2026 sasuage and processing thread

[JoMo]

Im all ears for your homemade blend. I wouldn't mind elimating all the garbage either. I usually just start with the pre mix and modify off of that. Gives me a base to work with.

We’ve mostly mixed our own blends. I’ve made a google sheet that I can simply tweak the input for pounds of meat going in to adjust the spices and fat. I’ve adjusted the recipes to our family’s liking over the years. That said, my wife wanted something more like “Jimmy Dean” for breakfast sausage so we did give the AC Legg #10 premade a go this most recent time since other hunt talkers called it out in the past. It has a great taste.

 

[SD_Prairie_Goat]

We’ve mostly mixed our own blends. I’ve made a google sheet that I can simply tweak the input for pounds of meat going in to adjust the spices and fat. I’ve adjusted the recipes to our family’s liking over the years. That said, my wife wanted something more like “Jimmy Dean” for breakfast sausage so we did give the AC Legg #10 premade a go this most recent time since other hunt talkers called it out in the past. It has a great taste.

I use ac leg a lot. Love them for Italian sausage and brats

 

[Nick87]

I've used several mixes from Cabela's with good results as well. Breakfast sausage and andouille both turned out decent.

I cant remember exactly but I think cabelas is ps seasonings in cabelas packaging fwiw.

 

[Dave N]

I cant remember exactly but I think cabelas is ps seasonings in cabelas packaging fwiw.

Just looked at the package in the cupboard. You're right.

 

[Nick87]

You're right.

I better buy a lottery ticket.

 

[brockel]

Im all ears for your homemade blend. I wouldn't mind elimating all the garbage either. I usually just start with the pre mix and modify off of that. Gives me a base to work with.

When we make pork sausage all we do is cut up garlic and soak in water overnight. Then when mixing sausage it gets garlic water, hand full of salt, pepper, tenderquick. Mix it well and fry up a patty and see what it needs and add more of what’s needed. My favorite sausage

 

[Bigjay73]

MSG was mentioned a couple of times. Y'all do know that MSG being bad for you is a myth, right? MSG is magical

 

[Nick87]

MSG was mentioned a couple of times. Y'all do know that MSG being bad for you is a myth, right? MSG is magical

I dont even know what it stands for.

 

[INMT]

I dont even know what it stands for.

Fo real? Mono sodium Glutamate.

What Is MSG And Is It Bad For You?

If you've shunned this ingredient because of bad PR, you've been missing out.

www.delish.com

 

[Wild Bill]

Progress.
View attachment 397504

That’s a good smelling picture.

 

[Gellar]

I've used several mixes from Cabela's with good results as well. Breakfast sausage and andouille both turned out decent.

We use the cabelas ring bologna. It’s good shit.

 

[marksjeep]

Forgot to update. I used translucent fibrous casings. Never used them before, I usually have the mahogany colored ones. Anywho, some of the casings did not develop that deep mahogany smoke color. No idea why. They were not touching but it was a crowded smoker. It was cooked to perfection and taste great! LEM Trail Bologna, roughly 70/30 game to pork belly.

 

[Nick87]

Forgot to update. I used translucent fibrous casings. Never used them before, I usually have the mahogany colored ones. Anywho, some of the casings did not develop that deep mahogany smoke color. No idea why. They were not touching but it was a crowded smoker. It was cooked to perfection and taste great! LEM Trail Bologna, roughly 70/30 game to pork belly.

View attachment 397650

For anyone else that cares most of those mahogany casings collagen or otherwise are colored with synthetic dies. The bearded butcher are colored with paprika. I'm sure there are others. Just something I came across.

 

[Dave N]

We use the cabelas ring bologna. It’s good shit.

Yes it is!