2026 sasuage and processing thread

[Nick87]

Im a few days early for the new year but I figured I'd get this thread going for the year. Just did a small portion today. 10lbs of Italian sausage and 10lbs of brats. A lot more to come yet. Patiently waiting for @Jamen , @WildWill; @Gellar contributing among many others. Share any new or old recipes you got here.

 

[Addicting]

Wierd how you always want to show other men your meat.

 

[Nick87]

Wierd how you always want to show other men your meat.

If you dont swing both ways your missing half the fun.

 

[Gellar]

Wierd how you always want to show other men your meat.

some of us crave thick juicy sausage 365 days a year, 24/7.

 

[Addicting]

some of us crave thick juicy sausage 365 days a year, 24/7.

 

[2rocky]

While ML's kids were here I bought a couple 2 packs of Pork Shoulder for $1.99. I had her son help me grind one then add seasonings from an internet recipe for breakfast sausage. did not realize just how much seasoning 9 pounds of ground pork takes.

I'm on the lookout for a new breakfast sausage recipe ideally one that I can convert to pounds of spices since I really like my Harbor freight digital scale.....

 

[Nick87]

I'm on the lookout for a new breakfast sausage recipe ideally one that I can convert to pounds of spices since I really like my Harbor freight digital scale.....

If you use ps seasonings they have a table on there site that breaks down there seasonings by the pound. Helpful at times.

 

[recon6036]

My meat was much longer, but thinner than yours….I made 5# of slim Jim’s yesterday.

 

[WildWill]

I actually did 25lb of tomato basil bratwurst this weekend. Only cased 10lb of it as we use a lot of it for spaghetti, lasagna, bolognese. Our holiday antlerless season has a few days left and I'm gonna try and get another sausage deer. My son got this girl last week all ground for sausage except the backstrap.

 

[sethkuhl]

While ML's kids were here I bought a couple 2 packs of Pork Shoulder for $1.99. I had her son help me grind one then add seasonings from an internet recipe for breakfast sausage. did not realize just how much seasoning 9 pounds of ground pork takes.

I'm on the lookout for a new breakfast sausage recipe ideally one that I can convert to pounds of spices since I really like my Harbor freight digital scale.....

Harvey's Pork Sausage Seasoning - Ground :: Michlitch - Spokane Spice Company

A flavorful blend of red peppers and other natural flavors produces a mouth-watering pork sausage. Package seasons 25 pounds of meat INGREDIENTS Salt, dextrose, red pepper, monosodium glutamate (3.4%), natural flavors, soybean oil, citric acid (0.15%), BHA (0.15%), BHT (0.15%), and not more than...

www.spokanespice.com

This is what I use. Very tasty

 

[Nick87]

I actually did 25lb of tomato basil bratwurst this weekend. Only cased 10lb of it as we use a lot of it for spaghetti, lasagna, bolognese. Our holiday antlerless season has a few days left and I'm gonna try and get another sausage deer. My son got this girl last week all ground for sausage except the backstrap.View attachment 397437

Ive thought about grinding them all before. But I love jerky too much...i just can't.

 

[huntin24/7]

Ps seasonings summer sausage with high temp cheddar. 25 lbs. took 12 hours of smoking. Turned out very good.

 

[cgasner1]

You guys ever try that trail bologna mix? We use to make it all the time like summer sausage. It’s all about the presentation for me and how well my sausage is received

 

[WildWill]

Ive thought about grinding them all before. But I love jerky too much...i just can't.

The snack sticks are more popular with my crew then jerky. Not that it matters to me those jerks eat most of it before I get any jerky or snack sticks.

 

[Rack Daniels]

Do you guys package yours freshly stuffed? I feel like if I cut the twists when they’re still raw they won’t stay… and for some reason I feel like I need to smoke mine and give them to people fully cooked just reheat on the grill or in a pan or whatever. I first tried bear brats and smoked to 160-165 then deep freezer. They were a hit! Did a round of elk brats to that and they were DRY DRY. So I went 140-145 on next round and honestly didn’t even try one I had just ate dinner. They looked way better though.. tips on bratwurst/links welcome lol