64 lbs of sausage in 2 days.

[tigrr]

Well here I learn how to post pics on HBC.




My own recipe for 24lbs. Google Hugh's pork moose, pork bear breakfast sausage.
20lb 50 year old deer/pork recipe is on utub. I can scan and post the others if needed.
Then a new one that we tasted test patties and enjoyed.
2 I won't post that had great flavor but way to much pork fat. Think covering the top of your stove with spatter. 50deer/50pork. The other was just ground pork. Again not bad flavor but cook outside on a disposable grill.

[tigrr]

I'll work on that scanning and posting the third good one. I used 1lb of bacon and the full salt. https://www.huntingbc.ca/forum/showt...akfast-sausage Thanks Chola it was delish.
Due to shrinkage it totalled 60lbs. It took 2 days.
Beats any store bought. Happy freezer, happy tigrr.

[tigrr]

Hugh’s Pork/Moose Pork/Bear breakfast sausage

Ingredients

• 1 pound lean ground pork
• 1 pound lean moose
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground thyme
• 1 ½ teaspoons dried rubbed sage (ground sage)
• 2 teaspoon light brown sugar (or dark brown sugar, packed)
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon onion powder
• 1/4 teaspoon white pepper
• Pinch of garlic
• Pinch of Paprika
• ¼ teaspoon Ground Coriander
• ½ teaspoon of whole coriander seed(teeth say ground is better)
• 1tsp of rubbed sage per pound
• 1/8th tsp of cayenne per pound
• Optional: 1/8 teaspoon red pepper flakes per pound
• In a bowl, combine all spices in a 1/8 cup of water and mix until well blended and salt dissolved. Grind meat in a medium disc. Mix the meat and spices thoroughly. Then I put it through the grinder again. They are mildly hot without the red pepper flakes.
• I put my meat into casings for frying. 24 pounds of patties would be unpossilbe.
• I make 12lbs of this C/D recipe at a time. So recipe X whatever. 70% moose, deer, bear/ 30% pork fat.

Ensure the internal temperature is at least 160 F on a food thermometer when cooking.
I made 24lbs of this recipe with different things added. Or I changed the size of the casing from 1/2" collagen to 3/4" natural.
Talk to a butcher before buying casings. Sometimes they are more reasonable. My first was casing imported from England and was the worst.

[tigrr]

My wife and I have eaten sausage recipe patties for lunch every day since were started. LIG

[scoutlt1]

Good stuff!!

Still getting into making sausages myself...appreciate the thread!

M.

[HarryToolips]

Right on Tigrr thanks for posting... for breakfast sausage I usually just leave them out of the casings and fry em as patties, saves time from stuffing... I think I'll try your recipe next time..

Cheers..