Sausage Recipe's

AzSlim

New member
Joined
Apr 14, 2006
Messages
122
Location
Glendale, Az
Here are some recipes for sausages that I have made. For those of you that process your own game this is worth the time you spend. As I have progressed in my abilities I have added tips I have learned and different meats I have used, so don't mine the narratives - I've used this doc at a few classes I have taught. And if you are interested in the book it is Bruce Aidell's Complete Sausage Book. I have made about 18 different recipes out of this book and all have tasted great.

And if you want a handy way to make mexican food just mix up a bag of the chorizo spices. Makes for quick & easy taco meat, fajita's, etc - couple spoonfuls added to meat while cooking and you're done. Same for italian, mix up the fennel spices, couple spoonfuls in a lb of burger and bottle of ragu and cheap sauce tastes expensive.

I buy my spices in bulk at Sprout's Market. Costs a few cents per ounce if I put in a plastic bag versus 6 dollars for a glass bottle with 1.75 ounces of spice at most grocery stores.


Sausage Recipes

I usually use 2/3 wild meat, 1/3 clean pork, (book calls for pork butt however sirloin is leaner & no bones), then whatever fat the recipe calls for, and sometimes scrimp on that because we, whole family, don't handle the fat that well. Key is to keep things cool so the fat doesn't start melting and handle as little as possible. I have a couple stainless steel bowls I use and mix/knead with big wooden spoon or potato masher before the 2nd grind. If you think the meat is getting warm then put in the icebox and have a beer. When the beer is done the meat should be cooled down.

oh - beer works for the liquid also, but different brands add different flavors and the 2 dark beers I tried tasted nasty, so use a little at first so you don't spoil a whole batch. Try a teaspoon in a patty, cook it and go from there.

My latest change is to mix 50/50 with game meat & ground pork from Costco – sure cuts down on grinding/handling time and makes nice lean sausage. If you do this 2 grinds is sufficient to mix everything. I also cut my meat into small chunks and mix in spices before the first grinding, once again cuts down on handling time and gets a real good mix of spices throughout.


Chicken & Apple Sausage - I like stuffed, like bratwurst - Cheri and girls like bulk for breakfast w/pancakes or french toast & syrup. I tried this recipe with mtn lion and it was just okay, is a lot better with birds - chicken, turkey (white meat) or quail. Have used ground turkey from Costco, works great, just add spices and mix.

1 cup apple cider
31/2 lbs chicken - book says thigh's with skin, but I usually grab breasts, less work and better meat
3 oz dried apples
4 tspns kosher salt
2 tspns freshly ground black pepper
2 tspns dried sage
1/4 tspn ground ginger
1/8 tspn ground cinnamon
1/8 tspn ground nutmeg
1 chicken bullion cube dissolved in 2 tblspns boiling water

boil cider down to syrup, about 2 - 3 tblspns, cool & reserve (or use frozen concentrate, easier and quicker because I am lazy). Grind meat with 3/8 plate, mix in spices and liquids and knead together well, then I grind again thru 1/4 inch plate to get good mix. Cook small patty and decide if you want to add anything else.


Hunter Sausage - I like to make hash with this one, mix in potatoes and maybe scramble an egg or 2. Book stuffs and makes links, they are good too. Good with deer, elk & javelina.

2 lbs pork butt
1 lb smoked bacon - also is good with maple flavored bacon too.
1/2 cup cold water
1 tblspn whole mustard seeds
2 tspns minced garlic
2 tspns coarsely ground black pepper
2 tspns sweet Hungarian paprika
2 tspns dried mustard
1 tspn kosher salt
1 tspn ground coriander
1 tspn freshly grated nutmeg
1/2 tspn ground ginger

grind meat/bacon together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything.


Italian Sweet Fennel - is real good in spagetti sauce. Good with deer, elk, haven't used javelina yet.

3 lbs pork butt
3/4 lb pork fat
1/2 cup dry red wine
4 cloves garlic minced
2 tblspns fennel seeds
1 tblspn freshly ground black pepper
4 tspns kosher salt
1 tspn dried oregano
1/8 tspn gound allspice

grind meat/fat together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything.


Venison Sausage - I didn't have any brandy so I used Maker's Mark bourbon, an extra tblspn or 2 wouldn't have hurt either.... Good with elk, deer.

1 1/2 lbs venison or elk
1 lb pork butt
3/4 lb pork fat
1/2 lb bacon
3 tblspns dry red wine
2 tblspns brandy - (and a shot for the sausage maker)
4 tspns kosher salt
2 tspns coarsely ground black pepper
2 tspns minced juniper berries - I bought a jar, but you can get same thing off of the trees there - is no difference
1 tspn minced garlic
1 tspn minced shallots - I didn't have any, (or know what they were at the time), so used diced green onions.
1 tspn fresh rosemary or 1/2 tspn dried.

cut meat, fat, bacon into 2 inch pieces and mix in lg bowl with spices & liquid, marinate overnight. Grind twice, mixing in any juices from the bowl. Cook small patty and decide if needs anything. I only marinated 5 hrs first time I made this, kids came back for seconds so guess it was okay. Works good as hamburgers too.


Smoked Country Sausage - makes wonderful biscuit and gravy meat, is Cheri & girls 2nd favorite behind chicken & apple. Good with deer, elk, mtn lion & javelina. In addition to brown sugar we add in lots of honey, my women like this alot. You have to watch the heat when cooking tho because it is easy to burn.

1 1/2 lbs game meat (nice, clean meat - no wild fat)
1 lb clean pork (I use pork sirloin if possible, not too fatty)
3/4 lb pork back fat (I ask butcher at supermkt to save for me)
1 tblspn brown sugar or how we like it 3+ tblspns desert honey
1 tblspn kosher salt
1 tblspn paprika
2 tspn red pepper flakes (cut back if not into spicy stuff - like my daughters)
1 tspn ground sage
1 tspn dried tyme
pinch of allspice
1/2 cup cold water (may use little less based on moisture in meat) - is also good to use 1/4+ cup water & couple few tblspns brandy or sweet whiskey - wild turkey, southern comfort, etc. Once again it is some for the meat and some for the maker......

grind meat & fat together into bowl, then mix in all spices/water, knead together and then grind again, depending on how well things mixed you can grind a 3rd time.

Chorizo

1 1/2 lbs pork butt - I use 1 lb wild meat & 1/2 lb pork sirloin or other boneless cut
1/2 lb pork fat - I have butcher at our market save for me
1 bunch (4 to 6 oz) fresh cilantro, chopped, about 1 cup - we don't like cilantro that much so I use 2 tblspn dried
1 fresh serrano or jalapeno or other hot pepper, seeded and finely chopped
1/4 cup red wine vinegar - I have used red wine, rice wine & red raspberry vinegars, each adds it’s own distinctive flavor.
1 tblspn New Mexico or other dried chile powder
1 tblspn sweet Hungarian paprika
2 tspns kosher salt
1 1/2 tspn whole cumin seeds
1 tspn ground cumin
1/2 tspn coarsely ground black pepper
1/2 tspn ground cayenne pepper
1/4 tspn ground coriander


If you want to add more bite leave the seeds in the peppers.


Iowa Farm Sausage

Here is a recipe I really like. Have used deer, elk, javelina and mtn lion.

2 1/4 lb pork butt or sirloin (I use 1 1/4 lb game and 1 lb pork)
3/4 lb pork fat
1/4 cup chopped parsley
1/4 cup finely chopped onion
1 tblspn kosher salt
2 tspns ground sage
1 tspn dried tyme
1 tspn dried basil
1 tspn red pepper flakes
1 tspn coursely ground black pepper
1 tspn ginger
1/2 tspn minced garlic
1/4 cup water

I dice my meat into small chunks, add the spices & liquid and mix good then run through the grinder twice. Book says to grind first then mix spices in, your choice here, I like double grinds and my way cuts down on handling time. Also, if you can get ground pork I mix 50/50 game to pork, for this recipe I would use 1.5 lbs game to 1.5 lbs ground pork. I grind them together so the meat mixes good, chunk of game and chunk of ground pork with the spices already mixed in.
 

DixieLady

New member
Joined
Apr 19, 2004
Messages
351
Location
Alabama
Hey AZSlim,
Thanks for recipes. Maybe my husband will get me that meat grinder I've had my eyes on for a while.
 

AzSlim

New member
Joined
Apr 14, 2006
Messages
122
Location
Glendale, Az
Hold out for a good one. I am ready to upgrade my grinder. Have used a little counter-top model for about 5 years, looking to get a 3/4 hp or better. Once you get started making your own you will never buy sausage again.
 

DixieLady

New member
Joined
Apr 19, 2004
Messages
351
Location
Alabama
Hey AzSlim,
Well, I held out for a good one and will have one on its way in just a few weeks :)
A cooks work is never complete without all the cookware and utensils and all them little helpers in the kitchen :)
 

AzSlim

New member
Joined
Apr 14, 2006
Messages
122
Location
Glendale, Az
My wife just got me a goodie for my b-day. We were taking our girls through Cabela's and stopped in the Bargain Cave. How does a 1.5 hp with all attachments for $201.99 sound? Couldn't walk away without it. The box was damaged in shipping, the protective strap over the hopper is busted off, the fan shroud on the motor was bent and it needs at new auger bushing. I fixed the shroud, will keep my fingers out of the hole in the hopper and buy a new auger bushing for $10.

I made up 9 lbs of Hunter Sausage the other day and had 3 grinds through it and was starting to clean up in the time I used to get 1 grind done with my old one. I am a happy boy. Now just need to tag my elk & have both girls tag theirs and I will have some meat to run through it.

I just added another recipe to the list also, Iowa Farm sausage, tastes pretty good.
 

DixieLady

New member
Joined
Apr 19, 2004
Messages
351
Location
Alabama
Hey AzSlim,
well I didn't get that mean grinding machine afterall, But that's ok for now. Just got "good old betsy" <my car> out of shop last week and hubby got me a new digital camera few weeks back too. Thought the grinder was what was on its' way to me...I got fooled...lol You know what they say....if you want something, might as well go get it yourself...so guess I'll have to take myself on a shopping spree :D
 

smhoward27

Member
Joined
Aug 24, 2021
Messages
32
Here are some recipes for sausages that I have made. For those of you that process your own game this is worth the time you spend. As I have progressed in my abilities I have added tips I have learned and different meats I have used, so don't mine the narratives - I've used this doc at a few classes I have taught. And if you are interested in the book it is Bruce Aidell's Complete Sausage Book. I have made about 18 different recipes out of this book and all have tasted great.

And if you want a handy way to make mexican food just mix up a bag of the chorizo spices. Makes for quick & easy taco meat, fajita's, etc - couple spoonfuls added to meat while cooking and you're done. Same for italian, mix up the fennel spices, couple spoonfuls in a lb of burger and bottle of ragu and cheap sauce tastes expensive.

I buy my spices in bulk at Sprout's Market. Costs a few cents per ounce if I put in a plastic bag versus 6 dollars for a glass bottle with 1.75 ounces of spice at most grocery stores.


Sausage Recipes

I usually use 2/3 wild meat, 1/3 clean pork, (book calls for pork butt however sirloin is leaner & no bones), then whatever fat the recipe calls for, and sometimes scrimp on that because we, whole family, don't handle the fat that well. Key is to keep things cool so the fat doesn't start melting and handle as little as possible. I have a couple stainless steel bowls I use and mix/knead with big wooden spoon or potato masher before the 2nd grind. If you think the meat is getting warm then put in the icebox and have a beer. When the beer is done the meat should be cooled down.

oh - beer works for the liquid also, but different brands add different flavors and the 2 dark beers I tried tasted nasty, so use a little at first so you don't spoil a whole batch. Try a teaspoon in a patty, cook it and go from there.

My latest change is to mix 50/50 with game meat & ground pork from Costco – sure cuts down on grinding/handling time and makes nice lean sausage. If you do this 2 grinds is sufficient to mix everything. I also cut my meat into small chunks and mix in spices before the first grinding, once again cuts down on handling time and gets a real good mix of spices throughout.


Chicken & Apple Sausage - I like stuffed, like bratwurst - Cheri and girls like bulk for breakfast w/pancakes or french toast & syrup. I tried this recipe with mtn lion and it was just okay, is a lot better with birds - chicken, turkey (white meat) or quail. Have used ground turkey from Costco, works great, just add spices and mix.

1 cup apple cider
31/2 lbs chicken - book says thigh's with skin, but I usually grab breasts, less work and better meat
3 oz dried apples
4 tspns kosher salt
2 tspns freshly ground black pepper
2 tspns dried sage
1/4 tspn ground ginger
1/8 tspn ground cinnamon
1/8 tspn ground nutmeg
1 chicken bullion cube dissolved in 2 tblspns boiling water

boil cider down to syrup, about 2 - 3 tblspns, cool & reserve (or use frozen concentrate, easier and quicker because I am lazy). Grind meat with 3/8 plate, mix in spices and liquids and knead together well, then I grind again thru 1/4 inch plate to get good mix. Cook small patty and decide if you want to add anything else.


Hunter Sausage - I like to make hash with this one, mix in potatoes and maybe scramble an egg or 2. Book stuffs and makes links, they are good too. Good with deer, elk & javelina.

2 lbs pork butt
1 lb smoked bacon - also is good with maple flavored bacon too.
1/2 cup cold water
1 tblspn whole mustard seeds
2 tspns minced garlic
2 tspns coarsely ground black pepper
2 tspns sweet Hungarian paprika
2 tspns dried mustard
1 tspn kosher salt
1 tspn ground coriander
1 tspn freshly grated nutmeg
1/2 tspn ground ginger

grind meat/bacon together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything.


Italian Sweet Fennel - is real good in spagetti sauce. Good with deer, elk, haven't used javelina yet.

3 lbs pork butt
3/4 lb pork fat
1/2 cup dry red wine
4 cloves garlic minced
2 tblspns fennel seeds
1 tblspn freshly ground black pepper
4 tspns kosher salt
1 tspn dried oregano
1/8 tspn gound allspice

grind meat/fat together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything.


Venison Sausage - I didn't have any brandy so I used Maker's Mark bourbon, an extra tblspn or 2 wouldn't have hurt either.... Good with elk, deer.

1 1/2 lbs venison or elk
1 lb pork butt
3/4 lb pork fat
1/2 lb bacon
3 tblspns dry red wine
2 tblspns brandy - (and a shot for the sausage maker)
4 tspns kosher salt
2 tspns coarsely ground black pepper
2 tspns minced juniper berries - I bought a jar, but you can get same thing off of the trees there - is no difference
1 tspn minced garlic
1 tspn minced shallots - I didn't have any, (or know what they were at the time), so used diced green onions.
1 tspn fresh rosemary or 1/2 tspn dried.

cut meat, fat, bacon into 2 inch pieces and mix in lg bowl with spices & liquid, marinate overnight. Grind twice, mixing in any juices from the bowl. Cook small patty and decide if needs anything. I only marinated 5 hrs first time I made this, kids came back for seconds so guess it was okay. Works good as hamburgers too.


Smoked Country Sausage - makes wonderful biscuit and gravy meat, is Cheri & girls 2nd favorite behind chicken & apple. Good with deer, elk, mtn lion & javelina. In addition to brown sugar we add in lots of honey, my women like this alot. You have to watch the heat when cooking tho because it is easy to burn.

1 1/2 lbs game meat (nice, clean meat - no wild fat)
1 lb clean pork (I use pork sirloin if possible, not too fatty)
3/4 lb pork back fat (I ask butcher at supermkt to save for me)
1 tblspn brown sugar or how we like it 3+ tblspns desert honey
1 tblspn kosher salt
1 tblspn paprika
2 tspn red pepper flakes (cut back if not into spicy stuff - like my daughters)
1 tspn ground sage
1 tspn dried tyme
pinch of allspice
1/2 cup cold water (may use little less based on moisture in meat) - is also good to use 1/4+ cup water & couple few tblspns brandy or sweet whiskey - wild turkey, southern comfort, etc. Once again it is some for the meat and some for the maker......

grind meat & fat together into bowl, then mix in all spices/water, knead together and then grind again, depending on how well things mixed you can grind a 3rd time.

Chorizo

1 1/2 lbs pork butt - I use 1 lb wild meat & 1/2 lb pork sirloin or other boneless cut
1/2 lb pork fat - I have butcher at our market save for me
1 bunch (4 to 6 oz) fresh cilantro, chopped, about 1 cup - we don't like cilantro that much so I use 2 tblspn dried
1 fresh serrano or jalapeno or other hot pepper, seeded and finely chopped
1/4 cup red wine vinegar - I have used red wine, rice wine & red raspberry vinegars, each adds it’s own distinctive flavor.
1 tblspn New Mexico or other dried chile powder
1 tblspn sweet Hungarian paprika
2 tspns kosher salt
1 1/2 tspn whole cumin seeds
1 tspn ground cumin
1/2 tspn coarsely ground black pepper
1/2 tspn ground cayenne pepper
1/4 tspn ground coriander


If you want to add more bite leave the seeds in the peppers.


Iowa Farm Sausage

Here is a recipe I really like. Have used deer, elk, javelina and mtn lion.

2 1/4 lb pork butt or sirloin (I use 1 1/4 lb game and 1 lb pork)
3/4 lb pork fat
1/4 cup chopped parsley
1/4 cup finely chopped onion
1 tblspn kosher salt
2 tspns ground sage
1 tspn dried tyme
1 tspn dried basil
1 tspn red pepper flakes
1 tspn coursely ground black pepper
1 tspn ginger
1/2 tspn minced garlic
1/4 cup water

I dice my meat into small chunks, add the spices & liquid and mix good then run through the grinder twice. Book says to grind first then mix spices in, your choice here, I like double grinds and my way cuts down on handling time. Also, if you can get ground pork I mix 50/50 game to pork, for this recipe I would use 1.5 lbs game to 1.5 lbs ground pork. I grind them together so the meat mixes good, chunk of game and chunk of ground pork with the spices already mixed in.
All sound delicious
 

Latest posts

Forum statistics

Threads
103,712
Messages
1,693,578
Members
32,378
Latest member
ALEX1112
Top