Creating Sausages. A Collection of 175 Delicious Sausage Recipes

Creating Sausages A Collection of 175 Delicious Sausage Recipes D.A.Jacobs Creating Sausages A Collection of 175 Delicious Sausage Recipes D.A.Jacobs Copyright © 2006, 2007, 2009, 2012 DJX2 All rights reserved This publication is designed to provide basic information for preparing your own sausages. The author is not responsible for typographical errors or lack of understanding on the part of the reader. The reader should have complete understanding of safe... Sausage Basics 3.) Wash and sanitize everything as soon as possible after using your equipment. Once it dries its harder to clean. 4.) Never place cooked food on a board you have just cut raw meats on without washing. This could introduce bacteria to your foods. 5.) Whenever preparing raw meats consider wearing food prep gloves and change them often. Dried meat and blood on your gloves could introduce airborne bacteria. Do not touch anything that is not clean and sanitized while preparing meats. 6.) Anytime you see cures such as Prague powders listed in a recipe follow the directions on your manufacturers package not what it says in a recipe! Cures can be different due to ingredients used and typos can be made that could cause serious problems even death! Table of Contents Choosing to Create Sausage 12 Sausage Making Tools 12 Grinder Ratings – What Do they Mean? 13 Grinder Knives and Plates 15 Care and Maintenance of Blades and Plates 17 Grinding Meat For Sausage 18 Stuffing the Sausage 20 Using the Vertical Canister Stuffer 21 Types of Casings 22 Amish Farm sausage 24 Andouille 25 Turkey Andouille 26 Polish Bacon sausage 27 English Bangers 28 Brewer’s Bavarian Leberkase 29 Beef Frankfurters 30 American Beef Sausage 31 Bierwurst (Beer Sausage) 32 Amish Bologna 33 Deejay’s Smoked Beef Bologna 34 Deejay’s Italian Style Bologna 35 Lebanon Bologna 36 Cajun Boudin Sausage 37 Boudin (Festival) 38 Trail Bologna 39 Chicken Bratwurst 40 Deejay’s Garlic, Onion, Tater Brats 41 German Bratwurst 42 Deejay’s Hot Brats 43 Deejay’s Cheesy Hot Brats 44 Luck Of The Irish Brats 45 Medieval Bratwurst 46 Nurnberger Bratwurst 47 Ray’s Oktoberfest Brats 48 Deejay’s Sheboygan Bratwurst 49 German Dried Sausage 50 Brown 'N' Serve Style Breakfast Sausage 51 Deejay’s Beef Breakfast Sausage 52 Deejay’s Chicken Bacon Breakfast Sausage 53 Country Style Breakfast Sausage 54 Low Salt Breakfast Sausage 55 Deejay’s Spicy Turkey Breakfast Sausage 56 Deejay’s JD Style Hot Breakfast Sausage 57 Deejay’s Cabbage & Beef Sausage 58 Deejay’s Cabbage & Pork Sausage 59 Deejay’s Capicolla Ham 60 Deejay’s Capocollo of Calabria 61 Coppa Piacentina. 62 Deejay’s Chaurice Creole Style Sausage 63 Serbian Cevapacici 64 Chicken & Apple Sausage 65 Deejay’s Apricot Chicken Sausage 66 Chicken Bockwurst 67 Chicken Dijon sausage 68 Deejay’s Chicken Liver & Bacon Sausage 69 Deejay’s Italian Chicken Sausage 70 Citrus Sage Chicken Sausage 71 Roman Chicken Sausage 72 Deejays Chicken Vegetable Sausage 73 Fiesta Chicken Sausage 74 Teriaki Chicken, Mango, Jalapeno Sausage 75 Chicken, Tomato & Rice Sausage 76 Chinese Sausage (Laap Ch'eung) 77 Chinese Sausage (Lop Cheong) 78 Chinese Mushroom Sausage (Dung Goo Lop Chong) 79 Chopin's Polish Sausage 80 Chorizo Mexican Sausage 81 Deejay’s Spanish Chorizo 82 Panchito’s Pork and Chivo Chorizo 83 Chipolata Sausage English Cocktail Sausage 84 Chipotle Lime Chicken Sausage 85 Chipotle Creole Sausage 86 Deejay’s Creole Style Hot Sausage 87 Deejay’s Creole Pork Sausage 88 Deejay’s Debatouille Vegetable Sausage 89 Fennel Sausage 90 Deejay’s Hawaiian Style Sausage 91 Hill Country Sausage 92 All Beef Hotdogs 93 Hotdogs Pork & Beef 94 Deejay’s Italian Sausage (Mild) 95 Deejay’s Italian Sausage (Hot) 96 Hot Italian Sausages 97 Hot Links 98 Cheesy Hot Links 99 Genuine Texas Hotlinks 100 Greek Sausage 101 Hungarian Sausage 102 Irish Sausages 103 Italian Boar Sausage 104 Northern Italian Sausage 105 Italian Crepinettes With Wilted Greens 106 Mario’s Homemade Sausage 107 Musseto (Fresh Friulian Sausages) 108 Salsicce In Cartoccio (Sausage Ready To Mail) 109 Jagdwurst 110 Jerk Pork Sausage 111 Jewish Beef Sausage 112 Kabanosy 113 Kielbasa Sausage 115 Deejay’s Kielbasa Sausage 116 Deejay’s Italian Kielbassa 117 Cactus Gap Kielbasa 118 Lamb Sausage 121 Landjaeger – Beef 122 Landjaeger -Venison 124 Linguica Sausage 126 Deejay’s Linguica Sausage 127 Liverwurst 128 Deejay’s Liverwurst 129 Dutch Style Liverwurst 130 Deejay’s Lombo Marinato 131 Deejay’s Lomo Embuchado 132 Longganisa 133 Mortadella Sausage 134 Old Fashioned Loaf 135 Onion Sausage 136 Deejays Pepalogna 137 Deejay’s Italian Pepper Sausage 138 Ray’s Pepperettes 139 Peperone 140 Italian Turkey Sausage 141 Pepperoni 142 Dry-Cured Pepperoni 143 Dry Cured Pepperoni-Salami 144 Deejay’s Smoked Pepperoni 145 Pickled Sausage 146 Pickle & Pimento Loaf 147 Deejay’s Pickle, Pimento, Olive & Cheese Loaf 148 Polish Sausage 149 Portuguese Linguica 150 Deejay’s Portuguese Style Linguica 151 Potatis Korv 152 Scandinavian Potato Sausage 153 Red Pepper Sausage 154 Provencal Sausage 155 Deejay’s Roman Chicken Sausage 156 Cotto Salami 158 Dry Cured Genoa Salami 159 Deejays Quick Hamburger Salami 160 Hard Salami 161 Deejay’s Dry Aged Hard Salami 162 Kosher Style Salami 162 Deejays Fermented Tuscan Style Salami 164 Deejay’s Quick & Easy Salume 165 Scrapple 166 Rocky’s Pennsylvania Dutch Scrapple 167 Deejay’s Sabrosito Style Sausage (Hot) 168 Deejay’s Sabrosito Style Sausage (Mild) 169 Deejay’s Fresh Sicilian-Style 170 Sicilian-Style Sausage 171 Slim Jims 172 Deejay’s Slim Jim Style Pepper Sticks 173 Deejay’s Beef Brisket Pepperoni/Slim Jim Sausage 174 Smoked Turkey Sausage 176 Dry-Cured Sopressata 177 Deejay’s Soppressata Hot Sticks 178 Strasbourg-style sausage 179 Spam 180 Spanish Sausage 181 Summer Sausage 182 Brewer’s Summer Sausage 183 Italian Style Summer Sausage 184 Swedish Korv 185 Swiss Weisswurst 186 Tasso 187 Texas Smokies 188 Texas-Hunter’s Red Hots 189 Thai Chicken And Turkey 190 Sai Grog (Isan Thai Sausage) 191 Sai Oua (Chiang Mai Thai Sausage) 192 Thuringer Sausage 193 Smoked Turkey Sausage 194 Deli Style Smoked Turkey 195 Deejay’s Turkey Pastrami 196 Ukranian Kielbasa 197 Deejays Spicy Bean Veggie Burgers 198 Cha Lua (Vietnamese Pork Sausage) 199 Wieners (Frankfurters) 200 Weiner Wuerstchen (Vienna Sausage ) 201 Westfalia Ham Sausage (Dry Cured) 202 White Sausage (Kielbasa Biala Surowa) 203 Wieners 204 Yorkshire Polony 205 A Few Things You Should Know Ingredients All sausages contain meat or meat substitutes, fat and spices. Some will also require binders, cures, cultures and other additives depending on what you are making. Meat – use only the freshest meats for your homemade sausages. There is an exception to this rule – if you are making dried, semi dried, aged or fermented sausages from pork, fish or wild game meats they should be frozen first to avoid trichinosis. Tr... At -5 f for 20 days, Or at -10 f for 10 days, Or at -20 f for 6 days. Fats – fat gives sausages its texture and add flavor, especially pork fat. The percentage of fat in sausages should be between 25 and 30% on average. There are some sausages that will require as much as 45% fat. Go with what is suggested, at least the... Salt – no getting around it salt adds flavor to meat. Salt also acts as a preservative in some cases. You will use between 1.5 and 3% salt in your sausages. Keep in mind that this should be non- iodized salt. Kosher or Sea salt should be used at all ... Spices – in sausages fresh dried spices sometimes work better than fresh. Measurements are generally for dried spices. Spices in your kitchen that are over a year old have lost their flavor. Buy new ones! Binders – there are many types of binders. What a bind does as it suggest is hold the sausage meat together. Soy binders are very popular today but i personally would rather use carnation low fat powdered milk. It adds texture, body and flavor to saus... Some sausages may need a gelatin as a binder. These are generally most often referred to as lunchmeats or deli meats but they are indeed sausages. I highly recommend Knox unflavored gelatin for these types of sausages. Again - the expensive online but... Cures – there are several types of cures on the market. Prague powder, Insta-Cure, Salt Petre, Morton’s Tender Quick and more. It may not be available to you locally but – I highly recommend purchasing Prague Powders online if you have too. They are cheaper in the long run and easier to control the amounts of salt needed for a recipe. Always follow instructions that came on the package for using cures not the amounts listed in a recipe! They may be using something different! Cures are generally followed by a number #1 or #2. Prague powder #1 – this is used for sausages that will be smoked. Prague powder #2 - this is used for sausages that are dried, aged or fermented. They are not interchangeable! Other additives – this list can go on forever but I will mention a few I use quite often and tell you what they are used for: Amesphos - phosphates – i use a product sold by Ed Ames at; http://store.theingredientstore.com/ this product hold the moisture in the meat when cooking and freezing, acts as a binder and helps to improve texture, flavor and color. Use is 1⁄4 teaspoon per pound of meat. Sodium Erythorbate - inhibits the effects of oxygen on food. It’s use is 1 ounce per gallon of brine. Potassium Sorbate – this is a mold inhibitor good for dried, semi dried aged, fermented sausages and jerky. Buttermilk Solids – sold in brewing suppy stores in the baking section. Adds a nice tang to a sausage without drying or fermenting. Similar to fermento. Whey – also a mold inhibitor but adds an almost fermented flavor to non dried sausages. May be used with buttermilk or alone. Sugars There are many forms of sugars from the white cane sugar we use in our coffee to more commonly used sugars used in sausage making. Dextrose - corn sugar dissolves quickly and stays in solution great in sausage and brines. Has 20% less sweetening power than cane sugar. It is used for flavor, to mask salt and to aid in the curing of meat. Corn syrup solids – another sugar could be used instead of dextrose. Starter cultures These cultures are used for fermented sausages which are aged and dried for a period of time. BactofermTM F-RM-52 – used for fermenting/aging salami, and pepperoni. BactofermTM lhp - – used for fermenting/aging summer sausage. I get them from http://www.butcher-packer.com/ BactofermTMLHP - for all fermented sausages where a relatively pronounced acidification is desired, dry sausages with a sourly flavor note. Dextrose is the preferred sugar. BactofermTM F-LC - for production of fermented sausages with short or traditional production times. BactofermTM B-LC-007 - production of traditional fermented sausage with a short fermentation time. Protects against several bacteria and adds to flavor development is short term sausage production. Note 1: When using recipes which include cures such as prague powder #1, prague powder #2 tender quick, instacure or fermento to name a few, always follow instructions on the package for use not the amounts listed in a recipe! Each manufacturer may use slight... Note 2: Whenever smoking sausages with a tradition tang such as pepperoni or summer sausage use encapsulated citric acid. It will melt at 135 f adding flavor when needed and add a mouth- watering tang. Regular citric acid will dissolve too soon and not add th... Note 3: Always use non iodized salts. Use sea salt or kosher salt whenever possible. Choosing to Create Sausage Sausage making is not for everyone. For some it is a wonderful hobby filled with succulent rewards and creative challenges. For others it’s just a lot of work. Most people make dinner every night for their families. They throw something in a pot, in t... I love to make sausages. I make everything from a basic breakfast sausage to dry cured salumi aged for several months or even years. Creating a new sausage flavor and presenting it to your family and friends can be a real adrenalin rush, it is one of ... I suggest you start slow. You might consider purchasing ground meats from your local market and making patties at first before jumping in and spending money on fancy grinders and stuffers. This will give you a bit of experience and let you know if you... Sausage Making Tools I stared making sausages many years ago with a cast iron hand cranked clamp-on grinder I found at yard sale. It had one blade and one plate. Needless to say the textures were all the same but I was hooked almost immediately! I used this same grinder ... Here is my original grinder. It has a million miles on it and still looks almost like new except the handle. I just can’t part with it. My second grinder was a big step up it was electric! I bought it in 2007 and wore it out just this year. Loved that little grinder and it worked like the dickens. It was a $59 LEM #8, 200 watt grinder and I made hundreds of pounds of sausage with it.... This is my current grinder. It is a Weston 08-0801-W Pro-Series. It is commercial grade 1/2 horsepower grinder that will grind 4 - 6 pounds of meat per minute. This machine is a dream! Grinder Ratings – What Do they Mean? One of the things you need to understand about grinders is the way they are rated. They are rated using several different numbers. Usually the first number you will notice is preceded by the # sign. This is simply the abbreviation for the word ‘Number... So ... what is the difference between the #5, a #8, a #10 etc. grinder? Well that was started way before electric grinders were made from what I read the started sometime around the American Revolution. Back then everyone had to grind their own meat or ... The hopper is the hole in the top you drop the meat into. The bigger the hopper the more meat you can drop in at one time. So a bigger hopper also has a bigger throat, bigger auger, bigger plates and bigger cutting knives. They had to have a way to ma... #5 - No. 5 Grinder – has a 2.” x 3.” hopper - 2 1/8" plate #8 - No. 8 Grinder – has a 2.5” x 3.5” hopper - 2 1/2" plate #10 - No. 10 Grinder – has a 3" x 4" hopper - 2 3/4" plate #12 - No. 12 Grinder – has a 3.5" x 4.5" hopper - 2 3/4" plate #22 - No. 22 Grinder – has a 4" x 5" hopper - 3 1/4" plate #32 - No. 32 Grinder – has a 5" x 6" hopper - 3 7/8" plate So if you have a grinder and wish to buy new plates or blades in theory any plate made for the same # grinder should work because they are supposed to be standard. The next number in the series is the power or horse power rating. Grinders are rated based on the amount of work their motors can produce. There are two units of measure which pertain to potential work produced. One of these units measures the mechani... So a bigger hopper# = a bigger auger, bigger plates, bigger knives. It needs a bigger motor so it can take advantage of all the extra space and push out more meat. Watch out for big hoppers with little motors they won’t last. Here are a few examples of the types of grinders available today for home sausage makers. The hand grinders are still available in various sizes. They have clamp-on models, stand models and even belt pulley models. In the electric grinder market they come in #5, #8, #10, #12, #22, and #32 sizes. The body styles are all based on the manufacturer and some store brands are designed to look good but don’t necessarily work well. When choosing a grinder try to get the most powerful unit you can afford based on the amount of meat you plan to grind at one time. If you only plan to grind one or two pork butts a month just about anything will work but if you plan on grinding a fe... Grinder Knives and Plates Plates are the round discs with holes cut into them. They determine the size of the meat coming out of the grinder. They are also used for spacers when using the grinder as a stuffer. Grinder knives or blades are always X shaped. They seem like they are put in backwards because the flat side faces outward against the plate. The first two plates are actually the spacer plates for sausage stuffing. They are used to fill the space where the blade would normally sit so you can stuff sausages using the same machine. Here are two different spacer plates often called kidney plates. They serve the same function. Either a very course grind or a spacer for stuffing sausage. Even though it’s really a spacer plate this spacer is flat and I use this spacer to do a course grind of meat. Almost a hand chopped texture. This plate is a 1/2 inch (12 mm) plate. It’s used for a very course grind or for a first grind of your meats. I am using this plate to try to replicate texture of some really good hand cut Italian Sausages we used to get from the neighborhood grocery store when I was a kid. This plate is a 3/8 inch (10 mm) plate. It’s used for a course grind or for a first grind of your meats. This plate is a 1/4 inch (6 mm) plate. It’s used to grind course ground sausages like Italian sausage or kielbasa. √ a very good extra plate to have! This plate is a 3/16 inch (4.5 mm) plate. It’s used called the regular grind plate because most common sausages fit into this category. It’s also what you would use for grinding hamburger. This plate is a 1/8 inch (3 mm) plate. It’s used to grind most fine ground and emulsion type sausages like, bologna, salami, and pepperoni. √ a very good extra plate to have! This plate is a 1/32 inch (.79mm) plate. It’s used to grind very fine ground type sausages like Liverwurst. Care and Maintenance of Blades and Plates All gear should be washed and sanitized before use. Plate holes can fill with meat and be difficult to clean without the proper cleaning brushes. I highly recommend getting s series of large and small brushes for cleaning your grinder, plates and blad... Keep your blades well lubricated and protected with a good food grade silicone gel or spray. They will rust whether they are stainless or carbon steel. I prefer using carbon steel plates and blades because they are easily dressed or sharpened. Just lay the plate on a piece of very fine 2000 grit sand paper on a very flat surface and rub. Just like sharpening a knife – all the rough edges go away and ... Grinding Meat For Sausage Before grinding meats they should be chilled almost to the point of freezing. All meats should be stiff but not frozen. This will make cutting and trimming the meats much easier and keep the fats from smearing when they are ground. The grinder plates ... The first step is trimming the extra fats and bone from the meat. Then the meat should be cut into small pieces of about 2 inches or so depending on the size grinder you have. I like to cut my sausage meats into strips for small ground sausage. The type of sausage you are making will determine the size you will grind the meat. For most sausages I use a 1⁄4 inch plate. I like a bit more of a chewy texture to my sausage than most stores sell. When you have the meat almost frozen it will come out... As soon as the meats are ground cover and chill again. You should now wash your grinder all of the parts and your work area before continuing. Once you have a nice clean area to work in again it’s time to mix your spices according to the recipe you are using. I like to place all of the spices in a bowl prior to mixing into the meat, then mix them together with a 1⁄4 cup of liquid to make mixing easier. The liquid may be water, wine, beer, cider it all depends on the recipe and my mood at times. The spice mix to the left is for Sopressata one of my favorite fermented sausages. Once you’ve mix the spices together well you can add them to the meat. You can mix it in by hand or use a meat mixer. I generally do it by hand even though I do have a meat mixer. It’s just one more thing to wash and frankly it does not fit in my sink... Once the meat and spices are well blended they should sit for a while (usually overnight) so the flavors can marry. If you stuff and cook the sausages right away they will lack flavor. You will find in some cases the spice will sit on the meat rather ... Stuffing the Sausage Sausages may be stuffed using a sausage stuffer or a grinder. Stand alone sausage stuffers do a much better job of it and you will tend to have a better texture because the meats are not running through the grinders auger getting mashed again where th... Most new sausage makers will make patties or use the grinder to stuff their sausages. When using the grinder as a stuffer I would recommend you use a plate about twice the suggested size to grind the meat to help preserve the texture of the meat durin... Sausage stuffers come in two basic styles vertical and horizontal. Which is best? Who knows, everyone thinks the one they have is the best. I can say that in general the horizontal style is much more expensive than the vertical style and they often re... You will find they come with plastic, nylon or stainless steel gears. Obviously the best one is the one with stainless steel gears. I have one with nylon gears and never had a problem. Those that have a problem seem to try to force the meat through th... Using the Vertical Canister Stuffer Wash and sanitize all your equipment. Assemble the unit and crank the unit to the top so the canister can be removed. Place meat into the canister carefully removing as many air pockets as possible. Air pockets will transfer to you sausage left empty spaces. Put on the stuff tube and slip the casings onto your stuffing tube. Tie off the end of your sausage casings by either using string for collagen or if you are using natural casings tie a knot in the end. Turn the handle on the stuffer and guide the meat into the casing. In the photos below I am using collagen casings t... Types of Casings Casings come in six types and multiple sizes. The six types are; Natural, Synthetic, Collagen, Fibrous, Vegetarian and Muslin. Natural Casings come in Hog, Sheep, and Beef. Used for typical dinner or breakfast sausages. Hog casings – sizes from Synthetic casings are larger in size for things like summer sausage, bologna, pepperoni, salami etc. Collagen casings come in a huge range from 19mm to 8 inches in diameter and can be used for almost anything. Most commercial sausages (not locally made market sausages)are stuffed in collagen casings. Fibrous casings are large in diameter and not edible. They are used in dry and semi dry sausage applications where the casings would be peeled away before slicing such as deli lunch meats. casings Vegetarian casings are fairly new to the market. They are made from plants and taste amazing close to collagen. They are very delicate and easy to burst. Muslin casings are specialty casings sewn together with a zipper installed. They are often impregnated with pepper which once cooked or smoked will stick to the meat giving to a real professional look. Use the table below to determine stuffing tube and casings sizes. Amish Farm sausage 2 lbs Lean ground pork 1/3 cup Onion finely chopped 2 teaspoon finely minced fresh parsley 1 teaspoon Rubbed sage 1 teaspoon Dried basil 1 teaspoon Dried marjoram 1 teaspoon Chili powder 1 teaspoon Black pepper 1/2 Teaspoon Ground red pepper 1/4 Teaspoon Dried thyme Directions: In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight. To serve, slice the rolls into rounds about 1/2 inch thick and fry in a heavy skillet over medium-low heat for 3 to 4 minutes on each side or until done. Drain on paper towels and serve immediately. Notes: An alternate way to prepare sausage is to shape mixture into large marble-size balls. Freeze if desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325 degrees F. Andouille 5 Pounds Pork Butt, Cut into 2-Inch Chunks 1 Tablespoon Cracked Black Pepper 2 Teaspoons Cayenne Pepper 2 Tablespoons Kosher Salt 3 Tablespoons Paprika 1/2 Teaspoon Thyme 2 Tablespoons Minced Garlic 2 Tablespoons Sugar 1 Teaspoon Red Pepper Flakes 1/2 Cup Cold Water 1/4 Teaspoon Mace, Ground 6 Feet Wide Hog Casings Directions: Mix The Garlic, Salt, Spices And Sugar In A Small Bowl. Separate Meat And Fat Into Two Bowls And Rub Each Thoroughly With The Spice Mixture. Cover And Let Sit Overnight In Refrigerator. Grind The Fat In The Meat Grinder Fitted With A 1/4 Inch Plate. Grind The Lean Meat Using The 3/8 Inch Plate. Mix The Meat In A Bowl, Add The Cold Water And Knead Until Water Is Absorbed And The Spices Are Well Blended. Stuff The Mixture Into Wide ... Dry Sausages In A Cool Place For 2 Hours And Hot Smoke. Ready to Eat After Hot Smoking. Turkey Andouille 2 Lbs Ground Turkey 2 Teaspoons Salt 3/4 Teaspoon Black Pepper 1/4 Teaspoon Allspice 1/4 Teaspoon Mace 3/4 Teaspoon Thyme 3/4 Teaspoon Cayenne 3/4 Teaspoon Chili Powder 4 Tablespoon Onion Minced 3/8 Teaspoon Garlic Powder 1/4 Cup Water Directions: Mix Ingredients Well And Stuff Into Casings Or Roll Into 1/2 Lb Rolls And Wrap In Plastic Wrap And Freeze. Can Be Sliced Into Rounds And Cooked In Frying Pan, Or Broken Up And Used To Flavor Other Dishes. Polish Bacon sausage 400 g beef 350 g pork 250 g bacon 18 g salt 2.5 g pepper 1 g sugar 3.5 g garlic 1 g paprika 1 g coriander .5 g ginger 100g water Prague #1 Directions: Cut bacon into 1⁄2” cubes. Grind all meats twice with 1⁄8” (2 mm) plate. Add all ingredients to cold water and mix thoroughly with ground meat, mix together until mixture feels sticky. Stuff mixture into 70 mm synthetic fibrous casings and form straight links 12-13” long. Tie both ends with butchers twine and make a hanging loop on one end. Hang on smoke sticks for 2 hours at room temperature. Smoke with hot smoke until the internal temperature of the sausage reaches 154 - 158o F. Shower with cold water for 5 min and place in a cool place to cool the sausage below 52o F. English Bangers 10 Lbs. Fat Pork Butts 2 Teaspoons Ground White Pepper 1 Teaspoons Ground Ginger 1 Teaspoons Sage 1 Teaspoons Mace 6 Tablespoons kosher Salt 6 Ozs. Bread Crumbs Directions: Chilled Meat To 32-34 Degrees F. And Ground Through 1/4" Grinding Plate. All Ingredients Are Mixed Very Well With About 2 Cups Of Water. When Possible, Add Cooled Pork Stock In Place Of Water. Meat Is Then Stuffed Into 32-35mm Hog Casings And Whatever Sausage Not Used Up Is Frozen. English Bangers Are A Very Tasty Sausage Served At Breakfast Time, Much The Same As American Pork Sausage. Brewer’s Bavarian Leberkase 1 1⁄2 Lbs Beef 3 Lbs Pork 1⁄2 Lb Pork fat or bacon 3 Cup Shaved Ice 1 1⁄2 Cups Milk 3 Teaspoons Powdered Dextrose 3 Teaspoons Salt Prague Powder #1 1 Teaspoons White Pepper (ground) 1⁄2 Teaspoons Lemon rind 1⁄2 Teaspoons Mace (ground) 1⁄2 Teaspoons Coriander (ground) 1⁄2 Teaspoons Paprika (ground) 1⁄4 Teaspoons Ginger (ground) 1⁄4 Teaspoons Cardamom (ground) 1⁄4 Teaspoons Onion Powder Directions: Cut partially defrosted meat into chunks, and put through smallest plate of your meat grinder. Mix all of the spices together and mix into the ground meat with your hands. Put about 4 cups of crushed ice (some will melt and compact to about 3C of sha... Beef Frankfurters - Harvey Goodhart 5 lb Beef Chuck, fine ground 3 tablespoons Coriander 1 1/2 ts Cayenne 1 1/2 tb Salt 1/2 c Onions, grated 1 c Nonfat dry milk 1 1/2 teaspoon Mace 5 Garlic Cloves, pressed 2 teaspoon Sugar 1 c Water Directions: Combine all ingredients, mix well and stuff into lamb or hog casing. It's not necessary to precook these sausages. But if you decide to, bring to a boil and simmer for ten minutes. Rinse in cold water. American Beef Sausage 6 Lbs. Lean Ground Beef 2 Teaspoon Sage 3 Teaspoon Salt 1 1/2 Teaspoon Freshly Ground Black Pepper 1 Teaspoon Cayenne 3 Cup Bread Crumbs 4 Tablespoons Parsley, Chopped 2 Beaten Eggs 1 Cup Water Directions: Mix All Ingredients Thoroughly And Stuff Into Hog Casings. Put Into Boiling Water, Being Sure To Cover Completely With Water, And Boil For About 1/2 Hour. Take From Pot And Allow To Cool, Then Refrigerate. To Serve, Cut Meat Into Thin Slices And Broil Slowly Until Brown On All Sides. Bierwurst (Beer Sausage) 1 lb. of lean beef 3 1/2 lbs. of lean pork butt 1 clove of garlic 1/4 cup of rum 1/2 lb. bacon 1 teaspoons powdered dextrose 1 teaspoons ground black pepper 1/2 teaspoons nutmeg 1 pinch of cardamom 1 teaspoons whole mustard seed 1/4 cup of salt Prague Powder #1 Directions: Mince the garlic and steep it in the rum for 5 hours. Grind the beef and pork fine add all ingredients and pack tightly and chill overnight. Stuff in beef bung or large casing. Dry at room temp for 1 hour. Place in preheated smoker at 130 F with vent wide open I hour. Close vents to 1/4 open increase temp to 160 F smoke to an internal temperature of 152 F Amish Bologna 3 Pounds Hamburger 3 Tablespoons Morton's Tender Quick 1 Cup Water 1/8 Teaspoon Garlic Powder 1/2 Teaspoon Onion Powder Directions: Mix Well. Roll Into 2 Rolls. Wrap In Plastic Wrap; Put In Refrigerator 24 Hours. Put On Greased Pan. Bake 1 Hour At 300 Degrees F, Turning Meat Once Halfway Through Baking Time. Deejay’s Smoked Beef Bologna 7 Lbs Beef Brisket 80% 1/2 Teaspoon Garlic Powder 1/2 Teaspoon Celery Salt 1/2 Teaspoon Allspice 1/2 Teaspoon Onion Powder 1/2 Teaspoon Cajun Spice 1/2 Teaspoon Coriander 1/2 Teaspoon Nutmeg 1/2 Teaspoons Powdered Mustard 1/2 Teaspoons Ground Mace 1 Tablespoon Ames Phos 1 Teaspoon Salt 1-1/2 Teaspoons White Pepper 1-1/2 Teaspoons Ruby Red Paprika 1-1/2 Teaspoons Dextrose 1/2 Cup Powdered Milk 1/2 Cup Crushed Ritz Crackers Prague Powder #1 Directions: Cut Brisket Into Grinder Sized Chunks. Save About 1/2 Pound Of The Hard Fat. Freeze Meat And Fat Until Stiff. Grind Meat And Fat Separately Using Large Plate, Then Mix And Grind Using 1/8” Plate. Place