Deer sausages this morning

[keoke]

I bought a LEM 5lb vertical stuffer this week and I had to try it out. I had a little helper today give me a hand to pull the sausage across the table, he was pretty excited watching the process. I just used a prepackaged seasoning mix and I am going to smoke them tomorrow morning. The new stuffer worked awesome, way better than the horn stuffer I have. The horn stuffer was so hard to make pepperoni size links and always spewed meat back up past the plunger. The vertical stuffer has a nice piston gasket and nothing came back up and the screw driven piston with the hand crank and gears made for one man operation stuffing the casing. With this setup making small batches is no sweat and cant wait to make sausages more often.






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[stinkyduck]

I also have that same stuffer, and it seems to work okay, but i make my little helper crank it out. home receipe??

[kilometers]

Cool bought dad one for Xmas. Can't wait to use it

[tigrr]

Cool, great getting the young ones involved., I wanted to nail down a recipe before I went out and bought a stuffer. Well I found/tweaked a great breakfast sausage recipe now to invest in the rest. I have the grinder.
Posta pic of the stuffer!!

[keoke]

I had to get up at 4am last sunday to fire up the smoker to make a birthday dinner in the evening. The sausages turned out pretty good, not the best but not bad for a prepackaged seasoning. I have 2 whole pork legs in the freezer, on sale for a $1 a pound, that i am going to turn into italian and breakfast sausages. tigrr care to share the breakfast sausage recipe? This is just a photo off the web of the stuffer.


http://www.lemproducts.com/images/popup/606.jpg

[tigrr]

Thanks goes to Lee Fogle for this recipe
Original recipe makes 6servings


2 teaspoons dried sage

2 teaspoons salt

1 teaspoon ground black pepper

1/4 teaspoon dried marjoram



1 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes

1 pinch ground cloves

2 pounds ground pork




PREP
10mins

COOK
15mins

READY IN
25mins

Directions



1. In a small, bowl, combine the sage, salt, ground black pepper, marjoram,brown sugar, crushed red pepper and cloves. Mix well.
2. Place the pork in a large bowl and add the mixed spices to it. Mix wellwith your hands and form into patties.
3. Saute the patties in a large skillet over medium high heat for 5 minutesper side, or until internal pork temperature reaches 160 degrees F (73 degreesC).
4. tigrr made it into 3/4 to 1 inch meat balls and baked them on a cookiesheet, at 350 degrees till brown.
5. tigrr just soaked a pinch of crushed red pepper in hot water and poured thewater in not the flakes of pepper. Use correct salt if your going to smokesausages. Butchers who make sausages might sell a bag to you for cheap. Don'tbuy tender quick. If you don't smoke the sausages you don't need the specialsalt stuff.

[keoke]

Cheers!!!!

[tigrr]

There is another good one at
laurenslatest .com search - easy home made breakfast sausage

[IronNoggin]

I wouldn't consider this particular recipe "simple" (nor inexpensive btw), but it sure turns out YUMMY!

Maple Breakfast Sausage Recipe
10 lbs venison
8 lbs fatty pork
2 lbs Maple Cured Bacon
4 tablespoons dried thyme
4 tablespoons dried marjoram
4 tablespoons kosher salt
2 - 3 tablespoons rubbed sage
8 tablespoons fine ground black pepper
1 cup ice water
2 cups real maple syrup

1. Grind the venison and pork through the Medium plate of your grinder.
2. Grind the bacon through the Fine plate of your grinder (better mixing)
2. Combine the spices in a small container and mix with the ice water – let sit long enough to dissolve the salt, then add the maple syrup and mix well again.
3. Pour the spice, water, and syrup combination into the ground meat and mix thoroughly.
4. Once the sausage is fully mixed, stuff it immediately into 22 - 24 mm casings.

http://gallery.fishbc.com/albums/Ironnoggin/Maple_Sausage_1.jpg

http://gallery.fishbc.com/albums/Ironnoggin/Maple_Sausage_2.jpg

This makes a somewhat sweet sausage with good maple overtones. We decided to incorporate the maple bacon just for that reason, and it worked out rather well.

We reduced the salt to about 1/2 what the original recipe called for (I simply don't like them overly salty) but that can be adjusted according to your personal tastes. We also cut back on the sage, as my Partner and I find it a little overpowering when at the recommended amount. Again, a matter of personal taste.

We originally came up with this recipe way back in 2012. The grinder in the picture has since been replaced with a better quality machine and rumor has it we may be upgrading soon once again. What started out as a fairly small "hobby" of sorts has taken on a life of it's own! Getting damn near "Professional" in our approach these days! ;-)
Another good one Folks! Well worth the effort! http://fishbcforum.com/public/style_emoticons/default/BEERCHUG.gif

Cheers,
Nog

[Angus]

That's a pretty good stuffer. We used one about a month ago making venison sausage. Gotta be careful as you get down to the bottom, don't apply too much pressure or those plastic teeth break off.


http://www.lemproducts.com/images/popup/606.jpg[/QUOTE]

[srupp]

Cool, great getting the young ones involved., I wanted to nail down a recipe before I went out and bought a stuffer. Well I found/tweaked a great breakfast sausage recipe now to invest in the rest. I have the grinder.
Posta pic of the stuffer!!

hmmm offer is open for you to come into Williams lake and you can run the recipe through my sausage equipment for a trial. I have professional grade grinder. electric mixer,German made lol and delivered Dick sausage stuffer...then you might know if its for you? just help with the cleaning so Susan doesn't have to .

cheers
Steven

[betteroffishing]

I've got that same grinder nog. Great little unit. What will you upgrade too ? Cost ??

[tigrr]

I just made another batch of breakfast sausage into meatballs. Sorry Steven I missed your reply earlier. Right now I'm in fish mode. Every chance I get is spent on the hard water. Coming to the puddle friday.
This time I used 2 lbs of pork, 1 lb of bear and 1 lb of beef. Funny thing is with straight pork it was too salty but not salty enough in yesterdays recipe. I normally fry a piece or 2 to see f it needs anything. Yesterday I didn't. Looking at little chief smokers friday

[IronNoggin]

I've got that same grinder nog. Great little unit. What will you upgrade too ? Cost ??

Upgraded to our Dream Machine:

http://gallery.fishbc.com/albums/Ironnoggin/Grinder_2.jpg


Full story here: http://www.huntingbc.ca/forum/showthread.php?114888-The-Latest-quot-Toy-quot

Cheers,
Nog

[srupp]

Hmmm once mixing is done I also fry a burger to check spices..
Cheers
Steven

[sawmill]

I`v got a 10 pound horizontal stuffer from Cabellas,much better quality,all metal gears and it doesn`t leave anything in the hopper when you get to the end.Love it but not cheap,about $350.