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.
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