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Here is our special thread just for sausage recipes. Although they appear in some of the other recipes, they will also be compiled here for easy access.

Don't forget to add some of your favorites here as well.


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by daymere

30 lbs ground bear meat 6 teaspoons red peppers 12 lbs ground pork butt 15 teaspoons garlic salt 3 lbs thick slab bacon, ground 7 1/2 teaspoons pepper 1. Mix all together. 2. Fry in pan for breakfast sausage, good on pizza, and makes great meatballs as well.

.............DAYMERE TENNESSE MODERATOR Search From this site. Click Here

2lbs lean ground Venison
2Tbs Tender Quick (type of curring salt found at grocery)
1/4tsp Onion powder,
1/8tsp Garlic powder,
1-1/2tsp Liquid smoke,
1cup Water.

Combine all ingredients together well, and divide into 3-4 even amounts. Shape into rolls and wrap with plastic wrap. Refrigerate for 24 hours.

Unwrap and bake at 300 degrees for 1 hour on a broier type rack or pan (so that the grease can drip off). Refrigerate and serve..

Be sure to freeze any sausage that is not going to be consumed within a few days.. (tip) Make sure that all utensills including your hands are cleaned well before making your sausage.

Try this sausage instead of your regular breakfast sausage.

7 lb. lean venison
3 lb. pork fat
1/3 cup salt
1/2 cup brown sugar
1 1/2 T. sage
2 t. pepper
2 t. red pepper
~~~~~~~~~~~~~~~~~~~~
Cut venison and fat into 1/2"cubes. In a bowl mix
remaining Ingredients. Push through a meat
grinder. Then mix with hands, thoroughly. Shape
meat into patties and fry. You can use any red
game meat in the place of venison. However,
possum and coon meat do not work as well.

This recipe will make 20 lbs. of excellent breakfast sausage.

10 lbs boneless venison (well trimmed)
3-4 T. sage
8-10 lbs pork (I use port butt roast)
1 T. garlic powder
½ lb beef suet or lean bacon ends
2 T. dry mustard
4 T. coarse pepper
1 tsp. nutmeg
5-6 T. salt
1 tsp. cloves
3-4 cloves garlic, minced
1T. allspice

Cut venison and pork in strips that fit your grinder. Combine all the seasonings (except garlic) in a bowl and blend. Sprinkle the seasonings and garlic over the meat. A large, plastic tub works well for this. Toss the meat until it is all well coated with seasonings. Grind once and mix thoroughly. Fry one small patty to check the seasonings. Adjust seasonings, if necessary.

Grind the meat a second time. Again mix it well. Add about 1 cup water during the mixing. Cover with plastic and let stand overnight in a cool place before packaging. Package the same as you would hamburger.

Note: Reduce the amount of spices if you prefer a milder sausage.

7 1/2 pounds venison -- ground
7 1/2 pounds pork -- ground
4 ounces salt
1 ounce black pepper -- ground
1 1/2 ounces Accent¨ seasoning mix
1 ounce cayenne
3 ounces light brown sugar
1 ounce Louisiana¨ hot sauce
1 ounce paprika
3 ounces Lea & Perrins¨ Worcestershire Sauce
3 whole fresh green onion -- chopped

Mix all of the above together well. Stuff in casing.

5 lb Cubed venison
1 lb Cubed suet
3 tb Salt
1 tb Black pepper
1 ts Red or cayenne pepper
1 ts Paprika
1 ts Sage
2 ts Garlic powder
Sausage casings

after grinding & mixing the venison & suet with the seasonings,
fry a
small patty to check for taste. If it's too mild, add small amount of red
pepper until proper taste is reached; if it's too hot, add more venison.
Stuff in casings & smoke 28 to 30 hours.

Deer meat
Salt
Pepper
Dry mustard
Thyme
Sage

Trim the excess fat from: 1 pound Deer meat.Grind
the meat through the fine blade of a meat
grinder.Combine the ground deer with 1/4 lb of pork fat.: 1 teaspoon
salt,1/2 teaspoon pepper,1 teaspoon thyme,1/4 teaspoon
dry mustard and 1 teaspoon crumbled sage. Shape into
patties and pan fry or broil,slowly,for about 15
minutes or until well browned on both sides. Makes
about 1 1/4 pounds.

2 pounds lean ground deer meat -- at room temperature
1/3 cup onion -- finely chopped
2 teaspoons finely minced fresh parsley
1 teaspoon rubbed sage
1 teaspoon dried basil -- (optional)
1 teaspoon dried marjoram -- (optional)
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon dried thyme -- (optional)

1. In a deep bowl, combine all ingredients, using hands if necessary.
2. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches
in diameter.
3. Wrap in plastic wrap or foil and refrigerate overnight.
4. To serve, slice the rolls into rounds about 1/2 inch thick and fry in a hea
vy skillet over medium-low heat for 3 to 4
minutes on each side or until done.
5. Drain on paper towels and serve immediately.

Notes: An alternate way to prepare sausage is to shape mixture into large marbl
e-size balls. freeze if desired. To serve, bake frozen on a rack, starting in a
cold oven, for 20 minutes at 325 degrees F.

20 lb venison (ground)
20 lb Fresh pork (ground) not too
Lean
1 c Salt (sack salt, not
Iodized)
1 1/2 oz Morton quick cure
3 oz Black pepper
2 oz Garlic powder (fresh garlic*
Is best)

1. Mix all the ingredients together and add up to 2 quarts cold
water when mixing.
2. Sausage is ready to put in casings.
* 3 heads of garlic. Peel. Slice and smash. Put in a pint
jar, pour boiling water over it to fill jar. Strain the
garlic out and use juice, as much as desired to taste. Start
the garlic a day before sausage.

2 pounds Fresh Venison -- med ground

1 cup Pork fat
2/3 cup freshly grated Parmesan cheese
1/2 cup fresh Italian parsley -- well packed
1/4 cup dry white wine
1 clove garlic, I use 3-4 cloves -- minced
1 tablespoon dried basil -- crumbled
1 teaspoon hot red chili peppers -- minces
1/2 teaspoon salt
1/2 teaspoon dried organo -- crumbled
1/4 teaspoon freshly gtound pepper
Prepared casing

Grind the Venison and pork fat med to fine. Mix all ingredients together in large
bowl. .Using sausage stuffer, fill casings twisting off 8 inch links. Tie
and cut. Hang in cool spot until dry, 12 to 14 hours. To cooik: Prick
skin good so they will not burst, put in 1/2 inch of water in larte
skillet and plate as many sausages that will fit without crowding and
cover and simmer for 20 minutes. Pour off liquid and brown on all sides
until golden brown.



NOTES : Note: You can use a pastry bag with the big end open and pull
cassing all the way on and squeeze out the length you want.
Cassings can be bought in the butcher shop.

2 lb Fresh venison
1 cup pork fat
2 ts Salt
Black pepper to taste
1 1/2 ts Sugar
1/2 ts Dried thyme
1/4 ts Dried basil
1/4 ts Garlic powder
1/4 ts Mustard seeds
1/2 ts Dried marjoram
1/3 c Plus 1 tsp ice-cold water

Cut venison into 1 1/2 " cubes, trimming all gristle and
bone. Pass through a meat grinder with a coarse blade.
Adjust the fat-to-lean ratio to be about 1:3 if you
can by adding pork fat. Put ground meet in a large stainless or ceramic crock or
bowl. Mix the dry spices in a small bowl. Using your
hands, toss the meat while adding the spices a small
amount at a time. When half the spices are in, add
half the ice water. Mix keeping the meat as loose as
possible. Add remaining spices & water as above. At
this point you may fry a small patty of the meat to
test for seasonings. Adjust if necessary. Refrigerate
the sausage mix overnight. You may check for
seasonings again the next day (but be careful! You'll
be tempted to fry it all right then and eat it up!)
Stuff the mix into about 5' of rinsed casings, tying
off about 8" lengths. You may grill, steam or fry the
sausages as you prefer.

by damere

6 lbs venison 3 lbs bacon, ends and pieces 1/4 cup sage 2 tablespoons cracked peppercorns 2 cloves garlic, minced 2 tablespoons ground cloves 2 tablespoons seasoning salt 3 tablespoons crushed red pepper flakes 2 teaspoons nutmeg 1 tablespoon Worcestershire sauce 1. Put venison through grind twice put meat in mixing bowl, add all ingredients. 2. mix well with hands to blend spices well. 3. shape into patties or pack into casings (9 feet of links). 4. Freezes and smokes well

.............DAYMERE TENNESSE MODERATOR Search From this site. Click Here

Start with a 1 lb package Buffalo Breakfast Sausage.

Cook up the breakfast sausage, perhaps with some diced onion. Add to your cooked meat, about 1 cup of cooked rice (good way to use some leftover rice), and 2 cups of dried fruits. Use any fruit & nut combo you like; then add 1 - 1/2 cups of Apricot Sauce

Mix everything up well.

You need 2 small pumpkins (bigger than grapefruit / smaller than volleyball); which are cleaned out; then buttered on the inside. Then stuff in the mixture.

Put your pumpkin lid on and put your pumpkin on a baking sheet and bake in a preheated 350 oven for about 60 minutes.

This authentic Italian sausage is a perennial favorite. It calls for wild fennel seeds, which can be collected in the fall all over California, where it grows, weed-like, along roads and highways. But commercial fennel seeds, or even anise seeds, will do just as well. Stuff into hog casings. Serve with pasta of any sort, or add slices of this sausage (pre-cooked) to your favorite meat-based pasta sauce.

• Ground pork or wild boar: 1 lb.
• Coarse salt: 1/2 tablespoon
• Ground black pepper: 1/4 tablespoon
• Wild fennel seeds: 1/4 tablespoon
• Chopped parsley: 1/2 tablespoon

The rubbed sage and savory are what give this sausage its wonderful breakfasty flavor; the nutmeg and marjoram provide a nice counterpoint, and the black pepper adds a touch of hotness. Stuff into sheep casings or leave as bulk sausage to make patties.

• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Rubbed sage: 1/2 teaspoon
• Rubbed summer savory: 1/3 teaspoon
• Ground nutmeg: 1/8 teaspoon
• Ground marjoram: 2/3 teaspoon
• Ground black pepper: 1/3 teaspoon

This is a fragrant, delicately flavored sausage ideal for Christmas breakfast, although you will find it so delicious you will be sneaking packages of it out of the freezer for ordinary weekend breakfasts all year long! Stuff into sheep casings or leave in bulk for patties.

• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Ground ginger: 1/16 teaspoon
• Sugar: 1/4 teaspoon
• Ground cinnamon: 1/8 teaspoon
• Ground cloves: 1/8 teaspoon
• Ground black pepper: 1/4 teaspoon
• Ground nutmeg: 1/16 teaspoon

A unique delicacy that goes like candy! Ordinary brown raisins can be substituted, of course, but then the product loses a bit of its delicate flavor. Stuff into hog casings.

• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Ground cayenne pepper: 1/8 teaspoon
• Ground nutmeg: 1/8 teaspoon
• Ground ginger: 1/8 teaspoon
• Ground black pepper: 1/4 teaspoon
• Crushed garlic cloves: 1
• White raisins: 3 tablespoons
• Sugar: 1/3 teaspoon

This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes. Stuff into hog casings.

• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Diced onions: 5 tablespoons
• Ground cayenne: 1/4 teaspoon
• Ground cinnamon: 1/8 teaspoon
• Ground cloves: 1/8 teaspoon
• Powdered thyme: 1/3 teaspoon
• Ground bay leaf: 3 leaves
• Crushed garlic cloves: 1
• Chopped parsley: 1 tablespoon
• Crushed garlic cloves: 1-1/2

This is a recipe we got from the owner at a Portuguese tapas bar in San Francisco, near Fisherman's Wharf, in 1979. It differs considerably from traditional linguica in that it calls for sherry (a Spanish wine) rather than vinegar, and its only spices are salt and paprika. The mix should be very coarsely-ground. We use a 3/4" plate on our grinder. As for the sherry, avoid cheap cooking brands. We favor Harvey's Bristol Cream, which is rich, sweet and full-bodied, but you can experiment with other types, although dry sherries give the sausage an unpleasant, flat taste. Or try a good Port, which will, at least, be Portuguese. Stuff into hog casings. When made with Harvey's Bristol Cream, the taste is unique and absolutely unforgettable.

• Ground pork: 1 lb.
• Coarse salt: 1/2 teaspoon
• Dark sherry: 2 ounces
• Paprika 1-1/8 tablespoon

This mild and fragrant Hungarian delicacy calls for genuine Hungarian paprika — lots of it. Americans generally use paprika to add color only, not flavor. To enjoy the true taste of the sweet red peppers from which paprika is made, use only the finest Hungarian paprika, and use LOTS of it! It makes the product look fiery-hot, but it is quite mild. The garlic adds an aroma that will bring your whole family (or your guests) into the kitchen when they smell it cooking. Use medium hog casings (35-38 mm).

• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Ground black pepper: 1/5 teaspoon
• Imported Hungarian paprika: 1/2 tablespoon
• Fresh garlic cloves, crushed: 1/2 clove
• Boiled garlic cloves, mashed: 1/2 clove
• Ground allspice: 1/3 teaspoon
• White raisins: 1/5 cup

Andouille is a strongly-smoked Cajun sausage used in gumbos, jambalayas, bisques and other specialties. True andouille is stuffed into medium beef casing (hard to find), which makes the sausage approximately 1-1/2" in diameter. When smoked over pecan wood and sugar cane, it becomes very dark to almost black in color. Cajuns smoke andouille for up to seven or eight hours. The finest andouille in France comes from Brittany and Normandy: it's believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions.

There are many variations of andouille recipes. This is one that we've found is well-accepted by most palates. Grind the pork coarsely: use a 3/8" plate. Stuff into large-bore hog casings (42+ mm). Smoke over your choice of chips — hickory, apple, alder or pecan, if you can get it. Use a tray over the heat source and watch out for fire from the fat drippings! Smoke slowly until the sausages reach 175°. They'll be fully cooked at that temperature, and ready to eat or to be frozen. Don't smoke them too fast, or they'll shrink and get wrinkled. Slow smoking toughens the skins to give the andouille that special "bite," like al dente pasta. Cut the sausages on the diagonal and add to your favorite Cajun dish!

• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Cayenne: .03 teaspoon
• Rubbed sage: .05 teaspoon
• Ground cloves: .05 teaspoon
• Ground mace: .05 teaspoon
• Ground allspice: .05 teaspoon
• Ground black pepper: 1/5 teaspoon
• Ground bayleaf: .05 teaspoon
• Thyme: 1/10 teaspoon
• Crushed raw garlic: 1/2 clove

Ingredients
1/2 pound lean pork, ground
1/2 pound lean veal, ground
6 ounces pork fat, ground
3 slices white bread with crust, crumbled or finely chopped
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp mixed grated nutmeg
1/8 tsp mace
1/4 tsp minced fresh thyme or 1/8 tsp dried thyme
1/4 tsp minced fresh marjoram or 1/8 tsp dried marjoram
2 tsp minced fresh sage or 1 tsp dried sage
1 tsp loosely packed, finely grated lemon peel
1 large egg
Prepared hog casings

Instructions
Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin.
Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months.
Yield: 2 pounds raw sausage

Ingredients
Garnish
2 small leeks, cleaned
1 large Granny Smith apple
1 medium onion, peeled
1/4 cup parsley leaves
2 tablespoons canola or vegetable oil
1 lemon
1 pound chicken leg meat

Farce (Forcemeat)
1/2 pound finely ground chicken breast
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup crushed ice
Pastry bag fitted with No. 8 tip
Pre-soaked sausage casings
1/4 cup prepared mustard
1/4 cup sour cream
2 cups lingonberry preserves

Instructions
To make garnish, cut off most of the green portion of the leek and blanch in boiling salted water for 1 to 2 minutes until tender. Drain and squeeze out any excess moisture. Chop into small (1/4-inch) dice.
Peel, core and chop apple into small (1/4-inch) dice. Cut the onion into small (1/4-inch) dice and chop the parsley.
Heat oil in a heavy sauté pan over moderate heat. When oil is hot, add the leeks, apples, onions and parsley. Sauté for 3 to 5 minutes until golden brown. Transfer the apple/vegetable garnish to a bowl and refrigerate.
To make farce, place the ground chicken, salt and white pepper in the bowl of a food processor fitted with a metal blade. Process for 30 seconds.
With motor running, drop in the crushed ice and continue to process for 1 to 2 minutes or until combined. (Crushed ice, a substitute for fat which is traditionally added at this point, will lighten the texture of the sausage.) Transfer the farce to a bowl and refrigerate.
To assemble sausage, cut the chicken leg meat into small (1/4 inch) cubes. Remove zest from lemon in strips. (You should have 1 to 2 teaspoons.) Combine chilled farce, chilled apple/vegetable garnish and lemon zest in a large bowl. Add the cubed chicken meat, folding to combine.
Tie a knot at one end of the pre-soaked casing. Spoon mixture into a pastry bag fitted with a No. 8 plain tip. Pipe mixture into the casing and knot the other end.
Using your thumb and forefinger, squeeze the sausage every 3 or 4 inches to separate the mixture. Twist at those points to make individual sausage lengths.
Poach sausages in a pan of water (about 160 degrees F) for 12 to 15 minutes. Remove, drain and transfer to a 350 F oven for 10 to 12 minutes or until browned. (Or, sauté over medium heat for 4 to 5 minutes or until browned.)
Blend mustard and sour cream until smooth. Place a dollop of mustard sauce on individual plates (or, using a squeeze bottle, pipe mustard sauce in a decorative pattern across the center of the plate.) Cut the sausages into thin, slanting slices and arrange on plate. Garnish with a spoonful of lingonberry preserves to serve.
Yield: About 4 servings

Ingredients
2 cups fresh whole-wheat bread crumbs
6 ounces aged Cheddar cheese, grated
2 tablespoons finely chopped leek or scallion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh marjoram
1 tablespoon coarse-grained mustard
2 eggs, 1 separated
freshly ground black pepper
1/2 cup dried bread crumbs
oil, for deep-frying

Instructions
Mix the fresh bread crumbs with the cheese, leek or onion, parsley, marjoram, mustard, whole egg, one egg yolk and ground black pepper to taste. The mixture may appear dry at first, but knead it lightly with your fingers and it will come together. Make 8 small sausage shapes.
Whisk the egg white until lightly frothy and put the dried bread crumbs in a bowl. Dip the sausages first into the egg white, then coat them evenly in bread crumbs, shaking off any excess.
Heat a deep-frying pan one-third full and carefully fry four sausages at a time for 2 minutes each. Drain on paper towels and reheat the oil to repeat. Keep the sausages warm in the oven uncovered. Alternatively, open-freeze, and seal; then to reheat, thaw for 1 hour and cook in a medium-hot oven for 10 15 minutes.
Yield: 4 servings