Ground Sausage Recipes

[bbrown]

Anybody have any tried and true recipes for Italian and breakfast sausage?
Finally getting around to grinding up the rest of my elk from this fall and want to try to put together some sausage. Not interested in any links or casings - mainly ground for spaghetti, breakfast skillets and biscuits and gravy.

 

[Brock A]

Anybody have any tried and true recipes for Italian and breakfast sausage?
Finally getting around to grinding up the rest of my elk from this fall and want to try to put together some sausage. Not interested in any links or casings - mainly ground for spaghetti, breakfast skillets and biscuits and gravy.

I took a bunch of my spring bear and ground it up then added the high country breakfast sausage seasoning. Turned out really good.

http://www.hicountry.com/wp-content/uploads/2013/08/FreshCountry-InfoGuide.jpg

 

[bbrown]

Nice - I wondered about their sausage mixes. I really like their jerky mixes so I will give those a try.
Thanks for the feed back

 

[Vids]

Check out the book "Home Sausage Making" by Peery & Reavis. Lots of good recipes in there, haven't had a bad one yet.

There is a killer maple breakfast sausage, and several good sweet and hot Italian sausage recipes.

It's for domestic meats, but I just use my game meat instead, mixed with the fat percentages I want.

 

[PNWGATOR]

Another good source for sausage recipes is Hank Shaw's Web site Honest Food (google hunter, angler, gardener, cook and you'll find it)

 

[TeaGull]

www.honest-food.net

 

[Tod osier]

Great suggestions here already, but I'll add "Charcuterie : The Craft of Salting, Smoking and Curing", by Ruhlman and Polcyn. Excellent book for anyone who wants to go a step (or a few steps) beyond buying premade spice mixes. They cover everything from fresh sausages (some great recipes) to making dry cured meats.

I really enjoy having good sausage around made from my game. This is a sausage week here for me. I just took 30 pounds of venison landjaegers off the smoker to start drying and stuffed 20 pounds of venison Mexican chorizo for the freezer. I have 15 pounds of wild turkey sausage that will get stuffed today too.

 

[jmez]

I have a simple and authentic recipe for Italian sausage. I'll put it on here tonight when I get home as can't remember the exact measurements. My wife's grandfathers recipe and he immigrated here from Italy.

A tip, if you are making sausage without a kit or spice packet. You don't need to follow the directions/amounts. You can adjust the spices to your taste. I don't like salty meats so I rarely put in salt and if I do never what is called for. Hot pepper is another that is to taste. Make and grind the sausage and then make a patty and fry it and eat it. You can adjust the recipe to your taste this way.

 

[jmez]

8lbs meat

2 teaspoons black pepper
2 tablespoons ground chili's, hot
3 tablespoons fennel
2 tablespoons salt

 

[camping1601]

I gave up making my own and now just buy premix. For IS we have settled on LEM's mix and for breakfast AG Leggs. I'd have to ck the package to see which Leggs one we settled on for breakfast. If interested letmeknow and I'll ck and post back. I think it's even cheaper to buy premix.

 

[bbrown]

Thanks guys - jmez I am going to give that a try and maybe try a pre mix too and maybe see what the family likes best.

 

[ChrisS]

We use mixes from Zach's spices for our group with good success. Made about 400lbs of pork sausage last year.

I'll second ruhlman's book, too. I use that for game meats and trying out small batches at home.

 

[jmez]

Another thing I do, would be curios to see if others do, I mix the spices with the meat prior to grinding for all my sausage. I think you get better and more even distribution rather than trying to mix into the ground meat.

For pre mixes I like Witt's the best, especially their summer sausage. The Legg's is ok but a little too salty for my taste on their brat mix.

Here is a good website, it is a little disorganized but there is a ton of information on here as well as pre mixes and kits that come with everything you need. I order pretty much all of my stuff from here.

http://www.askthemeatman.com/

 

[SMITTY1HUNTER]

http://www.unclejimshomestead.com/Home_Page.html

I used the Homestead and Hot Italian this year. Both were good, the Hot Italian was really good.

 

[go4thegusto]

www.honest-food.net

I second this. This is the Hunter-gardener-gatherer-cook site. Very extensive game recipes. Fabulous resource.

 

[pwsINC]

Here's mine..... I think it's pretty good.

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[pwsINC]

I did buy maple sugar that I also add sometimes if you like it sweeter.

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[6mm Remington]

I took a bunch of my spring bear and ground it up then added the high country breakfast sausage seasoning. Turned out really good.

http://www.hicountry.com/wp-content/uploads/2013/08/FreshCountry-InfoGuide.jpg

You cannot go wrong with hicountry mixes!!