Texas Hillcounrty sausage

[S-3 Ranch]

Ok it’s been 30-49 degrees so in Texas that’s sausage making time
we doubt grind, stuff in natural casing, smoke and dry some
some is vacuum sealed for pan breakfast sausage
two different types one is picture recipe
other
2 1/2lbs pork
2 1/2 lbs deer or elk , nilgai
2 tea spoon sage
2 red pepper
2 paprika
2 cumin
2 basil
2 aniseed
2 oregano
Salt & pepper to taste
Coarse or medium grind
Stuff in medium casing

teaspoons of seasoning

 

[Nick87]

Fine looking smokehouse, looks like you guys season before you run it through the grinder? Never thought of doing it that way before probably helps mix it for sure .

 

[WildWill]

Fine looking smokehouse, looks like you guys season before you run it through the grinder? Never thought of doing it that way before probably helps mix it for sure .

Started doing that a few years ago I definitely think its the way to go.

Looks great!

 

[Nick87]

Started doing that a few years ago I definitely think its the way to go.

Looks great!

Gonna have to try it.

 

[Boarmaster]

Looks great

 

[CowboyLeroy]

I'll bring the mustard

 

[dirtclod Az.]

I'll bring the beer!

 

[Gellar]

Looks good!

We used to mix ours by hand and also run it through the grinder to mix until we got a 25 lb meat mixer.

 

[Nick87]

Looks good!

We used to mix ours by hand and also run it through the grinder to mix until we got a 25 lb meat mixer.

I really need to buy one if those mixers, I've done probably 60 lbs so far this winter by hand. It's getting old.

 

[Dave N]

I really need to buy one if those mixers, I've done probably 60 lbs so far this winter by hand. It's getting old.

They work great!

 

[Nick87]

They work great!

The wife has a kitchen aide mixer I tried that and it balled up on the paddle. Somebody told me your supposed to use the dough hook instead. So I'm gonna try that on the next batch and if not then I'll buy the mixer.

 

[Gellar]

Hi The wife has a kitchen aide mixer I tried that and it balled up on the paddle. Somebody told me your supposed to use the dough hook instead. So I'm gonna try that on the next batch and if not then I'll buy the mixer.

I don’t know how well a kitchen aide would work. If you are using curing salt as you stir the meat it gets pretty dang hard to mix towards the end.

If you get a mixer the flavor of your sausage will be even better, imo. The seasonings get distributed through the meat much more evenly.

 

[Gellar]

Our sausage party is this weekend. We are shooting for 250 lbs of snack sticks, ring bologna, summer sausage and brats.

 

[Nick87]

I don’t know how well a kitchen aide would work. If you are using curing salt as you stir the meat it gets pretty dang hard to mix towards the end.

If you get a mixer the flavor of your sausage will be even better, imo. The seasonings get distributed through the meat much more evenly.

Totally agree I've used the mixers before at a friend's house. Father's day gift maybe

 

[Nick87]

Our sausage party is this weekend. We are shooting for 250 lbs of snack sticks, ring bologna, summer sausage and brats.

If my calculations are correct that comes out to around 9 cases of Busch light.

 

[noharleyyet]

If my calculations are correct that comes out to around 9 cases of Busch light Shiner Bock.

 

[Nick87]

Good stuff

 

[noharleyyet]

Good stuff

Double the case count Nick.

 

[Gellar]

If my calculations are correct that comes out to around 9 cases of Busch light.

No doubt I’ll have to use my fingers and toes to count beers consumed

 

[Wild Bill]

Started doing that a few years ago I definitely think its the way to go.

100% the way to go!