Farmer's Sausage Recipe?

Hi Folks,

I'm hoping to make some venison farmer's sausage. I've had it made in the past but the last round I had made was severely under-flavoured.

I've never made any sausage before. I have a cheap meat grinder that has sausage stuffing attachments, but have only used it for grinding. I'm hoping to do about 50lbs.

Questions:
1)What cut of pork do you use and where do you get it cost-effectively? I see loin and some other cuts come on for $1-1.50 /lb occasionally

2)What is your favourite farmer's sausage recipe? I like a relatively dry sausage, but with ample flavour.

3)Where do you get casings?

Any help is appreciated!

I have purchased boxes of pork fat from No Frills, used just oil but the traditional and best way is to use a pork shoulder like a picnic or boston butt, anyway, the one with the bone in it.

ideally for most, 15-25% pork fat is what you want and what you get adding the picnic.

I do lb to lb, use the TSC nitrite package and smoke/ cook mine at 180deg f( low as my propane smoker will go)

TSC and CT sell fish fry, sausage kits( to prevent botulism in smoked), etc. and should have some recipes to try.. Basically a combo of some of the following, sage, red pepper, black pepper, mustard seed, garlic, onion powder, maple syrup, paprika, kosher salt, depending on whether breakfast, summer or whatever you prefer.

forgot.....Tractor Supply also sells the package of casings( just soak in salt water), some grocery stores have casings and CT may have them.

The best tip is to fry up a littel and taste it before you stuff it all
Just make a littel patty and fry it up. You can always add more spice. To much is a problem. Onion salt garlic pepper and fresh herbs are the base for most sausage recipes. Make smaller batches to start.i am making a German smoked recipe this week.

Have done this recipe for many years for garlic frying sausage. 20lbs of meat, 2/3 venison and 1/3 ground pork shoulder. 7 tblsp salt and 4 tblsp pepper with about 2 pints/500ml of garlic water (2-3 bulbs of garlic chopped and soaked in a jar overnight and then strained to just the liquid added), mix well and stuff into casings. The casings come locally from Stemmlers but any butcher shop should have salted casings frozen. Have to soak them in water before threading them on the stuffer.

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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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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Good point/post.

I too have had that issue and when I find them I buy all on display but one.

I will keep that Costco tip in mind next time I'm looking.

Usualy its in Jan - Feb that you see all the shoulders nstuff available and at a good price.

Quote:

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Originally Posted by be2man

Have done this recipe for many years for garlic frying sausage. 20lbs of meat, 2/3 venison and 1/3 ground pork shoulder. 7 tblsp salt and 4 tblsp pepper with about 2 pints/500ml of garlic water (2-3 bulbs of garlic chopped and soaked in a jar overnight and then strained to just the liquid added), mix well and stuff into casings. The casings come locally from Stemmlers but any butcher shop should have salted casings frozen. Have to soak them in water before threading them on the stuffer.

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For added flavour and aroma you can soak the garlic in red wine stead of water. If you like a lot of garlic favour, what we do is mince the garlic as small as possible or into a mush, soak it in wine overnight and add it all to the meat :)

My sausage were not actually sausage. We ground about 20 lb of lean venison. I then bought about 20 lb of pork shoulder and trimmed the bone and rind off. Got about 2 pound of beef fat( no charge, talk to the butcher) Ground the pork. and beef fat. Put it back through the grinder once more to mix. Did it in about 5 lb batches. Added salt, pepper, garlic powder, or fresh chopped. Play around with the quantities, fry a bit and get what you prefer. We made it into patties, rather than sausage. saran wrap between them , so they don't freeze togather, then vacuum seal. turned out real good, divided between all hunt gang members .old243

Thanks folks!

Just a heads-up, Zehrs has pork shoulder at $1/lb this week!