Farmer's Sausage Recipe?

50 lbs? With a cheap grinder/stuffer? Be careful you don't burn it out? But, lets say it does the job. Why are you making so much at once? Unless you're giving lots away or have a huge family to feed, 50# is a lot of sausage to keep in a freezer. I don't bother stuffing my sausage, I just store it in paks (like burger) and form patties when I cook it. I'll do maybe 10-15 lbs at a time which lasts me about 2-3 months?

I've never made sausage before, but I've definitely ground more than 50lbs of meat in a day without burning out the old 'sunmile' (brand name of the grinder).

I don't want to do 2-3 months worth, because I likely won't be going deer hunting again until October ;) my family will have no problem eating 50lbs of sausage before then.

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Originally Posted by benjhind

I've never made sausage before, but I've definitely ground more than 50lbs of meat in a day without burning out the old 'sunmile' (brand name of the grinder).

I don't want to do 2-3 months worth, because I likely won't be going deer hunting again until October ;) my family will have no problem eating 50lbs of sausage before then.

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What I have found is that once it's all made, another recipe will show up and I'll be wishing I had venison left to try?

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Originally Posted by line052

I had a hard time finding fresh pork shoulders this year, you know the full front leg with skin on. Was in Costco and they sold me 40Kg of skinless, boneless pork shoulder by the case for $108. So of your looking to save on meat cost and get some great fatty pork shoulder it was a good deal.

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Not sure if they still have them on, but the Hazeldean YIG had the pork rumps on for 2.18 kg and shoulders for 3.28 kg last week. I think that ends today.

Went ahead this weekend and did up just shy of 50lbs. It wound up being about 65% venison and 35% pork, which isn't bad. I did 4 different recipes, and added my own touches to them. After boning out the pork shoulders, I boiled the bones over the fire for an evening. Where a recipe called for water, I added the stock instead. I also added a couple tbsp of bacon fat to each recipe from my secret stash to amp up the flavour.

I'm very happy with the results and will definitely do it again. Next time I might spring for a dedicated sausage stuffer as stuffing using my small meat grinder is quite time consuming.

Thanks again for the input.

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The stuffer in a grinder will work it changes the texture of the meat as you are grinding the meat and third time we'll stuffing.tsc and a few other stores sell a small 5lb stuffer that work great.

Princess Auto sells a 5lb hand crank stuffer and an 11lb one also.......both work awesome.....keep an eye open for when they come on sale.....

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Originally Posted by Deerslayer99

Princess Auto sells a 5lb hand crank stuffer and an 11lb one also.......both work awesome.....keep an eye open for when they come on sale.....

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For sure, I've had the 11 lb version for 7or 8 years. Perfect size, never needed anything bigger. My grinder is 500 watts and came from Cabelas about 3 or 4 years ago. It does the job.

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Originally Posted by dutchhunter

The stuffer in a grinder will work it changes the texture of the meat as you are grinding the meat and third time we'll stuffing.tsc and a few other stores sell a small 5lb stuffer that work great.

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you sure about that? With my grinder once you are ready to stuff you remove the plate and blade and just insert the funnel. What I had found though it was hard to get a consistent fill and pack. Last fall found the 11lb stuffer on sale at princess auto and was quite please with the even consistent packing achieved with it. Don't think I'll go back to the grinder.

I can't use the stuffer on my grinder without the plate in place.sonthing has to hold the worm in place.