Thread: Homemade sausage Mmmmm!

I just finished sampling a batch of Potato Sausage I made today. Excellent stuff. I used fresh ground Indian Tellicherry pepper and I can certainly taste it. I like pepper a lot but if you don't I would lessen that a little. I lost track of the salt as I was grinding and mixing to that is just an estimate by a spoon full or two plus or minus. :-] The recipe is not very critical. It is sitting out on the back porch right now waiting for nature to cool it down before wrapping. Last weekend we made about 90 lbs of venison and pork sausage. Bratwurst and round sausage with spice mix from a local butcher. I should have enough sausage for a while now.

Here is my latest recipe. Do you have one you would like to share?

27 lbs. Potato

25 lbs. Pork

6lbs. Onion

15 Tbsp Salt

3 oz India Tellicherry Pepper

Grind once alternating ingredients. Don't forget how many spoon fulls of salt you are adding. Mix well and run through the grinder again. After stuffing put in a canning kettle and bring to a boil. Then let it cool off on the back steps until you can handle it easily.

Good eating,

Tim