Report Forum Post
*Note - This report is sent only to the Forum Moderators, no other user will see this.
After paying an arm and a leg to have this done at the locker, I found a great recipe online that's very easy and makes better sausage for next to nothing. I like the fact that I can make a small amount at a time, so the sausage is fresher and doesnt get dry. You can play around with different flavors by adding different cheeses, flavorings etc. I like the hot pepper cheese and horseradish cheese myself. Prep takes about 20 min. 3 lbs ground meat (I use 1#ground beef, 2# ground venison for better texture) 1 cup cold water 3 T. Tender Quick curing salt 2 tsp. whole mustard seed 1 tsp. black pepper 1 tsp. garlic pwd. 2 tsp. liquid smoke (I skip this since I finish the sausage in the smoker) 6 oz hot pepper cheese (I cut mine into small cubes with a wire cheese slicer) [img]http://forums.mathewsinc.com/images/userpix/19535_IMG_07701_1.jpg[/img] Mix all ingredients except meat and cheese together well until the curing salt dissolves. Add meat and cheese and mix very well. Form into 2 1/2" logs on a piece of foil. Roll and twist the ends. Refrigerate for 24 hrs. [img]http://forums.mathewsinc.com/images/userpix/19535_IMG_07711_1.jpg[/img] [img]http://forums.mathewsinc.com/images/userpix/19535_IMG_07721_1.jpg[/img] Smoke at 225 deg. until internal temp reaches 165 deg. or Bake at 300 deg for 1 1/2-2 hrs. until internal temp reaches 165 deg. If smoked, I rinse the sausages well and cool to room temp on a rack. If baked, just let them cool on a rack. Dab away any grease that appears. [img]http://forums.mathewsinc.com/images/userpix/19535_Sausage2_2.jpg[/img] [img]http://forums.mathewsinc.com/images/userpix/19535_Sausage1_2.jpg[/img]
Reason for Reporting