looking for some good sausage recipies for the shop i'm at .......for 10 0r 20 lbs of pork trim....... were getting backed up and it's going to waste in the bone barrel..........................PLEASE HELP!!!!!!!!!!!!!!!!!!!
-- Edited by Top Dog on Friday 3rd of May 2013 12:56:54 AM
SPICE MIX 72% Salt 13.5% Ground Black Pepper 4.5% Ground Nutmeg 4.5% Ground Mace 4.5% Ground Coriander
Parsley Optional
Mince all meats through 5mm plate Take half the lean meats & mix with the spice mix & re mince through 5mm Add remaining ingredients & Mix well Re-mince through 5mm if required or leave for a coarser cut sausage Fill into hog casings, Cumberland sausage is not traditionally linked but left in the coil & sold by the inch rather that the pound.
As for the spice mix is seems rather salty to me so I would reduce the salt to 60% & add 12% corn flour to even the mix up.
My recipe is a little bit different, it really varies depending on location, I work in the south east so we make a country link sausage.
I make my sausage once a week, between 30 to 60 lbs depending on weather and time of month. I use roughly a 70/30 ratio by eye, if I have too much fat I set the excess aside for deer hunters. I put it in 10 lb bags and freeze it. On Monday I take it out of plastic and slice it on the bone in saw and put all that I'm going to grind in a lug and let thaw overnight. It's important for me to freeze my trimmings so it doesn't get too hot in the grinder and it doesn't stick to the grinder as bad. I grind and stuff Tuesday, if you have never stuffed sausage the best way to do it is grind trimming with course plate and season as it is being ground into the lug, I throw back into grinder and let mix while I am changing the head to put on stuffing attachment and getting my casings ready approximately 5 minutes. When it's finished mixing, I grind 2-3 lb into the lug a 2nd time and put back into the grinder that way I ensure that there is no sausage that is unseasoned. Apply casings and grind.
I use Legg's Old Plantation country sausage seasoning, they have blend no.25 for country sausage yielding approx 25 lbs. They also make more bulky bags of sausage seasoning comes in a 5lb bag and yields 200 lbs, for a 30 lb batch I use 2/3 lb of seasoning and other secret ingredients.
Legg's O P makes other sausage seasonings, including Italian, and Bratwurst, you can find it @ http://store.butchersupply.net/leggs-old-plantation-seasonings-c27.aspx
That site also offers casings: natural and collagen, and sausage stuffing attachments too.
I picked up on that pork fat for deer burger- thats what i use- think it gives great flavor..
ive seen many sausage pros thru the years, one fella swore up and down, you have to use crushed ice in sausage- i never did but i like what you said about freezing,,,and not sticking to the grinder or sausage horn..
