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Sausage Making

Mrs.Greg

Well-known member
We freeze some deer hamburger,then make a fresh batch of sausage half way through the year. Our daughters new boyfriend is from Nova Scotia,great kid and more then willing to help :D Hes never made sausage before.
Sausage001.jpg
mixing sausage
Sausage003.jpg
making sausage,gregs pretending,its my job to do what gregs doing
Sausage005.jpg
wrapping it for freezer,got 60 pkgs
IMG]http://i33.photobucket.com/albums/d77/gregcarl/Sausage007.jpg[/IMG]mmm guess whats for lunch
 

sw

Well-known member
We made a bunch of sausages from deer last fall. They ended up being so good they are already gone, we may have to do what you did, pull out some burger and stuff it into casings. Make Greg quit pretending and get to work.
 

Northern Rancher

Well-known member
Do any of you know how to make wild rice sausage-I had it up north in La Ronge last year-it was pretty darn good. We've started mixing bacon ends with our deer hamburger pretty yummy stuff lol. We go through 4-500 pounds of sausage a year.
 

Mrs.Greg

Well-known member
gregs fav.job is forman :lol: He did wrap some before our daughter took over. Our reciepe calls for 10lbs deer and 15lbs pork,so thats how we pkg the meat for sausage later.So we made 50lbs sausage this morning.We like it done this way better then doing it all at once,doesn't freezer burn as bad.And we will go through all this before hunting season.
 

Mrs.Greg

Well-known member
Northern Rancher said:
Do any of you know how to make wild rice sausage-I had it up north in La Ronge last year-it was pretty darn good. We've started mixing bacon ends with our deer hamburger pretty yummy stuff lol. We go through 4-500 pounds of sausage a year.
I made another 20 lb bag of deer into seasoned patties this morning,a when we cook them I wrap bacon around them to cook them,really good over an open fire, I would love that wild rice one,if you ever find it.
 

greg

Well-known member
Mrs.Greg said:
gregs fav.job is forman :lol: He did wrap some before our daughter took over. Our reciepe calls for 10lbs deer and 15lbs pork,so thats how we pkg the meat for sausage later.So we made 50lbs sausage this morning.We like it done this way better then doing it all at once,doesn't freezer burn as bad.And we will go through all this before hunting season.
Well-foreman?When does season open again?Only time boss doesn't tell me how to do it.
 

EastTexasGal

Well-known member
Mrs Greg...we have something they make here called "Boudain" very good it has rice in it. Louisiana Originated food, but guess with me being so close to the border lol it crossed over to here. I love it, and some of it can be quiet spicey. But, they do it in Balls they fry, and steam it in a sausage casing, and smoke it as well. Best stuff... I have never made it, because it is to easy for us to get here. But, the lady that I get ours from. She does makes it similar to sausage, with pork/deer and beef.

Easty
 

EastTexasGal

Well-known member
We did the samething, and still do it when it is time to cut deer up. I see you have the electric stuffer lol.. All we have is the one with that crank, where you crank and crank and crank...lol seems like ya will never get done. You would probably like the "Boudain" ...I have even got some of the weak city folks hooked on it when they come up. lol.

Easty
 

the_jersey_lilly_2000

Well-known member
I had visions of makin sausage yesterday evenin, as we were drivin out to look at the cows, I seen somethin run...really fast......I knew it was a hog....Mr Lilly said, nawwww it's just a calf....(this was at a perdy good distance)...then we get up to the cows.....Sure nuff, was two of em. both weighin about 250 or so, most likely boars, but Mr Lilly got off a couple shots before they got to the woods, but didnt hit neither one of em, he was shootin his .45 pistol LOL
Dern thought we's gonna be grindin n smokin sausage there for a few minutes.
 

the_jersey_lilly_2000

Well-known member
3 1/2 pounds pork butt, cut into 1-inch cubes
2 quarts water
1 cup chopped onions
1/2 teaspoon minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 teaspoons salt
2 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onion tops, (green part only)
6 cups cooked medium-grain rice
1 1/2-inch diameter, casings, about 4 feet in length

In a large sauce pan, combine the pork butt, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork is tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3 inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.

Yield: 4 1/2 pounds
 

Mrs.Greg

Well-known member
hmmm,photobucket must be playing with my mind..lol Thx again OD :)

Lilly that recipe is for the sausage thing Easty mentioned?? Looks good,will try it. I know the one NR was talking about was made with wild rice...thats the only kind of rice greg likes.
 

EastTexasGal

Well-known member
What we get she makes both ways Mrs.Greg. You just put the other in the place of med grain. Also, this gal here she changes the meat, and cuts the pork in half/venison or beef. She has changed the original recipe up a lot of different ways. She has even stuffed Chicken with the mixture...NOW THAT WAS REALLY GOOD!!
Anyway I need to get back to work..today is a busy day...
Easty
 

the_jersey_lilly_2000

Well-known member
wild rice will work, and yes that's a recipe for boudan sausage. after it's all done, I like it smoked too. This recipe doesnt call for smoking, and when we make it, we like to make links about 6 inches long instead of 3 inches. We just twist it as it is coming outta the stuffer, then hang in the smoke house and smoke it for a few hours, then put it in freezer bags and freeze it. When you want to cook it, just put it on a cookie sheet and put it in the oven like you would any other sausage.
Goes really good with a pot of cajun beans.
 

Mrs.Greg

Well-known member
EastTexasGal said:
What we get she makes both ways Mrs.Greg. You just put the other in the place of med grain. Also, this gal here she changes the meat, and cuts the pork in half/venison or beef. She has changed the original recipe up a lot of different ways. She has even stuffed Chicken with the mixture...NOW THAT WAS REALLY GOOD!!
Anyway I need to get back to work..today is a busy day...
Easty
Its always good to have a basic recipe and make it your own...thx girls
 
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