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Hey everyone , been a long time since I posted anything and since I was all out of sausage 
... decided it was time to do a bit , notice my HI-TECH mixer 
Firstly since it is maple syrup season here I wanted to make a no salt maple breakfast sausage since the ol' blood pressure is creeping up so I whipped up a little recipe for 5 lb of breakfast links .... texture okay and just right amount of sweetness , but no-where near enough maple flavor
... gonna have to track down a product called mapleine by Mc cormicks to boost the maple flavor ... suspect possibly the lemon juice may have robbed some of the natural flavor ... recipe for 5 lb :
- 5 lb - pork approx 15 % fat
- 1 TB lemon juice
- 3 TB pure maple sugar
- 1/4 cup pure maple syrup
- 1 tsp white pepper
- 1 tsp summer savory
- 1/2 cup oats ( werks great ) thanks C.A.
mix all ingredients and blend in blender , mix into meat ( fine ground once thru ) and stuff into 22 mm casing .... sorry no pics of the finished product on this one camera died ...
onto the andoulle ... made a 6 lb batch using a recipe I found online ... a nice tasty sausage not too hot ... could be adjusted to taste ...
Andouille Sausage #1
6-lbs ground pork
3-1/3-tbsp finely minced garlic
2-tbsp salt
1-tsp freshly ground black pepper
1-tsp cayenne
1-tsp chili powder
1/8-tsp mace
1/8-tsp allspice
1/2-tsp dried thyme
1-tbsp paprika
1/4-tsp ground bay leaf
1/4-tsp sage
3-tbsp liquid smoke
1-cup cold red wine
Combine all ingredients, mix well & stuff into hog casing.
TheSpicySausage.com
then onto something I have wanted to try since long before I ever made my own ( actually one of the reasons ) I started in the first place
.... I used Rytek Kutas recipe from page # 206 in his book ' Great Sausage and Meat Curing ' 3rd edition .... except I used a mixture of Moose meat and pork ... instead of the veal .
here are some pics of the Bockwurst to prove it all really did happen... but the dang camera died 
... decided it was time to do a bit , notice my HI-TECH mixer Firstly since it is maple syrup season here I wanted to make a no salt maple breakfast sausage since the ol' blood pressure is creeping up so I whipped up a little recipe for 5 lb of breakfast links .... texture okay and just right amount of sweetness , but no-where near enough maple flavor
... gonna have to track down a product called mapleine by Mc cormicks to boost the maple flavor ... suspect possibly the lemon juice may have robbed some of the natural flavor ... recipe for 5 lb : - 5 lb - pork approx 15 % fat
- 1 TB lemon juice
- 3 TB pure maple sugar
- 1/4 cup pure maple syrup
- 1 tsp white pepper
- 1 tsp summer savory
- 1/2 cup oats ( werks great ) thanks C.A.
mix all ingredients and blend in blender , mix into meat ( fine ground once thru ) and stuff into 22 mm casing .... sorry no pics of the finished product on this one camera died ...
onto the andoulle ... made a 6 lb batch using a recipe I found online ... a nice tasty sausage not too hot ... could be adjusted to taste ...
Andouille Sausage #1
6-lbs ground pork
3-1/3-tbsp finely minced garlic
2-tbsp salt
1-tsp freshly ground black pepper
1-tsp cayenne
1-tsp chili powder
1/8-tsp mace
1/8-tsp allspice
1/2-tsp dried thyme
1-tbsp paprika
1/4-tsp ground bay leaf
1/4-tsp sage
3-tbsp liquid smoke
1-cup cold red wine
Combine all ingredients, mix well & stuff into hog casing.
TheSpicySausage.com
then onto something I have wanted to try since long before I ever made my own ( actually one of the reasons ) I started in the first place
.... I used Rytek Kutas recipe from page # 206 in his book ' Great Sausage and Meat Curing ' 3rd edition .... except I used a mixture of Moose meat and pork ... instead of the veal .here are some pics of the Bockwurst to prove it all really did happen
... but the dang camera died
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