KISS Sausages

Sausage making and curing meats.

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Papa Tom
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KISS Sausages

Postby Papa Tom » Tue Nov 25, 2014 10:51 am

Keepin' it Sucklebusters Simple sausages.
Made some smoked sausages spicing all with Sucklebuster blends.
Recipes will be posted.

Image

Upper left: Wild Links made from venison and pork using SB Wild Thang seasoning.
Lower left: SPG Polish Sausage Made with pork and using SB SPG for seasoning.
Lower right: Hoochie n Jal made with beef and SB Hoochie Mama seasoning.
Upper right: SPG Summer Sausage made using venison and pork seasoned with SB SPG.


All were smoked with apple and cherry wood.

Not shown but recipe will be posted: Wallerwurst fresh sausage made with pork and using SB Hog Waller to season.
tarde venientibus ossa....
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Re: KISS Sausages

Postby Gator » Tue Nov 25, 2014 11:46 am

How could I NOT love that post? Awesome Papa!!!!! 8) :cheers:
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Papa Tom
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Re: KISS Sausages Recipes

Postby Papa Tom » Tue Nov 25, 2014 12:11 pm

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KISS Sausages

Easy to make tasty sausages featuring the flavors of Sucklebuster spice blends.
All meat may be ground to your liking or purchase already ground from your butcher.
Lean meats prefer a courser 3/8” grind, fatty blends in well with a fine 1/8” grind or use a ¼ “ plate for all only the texture changes it tastes the same.
Lean beef can be subbed for venison in these recipes if your aim was off or possibly cheap bullets.

To cold smoke (<100°F) you may put the sausages into the smoke after a short air dry until the casings feel tacky. After cold smoking to desired color raise the temp and cook to 160° IT then dash in cold water for 10 minutes or more to bring the temp down to <100°, hang to dry and enjoy.

To hot smoke let sausages air dry after stuffing and refrigerate over night to cure. Place in smoker and slowly raise the temperature to 180° and cook to IT of 160°F. If you cannot keep the temp at or below 180° you get the idea do what you can they’ll still be good. After cooking dash the sausages in cold water for 10 minutes or more to bring the IT <100°F and hang to dry.

Wild Links:
4lb. Venison
1lb. Pork trimmings
1 Cup Water
2/3 Cup Sucklebusters Wild Thang (4.6 oz)
1 t Cure #1 (AKA pink salt that’s 1 LEVEL teaspoon)

Mix all ingredients thoroughly
Stuff into 32mm casings
Smoke and cook as above.

Hoochie n Jal:

3.5 lb. Ground beef chuck
1.5 lb. Ground pork butt
½ Cup Water
2 Jalapenos chopped
1 Cup Sucklebusters Hoochie Mama (4.8oz.)
1 t Cure #1 (AKA pink salt that’s 1 LEVEL teaspoon)

Mix all ingredients thoroughly
Stuff into 32mm casings
Smoke and cook as above.




SPG Summer Sausage:
2.5 lb. Venison
2.5 lb. Pork butt
½ Cup Sucklebusters SPG (3.5 oz.)
2 T Whole mustard seed
1 T Whole coriander
½ t Ground allspice
1 t Cure #1 (AKA pink salt that’s 1 LEVEL teaspoon)

Mix all ingredients thoroughly adding a little water if necessary
Stuff into 2in. fiber casings
Smoke and cook as above.


SPG Polish:
5lb. Pork butt
2/3 Cup Sucklebusters SPG (4.3oz.)
¼ Cup Water
2 t Ground marjoram
1 t Cure #1 (AKA pink salt that’s 1 LEVEL teaspoon)

Mix all ingredients thoroughly
Stuff into 32mm casings
Smoke and cook as above.


Wallerwurst:
5 lb Pork Butt
6T SB Hog Waller (3.8oz.)
1 Cup Water

Mix all ingredients thoroughly
Stuff into 32mm casings
Air dry until casings feel tacky
Refrigerate or freeze
Fry or grill keeping the IT to 170° or a bit less

Note For those located outside the US: Cure #1 ( also called Prague powder #1) Is a government regulated curing salt that contains 6.25% sodium nitrite and 93.75% salt. Other countries have standardized curing salt blends that differ so if you don not have access to cure #1 please use the locally available mixture in the proper amount.
tarde venientibus ossa....
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ChileFarmer
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Re: KISS Sausages

Postby ChileFarmer » Tue Nov 25, 2014 5:25 pm

PT, fine looking eats. Many thanks for the recipes. I be using them. Love the photos. CF :D
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Re: KISS Sausages

Postby jmcrig » Tue Nov 25, 2014 6:30 pm

Papa Tom, those look great. And love the Sucklebusters with the KISS method. Thanks for sharing.
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Re: KISS Sausages

Postby BigDave » Wed Nov 26, 2014 9:48 am

papa Tom, as usual, simplistic and mighty Tasty. You smoke em in the cardboard box? :D :D
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Papa Tom
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Re: KISS Sausages

Postby Papa Tom » Wed Nov 26, 2014 9:53 am

BigDave wrote:papa Tom, as usual, simplistic and mighty Tasty. You smoke em in the cardboard box? :D :D


Yep BD that same dishwasher box was put back into service......
tarde venientibus ossa....
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Re: KISS Sausages

Postby D.D. » Thu Nov 27, 2014 6:08 am

Great job!!!
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Re: KISS Sausages

Postby tex_toby » Wed Dec 03, 2014 5:33 pm

:blues:
20" x 40" Party Gator Pit
48" Custom Firepit

I can't always please everybody. I'm not bacon.

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