Sausage recipes

[tenrag]

Im just starting to experiment with making my own sausages. I currently do not have a smoker so i looking for fresh sausage tip. Do you have a favorite recipe or website with a great recipe selection please share. Thanks.

[Grumpa Joe]

A good place to start is Stuffers in Langley. Here is the URL to their recipe section.

http://www.stuffers.com/Recipes-s/2075.htm

[K-1]

We use Halfords sausage mix, good flavour and a good selection for fresh or smoked.

[Eastbranch]

Can't beat Hank Shaw. His sweet italian is the best fresh link going. If you don't have his books they are a short google search away. His website is loaded with recipes too.

[Beaverhunter]

What are you using for meat?

[Blacktail]

what sort of sausage types are you looking for
I make lots of different styles from scratch, no premix crap with all the preservatives
Mix my own spices as I have done for 25 years.

[ACB]

DUCK DOGS, This recipe is for only 2 lbs of duck meat so you can just expand it or contract it to the amount of duck you have: It calls for hog or sheep casing. 2 lbs. duck meat 2 tsp kosher or coarse salt 1 tsp ground coriander 1 tsp sweet paprika 1/2 tsp freshly ground white pepper (medium grind) 1/4 tsp ground mace 2 tbs finely chopped fresh chives 2 cloves garlic, minced 1 egg white This recipe doesn't call for any fat. The first time I tried it I didn't use any,( dryer than the old popcorn fart} but the sausage had great flavour. So the next time we used between 30-40% pork fat at the suggestion of Kurt Krack of Quality meats in Abbotsford and it was great. The recipe say's to cut duck into 1 in. cubes then mix all ingredients and grind through a fine disk. Thats when I would add the ground pork fat and refrigerate over night to let flavours meld. Then stuff with the natural casings into 4 in. links. It say's to tie off each link with butcher twine. Then it say's to cook the links in a pot of simmering water at 180-190 deg.C for 30 min. Then hang dry well. I think you could cold smoke them as well but then you would might have to use a curing salt. "This Recipe a keeper once you get the fat content right"

[Ranger95]

Cabanossi - (not Kabanos) awesome stuff, we make it with venison, pork and bacon, my dad hangs it dry like biltong!

going to try some with bear this year, that's is if we get any!

[Eastbranch]

Bombed out 5lb of this last week, it's unreal!! 4lb moose, 1lb fatty ground pork shoulder

http://honest-food.net/2009/10/15/ma...mong-sausages/
http://honest-food.net/wild-game/wil...ith-wild-boar/

[Beaverhunter]

Stuffers is good. Buy the book "Great Sausage Recipes and Meat Curing" by Rytek Cutas. It is a great book with lots of recipes and great info. It is often referred to as the meat bible.