GRAMPS' VENISON SUMMER SAUSAGE
This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.
Provided by dcg3269
Categories Meat and Poultry Recipes Game Meats Venison
Time P3DT8h20m
Yield 25
Number Of Ingredients 6
Steps:
- Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
- Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
- Preheat an oven to 200 degrees F (95 degrees C).
- Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
- Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 0.3 g, Cholesterol 68.5 mg, Fat 2.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 0.9 g, Sodium 774.3 mg
SAUSAGE (MY GRANDPA'S HOMEMADE)
My Grandpa used to make lots of goodies every year around Christmas. His sausage was probably one of my favorites. We would snack on it all day long with crackers and cheeses. Please keep in mind it's written on an old post card and it's not very descriptive, (he passed away in 2000 and I was never able to ask him about his recipes) so I did my best. If you ever try to make this and find a better way, please offer me suggestions. I have not made this yet, almost in fear of it not tasting as good as it did when I was little. I am thinking about making it this Christmas. If I do and I find the need to edit some things I'll do so as soon as possible.
Provided by simplemom
Categories Meat
Time P1DT10m
Yield 2 sausage loafs
Number Of Ingredients 8
Steps:
- Mix well.
- Let stand overnight in "fridge".
- Next day: roll into 2 loafs.
- Wrap in foil.
- Bake at 350 for 1 1/2 hours.
- Allow to cool before serving.
Nutrition Facts : Calories 2562.6, Fat 172.6, SaturatedFat 67, Cholesterol 771.1, Sodium 6581.7, Carbohydrate 28.2, Fiber 11.5, Sugar 0.5, Protein 216.4
HOW TO MAKE HOMEMADE SAUSAGE
Making your own sausage isn't rocket science. Take on this fun project with our step-by-step homemade pork sausage recipe. It's easy to customize. Stuff into casings or enjoy it as-is.
Provided by Hank Shaw
Categories Dinner Lunch Freezer-friendly How To Italian Sausage Sausage
Time 2h
Number Of Ingredients 17
Steps:
- Start with very cold ingredients and equipment: Make sure your ingredients are laid out, and the meat and fat are very cold (fat can be completely frozen), before you begin (put meat and fat in freezer for 2 hours). Put bowls and grinder in freezer or refrigerator for an hour before using them.
- Cut the fat and meat into chunks and keep cold in a bowl over ice: Prepare a large bowl of ice and put a medium metal bowl on top of it. Slice your meat and fat into chunks between an inch and two inches across. Cut your fat a little smaller than your meat. To keep your ingredients cold, put your cut meat and fat into the bowl set into a larger bowl filled with ice.
- Mix the meat and fat, add most of the spices and chill: When the meat and fat are cut, mix them quickly. Pour in most of your spices; I leave out a tablespoon or two of fennel seeds and a tablespoon of black pepper for later. Mix quickly. Add the salt and the sugar and mix one more time. Put into a covered container or top the bowl with plastic wrap and put the sausage mixture into the freezer for at least 30 minutes and no more than an hour. Now you can call back whoever might have bothered you when you started this process.
- Mix the sherry vinegar and the dry sherry and chill: I know sherry is not traditional in Italian sausage. You can use white wine and white wine vinegar if you'd rather (I save red wine and red wine vinegar for the hot sausages).
- Immerse the casings in warm water: If you plan on stuffing your sausage, take out some of the casings (you need about 15 to 18 feet for a 5-pound batch of links) and immerse them in warm water. (If you are not planning on stuffing your sausage, you can skip this step.)
- Set up the grinder: After your sausage mixture has chilled, remove your grinder from the freezer and set it up. I use the coarse die for Italian sausage, but you could use either. Do not use a very fine die, because to do this properly you typically need to grind the meat coarse first, then re-chill it, then grind again with the fine die. Besides, an Italian sausage is supposed to be rustic.
- Push mixture through grinder and chill: Push the sausage mixture though the grinder, working quickly. If you use the KitchenAid attachment, use it on level 4. Make sure the ground meat falls into a cold bowl. When all the meat is ground, put it back in the freezer and clean up the grinder and work area.
- Add the remaining spices and sherry mixture: When you've cleaned up, take the mixture back out and add the remaining spices and the sherry-sherry vinegar mixture. Using the paddle attachment to a stand mixer (or a stout wooden spoon, or your VERY clean hands), mix the sausage well. With a stand mixer set on level 1, let this go for 90 seconds. It might take a little longer with the spoon or hands. You want the mixture to get a little sticky and begin to bind to itself - it is a lot like what happens when you knead bread. When this is done, you have sausage. You are done if you are not making links. To cook, take a scoop and form into a ball with your hands. Flatten out a bit. Cook on medium low heat in a skillet for 5 to 10 minutes each side until browned and cooked through.
- Chill the sausage mixture: Put the mixture back in the freezer so it's chilled for stuffing in the casings.
- Run warm water through the casings and set up sausage stuffer: Bring out your sausage stuffer, which should have been in the freezer or refrigerator. Run warm water through your sausage casings. This makes them easier to put on the stuffer tube and lets you know if there are any holes in the casings. Be sure to lay one edge of the flushed casings over the edge of the bowl of warm water they were in; this helps you grab them easily when you need them.
- Slip a casing onto the stuffing tube: (And yes, it is exactly like what you think it is). Leave a "tail" of at least 6 inches off the end of the tube: You need this to tie off later.
- Add the meat to the stuffer and start cranking the stuffer: Take the meat from the freezer one last time and stuff it into the stuffer. If all the meat will not fit, keep it in a bowl over another bowl filled with ice, or in the fridge while you stuff in batches. Start cranking the stuffer down. Air should be the first thing that emerges - this is why you do not tie off the casing right off the bat.
- Let the sausage come out in one long coil and then tie-off: When the meat starts to come out, use one hand to regulate how fast the casing slips off the tube; it's a little tricky at first, but you will get the hang of it. Let the sausage come out in one long coil; you will make links later. Remember to leave 6 to 10 inches of "tail" at the other end of the casing. Sometimes one really long hog casing is all you need for a 5-pound batch. When the sausage is all in the casings, tie off the one end in a double knot. You could also use fine butcher's twine.
- Pinch and spin the links: With two hands, pinch off what will become two links. Work the links so they are pretty tight: You want any air bubbles to force their way to the edge of the sausage. Then spin the link you have between your fingers away from you several times. Repeat this process down the coil, only on this next link, spin it towards you several times. Continue this way, alternating, until you get to the end of the coil. Tie off the other end.
- Hang the sausages and prick air bubbles with sterilized needle: Almost done. Time to hang your sausages. Hang them on the rack so they don't touch (too much), and find yourself a needle. Sterilize it by putting into a gas flame or somesuch, then look for air bubbles in the links. Prick them with the needle, and in most cases the casing will flatten itself against the link.
- Let dry an hour or two and then chill: Let these dry for an hour or two, then put them in a large container in the fridge overnight, with paper towels underneath. Package them up or eat them the next day. They will keep for a week, but freeze those that will not be used by then.
Nutrition Facts : Calories 490 kcal, Carbohydrate 4 g, Cholesterol 103 mg, Fiber 1 g, Protein 22 g, SaturatedFat 16 g, Sodium 895 mg, Sugar 2 g, Fat 42 g, ServingSize Makes 5 lbs of sausage, or about 15-20 links, UnsaturatedFat 0 g
GRAMPA'S CORIANDER TURKEY SAUSAGE
My father-in-law is known for his Sunday breakfasts. Homemade sausage, fluffy eggs and tender fried potatoes and onions...yum. My kids loved spending time at Gramma's and Grampa's farm with the horses and other animals, and always came home talking about breakfast -- which was normally served well after 11 a.m.! (I have mixed all the ingredients together and fried right away -- tastes great, but don't tell Grampa!)
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 8h10m
Yield 4
Number Of Ingredients 7
Steps:
- In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.
- The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 2.4 g, Cholesterol 89.6 mg, Fat 16.3 g, Fiber 0.5 g, Protein 20 g, SaturatedFat 3.5 g, Sodium 979.7 mg, Sugar 1.7 g
GRANDPA'S HOMEMADE SAUSAGE
This recipe was given to us by my husband's Dad. It is very good and you can adjust the spices as you wish. We always enjoy the sausage with pancake breakfast or we also use it when we make our stuffing at Thanksgiving which has sausage in it.
Provided by rosemere
Categories Breakfast
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix ground pork with spices.
- Add water mixed with powdered milk and Tabasco.
- Make patties or log.
- Wrap in freezer paper and freeze.
Nutrition Facts : Calories 572.7, Fat 39.5, SaturatedFat 15.1, Cholesterol 176.9, Sodium 622.8, Carbohydrate 2.8, Fiber 0.2, Sugar 2.5, Protein 48.4
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