Sausage season

[huntin24/7]

I have yet to find a really good tried and true ring sausage recipe. If anyone has one, I’d be interested.

 

[Nick87]

I have yet to find a really good tried and true ring sausage recipe. If anyone has one, I’d be interested.

@Gellar .

 

[Sask hunter]

Elaborate? I thought Mennonite was a spin off of the Amish community.

I think it is. Very loose as mennonite still use electricity and modern stuff. Maybe it’s just a Canadian thing but we can get sausage mixes that are Mennonite flavour. It’s a fairly mild sausage I would guess it’s mostly just salt and pepper

 

[Dave N]

What do you all use for a sausage stuffer? I have the ability to put a tube on my grinder but I’m guessing a specified sausage stuffer is preferred.

2 speed, plunger plate is metal unlike the plastic ones that bend under pressure and allow meat to squeeze past.

 

[Gellar]

I have yet to find a really good tried and true ring sausage recipe. If anyone has one, I’d be interested.

The cabelas ring bologna is good stuff. We sometimes add hot temp cheese. I don’t think we use the ratio meat/pork fat the box calls for. We use 17 pounds venison to 8 pounds ground pork butt.

 

[huntin24/7]

The cabelas ring bologna is good stuff. We sometimes add hot temp cheese. I don’t think we use the ratio meat/pork fat the box calls for. We use 17 pounds venison to 8 pounds ground pork butt.

Is it like a traditional bologna you’d eat cold or raw ring sausage you’d cook on the grill/pan? The raw is more what I’m looking for.

 

[Dave N]

Is it like a traditional bologna you’d eat cold or raw ring sausage you’d cook on the grill/pan? The raw is more what I’m looking for.

You smoke it. It's pretty tasty!

 

[Gellar]

Is it like a traditional bologna you’d eat cold or raw ring sausage you’d cook on the grill/pan? The raw is more what I’m looking for.

It’s not raw. we smoke it after we stuff it and then freeze it. As I pull it out of the freezer I will slice it and cold with crackers and cheese. often times I will butterfly it, season the open inside, grill it and eat it like a hotdog. Or I will put the whole ring on the smoker and smoke it (even though it’s already smoked) real low for an hour or until plumps up. I also like it fried in my eggs in the morning.

 

[huntin24/7]

You smoke it. It's pretty tasty!

I might have to try it. I really want to get a good unsmoked grilled ring sausage recipe.

 

[Nick87]

Does anyone have a good hotdogs recipe or kit? I git lifted some from whitetail hotdogs from a guy that had them done at a processor. I thought they were gonna suck turned out to be some of the best I've ever had.

 

[Gellar]

I might have to try it. I really want to get a good unsmoked grilled ring sausage recipe.

I don’t know why it wouldn’t be good. We used to fry up a bit to make sure the mixture was good and it was always good.

 

[Caseknife]

This place has great seasoning mixes and it is a sensory overload when you go in there. Any seasoning can be put in any size casing if stuffing pepperoni sticks is too time consuming. We use the 30-32mm casings, works great. Their Landjaeger seasoning is real good.

Michlitch - Spokane Spice Company

The Michlitch Company located in Spokane, Washington. We have been in business serving the food industry since 1948. Since that time, our philosophy has been to offer our customers good service, and quality products at a reasonable price. We sincerely thank our existing customers for their...

www.spokanespice.com

 

[Steelsearchin]

For those looking for a good pre-fab breakfast sausage seasoning, im a huge fan of AC Legg blend #10. The pouch is sized for a 25# batch, but I typically do 20#. I add a little sage to it, but it's a nice fresh sausage with a little warmth, but not what I would classify as hot.

 

[6mm Remington]

Following. I have over 200 pounds of scraps I still need to grind and mix. Interested to hear the best recipes

Hi Country Seasonings out of Montana makes some really excellent seasonings that I use regularly. Hard to go wrong with these.

Hi-Country Snack Foods Inc.

Hi-Country Snack Foods specializing in jerky and seasonings for the outdoor enthusiast. Made in Montana. Find everything Montana at our store - Lincoln, MT

hicountry.com

Same with Hi Mountain out of Wyoming.

Sausage Kits for Venison, Beef & Wild Game (Easy DIY)

Make homemade sausage with easy-to-use kits for venison, beef, and wild game. Perfect for hunters and home processors.

himtnjerky.com

 

[Deleted member 16864]

Beavis and Butthead would have a field day with this thread.

View attachment 355474

 

[Deleted member 16864]

Hi Country Seasonings out of Montana makes some really excellent seasonings that I use regularly. Hard to go wrong with these.

Hi-Country Snack Foods Inc.

Hi-Country Snack Foods specializing in jerky and seasonings for the outdoor enthusiast. Made in Montana. Find everything Montana at our store - Lincoln, MT

hicountry.com

Same with Hi Mountain out of Wyoming.

Sausage Kits for Venison, Beef & Wild Game (Easy DIY)

Make homemade sausage with easy-to-use kits for venison, beef, and wild game. Perfect for hunters and home processors.

himtnjerky.com

Only issue with it, as my wife pointed out to me after I bought some, is it has MSG in it.

 

[6mm Remington]

Only issue with it, as my wife pointed out to me after I bought some, is it has MSG in it.

I did not know that.

 

[WildWill]

25lb of bratwurst done using the bearded butcher kit. God I forgot how much I hate collagen casings for bratwurst. Give me natural hog casings any day of the week. Will see how they taste come dinner tonight. Gonna grind 25lb of summer sausage tomorrow and let it ferment a couple days and smoke it this weekend.

 

[Bux_N_Beards]

For those looking for a good pre-fab breakfast sausage seasoning, im a huge fan of AC Legg blend #10. The pouch is sized for a 25# batch, but I typically do 20#. I add a little sage to it, but it's a nice fresh sausage with a little warmth, but not what I would classify as hot.

This is my go-to for breakfast sausage. I usually make about 25lbs per year.

I used their smoked sausage seasoning last week as well and finally got the taste I’ve been looking for.

Just finished a small 5lb batch of snack sticks using the Waltons Willy’s Snack Stick seasoning, which has also proven to be a winner.

Still have a couple of more whitetails to finish processing this month and plan to make some more sausages of various types and jerky.

 

[Cm7727]

This is my go-to for breakfast sausage. I usually make about 25lbs per year.

I used their smoked sausage seasoning last week as well and finally got the taste I’ve been looking for.

Just finished a small 5lb batch of snack sticks using the Waltons Willy’s Snack Stick seasoning, which has also proven to be a winner.

Still have a couple of more whitetails to finish processing this month and plan to make some more sausages of various types and jerky.

I’m a big fan of AC Leggs 109 hot breakfast sausage and their old plantation smoked sausage seasoning. We do a couple batches of each a year. The jalapeño smoked sausage blend is great as well.