The Texas BBQ Forum

10 lbs. of andouille and 5 lbs. of franks drying, and 5 lbs. of bulk breakfast sausage in the freezer. Getting ready to smoke the links.

BREAKFAST SAUSAGE

INGREDIENTS

• 4 lbs. ground pork butt
• 1 lb. pork fat
• 4 Tbs. Kosher salt
• ½ Tbs. white pepper
• 1 ½ Tbs. rubbed sage
• ½ tsp. powdered ginger
• ½ Tbs. nutmeg
• ½ Tbs. thyme
• ½ Tbs. cayenne pepper
• ½ Tbs. black pepper
• ½ Tbs. red pepper flakes
• 1 cup ice water

1. Grind pork through fine plate (3/16”) (4.5 mm)
2. Mix all spices
3. Blend meat, spices, and water in meat mixer for 3-4 minutes
4. Bulk pack

Andouille Sausage

4 pounds pork shoulder
1 lb. pork fat
1 tablespoon cayenne
1 tablespoon paprika
3 tablespoons black pepper, ground
3 tablespoons kosher salt
1 tablespoon dried thyme
3 teaspoons crushed red pepper
1 teaspoon cumin
1 teaspoon file powder
1 teaspoon mustard powder
¼ teaspoon bay leaf, ground
1/8 teaspoon mace
½ teaspoon allspice
1 teaspoon Instacure
4 cloves pressed fresh garlic
1 onion, processed fine
1 cup ice water

Grind using a 4.5 mm plate
Mix spices and Instacure in a jar and mix well
Mix all ingredients in a meat mixer for 3-5 minutes
Stuff in 38 mm hog casings in 6 inch lengths
Smoke at 165-170 degrees until an internal temperature of 155 degrees

A thing of pure beauty

Frank Recipe

• 3 lbs. pork butt (shoulder)
• 1 lb. pork fat
• 1 lbs. beef chuck
• 3 tablespoons paprika
• 3 tablespoons corn syrup (or sugar dissolved in a little water)
• 2 teaspoons garlic powder
• 1 tablespoon ground dried mustard
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 2 teaspoons ground coriander
• 1 teaspoon ground mace
• 1 teaspoon ground cardamom
• 1 cup dried milk powder
• 1 teaspoon Instacure #1
• Ice water, 1-2 cups
• 28-32mm casings


Directions:

1. Grind the meat through a 4.5mm plate, and then twice through the 3mm plate.
2. Combine all the spices and cure, except for the corn syrup and liquid smoke. Mix well.
3. Mix the meat with a cup of ice water, then add the spices and the corn syrup into the meat and mix very thoroughly. Add more water as needed.
4. Stuff the meat mixture into casings and tie off in desired lengths (I do 5.5”). Air dry for 30-60 minutes.
5. Cook the franks in a 160-165F smoker until they reach an internal temperature of 155F.
6. Plunge into an ice water until cool, about 20 minutes. Dry on a rack for an hour to bloom. Store in the refrigerator or freeze.

Sound like very good recipes to me...

All smoked and ready to hang to bloom.

Looks like a labor of love to me

I do like making sausage, but I like eating it better.

Looks like a bad batch.. Send it to me for proper disposal!

Looks fantastic!

for years, when either my father-in-law or i would kill a deer on the lease
as soon as we got it to the house we were a well honed sausage making machine
we set up the butcher/sausage table and would immediately butcher out the deer and weigh it
then call Joe, the neighbor - butcher/meat mkt manager and order the same weight in butts
if Joe was at the store we'd take the cubed up venison to the store and run it and the pork through the big grinder
if not we'd pick up the butts and run them through the grinder at the house
we always kept a large stock of the seasoning recipe mixed, and casings
usually within 2 hours we would have the links finished and ready to go in the smoke house
after their bath in the smoke house i would vacuum bag them all for the freezer.
FIL Charlie is gone now, and we have closed up their house
MIL Hazel is still alive, but 95 in nursing
with 4 of us working on the sausage it was an easy process that we did 4 or 5 times every year
dang that was good sausage....

Thanks all!

Capt, we used to do that with mule deer, sausage and a little jerky. Funny how the mention of this brings back a flood of memories. I can remember sitting in the duck blind chewing on mule deer jerky.

Okie, fine looking sausage. Thanks for the recipes. CF