add sliced potatoes, cabbage, and the sausage to the crockpot with butter and apple sauce. more about me Self Proclaimed Foodie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Best Homemade Alfredo Sauce {Easy 4 Ingredient Recipe + Video}, This post may contain affiliate links. Being a devoted fan of the hit series Walking Dead on AMC, I am fully aware that we could face a zombie apocalypse in the very near future, so I think that having an ample reserve of homemade jerky on hand at all times may be a good thing. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. 5. 1/2 tsp celery seed, ground (1.35 g) 2 1/2 tsp celery seed, ground (6.75 g) Heat a skillet over medium low heat. If it cracks but doesnt break, its dry enough and ready to eat. Remove brisket from Ziploc bag, rinse away excess cure with cold water. Stuff freshly mixed batter into fibrous casings (cut into lengths to fit your smoker), refrigerate overnight to cure. 7. 2. C.J. Add chips, close vents, gradually raise smoker temp to 170F (77C). If you read the comments, the only comparison was less unknown ingredients than store bought. 1. They would disappear into the basement and mix up big batches of sausage and periodically appear upstairs to test fry a patty. Pan fry, grill, broil or bake fresh sausage at medium heat until its brown on the outside and no longer pink inside. 3/4 tbsp soy sauce (11.3 ml) 3 3/4 tbsp soy sauce (56.3 ml) Although times have changed over the years.one recipe has stayed the same and has attracted customers across. Well, everyone - I often make mistakes, and last week it struck me that I've been looking at the first "German Sausage" recipe all wrong. 35-38mm prepared hog casings. 1 tsp onion powder (3.6 g) 5 tsp onion powder (18 g) 2. Submerge in a 170F (77C) hot water bath until the internal temperature of the product is 152F (67C). Gene Pitts, Wilsonville, Alabama Go to Recipe 17 / 37 Taste of Home 6. Adding more or less of a particular spice will change the flavor of your sausage without causing too much damage to the end product, in fact, the change could enhance the flavor. German bologna is an exceptional lunch meat. 7. Has anyone made these without the fresh herbs? Combine ground beef/fat with remaining ingredients; mix well until the mixture is sticky and batter like. Looking at the amounts involved, these guys didn't mess around! Be safe and discard marinade. Griddle sausage over medium-high heat until browned on one side, about 2 minutes. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) Shape into twenty 3-in. The German/Czech sausage recipe here is exactly what I've been looking for. Mix very well. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) Bring to a boil to cook the garlic then blend until the garlic is finely chopped. * 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. enough to alter ingredients in an effort to appease your flavor requirements, but I wouldnt suggest it until after you have completed your first batch of sausage and have a better understanding of how the sausage making process works. This recipe is very good, the best so far that Ive tried. Hunters may use venison in place of the pork butt to produce an outstanding sweet Italian sausage. Cook in hot water til the temperature reaches 160 F and a bit longer 10 minutes or so. We I think that's going to be up to the Lord I guess as look as they let me in the door I'll continue to help." Expect a 50% loss from start to finish. This was my first attempt at making my own sausage. For one rural community in North Dakota it dates back to the turn of the century. Upon reaching temperature, remove links from smoker and shower with cold water until the internal temperature of. Krissy, Your email address will not be published. Stuff the sausage very tightly into plastic sausage bags. Very tasty and easy. Let stand for several hours. 4. It shook her up when he casually handed it to her. It never disappoints. Once cased, let the sausage rest for a couple of hours before putting it into the smoker and smoke as instructed above. Every delicious breakfast recipe is even better when accompanied by perfectly cooked tasty homemade sausage! Refrigerate overnight to cure. 1 1/2 tbsp white pepper (12.2 g) 1/2 cup white pepper (60.8 g) Use 85% lean venison trim to 15% beef fat. Do a taste test by cooking a small thin patty, cool patty briefly prior to tasting. 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. I only ask because I am and this totally looks like the kind of breakdown I would offer if I were giving someone feedback. I have hundreds of recipes for you to make. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) You can skip the shower altogether and allow the snack sticks to cool at room temperature for about an hour. The correct percentage according to your weights would be 3% of total by weight, not 0.03%, When calculating percentages, you have to move the decimal over 2 places to the right (use the percentage button on a calculator if in doubt). Stuff the sausage very tightly into plastic sausage bags. Add a green salad for a delicious meal. 2 1/2 lbs beef chuck (1.13 kg) 12 1/2 lbs beef chuck (5.67 kg) Wishek, North Dakota is a small town of almost exactly 1,000 residents. Hang German bologna at room temperature for 1 hour to bloom. A word of caution to not bash commercial brands for something that you may or may not understand. Cook the meat from the pigs head for about three hours. Add wood chips, close vents, gradually raise temp to 170F (77C). Find the recipe well done and made so even a starter can feel . 1 tsp onion powder 1 tsp black pepper 1 tsp red pepper flakes 2 tsp cumin 2 tsp ginger 2 tsp marjoram 2 tsp nutmeg 2 tsp oregano 4 tsp basil 4 tsp sage 4 tsp thyme 4 tsp salt Mix and store in an. This keeps very well in a cool place. This Enchanting And Historic Town In North Dakota Is The Perfect Day Trip Destination, You Could Easily Spend All Weekend At This Enormous North Dakota Flea Market, The Charming Out Of The Way Flea Market In North Dakota You Wont Soon Forget, The Incredible Buffet In North Dakota With Almost As Many Desserts As Main Dishes, The Timeless North Dakota Restaurant Everyone Needs To Visit At Least Once, The One Delicious All-You-Can-Eat Buffet In North Dakota Thats Actually Worth Visiting, Theres A Small Town In North Dakota Known For Its Truly Epic Pies, People Drive From All Over For The German Specials At This Charming North Dakota Cafe, North Dakota small towns with popular eateries. Heat the oil in a large saute pan or braiser pan over medium-high heat. "It's selling itself, we haven't put a whole lot into marketing." 1. To test for doneness, remove one piece of jerky from drying device and allow it to cool slightly. NOTE: Rita Darr suggests far less salt here 1 tsp per lb of beef instead. To cook sausage in the oven, here's what I did: I preheated a conventional oven to 350F and sprayed a nonstick baking sheet with canola oil. These recipes come from the. Made your recipe on 3/19/21, a day in advance of cooking! Its simple. Thanks so much!! 25 lbs. 4. Serve with warm baguette and butter. [STEP 2] Combine rosemary, thyme, sage, and mustard seeds. For one rural community in North Dakota it dates back to the turn of the century. Dry meat strips at 145F (63C) in your usual manner until meat is dried to 40-50% of its original/green weight. Since 40 pounds is a ridiculous amount of sausage for me to make, I decided to see if I could scale The first "German Sausage" recipe down to a 5-pound batch. I never saw how leberwurst was made because the butchering process was done when I was in school, which was a good thing because I wouldnt have eaten it if I had observed the squeal to jar process. I'll have breakfast sausage for awhile. 9. Thanks! Glad you enjoyed! Meanwhile, crumble sausage into a large skillet; add onion. [STEP 3] Heat butter in a skillet and saut onion, toasted . Well, at the risk of demonstrating just how good I am NOT at this sort of thing, here is a photo of one of the chubs of sausage after hanging for a few days at room temperature: Germans from Russia Heritage Collection at North Dakota State University, http://library.ndsu.edu/grhc/foods/recipe/sausage.html, http://library.ndsu.edu/grhc/foods/recipe/summersausage.html, http://library.ndsu.edu/grhc/foods/recipe/liver.html, http://library.ndsu.edu/grhc/foods/recipe/headcheese.html, http://library.ndsu.edu/grhc/foods/foodways/leberwurst.html. Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside. Add wood chips, close vents, gradually raise temp to 170F (77C). SAGE MIXTURE: In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper. Such a simple recipe and one of our favorite freezer staples now. Required fields are marked *. Excellent recipe! People seriously go crazy over this stuff! 1/4 tsp cayenne pepper (0.55 g) 1 1/4 tsp cayenne pepper (2.75 g) The seasoned sausage mixture can be used bulk style and shaped into patties, or stuffed into a wide assortment of sausage casings. 1 1/2 tsp pickling salt (9.75 g) 2 1/2 tbsp pickling salt (48.8 g) 2. 3 1/4 tbsp cracked black pepper (32 g) 1 cup cracked black pepper (160 g) To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. 8. Margaret Eid, Huron, South Dakota. Use judgment and personal taste. Mix all ingredients thoroughly and let stand for a couple of hours before casing. I need to start over. Do not allow the water bath to get hotter than 170F (77C). 25 lbs. 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. If you dry jerky in an oven or a dehydrator but you prefer a smoked effect, simply add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each 5 pounds of meat or follow the manufactures instructions. Maple Sausage Patties Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. Dry meat strips at 145F (63C) in your usual manner until meat is dried to 40-50% of its original/green weight. 7. Chill beef/pork to 34F (1C), grind one time through a 1/4 (6mm) plate. Online is your best source for cellulose casings but once you find them, the rest is easy enough. 5 lbs, 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg) 7. 2. 1 1/2 tsp dry mustard powder (3.45 g) 2 1/2 tbsp dry mustard powder (17.3 g) If you havent tried it yet, its seriously life changing! 2 1/2 tbsp paprika (18 g) 3/4 cup paprika (90 g) For the first time in decades, I now have a recipe that will do that job. Very grateful for her recipe and insight. Although times have changed over the yearsone recipe has stayed the same and has attracted customers across the country. *You may use soy-protein concentrate in place of non-fat dry milk. Chill beef/fat to 34F (1C), grind one time through a 1/4 (6mm) plate. 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg) 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) Some add cinnamon and flour. Cut the ears off and eardrum sections out. Add meat strips, cover, refrigerate/cure overnight. My own ancestors came from the Black Forest and Alsace and settled in and around the farming town of Sulz, which was along the Beresan River in Ukraine. If it cracks but doesnt break, its dry enough and ready to eat. Will certainly make this recipe again. Do not allow the water to get hotter than 170F (77C). 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml), 2022 by Dakotah Sausage Stuffer dakotahstuffer@yahoo.com www.dakotahsausagestuffer.com, Free Shipping On USA Orders Over $100.00 Except AK & HI, Sausage Stuffers, Sausage Maker, Sausage Fillers & Jerky Makers. 155K views, 969 likes, 112 loves, 253 comments, 1.4K shares, Facebook Watch Videos from KFYR-TV: Old traditions and small towns tend to go hand in hand.. 155K views, 969 likes, 112 loves, 253 comments, 1.4K shares, Facebook Watch Videos from KFYR-TV: Old traditions and small towns tend to go hand . Add to 1 qt of water (most sausage recipes say to add the qt. Sonoran Desert living and southwest breakfasts are nice, but your sausage recipe took me back! Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). Combine ground pork/fat with remaining ingredients; mix well until the mixture is sticky and batter like. Next day slice brisket bacon and *cook in usual manner. Store bought sausage is fine but I want clean simple food that I can control the ingredients. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) Travelers who pass through and people who grew up in Wishek but later moved away, no matter how far, will often continue to order Wishek sausage well after they've left. Hold until sausage is 152F (67C) internally. Heat large nonstick skillet over medium heat until hot. All rights reserved. Thanks so much! Add water as needed if mixture is dry. of finely ground beef. For the best breakfast pork sausage, start with pork shoulder as it is flavorful and has the perfect fat-to-meat ratio. [Step 1] Cut duck or goose and pork into small chunks. Next day, arrange meat strips on oiled racks or screens in a single layer, leaving enough space to allow air flow. 25 lbs. Transfer brisket to Ziploc freezer bag, seal bag, cure at 38F (3C) for 7 days, turning brisket bacon every day. It is better than any other homemade sausage most people will ever try and they can't get enough of it. Thaw and finish by browning in fry pan before serving. Breakfast sausage is easy to make with ground pork, sage, and just the right seasonings. 28-30mm cellulose casing, 1. In medium sized bowl, thoroughly combine all ingredients. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160F, turning . To make patties, lightly shape sausage mixture into four 1/2-inch thick patties. 5. The USDA suggests cooking sausage to an internal temperature of 160F (71C). It's easiest if you use your hands to mix. 5 lbs, 25 lbs. From the plains of Kansas, up through the Dakotas and into Canada, there is a unique community whose German ancestors emigrated to America from the Russian Empire. So, I wish you the best and only comment to help educate those who may not know what the list of ingredients really means. STEP TWO: Place sausage in pan. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) Mix together Prague Powder #1, pickling salt, molasses and brown sugar, rub mixture into top, bottom, sides and. If you want to make your own casings, take the pig intestines, empty the contents and use a dull knife to scrape the contents out. They were geitzig (stingy) with the leberwurst. Wipe down the pan and add the butter. 1 1/2 tbsp ground black pepper (11.3 g) 1/2 cup ground black pepper (56.3 g) I've used these for breakfast sandwiches, pizza and pasta! batch. As far as I can tell, this is an accurate conversion of the original recipe: Although I don't have grandma's recipe I'm gonna say that this one appears close. Hope that all is well ~. bacon hanger*, 1. Grandma liked a little garlic in hers but grandpa didn't so she always had to make two batches. Ive been looking for a sage breakfast sausage recipe that I could adjust to a lower sodium version as my husband must follow a sodium restricted diet. 1 1/2 tbsp red pepper flakes (9.45 g) 1/2 cup red pepper flakes (47.3 g) 3 7/8 (100mm) fibrous casing. 2 tbsp powdered dextrose (17.4 g) 2/3 cup powdered dextrose (87 g) Trim fat on bottom side of brisket to 1/4 (0.65 cm) thick, place in shallow container, paint surface of brisket with, liquid smoke. 4. 1/2 cup molasses (168 g) 2 1/2 cups molasses (420 g) To the uninformed, a product that bears the name of sweet Italian sausage would seem to imply that it has a sugary sweetness about it, when in fact, nothing could be further from the truth. I started with five minutes on each side and checked it after a full 10 minutes of cooking. Bend the test piece into the shape of a horseshoe. *The USDA suggests that the internal temperature of smoked sausage reach 160F (70C) when checked with a quick-read digital thermometer. Hang brisket in 110F (43C) smoker, vents wide open, hold (no smoke) until surface of brisket is dry to the touch. Although the storefront has changed over the years, the famous food made inside has always been the same. I used one tablespoon fresh sage. Drain any fat and use in recipes or add to pasta sauce. Just be sure to squeeze out as much air as possible to prevent freezer burn. Hang kielbasa at room temperature for 1 hour to bloom. The recipe is a well kept secret that has been used in the sausage for over one hundred years and no other person or place can replicate the perfection Stan's SuperValu has nailed down. Get creative, but taste before you cook and be aware that the flavors will intensify during cooking (i.e., careful with the salt!). *You may use soy-protein concentrate in place of non-fat dry milk. I like jimmy deans sausage in a hurry. Combine ground beef/fat with remaining ingredients; mix well until the mixture is sticky and batter like. 1 lb. Stuff the batter mixture into cellulose casing, twist into 5-6 (13-5 cm) links, tie off each link with a piece of cotton, twine, refrigerate overnight to cure. You can reduce the cooking time by removing the links from the smokehouse when they reach an internal temp of 120F (49C). Turn the dough into a landscape position (the longest sides should be at the top and bottom) and begin to roll from the bottom to the top. 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g) Love sausage gravy and biscuits. 1/4 tsp Prague Powder #1 (1.4 g) 1 1/4 tsp Prague Powder #1 (7.0 g) Grill 'em, split 'em and load 'em on toasted buns with garlicky peppers and onions. DEXTROSE - Sweetner and Binder so that it holds together. I really need to dip into sausage-making more often - I'm glad you like the German/Czech recipe! *The USDA suggests that the internal temperature of smoked sausage reach 160F (70C) when checked with a quick-read digital thermometer. 5. Twist the sausages into links. Its simple enough to alter ingredients in an effort to appease your flavor requirements, but I wouldnt suggest it until after you have completed your first batch of sausage and have a better understanding of how the sausage making process works. Add the liquid to the sausage. Next day, hang kielbasa in preheated 130F (54C) smoker with dampers wide open; hold for one hour. Don't worry - the recipe hasn't changed! 1 1/2 tbsp liquid smoke (22.5 ml) 1/2 cup liquid smoke (113 ml) Have a few small ones and some medium sized ones. 1 lb pork butt (454 g) 5 lbs pork butt (2.27 kg) Hang salami chubs at room temperature for 1 hour to bloom. It is perfect just the way it is. I put it over fried eggs over gluten free bread made from rice, tapioca, and cassava flours. For 46 years, 80-year-old George Just has been seasoning sausage in the heart North Dakota's German country. Close dampers to 1/4 open, raise smoker temp to 130F (54C), smoke 2-3 hours or until desired color is reached. 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg). nutmeg 2 tsp. Made 17 lbs using pork butt & fresh pig fat (local pig farmer who butchers is a blessing). 1. I do a 70/30 ratio. Beef bacon can be stored safely at 38-40F (3-4C) up to 7 days or vacuum seal and freeze up to 6 months. 8. Next time adding some roasted Hatch chilies! Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. I make a batch of the German/Czech sausage several times a year. 1 tablespoon sage dried or minced fresh - 2.04 grams (0.0045%) Sign up to have my recipes emailed to you. bottle of garlic powder. 5 lbs. She's always had a passion for writing and has participated in novel writing challenges such as NaNoWriMo multiple times. Natural sausage casings have a distinctive curve. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. 3. Could anyone recommend a replacement for the pork? Here, Mexican chorizo adds incredible flavor and heat to a bell pepper filling of celery, carrot, onion, tomato, and rice. For all pork treats, it is essential that the meat be cleaned and rinsed impeccably; otherwise will get that pig flavor that turns people off. Cut out the eyes. 8. 9. 1/4 teaspoon marjoram fresh if you have it .14 grams (.57 grams per teaspoon) (0.000309%) 1. Submerge in a 170F (77C) hot water bath until the internal temperature of the links are 152F (67C). Coat generously and press it gently into the butter. 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml) 1 tsp onion powder (3.6 g) 5 tsp onion powder (18 g) Skip a day or two and then smoke it again. Thanks for the recipe. Generally speaking, there is no sugar added; its simply a term used by sausage makers to differentiate between mild Italian and hot Italian sausage. 1 1/2 tsp pickling salt (9.75 g) 2 1/2 tbsp pickling salt (48.8 g) Pour over pork mixture and mix until well combined. This one is by far the best recipe I have ever used. Bend the test piece into the shape of a horseshoe. Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120F (49C). 1 teaspoon kosher salt - 6 grams (0.0132%) Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. It wasn't the best but it was okay. Did you think it needed to be more salty, sweet, or spicy? --------------------------------------------------------------------------. I replaced the brown sugar with molasses, and fennel seed with fennel pollen. Chill beef/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. The recipe was a SECRET! Even people who don't like broccoli beg me to make this comforting broccoli cheese casserole recipe. Fill the casings and put in pot in lengths that fit the pot (submerge the filled casings). How lazy and shadier can this get?) 75 Comments This post may contain affiliate links. 6. 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. Im also scared of pressure cookers. Regarding their ingredients you listed: 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) I used to grind my own Hamburger but not so much any more with beef prices. 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.2 kg). This delicious recipe can be used to make sausage gravy. Thank you so much! I used all dry herbs. Prick sausages with a needle to prevent them from bursting. Hello, does the sausage need to be cooked before freezing. Add meat strips, cover, refrigerate/cure overnight. I'm sure you'll agree homemade is so much better! 3. 34 lb. Cabbage stretches your dollar and adds tons of fiber and flavor to an easy soup dish. 5. Her favorite part about this job is recognizing small businesses that deserve a boost and seeing the positive affect her articles can have on their traffic, especially in rural areas that might have otherwise gone overlooked. I am contemplating making around twenty pounds. 5. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! You can keep the tube and cut into pieces, or slice in half or slice in small pieces. It does, however, make a good topping for the real star of Wishek. Stuff the seasoned sausage batter into prepared 22-24mm sheep casings; twist into 4 (10.2 cm) links. 1 lb. Remove tongue and brain. Form mixture into 6 patties. You can order some yourself and find more information at Stans SuperValu site. Definitely keeping this in the repertoire. These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers. Use casings that you can cook meat in 6 white casings. Heat a skillet over medium low heat and add the sausage patties. But, I dont have the guts. Cook over medium heat until meat is no longer pink; drain if necessary. Get over youself. 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). Chill meat to 31F (-0.55C), slice into 1/4 (0.64 cm) thick strips, cut across the grain for a tender bite or with the. 32-35mm prepared hog casings. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) Traditionally my family used sage flavoured, regulat grind, pork sausage to stuff the kneck hole of our roast turkeys. This year will be the 92nd Annual Sauerkraut Day, which has given Wishek the title of Sauerkraut Capital of North Dakota. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. Drain potatoes; arrange in an ungreased 13x9-in. ground ginger 1/2 cup cold water, approximately In large bowl, combine all ingredients except water and mix very well. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. 1 1/2 tsp granulated sugar (7.35 g) 2 1/2 tbsp granulated sugar (36.8 g) Chill meat/fat to 30F (-1C), grind 2-3 times through a 1/8 (3mm) plate. Fresh meat makes the best smoked kielbasa sausage. Sounds great - I am glad that you're making it work! 7. My Sage Breakfast Sausage recipe contains the following ingredients that get mixed into the ground pork: Popular store bought breakfast sausage contains the following: PORK, WATER, CONTAINS 2% OR LESS OF: CORN SYRUP, SALT, SPICES, DEXTROSE, MONOSODIUM GLUTAMATE. * I'm going to try it later today with ground turkey and also frying up some pancetta first in the pan for the fat and taste. 1. Add meat strips, cover, refrigerate/cure overnight. *The USDA recommends that the internal temperature of cooked sausage reach 160F (70C) when checked with a quick-read digital thermometer. 8. 1 cup non-fat dry milk (94.6 g)* 5 cups non-fat dry milk (473 g)* packages for breakfasts for 2. 1. 1 1/2 tbsp mustard seed, whole (19.8 g) 1/2 cup mustard seed, whole (99 g) If you don't own a sausage stuffer you can freeze the sausage in patties or in small bulk packages. Cooking advice that works. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) Venison hot dogs are one of my wife's favorite sausages. Prep takes 5 minutes, then you can cook for 8 hours on low or 4 hours on high. Combine ground meat/fat with the remaining ingredients; mix well until the mixture is sticky and batter like. Spanish Sausage Supper A pastor's wife shared her recipe for this colorful all-in-one skillet meal that she frequently brings to church dinners. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.5 kg) About 8 years ago we put out a family cookbook and my father gave us his recipe. Mix again and let sit overnight before I package for freezer. 5 lbs. For liver sausage, the pork/beef mix is important to keep the sausage from being too greasy (pork liver) or too dry (beef liver). Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Super easy and quick, and made a dense & yummy Saturday breakfast! 7. Most of these families were originally from the forested regions of Alsace, Wrttemberg and Bavaria and set up "colonies" in various Russian-held areas at the invitation of the ruling Romanov family. For the best results, use 75-80% lean venison trim to 25-20% beef fat. Add chips, close vents, gradually raise smoker temp to 170F (77C).