Garlic Sausage recipe

[willyqbc]

Anyone got a good recipe for garlic sausage?

Thanks
Chris

[Bruinhunter]

Homemade Garlic Sausage

4 teaspoons salt 1/4 teaspoon white pepper 1/2 teaspoon sugar 1 teaspoon minced garlic 2 lbs ground meat 1/3 cup wine

1. mix all ingredients together.
2. chill overnight.
3. stuff into casings tying off at 5 inchs.
4. hang for 1 to 2 days in cool place 45F degees

[dime]

How about breakfast sausages? Dinner sausages? Would love any other recipes that people use.

[3kills]

look up stuffers online u can order mixes from there to make ur sausage and all u have to do is add ur meat the mix and then water or ice....or try this site its there recipe page... http://www.wwf5.com/stuffers.com/content/recipes/sausrecp.pdf#search='stuffers.com'

here is the other site.... http://www.stuffers.com/

[Chuck]

I made up some dinner sausages that went over real well with those who tried them.
These are the ingredients to be blended up and then stuffed into the casings.
10 pounds lean pork and 10 pounds wild meat (venison,moose) also lean, ground fine and mixed together.
1 ozs. cayenne pepper (3 Tbsps): 1 teaspoon coarse black pepper: 1 teasp sage: 1/3 ozs (1 Tbsp) nutmeg: 1/2 ozs (1.5 Tbsp) garlic powder: 2 teasp paprika: 3 ozs (1/2 cup) salt: 6 ozs (1 2/3 cup) dry milk powder:

Coarse & then fine grind the meat. Blend the 2 together. Dump it all out on a clean, flat surface and spread it out evenly. Sprinkle all those dry and pre-mixed spices all over the meat. Get in there with your hands and blend the whole mass together real good. When done, put it into large bowls and then feed it into your sausage stuffer. I bought natural pig casings at Safeway, as the butcher recommended them. They weren't cheap either. He also had artificial casings. I made them about 4" long-some weren't. My first try and I will admit the taste was not too shabby at all. I wonder how much the pork played a part in that. I tend to think a considerable bit. What do you think?

[3kills]

pork does play a big part in it but u need the pork in there for a good product....sounds like a pretty good recipe u got there for sure good way of mixin too.....

[Bow Walker]

Bruinhunter is the right track - use fresh garlic for the best taste. Take the peeled garlic cloves and chop them up, chop them as fine or coarse as you prefer. The key here is to use fresh garlic.

Pork adds several things to the recipe, it adds moistness, flavor, fat, and also helps to extend the batch.

Dime - for breakfast/dinner style sausage, omit the garlic and add some dry herbs and/or spices such as the Italian Spice mix (grind the spices and/or herbs very fine though). Wine acts as a flavor agent and also as a moistener. If you don't want wine just add water.

Bread crumbs and water moisten the batch as well as help the batch to "bind" together. This is fairly important. Just use the fine grind, dry crumbs that you get from the grocery store. The amount of water is dependant upon the size of the batch, but in general you want a moderately wet batch for ease of stuffing.

If the batch is a bit on the wet side then you can use the collagen-type casings, which are made from edible by-products of both pork and/or beef. Collagen casings come in either the smaller "breakfast" style size, or the larger "dinner" style size.

Experiment with seasonings and herbs to find some to your liking or buy the pre-packaged kind that you can find at Wal-Mart, but, be aware that they will contain preservatives and quite a bit of salt.

I don't know what you use for a grinder but.....try this........First coarse grind the meat - together - that is, mix the pork, venison (or game of you choice) together and then pass it through the coarse grind. The whole batch at one time. You're going to need some big bowls here.

Then, after the first coarse grinding, add your seasonings, flavourings, or whatever. Mix well. Add your bread crumbs and water (if using). Then mix the batch well, using your hands.

My German teacher used to say "when you think you've mixed the batch enough - mix it again!" This will get the seasonings well mixed into the batch so as to have no "hot" spots of flavor agents or seasonings. Nothing worse than biting into a sausage and getting a mouthful of seasoning.

After mixing the coarse ground meat and flavourings (very well) grind the batch again. Use your fine plate for breakfast sausages. This will also help mix the batch and will produce a great texture .

For a nice dinner-type sausage, use the coarse plate when grinding the second time. The resulting sausages are not too chewy or tough at all.

Hope this helps. Good luck.

Dan.

p.s.
I have been a meat cutter, sausage maker, and D.F'er for over 30 years....just to give you a bit of confidence in what I have to say.

[Chuck]

Thanks for the info BowWalker! I'm getting this all down in my book for next time.

[3kills]

bowwalker lots of good info there....not to much more that i would add....

[tuchodi]

Bowhunter sounds like he knows what he is talking about. We just made our sausage last Sunday and made our garlic sausage with fresh garlic. We use 1 large head for every 10 lbs we make. We bought all our pre mixed spices from Stuffers and also the casings. We just finnished smoking it Tuesday night and it turned out great. We use aprox 25 percent pork, and buy pork butt with as much fat on them as we can find.