Making Sausage Recipes

[SteveR]

I just bought a new grinder and want to make some sausage. Any good places to buy casings and mixes? I don't have my smoker set up anymore so i will stick to non-smoked recipes for now.
I plan on getting some pork butts to cut up to make Kielbasa. Plus I have some fresh venison, I would like to try to make hotdogs, any thoughts on that?

Thanks,
Steve

[wecsoger]

My dad has dealt with these people before, says they have great service. I've seen their catalog, everything you would need to create brown paper packages or stuffed casings except the critter

http://www.lemproducts.com/

[SteveR]

Thanks for the link. They have some good prices.

Thanks

[TxHunter]

http://www.sausage-maker.com
http://www.allied-kenco.com
I have used both these and the service was good !

[Paul Jenkins]

I'm preparing now to make 10 lbs hot Italian sausage. I brought home about 350 #s of pork from a hunt in Ga. last spring and still have about 70#s left. I gave away a lot to friends.Made most of mine into sausage, Try this site for recipes;
http://thespicysausage.com/sausagemakingrecipes.htm

[BigSky56]

I get my casings and spices from this outfit eldonsausage.com . danny

[SteveR]

Thanks you all for the quick replies!!

This is why i love this board, full of really great people who can help you find just about anything!

Thanks again,
Steve

[stew71]

Hey Steve...when you get a chance, how about posting some of your sausage recipes? My wife and I are getting ready to turn some ground wild boar into breakfast patties and meatballs. I'd be curious what other Levergunners like in the way of homemade porky goodness.

We use a standard Italian sausage recipe:

For every 2 lbs of wild boar:
3 large cloves garlic, crushed
1/8 teaspoon dry basil
1/8 teaspoon dry oregano
1/8 teaspoon cracked rosemary
1/8 teaspoon hot red pepper flakes (or to taste)
1 1/4 teaspoons fennel seed (up to 1 tablespoon if you like dominant fennel flavor)
1/4 cup beef or chicken broth or dry white wine
1/2 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons Italian (flat leaf) parsley, chopped, (stems removed)

[SteveR]

I don't have any recipes as of yet to post. I am going to try a few different kits though. I have used this sausage mix in the past to make breakfast sausage and it is one of the best I have ever had, used to make it for Christmas morning:

http://www.agway.com/catalog/home_and_g ... x_2oz.html

I will post about each of the kits I do try. If anybody else has recipes or kits they like please post.

Thanks,
Steve

[JohndeFresno]

Armadillo Sausage

4 lb armadillo meat, finely minced
1 lb breadcrumbs seasoned with allspice
Chopped sage
Whole black peppers (crushed)
Salt
If the mixture is put into large casings it is smoked,
if put into small casings it is fried, grilled, or broiled.

When handling raw armadillo meat, wear rubber gloves, since they are the only animals besides humans that carry leprosy.