GeoCitiesRank My SiteTake A TourMy GuestbookChat
Pages Like MineSearchSend This PageForums
Email Me
BourbonStreet

FRESH BREAKFAST SAUSAGE


25 pounds lean deer, antelope or elk meat
25 pounds very fresh regular pork trimmings (50 percent lean, 50 percent fat)
1 pound salt
1 1/2 to 2 ounces ground sage
1 1/2 to 2 teaspoon red pepper (if desired)
1 teaspoon sugar

For Small Quantities 2 pounds wild game meat
2 pounds regular pork trimmings
2 teaspoons salt
4 teaspoons ground sage
2 teaspoons ground black pepper
1/4 - 1/2 teaspoon red pepper (if desired)
1 teaspoon sugar

Thoroughly mix trimmings and grind through a plate with 1/2-inch holes. Spread coarsely ground meat on table top, sprinkle seasoning on top and thoroughly mix. Regrind through a plate with 1/8-inch holes. If 1/2-inch plate is not available, sprinkle seasoning on top of trimmings, thoroughly mix and grind once through a plate with 1/8-inch holes.
If sausage is to be stuffed, do this immediately for best results. Stuff into natural hog casings, plastic bags or muslin bags (any cloth bag made from strong cloth that has been washed several times can be used). Natural hog casings can be obtained from meat markets, local meat processing plants or stores. Soak them in warm, salty water for about 1 hour or until they are pliable.
If bulk sausage is to be served soon after making, 3/4 cup of water may be added to about 4 pounds of sausage. Knead with hands until sausage becomes sticky. Pack tightly in small molds, pans or cans and chill overnight before slicing.

Back to my Homepage

Back to my Recipes


This page hosted by GeoCities Get your own Free Home Page