what ur most favorite zausage to make.

[Boar]

if you could only make 1 sausage typenwhat would it be.

[markn]

With venison I'm going with polish, 50 - 50 with pork and a splash of fennel in it. No one else likes fennel so it's more for sausage for me.   

[HD]

Venison jalapeno cheddar brats

[Jerkbiat]

It would be polish for me too 50-50 with pork.

[mike89]

got to agree with the polish..

[Boar]

cool. courious cause imngonna be making some bear sausage soon, and dintnwhant allnthe fancynrecipes, just basic to bring out the taste of the meat

[Steve-o]

With venison I'm going with polish, 50 - 50 with pork and a splash of fennel in it. No one else likes fennel so it's more for sausage for me.   

Fennel?  Bring it! 

[Boar]

fennle good....

[glenn57]

if you could only make 1 sausage typenwhat would it be.

the kind a get from someone else!!

[Reinhard]

That's a hard one.  For me it's Polish sausage with extra garlic and mustard seeds.  All pork butt with no added far.  Half course ground and half medium ground.  I now add 3 tablespoons of crushed red pepper flakes to 25 pounds.  good luck.

[Boar]

well looks like polish wins! reiny do you apply yur own seasonings, or dobyu get a kit

[Jerkbiat]

I know you asked RH, but we use the mix from Thielens meat market in Little Falls. Just tell them how big of batch and they mix it up for you if you are going that way. I have had them ship it to me also. Good stuff.

[mike89]

they do make a darn good sausage there...

[Boar]

thanks Jb i think ill do that!!

[glenn57]

  you just gonna have someone else make it for ya too!! SHEEZ!!

Morning buddy 

[Reinhard]

Boar, I get my seasonings from Curley's Sausage Kitchen.  I don't use the kits.  Not that it's a bad idea but I just get the seasonings and add stuff to it.  Good on it's own but I got this thing for extra garlic and mustard seeds that I add extra.  Sometimes crushed red pepper also.  I get the seasonings for 25 lbs.  Will do that for give aways like for deer camp.  But lately I've been getting the seasonings for a 10 pound batch of different kinds. For home use and to give some to friends.  Easier for me to make and less time.  I get my own casings from the local store here as I need them. 

If your happy with the seasonings you are using now keep using them.  Experiment with adding things to the batches like onions, jalapenos and high temp cheese for example.  Add some more heat with crushed red pepper to a point where you notice the heat but at the same time that heat doesn't overtake the flavor of the sausage.  good luck.

[glenn57]

K so i'll have to admit...………...and this WILL freakin hurt. I've had some of boars goodies......and it actually is pretty good stuff!!!!!!!!!!!!!!!!!!

[mike89]

yes he does, I really enjoyed his products he sent me last winter!!!!!     

[ThunderLund78]

That's a tough question, but I'd probably go with my Smoked Spicy Maple Sausage (Recipe on this form somewhere from a year or two ago).  Found a basic recipe on the internet and tweaked/added to it for my liking.  Was trying to emulate a local meat market's recipe and ended up creating something a little different and I think I like it even more!  It doesn't last long and when I have it in supply, I eat about a third of a ring everyday with breakfast, everyday until it's gone and never get sick of it.

If you're not big on spice, cut the crushed red pepper in half.

[Boar]

aww shuckies glenn, yu do love me buddy!! i know that hurt, i heard u scream up here. yeah thers nuthi g wron g with the kits. i bought a new scale from LEM, so i can get more acurate on my meat weight. i love garlic. probably will steep the garlic this time also.  thanks guys!