A few recipes to help get things started.

[Tenpoint5]

Fresh Garlic Sausage


5 lb      Pork
1 Cup   Wine, White, Dry
5 tsp    Salt
2 Tbs    Garlic, Fresh minced (Increase or Decrease as desired!)
2 tsp    Sugar
2 tsp    Onion Powder
1 ½ tsp  Pepper, Black
¾ tsp     Coriander, ground
¾ tsp     Nutmeg, ground
32mm   Hog casings

1.   Cut the meat into 2 inch pieces and partially freeze.
2.   Grind pork with 3/8" (10mm) holes.
3.   Combine the meat with the salt, and the remaining ingredients.
4.   Stuff the casing loosely; DO NOT overfill the casings.
5.   Twist the sausage casing into 5-6" long sausages.
6.   Puncture any visible air bubbles with a sharp needle.
7.   Allow to air dry at room temperature for several hours.
8.   Refridgerate for up to 4 days or vacuum pack and freeze.



BIERSHINKEN

Take 2 1/2 lbs lean pork butt ( I usually use tenderloin but not necessary) and cube it into 3/4 inch cubes. Toss with tender quick and put in fridge a couple days.

Take 1 1/4 lb pork butt cubed and season it like bologna and emulsify with some ice water in a food processor til it is a paste. Add 2 tsp nonfat dry milk and blend in the processor--it will get stiff. Mix the emulsified meat with the cubed meat and stuff into 2 1/2 -3 inch fibrous casings (Summer Sausage size). I just spoon it in and keep packing it down in the casing.

Seasoning for emulsified meat:
1 tsp salt
1/2 tsp ginger
1 tsp mace
1/2 tsp coriander
1/4 tsp cure #1


Smoke at 170 til 152 internal.

Then give bath in Ice water to stop the cooking and cool down to 100. Then refrigerate.



Chicken Sausage

5lb chicken thighs
2 TBL salt
1 TBL nutmeg
1 tsp mace
1 tsp ginger
1 tsp onion powder
1 cup apple--1/8 in dice
1/2 cup white wine.

Grind the chix fine. Mix in apple and wine. Stuff into Hog casings. Don't overcook.


Chicken Sausage w/ Sundried Tomato's ,Roasted Red Pepper and Feta

5lb boneless thighs
2.5 boneless breast
3 tbl salt
1 1/2 tbl dried oregano
1 onion chopped
3 cloves garlic
1 tbl wt pepper
3 roasted red peppers
10 sundried tomatoes
1 tbl crushed red pepper
1 tbl garlic powder
1 cup crumbled feta

[Smoking Duck]

Thanks, 10.5.  What size casing do you use for the biershinken?

SD

[Tenpoint5]

I use the 2 1/2 -3 inch fiberous casing. Usually left over from venison summer sausage. Ill update the post.

[bflosmoke]

Thanks for the recipes 10.5 now as I see it all I need is a suasage stuffer , meat grinder , Big easy , food saver and a PID the list just keeps growing and growing.
BFLO

[Smoking Duck]

When you do what I do and rationalize the purchases as household needs, it's real easy to go and buy the stuff  :D

[Up In Smoke]

i have a 2 part question,
my first is to 10 point,
the garlic sausage recipe calls for drying at room temp.
could you help me out with what room temp would be?
i live in north georgia and sometimes room temp will cook the sausage.

part 2 is for bflo what is a pid?

[Habanero Smoker]

For cooking and food preparation reference room temperature is generally referred to as 68°F. If your temperature is higher, and your sauasage has a cure your are safe to leave it out for that period of time.

[Caribou]

Thanks for share such great recipes with all of us 10.5!
Looking forward to trying them soon.
Carolyn

[Up In Smoke]

thanks habanero,
there is another one for the note pad, man i learn a lot here.

[Buck36]

Thanks for the recipes! I have way too many sun dried tomatoes in storage. The dehydrator was in high gear this season. The chicken sausage recipe is perfect for them!

[flht01]

Thanks for the recipes 10.5, perfect timing.

[HCT]

Thanks for the recipes and tips. On my todo list. :)