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sausage

Started by LeeB, December 10, 2010, 01:10:13 PM

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LeeB

Some of the 150 pounds of sausage I made last time home.








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.
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

Tom


LeeB




more summer sausage and kielbasa




More kielbasa

I don't know why these didn't show up in the first post.

'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

submarinesailor

Me thinks it's time for a road trip - next time you are in town that is................... ;) ;) ;) ;) ;) ;) ;) ;) ;D

Bruce

beenthere

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.
south central Wisconsin
It may be that my sole purpose in life is simply to serve as a warning to others

Patty

Looks good Lee, can you post your recipes for these please? We have been wanting to make sausage, just don't really know how.  :-\
Women are Angels.
And when someone breaks our wings....
We simply continue to fly ........
on a broomstick.....
We are flexible like that.

isawlogs


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  :) )
A man does not always grow wise as he grows old , but he always grows old as he grows wise .

   Marcel

LeeB

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.
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

Jasperfield

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.

LeeB

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.
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

DanG

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 don't feel like an old man.  I feel like a young man who has something wrong with him."  Dick Cavett
"Beat not thy sword into a plowshare, rather beat the sword of thine enemy into a plowshare."

Magicman

And I thought all of your hogs were "Razorbacks" and played football...  ;)   Soooooweeeeee   :D :D
Knothole Sawmill, LLC     '98 Wood-Mizer LT40SuperHydraulic   WM Million BF Club Member   WM Pro Sawyer Network

It's Weird being the Same Age as Old People

Never allow your "need" to make money to exceed your "desire" to provide quality service.....The Magicman

LeeB

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
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

northwoods1



That pile of sausage is beautiful :D

got any recipes?

northwoods1

 

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.

Norm

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.

isawlogs

  :D  Its not a secret , I am still in translation mode .. unless ya want the French versun ..  ;D :D
A man does not always grow wise as he grows old , but he always grows old as he grows wise .

   Marcel

LeeB

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.
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

texbob

High Mountian makes a very good summer saugage mix. Do you smoke your saugage?

LeeB

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.
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

LeeB

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.
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

northwoods1



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 :)

Norm


isawlogs

  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.

A man does not always grow wise as he grows old , but he always grows old as he grows wise .

   Marcel

LeeB

sounds real good. I'll be making some beef sausage tommorrow. I may give it a try.
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

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