Cured Meats & Food Preservation > Charcuterie: Ham, Bacon, Sausage, etc.

SAUSAGE MAKING TIPS TRICKS AND RECIPES

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nepas:

--- Quote from: teesquare on March 06, 2013, 09:07:02 AM ---
--- Quote from: nepas on March 06, 2013, 08:59:23 AM ---Oh i dont know

Secret sausage recipes  :o

--- End quote ---

Just like - some of us "don't" have pictures of nepas in compromising situations with farm animals...... ;) :D :D :D

--- End quote ---

Lumpy:
Thats my Daaaaaaad :D

nepas:
Easy no cure required.

For 5 lbs of Swiss Bratwurst

3 lbs lean pork
1.5 lbs pork butt
1/2 lb pork fat

OR

Use 5 lbs of pork butt ground thru medium plate 1x

1.5 T salt
2 T fresh chopped parsley
1 T white pepper
1 T onion powder
2 t ground mace
2 t nutmeg
1 t ground ginger
2 cup bread crumbs  (un seasoned)
1 cup water
1 cup powdered milk (helps in the binding of the ground meat) Mix with the water

Hog or sheep casing (for authentic swiss brats, sheep casings are used)

These can also be made into patties.

Combine all ingredients and mix well.
Make a small test patty and fry it, Make any (spice) adjustments to the recipe before stuffing.

If you have venison or elk (ahem, ahem) you can sub for the pork with this amount. 4 1/4 lbs venison/elk and 3/4 lb beef fat (73/27 GB will work also)

Sam3:
"If you have venison or elk (ahem, ahem) you can sub for the pork with this amount. 4 1/4 lbs venison/elk and 3/4 lb beef fat (73/27 GB will work also)"

Now that's funny!  ;D

LostArrow:

--- Quote from: teesquare on March 06, 2013, 09:07:02 AM ---
--- Quote from: nepas on March 06, 2013, 08:59:23 AM ---Oh i dont know

Secret sausage recipes  :o

--- End quote ---

Just like - some of us "don't" have pictures of nepas in compromising situations with farm animals...... ;) :D :D :D

--- End quote ---
God Help Me!
Almost aspirated a whole glass of wine!

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