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Thread: Sausage ...

  1. #1
    Boolit Buddy
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    Sausage ...

    I butcher my own pig every year so of course I make sausage .
    I've always thought I made pretty good sausage to . up till today .

    Not to far away theres a little country store for our small mennonite community .
    The other day a friend stopped by and gave me a few breakfast links , and raved about them saying I just had to try them .

    Being a bit snooty about my own sausage I hesitantly gave them a try this morning ...
    Holy moly is it good , makes mine taste like ground up dog do and sawdust .

    Looks like come next butchering I'm gonna have to go ask if they will mix up and sell me a seasoning packet .
    And monday im gonna have to go buy a lb of their italian style just to see if its better then mine to .

  2. #2
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    I bet they use one of the commercial seasoning mixes. I use this one https://store.butchersupply.net/ac-l...nd-10-p70.aspx and mix it a little bit extra seasoning to meat ratio over what it recommended https://store.butchersupply.net/ac-l...nd-10-p70.aspx

    They have a BUNCH of other seasonings.

  3. #3
    Boolit Buddy
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    Recently tried some from Kartchners, Smoked and flavored with Steens syrup !
    I recommend giving it a try.

  4. #4
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    M-Tecs's Avatar
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    I've tried a bunch of commercial seasoning mixes and while some are very good they don't come close to some of the old hand me down recipes I have tried.
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  5. #5
    Boolit Buddy
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    It's possible they use a commercial mix , but they wouldn't admit if they did .

    I dont think they would though , they make a lot of the soup starter mixes and hamburger helper type of stuff to . they are all based off family recipes from the community . and quite good i might add

    I'm also pretty sure they would be happy to sell me the spice mix , albiet without giving up the recipe

  6. #6
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    M-Tecs's Avatar
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    Most of the large commercial mixes I have used have been ground very fine. That may or may not help flavor infusion but is does make identifying the spices almost impossible. I have never seen this with home recipes or the mixes purchased from the local butcher shops.
    2nd Amendment of the U.S. Constitution. - "A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed."

    "Before you argue with someone, ask yourself, is that person even mentally mature enough to grasp the concept of different perspectives? Because if not, there’s absolutely no point."
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    "The Highest form of ignorance is when your reject something you don't know anything about".
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  7. #7
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    Winger Ed.'s Avatar
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    I make about 50-60 pounds a year.
    I've tried several mixes, various recipes, but keep coming back to Williams' brand and add a bit of garlic to it.
    Its probably available on line, but our grocery store carries it in a small paper bag that does 50 pounds.
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  8. #8
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    lets see some details guys... lets see whatcha got!
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  9. #9
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    Legg's Old Plantation Seasonings. Watched them being used commercially for 40 years and I've found no better for my own use.
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  10. #10
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    I’ve never made sausage, but lord knows I have ate more than my share !!
    Keep your powder dry and watch your six !!

  11. #11
    Boolit Buddy
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    I have plenty of experience eating that Mennonite sausage, and know many that make it. The recipe is so very simple you might not believe it, but here it is.
    -coarse ground pork
    -salt
    -pepper
    hot smoke for 4 hours

    That's it.

  12. #12
    Boolit Buddy
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    The old diner in my small town had the best sausage. She closed down right as this whole covid thing started. It had been for sale for a while and I guess the daughters didn't want to take it over.

    I heard a rumor that the sausage came from a town north of Butler but have not had a chance to prove that.

  13. #13
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    Quote Originally Posted by MaryB View Post
    I bet they use one of the commercial seasoning mixes. I use this one https://store.butchersupply.net/ac-l...nd-10-p70.aspx and mix it a little bit extra seasoning to meat ratio over what it recommended https://store.butchersupply.net/ac-l...nd-10-p70.aspx

    They have a BUNCH of other seasonings.
    another fan of #10. I use it mixed with ground up pork buts. I add just a bit of crushed red pepper to it and like mary i make 20lbs with the 25 lb package. GREAT sausage
    Soldier of God, sixgun junky, Retired electrical lineman. My office was a 100 feet in the air, closer to God the better

  14. #14
    Boolit Master

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    Leggs #10 is my go to for breakfast sausage.
    Butcher and Packer has some very tasty blends also.

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  15. #15
    Boolit Grand Master GhostHawk's Avatar
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    We used to stuff our own venison Sausage. Salt, pepper, and perhaps a small amount of either Onion or garlic or both.

    Mostly it was just salt and pepper and a good smoke.
    I truly believe we need to get back to basics.

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  16. #16
    Boolit Buddy
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    One thing I can't stand in sausage is sage , so many breakfast mixes have it in them . it just ruins it for me .

  17. #17
    Boolit Buddy Gtrubicon's Avatar
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    Quote Originally Posted by redneck1 View Post
    One thing I can't stand in sausage is sage , so many breakfast mixes have it in them . it just ruins it for me .
    Your the first person I’ve met that agrees with me about the sage!

  18. #18
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    Quote Originally Posted by Gtrubicon View Post
    Your the first person I’ve met that agrees with me about the sage!
    A very tiny amount is fine. But when it becomes the overwhelming flavor note....no way.
    NRA Benefactor.

  19. #19
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    I grew up eating black eyed pea sausage for breakfast every summer at my grandmothers. She was a depression era lady and was frugal with almost everything. I started making it a couple years ago when my triglycerides were running skyward. The video below is very similar to where I landed, I just use more cayenne pepper.

    https://www.youtube.com/watch?v=rEM4vXd0sW0
    Last edited by WheelgunConvert; 05-02-2021 at 06:14 PM. Reason: Hyperlink fix
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  20. #20
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    Quote Originally Posted by GhostHawk View Post
    We used to stuff our own venison Sausage. Salt, pepper, and perhaps a small amount of either Onion or garlic or both.
    Mostly it was just salt and pepper and a good smoke.
    My Mom grew up in the Texas Hill Country on a ranch that was almost self sustaining.
    My Grand Pop's old school dried German sausage was -- I forgot the exact measure of seasonings---
    but it is so many pounds of salt, so many pounds of pepper, one cow, and two hogs.

    They stuffed it in sheep casings, boiled it in water with salt peter in it a few minutes kill bacteria,
    and dried it out with cold smoke in a rock/stone walled smokehouse.
    Political Correctness and the cancel culture is only allowed to exist because of the coward culture.


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    In life: We are given tests, and learn lessons.

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